20 Creamy Vegan Sweet Potato Pie Recipes Deliciously Spiced

Kick off your holiday baking with the ultimate comfort food upgrade! These 20 creamy vegan sweet potato pies are bursting with warm spices and rich flavors that will wow everyone at your table. Whether you’re hosting a festive gathering or just craving something special, these recipes prove plant-based desserts can be incredibly indulgent. Get ready to find your new favorite pie—let’s dive into these delicious creations!

Classic Vegan Sweet Potato Pie with Coconut Milk

Zesty and comforting, this vegan sweet potato pie brings autumn warmth to your table without any dairy or eggs. Follow these methodical steps to create a perfectly spiced filling and flaky crust that will impress even traditional pie lovers. Let’s begin with preparing our ingredients and equipment.

Ingredients

For the Crust

– 1 ¼ cups all-purpose flour
– ½ teaspoon salt
– ½ cup cold vegan butter, cubed
– 3-4 tablespoons ice water

For the Filling

– 2 cups mashed sweet potatoes (about 2 medium potatoes)
– ¾ cup granulated sugar
– ½ cup full-fat coconut milk
– ¼ cup cornstarch
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– ¼ teaspoon salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. Combine 1 ¼ cups all-purpose flour and ½ teaspoon salt in a large mixing bowl.
3. Cut ½ cup cold cubed vegan butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Add 3 tablespoons ice water and mix until the dough just comes together, adding the remaining tablespoon if needed.
5. Tip: Handle the dough as little as possible to prevent the vegan butter from melting and creating a tough crust.
6. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
7. Roll the chilled dough into a 12-inch circle on a floured surface.
8. Carefully transfer the dough to a 9-inch pie plate and trim the edges, leaving a 1-inch overhang.
9. Crimp the edges decoratively and prick the bottom with a fork 8-10 times.
10. Bake the empty crust for 15 minutes at 375°F until lightly golden.
11. Peel and cube 2 medium sweet potatoes while the crust bakes.
12. Steam the sweet potato cubes for 15 minutes until completely tender when pierced with a fork.
13. Mash the cooked sweet potatoes thoroughly until no lumps remain, measuring exactly 2 cups.
14. Tip: Properly mashed sweet potatoes ensure your filling will be perfectly smooth rather than grainy.
15. Whisk together ¾ cup granulated sugar, ¼ cup cornstarch, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon salt in a separate bowl.
16. Add the mashed sweet potatoes and ½ cup coconut milk to the dry ingredients.
17. Mix the filling until completely smooth and well combined.
18. Pour the filling into the pre-baked crust and smooth the top with a spatula.
19. Bake at 350°F for 45-50 minutes until the filling is set and doesn’t jiggle when gently shaken.
20. Tip: The pie is done when a knife inserted near the center comes out clean with no wet filling clinging to it.
21. Cool the pie completely on a wire rack for at least 2 hours before slicing.

Smooth and velvety, this pie sets up with a firm yet creamy texture that slices beautifully. The coconut milk adds subtle tropical notes that complement the warm spices without overpowering the sweet potato flavor. For an elegant presentation, serve each slice with a dollop of coconut whipped cream and a sprinkle of cinnamon, or enjoy it simply at room temperature for the purest taste experience.

Maple-Glazed Vegan Sweet Potato Pie

Now, let’s create a comforting autumn dessert that’s both vegan and delicious. This maple-glazed sweet potato pie combines familiar fall flavors with a simple, methodical approach perfect for beginner bakers. We’ll walk through each stage together to ensure your pie turns out perfectly golden and flavorful.

Ingredients

For the crust:
– 1 ½ cups all-purpose flour
– ½ cup cold vegan butter, cubed
– 3-4 tbsp ice water
– ¼ tsp salt

For the filling:
– 2 cups mashed sweet potatoes
– ¾ cup pure maple syrup
– ½ cup full-fat coconut milk
– 2 tbsp cornstarch
– 1 tsp vanilla extract
– 1 tsp cinnamon
– ½ tsp nutmeg
– ¼ tsp salt

For the glaze:
– ¼ cup maple syrup
– 1 tbsp vegan butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish.
2. Combine 1 ½ cups flour and ¼ tsp salt in a large mixing bowl.
3. Cut ½ cup cold vegan butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Add ice water one tablespoon at a time, mixing just until the dough comes together.
5. Tip: Handle the dough as little as possible to prevent the butter from melting and creating a tough crust.
6. Roll the dough into a circle large enough to line your pie dish.
7. Carefully transfer the dough to the prepared pie dish and trim any excess edges.
8. Prick the bottom of the crust several times with a fork to prevent bubbling.
9. Bake the empty crust for 15 minutes at 375°F until lightly golden.
10. While the crust bakes, combine 2 cups mashed sweet potatoes and ¾ cup maple syrup in a separate bowl.
11. Whisk in ½ cup coconut milk, 2 tbsp cornstarch, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt until smooth.
12. Tip: For extra smooth filling, blend the mixture with an immersion blender for 30 seconds.
13. Pour the filling into the partially baked crust and smooth the top with a spatula.
14. Bake at 375°F for 45-50 minutes until the filling is set and doesn’t jiggle when shaken.
15. While the pie bakes, combine ¼ cup maple syrup and 1 tbsp vegan butter in a small saucepan.
16. Heat the glaze mixture over medium heat for 3-4 minutes until slightly thickened.
17. Tip: Brush the warm glaze over the pie immediately after baking for maximum shine and flavor penetration.
18. Remove the pie from oven and brush the warm maple glaze evenly over the surface.
19. Cool the pie completely on a wire rack for at least 2 hours before slicing.

Finally, this pie achieves a wonderfully creamy texture that holds its shape when sliced, with the maple glaze creating a beautiful glossy finish. The coconut milk provides rich depth without overwhelming the sweet potato’s natural earthiness, while the spices add warmth without being overpowering. For an elegant presentation, serve thin slices with toasted pecans and a drizzle of extra maple syrup.

Spiced Vegan Sweet Potato Pie with Pecan Crust

Getting ready for fall baking doesn’t have to be complicated, even for beginners. This spiced vegan sweet potato pie combines familiar techniques with plant-based ingredients for a dessert that feels both comforting and special. Follow these clear steps to create a pie that will impress at any autumn gathering.

Ingredients

For the Pecan Crust:
– 1 ½ cups pecan halves
– 1 cup all-purpose flour
– ¼ cup granulated sugar
– ½ teaspoon salt
– ½ cup coconut oil, solid
– 3 tablespoons ice water
For the Sweet Potato Filling:
– 2 large sweet potatoes (about 2 pounds)
– ¾ cup coconut milk
– ½ cup maple syrup
– ¼ cup cornstarch
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
– ½ teaspoon nutmeg
– ¼ teaspoon ginger
– ¼ teaspoon salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce each sweet potato several times with a fork and place them on the prepared baking sheet.
3. Bake the sweet potatoes for 45-60 minutes until they feel completely soft when squeezed with oven mitts.
4. While sweet potatoes bake, combine pecans, flour, sugar, and salt in a food processor and pulse until pecans are finely ground.
5. Add solid coconut oil and pulse until the mixture resembles coarse crumbs.
6. Add ice water one tablespoon at a time, pulsing just until the dough comes together when pressed between your fingers.
7. Press the dough evenly into a 9-inch pie plate, making sure to create a firm, uniform crust up the sides.
8. Chill the crust in the refrigerator for 30 minutes while the sweet potatoes finish baking.
9. Remove sweet potatoes from oven and reduce oven temperature to 350°F.
10. Carefully scoop the sweet potato flesh into a large bowl, discarding the skins.
11. Add coconut milk, maple syrup, cornstarch, vanilla, cinnamon, nutmeg, ginger, and salt to the sweet potatoes.
12. Use an immersion blender to mix until completely smooth and free of lumps.
13. Pour the filling into the chilled crust and smooth the top with a spatula.
14. Bake at 350°F for 50-60 minutes until the center barely jiggles when gently shaken.
15. Cool the pie completely on a wire rack for at least 4 hours before slicing.
Allowing the pie to chill thoroughly creates the perfect sliceable texture where the nutty crust complements the velvety spiced filling. The subtle warmth of cinnamon and ginger balances the natural sweetness of the potatoes, making this dessert sophisticated enough for holiday tables yet simple enough for weeknight treats. Try serving thin slices with a dollop of coconut whipped cream for an extra special presentation.

Vegan Sweet Potato Pie with Almond Flour Crust

Perfect for autumn gatherings or cozy nights in, this vegan sweet potato pie with almond flour crust offers a naturally sweet, creamy filling encased in a nutty, gluten-free shell. Preparing this dessert requires simple techniques that yield impressive results, making it ideal for both novice and experienced bakers. Follow these detailed steps to create a pie that’s as delightful to make as it is to share.

Ingredients

• For the crust:
  • 2 cups almond flour
  • 3 tablespoons melted coconut oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon salt
• For the filling:
  • 2 cups mashed sweet potatoes
  • 1/2 cup full-fat coconut milk
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger

Instructions

1. Preheat your oven to 350°F.
2. Combine 2 cups almond flour, 3 tablespoons melted coconut oil, 1 tablespoon maple syrup, and 1/4 teaspoon salt in a medium bowl.
3. Mix the crust ingredients until a crumbly dough forms.
4. Press the dough evenly into a 9-inch pie dish, covering the bottom and sides.
5. Bake the crust for 10 minutes at 350°F until lightly golden.
6. Remove the crust from the oven and let it cool slightly.
7. Blend 2 cups mashed sweet potatoes, 1/2 cup full-fat coconut milk, 1/3 cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger in a food processor until smooth.
8. Pour the filling into the pre-baked crust.
9. Bake the pie for 40 minutes at 350°F until the center is set and doesn’t jiggle when shaken.
10. Cool the pie completely on a wire rack for at least 2 hours.
11. Refrigerate the pie for 4 hours before slicing.

What makes this pie special is its velvety, spiced filling that contrasts with the slightly crumbly, nutty crust. For a festive twist, serve slices with a dollop of coconut whipped cream or a sprinkle of toasted pecans, enhancing both texture and flavor.

Chocolate Swirl Vegan Sweet Potato Pie

This vegan sweet potato pie combines creamy filling with rich chocolate swirls for a stunning dessert. Taking just the right amount of time to develop deep flavor while keeping preparation straightforward, this recipe guides you through creating a beautiful marbled effect that will impress any guest. You’ll appreciate how the natural sweetness of roasted sweet potatoes pairs perfectly with the bittersweet chocolate contrast.

Ingredients

For the crust:
– 1 ½ cups graham cracker crumbs
– 6 tbsp melted vegan butter
– 2 tbsp granulated sugar

For the filling:
– 2 cups mashed roasted sweet potatoes
– ¾ cup full-fat coconut milk
– ½ cup maple syrup
– ¼ cup cornstarch
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp salt

For the chocolate swirl:
– ½ cup vegan dark chocolate chips
– 2 tbsp coconut milk

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch pie dish.
2. Combine graham cracker crumbs, melted vegan butter, and sugar in a medium bowl until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom and up the sides of the prepared pie dish using the bottom of a measuring cup to create an even layer.
4. Bake the empty crust for 8 minutes at 350°F until lightly fragrant and slightly firm to the touch.
5. Remove the crust from the oven and let it cool completely on a wire rack while you prepare the filling.
6. Blend mashed sweet potatoes, coconut milk, maple syrup, cornstarch, vanilla, cinnamon, nutmeg, and salt in a food processor until completely smooth and no lumps remain.
7. Melt chocolate chips with 2 tablespoons coconut milk in a microwave-safe bowl using 30-second intervals, stirring between each until fully melted and glossy.
8. Pour the sweet potato filling into the cooled crust, spreading it evenly with a spatula.
9. Drop spoonfuls of the melted chocolate mixture randomly over the sweet potato filling.
10. Use a knife or toothpick to gently swirl the chocolate through the filling, creating a marbled pattern without overmixing.
11. Bake the pie at 350°F for 45-50 minutes until the edges are set but the center still has a slight jiggle when shaken.
12. Cool the pie completely on a wire rack for 2 hours, then refrigerate for at least 4 hours or overnight until fully set.
13. Slice the chilled pie with a sharp knife dipped in hot water for clean cuts.
Really notice how the creamy sweet potato base contrasts with the rich chocolate swirls when you take your first bite. The crust provides a satisfying crunch against the velvety filling that melts smoothly on your tongue. Try serving thin slices with a dollop of coconut whipped cream or alongside spiced coffee for an elegant dessert pairing.

Vegan Sweet Potato Pie with Oatmeal Crust

Relying on wholesome ingredients can transform traditional desserts into nourishing treats. This vegan sweet potato pie features an oatmeal crust that comes together easily, even for baking beginners. Follow these methodical steps to create a dessert that’s both comforting and nutritious.

Ingredients

For the crust:
– 1 ½ cups rolled oats
– ¼ cup maple syrup
– 3 tablespoons coconut oil, melted
– ½ teaspoon salt

For the filling:
– 2 cups mashed sweet potatoes (about 2 medium potatoes)
– ½ cup coconut milk
– ⅓ cup maple syrup
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
– ½ teaspoon nutmeg
– ¼ teaspoon salt

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 ½ cups rolled oats, ¼ cup maple syrup, 3 tablespoons melted coconut oil, and ½ teaspoon salt in a food processor.
3. Pulse the mixture until the oats break down and the ingredients form a crumbly dough.
4. Press the crust mixture firmly into a 9-inch pie dish, creating an even layer across the bottom and up the sides.
5. Bake the empty crust for 10 minutes at 350°F to set its structure.
6. Peel and cube 2 medium sweet potatoes while the crust bakes.
7. Steam the sweet potato cubes for 15 minutes until completely tender when pierced with a fork.
8. Mash the cooked sweet potatoes until smooth, measuring exactly 2 cups.
9. Whisk together ½ cup coconut milk, ⅓ cup maple syrup, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt in a large bowl.
10. Add the 2 cups mashed sweet potatoes to the wet ingredients and mix until fully incorporated.
11. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
12. Bake the assembled pie at 350°F for 45 minutes until the filling is set and doesn’t jiggle when gently shaken.
13. Cool the pie completely on a wire rack for at least 2 hours before slicing.

Dense, creamy filling contrasts beautifully with the chewy oatmeal crust, creating layers of texture in every bite. The natural sweetness of maple syrup and sweet potatoes shines through the warm spice notes. For an elegant presentation, serve thin slices with coconut whipped cream and a sprinkle of cinnamon.

Gingerbread-Spiced Vegan Sweet Potato Pie

Perfect for autumn gatherings, this gingerbread-spiced vegan sweet potato pie combines familiar holiday flavors with a plant-based twist that even novice bakers can master. Preparing this dessert involves creating a flaky crust and a richly spiced filling that bakes to perfection.

Ingredients

• For the crust:
  • 1 ¼ cups all-purpose flour
  • ½ cup cold vegan butter, cubed
  • 3-4 tbsp ice water
  • ¼ tsp salt
• For the filling:
  • 2 cups mashed sweet potato
  • ¾ cup coconut sugar
  • ½ cup full-fat coconut milk
  • 2 tbsp cornstarch
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 ¼ cups all-purpose flour and ¼ tsp salt in a large bowl.
3. Add ½ cup cold cubed vegan butter to the flour mixture.
4. Use a pastry cutter or fork to cut the butter into the flour until pea-sized crumbs form.
5. Add 3-4 tbsp ice water, 1 tablespoon at a time, mixing until the dough just comes together.
6. Tip: Handle the dough as little as possible to keep the butter cold for a flaky crust.
7. Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
8. Roll the chilled dough into a 12-inch circle on a floured surface.
9. Transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
10. Trim and crimp the edges, then prick the bottom with a fork.
11. Line the crust with parchment paper and fill with pie weights or dried beans.
12. Bake the crust at 375°F for 15 minutes.
13. Remove the parchment and weights, then bake for another 5 minutes until lightly golden.
14. Reduce the oven temperature to 350°F.
15. In a blender, combine 2 cups mashed sweet potato, ¾ cup coconut sugar, ½ cup coconut milk, 2 tbsp cornstarch, 1 tsp ginger, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp salt.
16. Tip: Blend the filling until completely smooth to avoid lumps in your finished pie.
17. Pour the filling into the pre-baked crust.
18. Tap the pie dish gently on the counter to release any air bubbles.
19. Bake at 350°F for 45-50 minutes until the edges are set and the center jiggles slightly.
20. Tip: Check for doneness by inserting a knife near the center—it should come out clean.
21. Cool the pie completely on a wire rack for at least 2 hours before slicing.

Key to this pie’s appeal is its velvety texture, which contrasts beautifully with the crisp, spiced crust. The gingerbread spices meld seamlessly with the natural sweetness of the potatoes, creating a dessert that feels both nostalgic and innovative. For a festive presentation, serve each slice with a dollop of coconut whipped cream and a sprinkle of cinnamon.

Vegan Sweet Potato Pie with Cashew Cream Topping

For a comforting autumn dessert that’s both dairy-free and delicious, this vegan sweet potato pie combines creamy filling with a nutty topping. Following these straightforward steps will yield a perfectly baked pie with balanced sweetness and smooth texture. Let’s begin by preparing our crust and filling components.

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons melted coconut oil
• 2 tablespoons maple syrup

For the filling:

• 2 cups mashed sweet potatoes
• ¾ cup coconut milk
• ½ cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt

For the topping:

• 1 cup raw cashews (soaked 4 hours)
• ¼ cup water
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted coconut oil, and 2 tablespoons maple syrup in a medium bowl.
3. Press the crust mixture firmly into a 9-inch pie plate, ensuring even coverage across the bottom and sides.
4. Bake the crust for 8 minutes at 350°F until lightly golden, then remove from oven.
5. Blend 2 cups mashed sweet potatoes, ¾ cup coconut milk, ½ cup maple syrup, 2 tablespoons cornstarch, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt in a food processor until completely smooth.
6. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
7. Bake the pie at 350°F for 45 minutes until the center barely jiggles when shaken.
8. Cool the pie completely on a wire rack for 2 hours.
9. Drain the soaked 1 cup raw cashews and combine with ¼ cup water, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract in a blender.
10. Blend the cashew mixture on high speed for 2 minutes until creamy and smooth.
11. Spread the cashew cream over the cooled pie using an offset spatula.
12. Refrigerate the completed pie for at least 4 hours before serving to set properly.

Creamy sweet potato filling contrasts beautifully with the crunchy graham cracker crust and rich cashew topping. The subtle spice notes from cinnamon and nutmeg enhance the natural sweetness without overwhelming the palate. For an elegant presentation, garnish with toasted pecans or a drizzle of caramel sauce before serving.

Pumpkin-Spiced Vegan Sweet Potato Pie

Diving into autumn baking doesn’t have to be intimidating, especially when creating this comforting pumpkin-spiced vegan sweet potato pie. This methodical guide will walk you through each simple step to achieve a perfectly spiced, creamy filling nestled in a flaky crust, ensuring even beginners can master this seasonal favorite with confidence.

Ingredients

– For the crust: 1 1/4 cups all-purpose flour, 1/2 cup cold vegan butter (cubed), 3-4 tbsp ice water, 1/4 tsp salt
– For the filling: 2 cups mashed sweet potato (cooled), 1/2 cup canned pumpkin puree, 3/4 cup coconut sugar, 1/2 cup full-fat coconut milk, 1/4 cup cornstarch, 2 tsp pumpkin pie spice, 1 tsp vanilla extract, 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 1/4 cups all-purpose flour and 1/4 tsp salt in a large bowl.
3. Cut 1/2 cup cold cubed vegan butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Add 3-4 tbsp ice water, 1 tbsp at a time, mixing just until the dough comes together. Tip: Handle the dough minimally to keep the crust flaky.
5. Form the dough into a disk, wrap in plastic, and chill for 30 minutes.
6. Roll the chilled dough into a 12-inch circle on a floured surface.
7. Transfer the dough to a 9-inch pie dish, trim the edges, and crimp them decoratively.
8. Prick the bottom and sides of the crust with a fork.
9. Blind bake the crust at 375°F for 15 minutes to prevent sogginess.
10. In a blender, combine 2 cups mashed sweet potato, 1/2 cup pumpkin puree, 3/4 cup coconut sugar, 1/2 cup coconut milk, 1/4 cup cornstarch, 2 tsp pumpkin pie spice, 1 tsp vanilla extract, and 1/4 tsp salt.
11. Blend the mixture on high speed until completely smooth, about 2 minutes. Tip: Scrape down the sides halfway through to ensure no lumps remain.
12. Pour the filling into the pre-baked crust and smooth the top with a spatula.
13. Bake at 350°F for 45-50 minutes until the edges are set and the center jiggles slightly.
14. Cool the pie on a wire rack for 2 hours. Tip: Cooling slowly prevents cracking in the filling.
15. Refrigerate the pie for at least 4 hours before serving to fully set.

Luxuriously smooth and warmly spiced, this pie boasts a velvety texture that melts on the tongue with hints of caramel from the coconut sugar. For a festive twist, serve slices garnished with coconut whipped cream and a sprinkle of cinnamon, or crumble leftover crust scraps toasted with sugar for a crunchy topping that contrasts beautifully with the creamy filling.

Vegan Sweet Potato Pie with Date Caramel Drizzle

For those seeking a comforting fall dessert without dairy or refined sugar, this vegan sweet potato pie delivers rich flavor and creamy texture. Following these methodical steps will ensure your pie turns out perfectly balanced and beautifully presented. First, we’ll prepare the crust, then the filling, and finally the elegant date caramel drizzle.

Ingredients

For the crust:
– 1 ½ cups all-purpose flour
– ½ cup cold vegan butter, cubed
– 3-4 tbsp ice water
– ¼ tsp salt
For the filling:
– 2 cups mashed sweet potatoes
– ½ cup coconut milk
– ⅓ cup maple syrup
– 2 tbsp cornstarch
– 1 tsp cinnamon
– ½ tsp nutmeg
– ¼ tsp ginger
– ¼ tsp salt
For the date caramel drizzle:
– 1 cup pitted dates
– ½ cup hot water
– 1 tsp vanilla extract
– Pinch of salt

Instructions

1. Preheat your oven to 375°F. 2. Combine flour and salt in a large bowl. 3. Cut in cold vegan butter using a pastry cutter until pea-sized crumbs form. 4. Add ice water one tablespoon at a time, mixing until dough just comes together. 5. Press dough into a 9-inch pie plate and chill for 15 minutes. 6. Prick the bottom of the crust with a fork. 7. Bake crust for 12 minutes until lightly golden. 8. Reduce oven temperature to 350°F. 9. Whisk mashed sweet potatoes with coconut milk until smooth. 10. Add maple syrup, cornstarch, cinnamon, nutmeg, ginger, and salt. 11. Pour filling into pre-baked crust. 12. Bake at 350°F for 45-50 minutes until center is set. 13. Let pie cool completely on a wire rack. 14. Soak dates in hot water for 15 minutes to soften. 15. Blend dates with soaking water, vanilla, and salt until smooth. 16. Drizzle caramel over cooled pie before serving. Sweet potato pie emerges with a velvety texture that melts on your tongue, while the date caramel adds deep caramel notes without refined sugar. Serve slices slightly warmed with a dollop of coconut whipped cream, or enjoy chilled for a firmer texture that highlights the spice blend.

Gluten-Free Vegan Sweet Potato Pie

Creating a gluten-free vegan sweet potato pie is simpler than you might think, and the result is a creamy, spiced dessert that will impress everyone at your table. Carefully selecting fresh sweet potatoes and quality spices makes all the difference in achieving that classic holiday flavor without any animal products or gluten.

Ingredients

For the crust:
– 1 ½ cups gluten-free all-purpose flour
– ½ cup cold vegan butter, cubed
– 3 tbsp ice water
– 1 tbsp granulated sugar
– ¼ tsp salt

For the filling:
– 2 cups mashed cooked sweet potatoes
– ¾ cup full-fat coconut milk
– ½ cup maple syrup
– 2 tbsp cornstarch
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 ½ cups gluten-free all-purpose flour, 1 tbsp granulated sugar, and ¼ tsp salt in a large bowl.
3. Cut ½ cup cold cubed vegan butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
4. Sprinkle 3 tbsp ice water over the mixture and mix until a dough forms.
5. Press the dough evenly into a 9-inch pie plate, making sure to cover the bottom and sides completely.
6. Prick the bottom of the crust several times with a fork to prevent bubbling.
7. Bake the crust at 375°F for 12 minutes until lightly golden, then remove from oven.
8. Reduce oven temperature to 350°F.
9. In a separate bowl, whisk together 2 cups mashed sweet potatoes, ¾ cup coconut milk, ½ cup maple syrup, 2 tbsp cornstarch, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt until completely smooth.
10. Pour the filling into the pre-baked crust and smooth the top with a spatula.
11. Bake at 350°F for 45-50 minutes until the filling is set and the edges are lightly browned.
12. Cool the pie completely on a wire rack for at least 2 hours before slicing.

When properly cooled, this pie develops a firm yet creamy texture that slices beautifully, with the warm spices complementing the natural sweetness of the potatoes. For an elegant presentation, serve each slice with a dollop of coconut whipped cream and a sprinkle of cinnamon, or enjoy it chilled for a refreshing twist on this classic dessert.

Vegan Sweet Potato Pie with Walnut Streusel

Oftentimes, the most comforting desserts come from simple ingredients transformed with care. This vegan sweet potato pie with walnut streusel combines creamy filling with crunchy topping for a delightful contrast that’s perfect for any gathering. Let’s walk through each step together to ensure your pie turns out perfectly.

Ingredients

For the crust:
– 1 ½ cups all-purpose flour
– ½ cup cold vegan butter, cubed
– 3 tbsp ice water
– 1 tbsp granulated sugar
– ¼ tsp salt

For the filling:
– 2 cups mashed sweet potatoes (about 2 medium potatoes)
– ¾ cup full-fat coconut milk
– ½ cup maple syrup
– 2 tbsp cornstarch
– 1 tsp vanilla extract
– 1 tsp cinnamon
– ½ tsp nutmeg
– ¼ tsp salt

For the walnut streusel:
– ½ cup chopped walnuts
– ¼ cup all-purpose flour
– ¼ cup brown sugar
– 2 tbsp cold vegan butter
– ¼ tsp cinnamon

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish.
2. Combine 1 ½ cups flour, 1 tbsp sugar, and ¼ tsp salt in a large bowl.
3. Cut in ½ cup cold vegan butter using a pastry cutter until the mixture resembles coarse crumbs.
4. Sprinkle 3 tbsp ice water over the flour mixture while stirring with a fork until the dough comes together.
5. Press the dough evenly into the prepared pie dish and chill for 15 minutes to prevent shrinkage during baking.
6. Prick the bottom of the crust with a fork, then bake for 12 minutes at 375°F until lightly golden.
7. Meanwhile, peel and cube 2 medium sweet potatoes, then boil for 15 minutes until fork-tender.
8. Drain the potatoes thoroughly and mash until completely smooth to avoid lumps in your filling.
9. Whisk together ¾ cup coconut milk, ½ cup maple syrup, 2 tbsp cornstarch, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt in a separate bowl.
10. Combine the mashed sweet potatoes with the coconut milk mixture, stirring until fully incorporated.
11. Pour the filling into the pre-baked crust and smooth the top with a spatula.
12. In a small bowl, mix ½ cup chopped walnuts, ¼ cup flour, ¼ cup brown sugar, and ¼ tsp cinnamon for the streusel.
13. Cut in 2 tbsp cold vegan butter until the streusel forms coarse crumbs that hold together when pressed.
14. Sprinkle the walnut streusel evenly over the pie filling, covering the entire surface.
15. Bake at 350°F for 45-50 minutes until the filling is set and the streusel is golden brown.
16. Cool the pie completely on a wire rack for at least 2 hours before slicing to allow the filling to firm up properly.

Finally, this pie offers a wonderful textural experience with its velvety sweet potato filling contrasting beautifully against the crunchy walnut topping. Flavors of warm cinnamon and nutmeg complement the natural sweetness of the potatoes and maple syrup perfectly. For an elegant presentation, serve slightly warmed slices with a dollop of coconut whipped cream and an extra sprinkle of toasted walnuts.

Cinnamon Roll Vegan Sweet Potato Pie

Oftentimes, the best recipes come from combining beloved classics, and this Cinnamon Roll Vegan Sweet Potato Pie does exactly that by merging the cozy warmth of cinnamon rolls with the rich comfort of sweet potato pie. Our methodical approach will guide you through creating this dairy-free dessert with precision and confidence. Let’s begin with gathering our ingredients and preparing this seasonal delight.

Ingredients

For the Sweet Potato Filling

– 2 cups mashed roasted sweet potatoes
– 3/4 cup coconut sugar
– 1/2 cup full-fat coconut milk
– 2 tablespoons cornstarch
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt

For the Cinnamon Swirl Topping

– 1/4 cup coconut sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon melted coconut oil

For the Crust

– 1 prepared vegan pie crust (9-inch)

Instructions

1. Preheat your oven to 375°F and place the prepared vegan pie crust in a 9-inch pie dish.
2. Combine 2 cups mashed roasted sweet potatoes, 3/4 cup coconut sugar, 1/2 cup coconut milk, 2 tablespoons cornstarch, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt in a large mixing bowl.
3. Whisk the sweet potato mixture vigorously for 2 minutes until completely smooth and free of lumps.
4. Pour the sweet potato filling into the prepared pie crust and spread evenly with a spatula.
5. Mix 1/4 cup coconut sugar with 1 teaspoon cinnamon in a small bowl to create the cinnamon swirl topping.
6. Drizzle 1 tablespoon melted coconut oil over the cinnamon-sugar mixture and stir until crumbly.
7. Sprinkle the cinnamon swirl topping evenly across the entire surface of the pie filling.
8. Use a butter knife to create swirling patterns through the topping and into the filling.
9. Place the pie on the center rack of your preheated 375°F oven.
10. Bake for 45 minutes until the filling is set and the edges are lightly golden brown.
11. Check for doneness by gently shaking the pie – the center should have a slight jiggle but not appear liquid.
12. Remove the pie from the oven and place it on a wire cooling rack.
13. Allow the pie to cool completely for at least 3 hours before slicing.

This pie achieves a wonderfully creamy texture that holds its shape when sliced, with the cinnamon swirl creating beautiful marbled patterns throughout each piece. The combination of spiced sweet potato and caramel-like coconut sugar delivers deep, autumnal flavors that deepen as the pie cools. Try serving chilled slices with a dollop of coconut whipped cream for an extra indulgent treat that highlights the cinnamon roll inspiration.

Vegan Sweet Potato Pie with Chai Spices

Keeping warm spices and creamy textures in mind, this vegan sweet potato pie brings comforting autumn flavors to your table without any dairy. Knowing how intimidating pie-making can be for beginners, I’ll walk you through each step methodically. Let’s create a dessert that fills your kitchen with the inviting aroma of chai spices and sweet potatoes.

Ingredients

For the crust:
– 1 ¼ cups all-purpose flour
– ½ teaspoon salt
– ½ cup cold vegan butter, cubed
– 3-4 tablespoons ice water
For the filling:
– 2 cups mashed sweet potatoes (from about 2 medium potatoes)
– ¾ cup canned coconut milk
– ½ cup maple syrup
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground cardamom
– ¼ teaspoon ground cloves
– ⅛ teaspoon ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Combine 1 ¼ cups flour and ½ teaspoon salt in a large bowl.
3. Cut ½ cup cold vegan butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Add 3 tablespoons ice water and mix until the dough just comes together, adding the remaining tablespoon if needed.
5. Press the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
6. Roll the chilled dough into a 12-inch circle on a floured surface.
7. Transfer the dough to a 9-inch pie dish and trim the edges.
8. Prick the bottom of the crust with a fork 10-12 times to prevent bubbling.
9. Bake the empty crust for 15 minutes until lightly golden.
10. Peel and cube 2 medium sweet potatoes while the crust bakes.
11. Steam the sweet potato cubes for 15 minutes until fork-tender.
12. Mash the cooked sweet potatoes until completely smooth.
13. Whisk 2 tablespoons cornstarch into ¾ cup coconut milk until no lumps remain.
14. Combine the mashed sweet potatoes, coconut milk mixture, ½ cup maple syrup, 1 teaspoon vanilla, and all spices in a large bowl.
15. Pour the filling into the pre-baked crust and smooth the top.
16. Bake at 350°F (175°C) for 45-50 minutes until the center is set and doesn’t jiggle.
17. Cool the pie completely on a wire rack for 4 hours before slicing.
Buttery crust contrasts beautifully with the velvety spiced filling that carries warm chai flavors through every bite. Serve slices slightly warmed with a dollop of coconut whipped cream, or enjoy it chilled for a firmer texture that highlights the cinnamon and cardamom notes.

Mini Vegan Sweet Potato Pies with Coconut Whipped Cream

Now, let’s create these delightful individual desserts that bring all the cozy flavors of traditional sweet potato pie in a perfectly portioned vegan format. These mini pies feature a flaky crust and creamy filling topped with light coconut whipped cream, making them ideal for holiday gatherings or special treats.

Ingredients

For the crust:
– 1 ½ cups all-purpose flour
– ½ cup cold vegan butter, cubed
– ¼ cup ice water
– 1 tbsp granulated sugar
– ½ tsp salt

For the filling:
– 2 cups mashed sweet potatoes
– ½ cup canned coconut milk
– ⅓ cup maple syrup
– 1 tsp vanilla extract
– 1 tsp cinnamon
– ½ tsp nutmeg
– ¼ tsp ginger

For the topping:
– 1 can full-fat coconut milk, refrigerated overnight
– 2 tbsp powdered sugar
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin thoroughly.
2. Combine 1 ½ cups flour, ½ cup cold vegan butter, 1 tbsp sugar, and ½ tsp salt in a food processor.
3. Pulse the mixture until it resembles coarse crumbs with pea-sized butter pieces.
4. Add ¼ cup ice water gradually while pulsing until the dough just comes together.
5. Tip: Handle the dough as little as possible to prevent the butter from melting and ensure a flaky crust.
6. Divide the dough into 12 equal portions and press each into the prepared muffin cups, forming a thin crust up the sides.
7. In a medium bowl, whisk together 2 cups mashed sweet potatoes, ½ cup coconut milk, ⅓ cup maple syrup, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp ginger until completely smooth.
8. Spoon the filling evenly into the prepared crusts, filling each about ¾ full.
9. Bake at 375°F for 25-30 minutes until the crust edges are golden brown and the filling is set.
10. Tip: Rotate the pan halfway through baking for even browning.
11. Remove the pies from the oven and let them cool completely in the pan.
12. While the pies cool, scoop the solid coconut cream from the refrigerated can into a chilled bowl, discarding the liquid.
13. Whip the coconut cream with 2 tbsp powdered sugar and 1 tsp vanilla using an electric mixer on high speed for 2-3 minutes until light and fluffy.
14. Tip: Chill your mixing bowl and beaters for 15 minutes before whipping for best volume.
15. Carefully remove the cooled pies from the muffin tin using a small offset spatula.
16. Top each mini pie with a dollop of coconut whipped cream just before serving.

What makes these mini pies truly special is their velvety smooth filling that contrasts beautifully with the flaky, buttery crust. The coconut whipped cream adds a light, tropical note that complements the warm spices perfectly. For an elegant presentation, garnish with a sprinkle of cinnamon or toasted coconut flakes before serving.

Vegan Sweet Potato Pie with Flaky Olive Oil Crust

Knowing how intimidating pie-making can be for beginners, let’s break down this vegan sweet potato pie into manageable steps. Keep your ingredients measured and ready before we begin, as this methodical approach ensures success. We’ll create a flaky olive oil crust and a perfectly spiced filling that will impress even non-vegans.

Ingredients

For the Crust

• 1 ¼ cups all-purpose flour
• ¼ cup olive oil
• 3-4 tablespoons ice water
• ½ teaspoon salt

For the Filling

• 2 cups mashed sweet potatoes
• ½ cup maple syrup
• ¼ cup coconut milk
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 ¼ cups all-purpose flour and ½ teaspoon salt in a large bowl.
3. Pour ¼ cup olive oil into the flour mixture.
4. Use a fork to mix until crumbs form. Tip: Work quickly to keep the oil cold for flakier crust.
5. Add 3 tablespoons ice water and mix until dough comes together.
6. Press the dough into a 9-inch pie plate, ensuring even thickness.
7. Prick the bottom of the crust with a fork 10-12 times.
8. Bake the empty crust for 15 minutes at 375°F until lightly golden.
9. Peel and cube 2 medium sweet potatoes while the crust bakes.
10. Steam the sweet potatoes for 20 minutes until fork-tender.
11. Mash the sweet potatoes until completely smooth.
12. Measure exactly 2 cups of mashed sweet potatoes into a clean bowl.
13. Add ½ cup maple syrup, ¼ cup coconut milk, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and 1 teaspoon vanilla extract.
14. Whisk 2 tablespoons cornstarch with 2 tablespoons water in a small bowl until dissolved.
15. Stir the cornstarch mixture into the sweet potato filling. Tip: This prevents a watery filling.
16. Pour the filling into the pre-baked crust, smoothing the top.
17. Bake at 350°F for 45 minutes until the center barely jiggles when shaken.
18. Cool the pie completely on a wire rack for 4 hours. Tip: Proper cooling ensures clean slices.

Nothing beats the contrast between the crisp olive oil crust and the velvety spiced filling that melts on your tongue. Next time, try serving individual slices with a dollop of coconut whipped cream for extra indulgence, or enjoy it chilled straight from the refrigerator for a firmer texture that highlights the warm spices.

Caramelized Banana Vegan Sweet Potato Pie

Ready to elevate your dessert game with a plant-based twist? Caramelized banana vegan sweet potato pie combines creamy sweet potatoes with rich caramelized bananas in a flaky crust, creating a dessert that’s both comforting and sophisticated. This methodical guide will walk you through each step to ensure perfect results every time.

Ingredients

For the crust:

– 1 ½ cups all-purpose flour
– ½ cup cold vegan butter, cubed
– ¼ cup ice water
– 1 tbsp granulated sugar
– ½ tsp salt

For the filling:

– 2 medium sweet potatoes (about 2 cups mashed)
– 3 ripe bananas
– ½ cup brown sugar
– ¼ cup coconut milk
– 2 tbsp maple syrup
– 1 tsp vanilla extract
– 1 tsp cinnamon
– ½ tsp nutmeg
– ¼ tsp salt

Instructions

1. Preheat your oven to 400°F.
2. Pierce sweet potatoes several times with a fork and bake for 45 minutes until tender when pierced with a knife.
3. While sweet potatoes bake, combine flour, sugar, and salt in a large bowl.
4. Cut cold vegan butter into flour mixture using a pastry cutter until pea-sized crumbs form.
5. Gradually add ice water, 1 tablespoon at a time, mixing until dough just comes together.
6. Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
7. Remove sweet potatoes from oven and let cool until safe to handle, about 15 minutes.
8. Reduce oven temperature to 350°F.
9. Peel sweet potatoes and mash thoroughly with a fork until smooth.
10. Slice bananas into ¼-inch thick rounds.
11. Heat a skillet over medium heat and cook banana slices with brown sugar for 3-4 minutes until caramelized and golden.
12. Roll out chilled dough on a floured surface to fit a 9-inch pie plate.
13. Transfer dough to pie plate, pressing gently into corners and trimming excess edges.
14. Combine mashed sweet potatoes, caramelized bananas, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt in a large bowl.
15. Mix filling ingredients until fully incorporated and smooth.
16. Pour filling into prepared crust and spread evenly with a spatula.
17. Bake at 350°F for 40-45 minutes until filling is set and crust is golden brown.
18. Let pie cool completely on a wire rack for at least 2 hours before serving.

Let this pie delight your senses with its velvety texture and warm spice notes. The caramelized bananas create pockets of deep sweetness that complement the earthy sweet potatoes perfectly. Serve slices slightly warmed with a drizzle of coconut cream for an extra indulgent treat that will impress both vegans and non-vegans alike.

Vegan Sweet Potato Pie with Hazelnut Crust

Zesty autumn flavors come alive in this vegan sweet potato pie, where a nutty hazelnut crust perfectly complements the creamy spiced filling. This recipe guides you through each step methodically, ensuring even beginner bakers achieve professional results. You’ll create a stunning dessert that celebrates seasonal produce with wholesome ingredients.

Ingredients

For the Hazelnut Crust

– 1 ½ cups raw hazelnuts
– ¼ cup maple syrup
– 2 tablespoons coconut oil, melted
– ½ teaspoon salt

For the Sweet Potato Filling

– 2 cups mashed sweet potato (from 2 medium sweet potatoes)
– ½ cup full-fat coconut milk
– ⅓ cup maple syrup
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
– ½ teaspoon nutmeg
– ¼ teaspoon ginger
– ¼ teaspoon salt

Instructions

1. Preheat your oven to 350°F.
2. Pierce 2 medium sweet potatoes several times with a fork.
3. Bake the sweet potatoes directly on the oven rack for 45-60 minutes until completely soft when squeezed.
4. Let the sweet potatoes cool for 20 minutes until comfortable to handle.
5. Scoop 2 cups of sweet potato flesh into a large bowl, discarding the skins.
6. Add ½ cup coconut milk, ⅓ cup maple syrup, 2 tablespoons cornstarch, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon salt to the bowl.
7. Blend the mixture with an immersion blender until completely smooth and lump-free.
8. Process 1 ½ cups raw hazelnuts in a food processor for 45 seconds until they form fine crumbs.
9. Add ¼ cup maple syrup, 2 tablespoons melted coconut oil, and ½ teaspoon salt to the food processor.
10. Pulse the crust mixture 8-10 times until it sticks together when pressed.
11. Press the crust mixture firmly into a 9-inch pie plate, creating an even layer across the bottom and up the sides.
12. Pour the sweet potato filling into the crust, smoothing the top with a spatula.
13. Bake the pie at 350°F for 40-45 minutes until the center barely jiggles when shaken.
14. Cool the pie completely on a wire rack for 3 hours before slicing.
15. Refrigerate the pie for at least 2 hours to set completely.

Keep this pie chilled until serving for the best texture – the filling firms up beautifully when cold, creating a smooth, creamy consistency that contrasts wonderfully with the crunchy hazelnut crust. The warm spices meld perfectly with the natural sweetness of the potatoes, making each slice taste like autumn in dessert form. Try serving thin slices with a dollop of coconut whipped cream for an elegant presentation that highlights the pie’s beautiful layers.

Orange-Zested Vegan Sweet Potato Pie

Vegan baking can feel intimidating, but this Orange-Zested Sweet Potato Pie breaks it down into manageable steps that even beginners can master. We’ll create a flaky crust and creamy filling that delivers all the comforting flavors of traditional sweet potato pie with a bright citrus twist. Follow each step precisely for a dessert that will impress at any gathering.

Ingredients

For the crust:
– 1 ¼ cups all-purpose flour
– ½ cup cold vegan butter, cubed
– ¼ cup ice water
– 1 tbsp granulated sugar
– ½ tsp salt

For the filling:
– 2 cups mashed sweet potatoes (from 2 medium sweet potatoes)
– ¾ cup full-fat coconut milk
– ½ cup maple syrup
– ¼ cup cornstarch
– 2 tbsp orange zest
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 ¼ cups all-purpose flour, 1 tbsp granulated sugar, and ½ tsp salt in a large bowl.
3. Cut ½ cup cold cubed vegan butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Gradually add ¼ cup ice water, mixing just until the dough comes together.
5. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
6. Roll the chilled dough into a 12-inch circle on a floured surface.
7. Carefully transfer the dough to a 9-inch pie plate and trim the edges.
8. Prick the bottom of the crust with a fork 15 times.
9. Bake the empty crust at 375°F for 15 minutes until lightly golden.
10. Peel and cube 2 medium sweet potatoes.
11. Boil the sweet potato cubes in water for 20 minutes until fork-tender.
12. Drain the sweet potatoes completely and mash until smooth.
13. Measure exactly 2 cups of mashed sweet potatoes into a mixing bowl.
14. Whisk ¼ cup cornstarch into ¾ cup coconut milk until no lumps remain.
15. Add the cornstarch mixture to the sweet potatoes along with ½ cup maple syrup, 2 tbsp orange zest, 1 tsp vanilla extract, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt.
16. Mix the filling until completely smooth and uniform.
17. Pour the filling into the pre-baked crust and smooth the top.
18. Reduce oven temperature to 350°F.
19. Bake the pie at 350°F for 45-50 minutes until the center is set and doesn’t jiggle.
20. Cool the pie completely on a wire rack for 4 hours before slicing.

Using cold butter creates flaky layers in your crust, while completely draining the sweet potatoes prevents a watery filling. The cornstarch slurry ensures your pie sets perfectly without eggs. Ultimate satisfaction comes from that first bite of silky filling with bright orange notes against the crisp crust. Serve slices chilled with coconut whipped cream, or enjoy the contrast of warm pie straight from the oven with the cool citrus zing shining through.

Vegan Sweet Potato Pie with Bourbon Glaze

Now, let’s create a comforting vegan sweet potato pie that’s perfect for autumn gatherings. This recipe breaks down each component methodically, ensuring even beginner bakers achieve a perfectly spiced filling and flaky crust. We’ll finish with a glossy bourbon glaze that elevates this classic dessert.

Ingredients

For the crust:

• 1 ¼ cups all-purpose flour
• ½ cup cold vegan butter, cubed
• 3 tbsp ice water
• 1 tbsp granulated sugar

For the filling:

• 2 cups mashed sweet potatoes
• ¾ cup canned coconut milk
• ½ cup maple syrup
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt

For the glaze:

• ¼ cup bourbon
• 2 tbsp brown sugar
• 1 tbsp vegan butter

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 ¼ cups all-purpose flour, ½ cup cold cubed vegan butter, and 1 tbsp granulated sugar in a mixing bowl.
3. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep butter cold for a flakier crust.
4. Add 3 tbsp ice water one tablespoon at a time, mixing gently until the dough just comes together.
5. Press the dough into a 9-inch pie dish, ensuring an even layer across the bottom and sides.
6. Prick the bottom of the crust 8-10 times with a fork to prevent bubbling.
7. Bake the crust for 12 minutes at 375°F until lightly golden.
8. In a separate bowl, whisk together 2 cups mashed sweet potatoes, ¾ cup coconut milk, ½ cup maple syrup, 2 tbsp cornstarch, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt until smooth. Tip: Use a hand mixer for a silkier filling texture.
9. Pour the filling into the pre-baked crust, spreading it evenly.
10. Bake the pie at 375°F for 35 minutes, or until the center is set and doesn’t jiggle when shaken.
11. While the pie bakes, combine ¼ cup bourbon, 2 tbsp brown sugar, and 1 tbsp vegan butter in a small saucepan.
12. Simmer the glaze over medium heat for 4 minutes, stirring constantly until it thickens slightly. Tip: Don’t boil vigorously to preserve the bourbon flavor.
13. Remove the pie from the oven and let it cool completely on a wire rack for 2 hours.
14. Drizzle the bourbon glaze over the cooled pie before serving.

Keep in mind that the filling sets further as it cools, resulting in a firm yet creamy slice. The bourbon glaze adds a caramel-like depth that complements the warm spices beautifully. For a festive touch, serve each slice with a sprinkle of toasted pecans or a dollop of coconut whipped cream.

Summary

Glorious! These 20 creamy vegan sweet potato pies prove plant-based desserts can be incredibly indulgent and flavorful. Each recipe brings warm spices and rich texture to your holiday table or cozy night in. We hope you find a new favorite—try one, leave a comment telling us which you loved, and share this roundup on Pinterest to spread the vegan baking joy!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.