Vegan Sweet Potato Pie

5 from 5 votes

This is the Best Vegan Sweet Potato Pie for your holiday table, made with a flaky and buttery crust and creamy spice-filled sweet potato filling.

Prep Time10

Cook Time1

Chill time:1

Total Time1 10

Course: Dessert

Keyword: baked, classic, dairy-free, dessert, easy, fall recipe, gluten-free, healthy, holidays, homemade, indulge, pie, pies, plant-based, sweet potatoes, vegan

Servings: Servings

Calories: 398kcal

Author: Shanika

Ingredients

CRUST:

1 ½ cups organic all-purpose flour
2 Tbsps organic cane sugar
½ teaspoon ground cinnamon
Pinch of sea salt
6 Tbsps vegan butter, Very COLD + cut into pieces
½ cup Almond milk + 2 Tbsps, VERY COLD (You can also use COLD water, if preferred!)
1 teaspoon apple cider vinegar

FILLING:

3 cups sweet potato puree (About 2lbs. sweet potatoes; See Post for How To)
½ cup full-fat coconut cream/milk (See Notes!)
¼ cup vegan butter, melted
¾ cup organic cane sugar
¼ cup pure maple syrup
1 teaspoon vanilla extract
¼ cup Arrowroot starch (See Notes!)
2 tsps ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon sea salt

OPTIONAL TOPPINGS:

Coconut Whipped Cream
Your favorite dairy-free ice cream
Your favorite chopped nuts, toasted

OTHER:

2 Tbsps Almond milk + 1 teaspoon maple syrup (Vegan Egg Wash option)

US Customary - Metric

Instructions

TO MAKE THE CRUST:

In a measuring cup, add the milk and apple cider vinegar, stir and set aside.
In a large bowl, add the all-purpose flour, sea salt, cinnamon, and cane sugar, whisking them all together.
Add the cubed vegan butter sticks (or regular vegan butter cut in pieces) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold apple cider vinegar-milk mixture (slowly) 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 tablespoon of milk at a time, until it’s moistened BUT not too wet!
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.
In the meantime, make the Pie Filling.

WHIP TOGETHER THE FILLING:

In a large bowl, add the sweet potato puree along with: coconut cream/milk, vanilla extract, melted butter, maple syrup, cinnamon, nutmeg, ginger, allspice, sea salt, and arrowroot starch, whisking everything together until combined and smooth, using an electric hand-mixer on high-speed. NOTE: Filling mixture should be thickened at this point.

ASSEMBLY:

Preheat the oven to 375 degrees Fahrenheit and lightly grease a standard pie dish with vegan butter.
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 ½-inch thick and gently placing it in your pie dish; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
Once complete, poke tiny holes around the bottom of the crust using a fork, add parchment paper to the center of the crust and add "pie weights" atop it and pre-bake the crust for 10-15 minutes. Remove from oven.
Pour the sweet potato pie filling over crust and lightly brush the top of pie crust with vegan egg wash substitute.
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.
Once done, remove from the the oven and let cool completely, about 1-2 hours. When cooled, place the pie in the refrigerator for at least 4 hours before serving and slicing. NOTE: Overnight is best.
To serve, add Cocowhip!, your favorite ice cream, and/or toasted nuts atop a slice of sweet potato pie and enjoy!
Bon Appetit!

Notes

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.
SWEET POTATO PUREE: See post for more + how to make this!
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 ¼ cup of water (or milk) 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 ½ cup of water (or milk).
GLUTEN-FREE OPTION: To make the crust entirely gluten-free, simply substitute the flour with a great Gluten-Free flour option like Bob's Red Mill's GF 1-to-1 baking flour or All-purpose flour. If using any other flour, ensure that it has Xanthan Gum included or add 1 teaspoon in with any flour that doesn't. For the remaining ingredients for the filling, just ensure that the coconut cream/milk if GF-friendly and that you use arrowroot starch which is very GF-friendly.
ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular cornstarch or all-purpose flour, which both act as a thickening agent.
COCONUT CREAM: If you don't have full-fat coconut cream on hand, you can use canned full-fat coconut milk and refrigerate it overnight so that it thickens into a "cream", which you separate from the water in the can.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Best Vegan Sweet Potato Pie. Everything from my fave baking sheet, liners, pie weights, hand-mixers, mixing bowls, and more. SEE THEM HERE!

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