Best Vegan Sweet Potato Pie

Vegan Sweet Potato Pie

When it comes to this Vegan Sweet Potato Pie, it is smooth, velvety, naturally sweetened, full of sweet potato flavor and is housed with a buttery, flaky crust. This recipe is sure to please the crowd during the Holiday season, one slice and bite at a time. Made in a blender, super easy to make, gluten-free option available.

Course: Dessert
Keyword baked, classic, dairy-free, dessert, easy, fall recipe, gluten-free, healthy, holidays, homemade, indulge, pie, pies, plant-based, vegan
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 8 Servings
Creator Shanika | Orchids + Sweet Tea



  • 2 cups organic all-purpose flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 1 cup organic pastry flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 2 Tbsps organic pure cane sugar (Vegan-approved!)
  • pinch of sea salt
  • 1 cup vegan buttery sticks, cold + cubed (That’s 2 sticks!)
  • 1 cup ice cold water
  • 2 Tbsps apple cider vinegar

Sweet Potato Filling:

  • 2 medium organic sweet potatoes, roasted + insides removed (See Notes!)
  • 3/4 cup vegan coconut milk or cream (I use Thai Kitchen)
  • 1/3 cup pure maple syrup (See Notes!)
  • 1 tsp vanilla extract
  • 2 Tbsps arrowroot starch (I use Bob's Red Mill)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1/4 tsp ground ginger
  • pinch of ground cloves


  • CocoWhip!
  • vegan ice cream


For the Crust:

  1. Preheat your oven to 375 degrees Fahrenheit.

  2. In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.

  3. In a large bowl, add the all-purpose flour, pastry flour, sea salt, pinch of cinnamon, and organic pure cane sugar, whisking them all together.

  4. Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.

  5. Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**

  6. Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.

  7. In the meantime, make the Pie Filling.


  1. Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.

For the Filling:

  1. In a high-powered blender, add the sweet potato, coconut cream, maple syrup, vanilla, cornstarch, sea salt, cinnamon, nutmeg, ground ginger, and ground cloves and blend on medium-low until smooth and creamy, about 2-3 minutes.

  2. Pour pie filling mixture over crust and lightly brush the top of pie crust with melted vegan butter. Bake for 60-65 minutes, until crust becomes golden brown and the center of the filling is only 'slightly jiggly'. **NOTE: If the crust begins to get too dark quickly, cover around the pie's crust with foil paper, leaving the middle opened and exposed.**

  3. Once done, remove from the the oven and let cool completely, about 30-45 minutes.

  4. Add to refrigerator for the pie to 'set' for 2-3 hours or overnight.

  5. When ready to serve, slice your pie and serve with a few scoops of vegan ice cream or Coco Whip!, if desired.

  6. Bon Appetit!

Tips | Notes:

SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 medium-sized) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe.

FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.

FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD 1/4 cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.

GLUTEN-FREE VERSION: To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 3/4 sticks instead of 2. Continue all other steps!

ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch or all-purpose flour, which both act as a thickening agent.

SWEETENER: Instead of maple syrup you can always use agave as a sweetener.

STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.