Craving a cozy, plant-based twist on a classic dessert? You’ve come to the right place! Sweet potato pie is the ultimate vegan comfort food, and we’ve gathered 31 mouthwatering variations—from spiced classics to creative new takes—that will delight your taste buds and impress any crowd. Get ready to fall in love with this versatile ingredient all over again. Let’s dive into these delicious recipes!
Classic Vegan Sweet Potato Pie
During the chilly winter months, nothing beats the comforting aroma of a classic dessert baking in the oven. This vegan sweet potato pie offers a rich, spiced filling in a flaky crust, perfect for holidays or a cozy weekend treat. It’s surprisingly simple to make, even for beginners, with a methodical approach that ensures success.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 9-inch vegan pie crust, store-bought or homemade
– 2 cups mashed cooked sweet potatoes (about 2 medium potatoes)
– 3/4 cup granulated sugar
– 1/2 cup full-fat coconut milk, well-shaken
– 1/4 cup cornstarch
– 2 teaspoons vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the 9-inch vegan pie crust in a pie dish, pressing it gently into the edges.
3. In a large mixing bowl, combine the 2 cups mashed sweet potatoes and 3/4 cup granulated sugar, stirring until smooth.
4. Add the 1/2 cup coconut milk, 1/4 cup cornstarch, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt to the bowl.
5. Whisk all ingredients together vigorously for about 2 minutes until fully blended and no lumps remain. Tip: For a silkier texture, use an electric mixer on low speed.
6. Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
7. Place the pie on the center rack of the preheated oven and bake for 55 to 60 minutes. Tip: The pie is done when the edges are set and the center jiggles slightly when shaken—it will firm up as it cools.
8. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. Tip: Avoid cutting into it while warm to prevent a runny filling.
9. Once cooled, refrigerate the pie for 1 hour before serving to enhance the texture.
Gently slice into this pie to reveal a velvety, spiced filling that’s not too sweet, with a hint of warmth from the ginger and nutmeg. The crust provides a satisfying crunch against the smooth interior, making it ideal served chilled with a dollop of coconut whipped cream or a sprinkle of toasted pecans for extra flair.
Maple-Infused Vegan Sweet Potato Pie
Kick off your fall baking with this comforting vegan sweet potato pie, where maple syrup adds a warm, autumnal sweetness that pairs perfectly with the earthy sweet potatoes. This recipe breaks down each step clearly, so even beginners can achieve a smooth, flavorful filling and a crisp, golden crust without any dairy or eggs. Let’s get started by gathering our ingredients and prepping our workspace for a successful bake.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups mashed sweet potatoes (from about 2 medium sweet potatoes, roasted and peeled for best flavor)
– 1 cup full-fat coconut milk (shaken well, or substitute with almond milk for a lighter option)
– ¾ cup pure maple syrup (grade A or B, adjust to desired sweetness)
– ¼ cup cornstarch (or arrowroot powder as a gluten-free alternative)
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp salt
– 1 pre-made vegan pie crust (9-inch, thawed if frozen, or use a homemade crust)
– 1 tbsp coconut oil (melted, for brushing the crust)
Instructions
1. Preheat your oven to 350°F (175°C) and place a rack in the center position for even baking.
2. In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, cornstarch, cinnamon, nutmeg, and salt, whisking vigorously until the mixture is completely smooth and free of lumps.
3. Tip: For a silkier texture, blend the filling in a food processor for 30 seconds after mixing to ensure it’s ultra-creamy.
4. Place the pre-made vegan pie crust in a 9-inch pie dish, pressing it gently into the edges and trimming any excess dough from the rim.
5. Brush the inside of the pie crust evenly with the melted coconut oil to create a barrier that helps prevent sogginess during baking.
6. Pour the sweet potato filling into the prepared crust, using a spatula to spread it into an even layer without overfilling.
7. Tip: Lightly tap the pie dish on the counter a few times to release any air bubbles trapped in the filling for a smoother surface.
8. Bake the pie in the preheated oven at 350°F for 55-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
9. Tip: To avoid over-browning, cover the crust edges with aluminum foil after 30 minutes of baking if they start to darken too quickly.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to firm up properly.
11. Once cooled, refrigerate the pie for an additional 2 hours before slicing to enhance the texture and make clean cuts easier.
Look for a velvety, custard-like filling that’s subtly spiced and not overly sweet, with the maple infusion lending a rich, caramelized depth. The crust should be flaky and golden, providing a satisfying contrast to the creamy interior—serve each slice with a dollop of coconut whipped cream or a drizzle of extra maple syrup for an indulgent touch. This pie holds up well when chilled, making it a perfect make-ahead dessert for gatherings where you want minimal last-minute fuss.
Vegan Sweet Potato Pie with Pecan Crust
Holiday gatherings or cozy nights in call for a dessert that’s both comforting and impressive—this vegan sweet potato pie with a pecan crust delivers just that. By roasting the sweet potatoes yourself, you’ll achieve a deeper, caramelized flavor that elevates the whole dish, and the nutty crust adds a delightful crunch that pairs perfectly with the creamy filling. Let’s walk through each step together to ensure your pie turns out beautifully, even if you’re new to baking.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 large sweet potatoes (about 2 lbs total), scrubbed clean
– 1 ½ cups raw pecans
– ¼ cup maple syrup, plus 2 tbsp for brushing (adjust to taste)
– ¼ cup coconut oil, melted (or any neutral oil)
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp salt
– 1 can (13.5 oz) full-fat coconut milk, chilled overnight
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce the sweet potatoes all over with a fork, place them on the baking sheet, and roast for 45–50 minutes until tender when pierced with a knife.
3. While the sweet potatoes roast, combine the pecans, ¼ cup maple syrup, melted coconut oil, cinnamon, nutmeg, and salt in a food processor; pulse until the mixture resembles coarse crumbs and holds together when pressed.
4. Tip: To prevent the crust from sticking, lightly grease a 9-inch pie dish with a bit of coconut oil before pressing in the pecan mixture.
5. Press the pecan mixture evenly into the bottom and up the sides of the pie dish, using the back of a spoon to smooth it; bake at 350°F for 10 minutes, then set aside to cool.
6. Once the sweet potatoes are cool enough to handle, scoop out the flesh into a large bowl, discarding the skins; you should have about 2 cups of mashed sweet potato.
7. Add the chilled coconut milk (scooping out the solid cream from the top) and vanilla extract to the bowl; use an electric mixer on medium speed to blend until smooth and creamy, about 2–3 minutes.
8. Tip: For a silkier texture, strain the filling through a fine-mesh sieve to remove any fibrous bits before pouring it into the crust.
9. Pour the filling into the cooled pecan crust, smoothing the top with a spatula; bake at 350°F for 50–55 minutes until the center is set and doesn’t jiggle when gently shaken.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to firm up.
11. Tip: To enhance the crust’s flavor, brush the baked pie lightly with the remaining 2 tbsp of maple syrup while it’s still warm for a glossy finish.
12. Refrigerate the pie for at least 4 hours or overnight before serving to allow the flavors to meld and the texture to set fully.
Dense yet velvety, this pie boasts a rich, spiced sweetness from the roasted potatoes, balanced by the crunchy, buttery pecan crust that holds its shape beautifully when sliced. Serve it chilled with a dollop of coconut whipped cream or a drizzle of caramel sauce for an extra indulgent touch, making it a standout dessert for any occasion.
Coconut Cream Vegan Sweet Potato Pie
A perfect vegan dessert doesn’t have to be complicated, and this Coconut Cream Sweet Potato Pie proves it with its creamy texture and warm spices. As we walk through each step together, you’ll see how simple ingredients transform into a holiday-worthy treat that everyone can enjoy, regardless of dietary preferences.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 9-inch vegan pie crust (store-bought or homemade)
– 2 cups mashed sweet potatoes (about 2 medium potatoes, baked and peeled)
– 1 13.5-ounce can full-fat coconut cream, chilled overnight
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish, crimping the edges if desired.
2. In a large mixing bowl, combine the mashed sweet potatoes, sugar, cornstarch, cinnamon, ginger, nutmeg, and salt until smooth.
3. Open the chilled coconut cream can and scoop out the solid cream from the top, leaving the liquid behind for another use.
4. Add the coconut cream and vanilla extract to the sweet potato mixture, stirring vigorously until fully incorporated and creamy.
5. Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
6. Bake the pie in the preheated oven for 50–55 minutes, or until the center is set and a toothpick inserted comes out clean.
7. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to firm up.
8. Chill the pie in the refrigerator for 4 hours or overnight before serving to enhance the texture.
Creating this pie yields a velvety, spiced filling that pairs beautifully with the flaky crust. Consider topping slices with a dollop of whipped coconut cream or a sprinkle of toasted pecans for added crunch and flavor.
Gluten-Free Vegan Sweet Potato Pie
Kick off your gluten-free vegan baking journey with this comforting sweet potato pie, a perfect dessert for any occasion that’s both wholesome and indulgent. Known for its creamy texture and warm spices, this pie is surprisingly simple to make from scratch, even for beginners. Let’s walk through each step together to ensure your pie turns out beautifully every time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups mashed cooked sweet potatoes (about 2 medium, peeled and boiled until tender)
– 1 cup canned full-fat coconut milk, well-shaken (or any plant-based milk for a lighter option)
– 1/2 cup pure maple syrup (adjust to taste for sweetness)
– 1/4 cup coconut oil, melted (or any neutral oil like avocado oil)
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 gluten-free pie crust, store-bought or homemade (ensure it’s vegan-friendly)
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, melted coconut oil, and vanilla extract, stirring until smooth with a whisk or fork.
3. Add the cinnamon, nutmeg, ginger, and salt to the mixture, mixing thoroughly to evenly distribute the spices—this prevents clumping and enhances flavor.
4. Pour the filling into the gluten-free pie crust, spreading it evenly with a spatula to create a level surface for even cooking.
5. Place the pie on the center rack of the preheated oven and bake for 55-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken—this visual cue indicates it’s done without overcooking.
6. Remove the pie from the oven and let it cool completely at room temperature for at least 2 hours to allow the filling to firm up properly before slicing.
7. Once cooled, refrigerate the pie for an additional 2 hours to chill and set fully, which makes slicing cleaner and enhances the texture.
8. Slice and serve the pie chilled, optionally garnishing with a dollop of coconut whipped cream or a sprinkle of cinnamon for extra flair.
Mouthwateringly creamy and spiced just right, this pie boasts a velvety texture that melts in your mouth with every bite. For a creative twist, try serving it with a drizzle of caramel sauce or alongside a scoop of dairy-free ice cream to balance the warm, earthy notes of the sweet potatoes.
Vegan Sweet Potato Pie with Ginger Spice
Unbelievably creamy and warmly spiced, this vegan sweet potato pie is a comforting dessert that’s surprisingly simple to make from scratch. Using roasted sweet potatoes and aromatic ginger, it delivers rich flavor without any dairy or eggs, perfect for holiday gatherings or cozy nights in. Follow these methodical steps for a foolproof result every time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 medium sweet potatoes (about 1.5 lbs total), peeled and cubed
– 1 cup canned full-fat coconut milk, shaken well
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 unbaked 9-inch pie crust (store-bought or homemade)
– 1 tbsp maple syrup, for brushing (optional, for glaze)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the peeled and cubed sweet potatoes on the baking sheet in a single layer.
3. Roast the sweet potatoes for 25–30 minutes, until they are fork-tender and lightly caramelized at the edges.
4. Tip: Roasting instead of boiling intensifies the sweetness and reduces moisture, leading to a firmer pie filling.
5. Remove the sweet potatoes from the oven and let them cool for 10 minutes.
6. Reduce the oven temperature to 350°F (175°C).
7. In a blender or food processor, combine the roasted sweet potatoes, coconut milk, sugar, cornstarch, ginger, cinnamon, nutmeg, and salt.
8. Blend the mixture on high speed for 2–3 minutes, until completely smooth and no lumps remain.
9. Tip: Scrape down the sides of the blender halfway through to ensure even blending for a silky texture.
10. Pour the blended filling into the unbaked pie crust, smoothing the top with a spatula.
11. Bake the pie in the preheated 350°F (175°C) oven for 50–60 minutes.
12. Check the pie at 50 minutes: the edges should be set, and the center should jiggle slightly when gently shaken.
13. Tip: If the crust browns too quickly, tent the edges with aluminum foil to prevent burning while the center finishes cooking.
14. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
15. If desired, brush the cooled pie lightly with maple syrup for a glossy finish.
16. Refrigerate the pie for 4 hours or overnight to allow it to set fully before serving.
Buttery and spiced, this pie firms up to a sliceable consistency with a velvety interior that melts on the tongue. The ginger adds a zesty kick that balances the natural sweetness of the potatoes, making it a standout dessert. For a creative twist, serve each slice with a dollop of coconut whipped cream and a sprinkle of candied ginger for extra warmth and texture.
Silken Tofu Vegan Sweet Potato Pie
This silken tofu vegan sweet potato pie transforms humble ingredients into a velvety dessert that’s both nourishing and indulgent. We’ll walk through each stage methodically, ensuring even first-time bakers achieve a perfectly set filling and flaky crust. Let’s begin by gathering our tools and prepping the components.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups mashed cooked sweet potato (from about 2 medium sweet potatoes, roasted until fork-tender)
– 12 oz silken tofu, drained (use the soft variety for the creamiest texture)
– ¾ cup coconut sugar (or granulated sugar, adjust to taste)
– ¼ cup maple syrup (pure, not pancake syrup)
– 2 tbsp cornstarch (helps the filling set without eggs)
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp salt
– 1 tsp vanilla extract
– 1 9-inch unbaked pie crust (store-bought or homemade, chilled)
– Vegan whipped cream for serving (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and position a rack in the center.
2. Place the drained silken tofu, mashed sweet potato, coconut sugar, maple syrup, cornstarch, cinnamon, ginger, nutmeg, salt, and vanilla extract in a blender or food processor.
3. Blend the mixture on high speed for 60–90 seconds until completely smooth and no lumps remain, scraping down the sides once halfway through. Tip: A high-powered blender yields the silkiest filling, but a food processor works too—just blend a bit longer.
4. Pour the blended filling into the unbaked pie crust, using a spatula to spread it evenly.
5. Carefully transfer the pie to the preheated oven and bake for 50–55 minutes. Tip: The edges should be lightly puffed and the center should jiggle slightly when gently shaken—it will firm up as it cools.
6. Remove the pie from the oven and place it on a wire rack to cool completely at room temperature for 2 hours. Tip: For clean slices, refrigerate the cooled pie for at least 4 hours or overnight before serving.
7. Slice the chilled pie and serve with a dollop of vegan whipped cream if desired.
Velvety and subtly spiced, this pie sets to a firm yet creamy consistency that slices beautifully. The silken tofu imparts a rich mouthfeel without heaviness, while the roasted sweet potato adds natural sweetness and depth. For a festive twist, drizzle slices with extra maple syrup or sprinkle with toasted pecans just before serving.
Vegan Sweet Potato Pie with Walnut Topping
Just when you think you’ve tried every cozy dessert, this vegan sweet potato pie with a crunchy walnut topping comes along to steal the spotlight. It’s a surprisingly simple, make-ahead treat that feels both indulgent and wholesome, perfect for any gathering or a quiet night in.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 9-inch vegan pie crust, store-bought or homemade (thaw if frozen)
– 2 cups mashed cooked sweet potatoes (about 2 medium potatoes, peeled)
– 1/2 cup full-fat coconut milk, well shaken (or any other creamy non-dairy milk for a lighter option)
– 1/2 cup pure maple syrup (adjust to desired sweetness)
– 1/4 cup cornstarch
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup raw walnut pieces (chopped roughly for texture)
– 2 tbsp coconut oil, melted (or any neutral oil)
– 1 tbsp pure maple syrup (for the topping)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie dish, pressing it gently into the edges.
3. In a large mixing bowl, combine the mashed sweet potatoes, 1/2 cup coconut milk, 1/2 cup maple syrup, cornstarch, cinnamon, ginger, nutmeg, and salt. Tip: For smooth filling, use a hand mixer or whisk vigorously until no lumps remain.
4. Pour the sweet potato mixture into the prepared pie crust, spreading it evenly with a spatula.
5. Bake the pie in the preheated oven for 40 minutes, until the edges are set but the center still jiggles slightly.
6. While the pie bakes, mix the walnut pieces, melted coconut oil, and 1 tablespoon maple syrup in a small bowl until the walnuts are lightly coated.
7. After 40 minutes, remove the pie from the oven and carefully sprinkle the walnut topping evenly over the surface. Tip: Work quickly to avoid losing too much heat from the oven.
8. Return the pie to the oven and bake for an additional 15 minutes, until the topping is golden brown and fragrant.
9. Transfer the pie to a wire rack and let it cool completely at room temperature for at least 2 hours. Tip: For clean slices, chill the pie in the refrigerator for 1 hour before serving.
10. Slice and serve the pie as is or with a dollop of coconut whipped cream.
What you’ll love is the contrast between the creamy, spiced sweet potato filling and the crunchy, maple-kissed walnut topping. Serve it slightly chilled for a firmer texture that holds its shape beautifully, or enjoy it at room temperature where the flavors meld into a comforting, autumnal treat.
Chai-Spiced Vegan Sweet Potato Pie
Baking a comforting dessert doesn’t have to be complicated, and this Chai-Spiced Vegan Sweet Potato Pie is proof. By following these clear steps, you’ll create a warmly spiced, creamy pie with a flaky crust, perfect for any occasion. Let’s get started with the ingredients and method.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 9-inch vegan pie crust (store-bought or homemade, thawed if frozen)
– 2 cups mashed sweet potatoes (about 2 medium, roasted and peeled for best flavor)
– 1 cup full-fat coconut milk (shaken well, or use canned for creaminess)
– 3/4 cup granulated sugar (adjust slightly for sweetness preference)
– 1/4 cup cornstarch (for thickening, or arrowroot powder as a substitute)
– 2 tsp ground cinnamon
– 1 tsp ground ginger
– 1/2 tsp ground cardamom
– 1/2 tsp ground cloves
– 1/4 tsp ground black pepper (adds a subtle warmth, optional)
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish, crimping the edges if desired.
2. In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, and granulated sugar, stirring until smooth with no lumps.
3. Add the cornstarch, cinnamon, ginger, cardamom, cloves, black pepper, vanilla extract, and salt to the bowl, whisking thoroughly to incorporate all spices evenly.
4. Pour the filling mixture into the prepared pie crust, using a spatula to spread it level and tap the dish gently on the counter to remove air bubbles.
5. Bake the pie in the preheated oven for 50-60 minutes, or until the edges are set and the center jiggles slightly when shaken—a toothpick inserted should come out clean.
6. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to firm up properly.
7. Once cooled, refrigerate the pie for 4 hours or overnight to enhance the flavors and achieve a sliceable texture.
8. Serve chilled, optionally garnished with a dollop of coconut whipped cream or a sprinkle of cinnamon for extra flair.
Ultimately, this pie offers a velvety, spiced filling with a hint of warmth from the chai blend, all nestled in a crisp crust. For a creative twist, try serving it with a drizzle of maple syrup or alongside a cup of herbal tea to complement the aromatic spices.
Vegan Sweet Potato Pie with Almond Milk
Baking a vegan sweet potato pie with almond milk is simpler than you might think, and it yields a dessert that’s both creamy and warmly spiced. By following these clear steps, you’ll create a pie that’s perfect for holidays or any cozy gathering, using straightforward ingredients and techniques. Let’s walk through the process methodically to ensure your pie turns out beautifully every time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, baked and peeled)
– 1 cup unsweetened almond milk (or any plant-based milk for a similar consistency)
– 3/4 cup granulated sugar (adjust to taste if you prefer less sweetness)
– 1/4 cup cornstarch (to help thicken the filling without eggs)
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1 tsp vanilla extract
– 1 pre-made 9-inch pie crust (or homemade if you have time)
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the mashed sweet potatoes, almond milk, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and vanilla extract.
3. Use a whisk or electric mixer on medium speed to blend the ingredients until smooth and fully incorporated, about 2-3 minutes.
4. Tip: Scrape down the sides of the bowl with a spatula to catch any unmixed bits for an even consistency.
5. Place the pre-made pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
6. Pour the sweet potato mixture into the pie crust, spreading it evenly with a spatula.
7. Tip: Tap the pie dish lightly on the counter to remove air bubbles and ensure the filling settles smoothly.
8. Bake the pie in the preheated oven at 350°F (175°C) for 55-60 minutes.
9. Check the pie after 50 minutes; it’s done when the edges are set and the center jiggles slightly but doesn’t look liquidy.
10. Tip: If the crust edges brown too quickly, cover them loosely with aluminum foil to prevent burning.
11. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
12. Refrigerate the cooled pie for 1-2 hours to firm up the filling for cleaner slices.
Refreshingly smooth and subtly spiced, this pie boasts a velvety texture that melts in your mouth with each bite. For a creative twist, serve it chilled with a dollop of coconut whipped cream or a sprinkle of toasted pecans to add a delightful crunch.
Vegan Sweet Potato Pie with Marshmallow Topping
Savor the cozy, nostalgic flavors of fall with this plant-based twist on a classic dessert. This vegan sweet potato pie features a creamy, spiced filling and a fluffy marshmallow topping that’s surprisingly easy to make from scratch, perfect for holiday gatherings or a comforting weekend treat.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 70 minutes
Ingredients
– 1 ½ cups mashed sweet potato (from about 2 medium potatoes, roasted and peeled)
– ¾ cup full-fat coconut milk, well-shaken (or any other rich, unsweetened plant milk for a lighter option)
– ½ cup granulated sugar
– ¼ cup maple syrup
– 3 tbsp cornstarch
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp salt
– 1 9-inch vegan pie crust, store-bought or homemade
– ½ cup aquafaba (liquid from a can of chickpeas)
– ¼ cup powdered sugar
– ½ tsp cream of tartar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the mashed sweet potato, coconut milk, granulated sugar, maple syrup, cornstarch, cinnamon, ginger, nutmeg, and salt. Whisk vigorously for 2–3 minutes until completely smooth and no lumps remain. Tip: For the smoothest filling, use a potato ricer or fine mesh sieve to mash the sweet potatoes.
3. Pour the sweet potato mixture into the pie crust, spreading it evenly with a spatula.
4. Bake the pie on the center oven rack for 55–60 minutes. The filling is done when the edges are set and the center jiggles slightly but doesn’t look liquidy. Tip: To prevent the crust from over-browning, cover the edges with foil or a pie shield after 30 minutes of baking.
5. Remove the pie from the oven and let it cool completely at room temperature for at least 2 hours. Do not add the topping while the pie is warm.
6. While the pie cools, make the marshmallow topping. Pour the aquafaba into the bowl of a stand mixer fitted with the whisk attachment. Add the cream of tartar.
7. Whip the aquafaba on medium-high speed for 5–7 minutes until it forms stiff, glossy peaks that hold their shape when the whisk is lifted.
8. With the mixer running on low, gradually add the powdered sugar, then the vanilla extract. Increase the speed to medium-high and whip for another 1–2 minutes until fully incorporated and fluffy.
9. Spread or pipe the marshmallow topping over the completely cooled pie. Tip: For a toasted effect, use a kitchen torch to lightly brown the topping, holding it 4–6 inches away and moving constantly to avoid burning.
10. Chill the assembled pie in the refrigerator for 1 hour before slicing and serving.
Oozing with warm spices and velvety texture, this pie delivers a rich, custard-like bite that’s perfectly balanced by the airy, sweet marshmallow cloud. For a festive presentation, garnish slices with a sprinkle of cinnamon or crushed vegan graham crackers, or serve it slightly warmed to contrast the cool topping.
Vegan Sweet Potato Pie with Brown Sugar Glaze
Wondering how to make a classic dessert that’s both comforting and vegan? This sweet potato pie features a silky filling and a glossy brown sugar glaze that’s sure to impress. Let’s walk through each step together, so you can create this treat with confidence.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 9-inch vegan pie crust (store-bought or homemade, thawed if frozen)
– 2 cups mashed sweet potatoes (about 2 medium, roasted and peeled for best flavor)
– 3/4 cup granulated sugar (adjust slightly if your sweet potatoes are very sweet)
– 1/2 cup full-fat coconut milk (shaken well, or use another plant-based milk for a lighter texture)
– 1/4 cup cornstarch (for thickening, or arrowroot powder as a substitute)
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup brown sugar, packed (light or dark works)
– 2 tbsp vegan butter (such as Earth Balance, melted)
– 1 tbsp water
Instructions
1. Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish, crimping the edges if desired.
2. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, coconut milk, cornstarch, cinnamon, nutmeg, and salt until smooth and fully incorporated.
3. Pour the sweet potato mixture into the prepared pie crust, spreading it evenly with a spatula.
4. Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set and a toothpick inserted near the center comes out clean.
5. While the pie bakes, make the glaze by combining the brown sugar, melted vegan butter, and water in a small saucepan over medium heat.
6. Stir the glaze constantly for 3-5 minutes until the sugar dissolves and the mixture thickens slightly, then remove it from the heat.
7. Once the pie is done baking, let it cool on a wire rack for at least 30 minutes to firm up before glazing.
8. Drizzle the warm brown sugar glaze over the cooled pie, using a spoon to spread it evenly across the surface.
9. Allow the glazed pie to cool completely, about 2 hours at room temperature, before slicing to ensure clean cuts.
Expect a creamy, spiced filling that pairs perfectly with the rich, caramel-like glaze. For a festive touch, serve slices with a dollop of vegan whipped cream or a sprinkle of toasted pecans.
No-Bake Vegan Sweet Potato Pie
Naturally, this no-bake vegan sweet potato pie is the perfect solution for when you crave a comforting dessert without turning on the oven. It combines wholesome ingredients into a creamy, spiced filling set in a simple crust, making it accessible even for kitchen newcomers. Let’s walk through each step together to create this delightful treat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups raw pecans (or walnuts for a different nutty flavor)
– 1 cup pitted dates, soaked in warm water for 10 minutes and drained (to soften for easier blending)
– 2 cups cooked and mashed sweet potato (about 2 medium potatoes, baked at 400°F for 45-60 minutes until fork-tender)
– ½ cup full-fat coconut milk, chilled (shake the can well before opening)
– ¼ cup pure maple syrup (adjust sweetness with an extra tablespoon if desired)
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon sea salt
– 1 teaspoon vanilla extract
Instructions
1. Place the raw pecans in a food processor and pulse for 30-45 seconds until they form a coarse, crumbly texture, being careful not to over-process into nut butter.
2. Add the soaked and drained dates to the food processor with the pecans and blend for 60-90 seconds until the mixture sticks together when pressed between your fingers, which indicates it’s ready for the crust.
3. Press the pecan-date mixture evenly into the bottom and up the sides of a 9-inch pie dish using your fingers or the back of a spoon, creating a firm, uniform layer about ¼-inch thick.
4. In a large mixing bowl, combine the mashed sweet potato, chilled coconut milk, maple syrup, cinnamon, nutmeg, sea salt, and vanilla extract.
5. Use an electric hand mixer on medium speed for 2-3 minutes to whip the filling until completely smooth and creamy, scraping down the sides of the bowl halfway through to ensure no lumps remain.
6. Pour the sweet potato filling into the prepared crust and spread it evenly with a spatula, smoothing the top to create a level surface.
7. Cover the pie loosely with plastic wrap and refrigerate it for at least 4 hours, or ideally overnight, to allow the filling to set firmly and the flavors to meld.
8. Remove the pie from the refrigerator 10-15 minutes before serving to soften slightly for easier slicing.
9. Slice the pie into 8 equal portions using a sharp knife dipped in warm water between cuts for clean edges.
10. Optionally, garnish each slice with a dollop of coconut whipped cream or a sprinkle of extra cinnamon before serving.
Outcome: This pie sets into a velvety, dense texture that holds its shape beautifully when sliced, with a rich sweetness from the maple syrup balanced by warm spices. For a creative twist, try serving it with a drizzle of caramel sauce or alongside a scoop of dairy-free vanilla ice cream to enhance its comforting autumn flavors.
Vegan Sweet Potato Pie with Oatmeal Crust
Vegan sweet potato pie with an oatmeal crust offers a wholesome twist on the classic dessert, perfect for those seeking plant-based comfort food. This recipe walks you through each stage methodically, ensuring even beginners can achieve a perfectly set filling and crisp crust. Let’s gather our ingredients and begin the process step by step.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups rolled oats (not instant, for better texture)
– ¼ cup maple syrup (or agave nectar for a different sweetness)
– 2 tbsp coconut oil, melted (or any neutral oil like avocado oil)
– 2 cups mashed sweet potatoes, cooked and cooled (about 2 medium potatoes)
– ½ cup full-fat coconut milk (shake the can well before measuring)
– ⅓ cup brown sugar, packed (light or dark works)
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp salt
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with a bit of coconut oil.
2. In a medium bowl, combine the rolled oats, maple syrup, and melted coconut oil until the oats are evenly coated.
3. Press the oat mixture firmly into the bottom and up the sides of the prepared pie dish to form an even crust layer, using the back of a spoon to smooth it.
4. Bake the crust in the preheated oven for 10 minutes until it starts to turn golden and set, then remove and let it cool slightly on a wire rack.
5. In a large mixing bowl, add the mashed sweet potatoes, coconut milk, brown sugar, cinnamon, ginger, nutmeg, and salt.
6. Use an electric mixer or whisk to blend all ingredients until completely smooth and creamy, scraping down the sides as needed to ensure no lumps remain.
7. Pour the sweet potato filling into the pre-baked crust, spreading it evenly with a spatula.
8. Bake the pie in the oven at 350°F (175°C) for 45 minutes, or until the filling is set and the edges are lightly browned.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to firm up before slicing.
Rich and creamy with warm spices, this pie sets beautifully for clean slices. Serve it chilled with a dollop of coconut whipped cream or at room temperature for a comforting dessert that highlights the natural sweetness of the potatoes.
Pumpkin-Spiced Vegan Sweet Potato Pie
Crafting a cozy, plant-based dessert doesn’t have to be complicated. This pumpkin-spiced vegan sweet potato pie is a perfect project for a relaxed weekend, offering a rich, spiced flavor and a creamy texture that will satisfy any sweet tooth. Let’s walk through the process together, step by step.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups all-purpose flour (or a gluten-free blend for dietary needs)
– ½ cup vegan butter, chilled and cubed (like Earth Balance)
– 3-4 tbsp ice water, as needed to bind the dough
– 2 cups mashed sweet potatoes, cooked and cooled (about 2 medium sweet potatoes)
– ¾ cup canned pumpkin puree (not pumpkin pie filling)
– ½ cup maple syrup (adjust to taste for sweetness)
– ¼ cup coconut cream, chilled (the solid part from a can of full-fat coconut milk)
– 1 tsp vanilla extract
– 1 ½ tsp pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, and cloves)
– ¼ tsp salt
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the all-purpose flour and chilled vegan butter cubes.
3. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
4. Gradually add the ice water, 1 tablespoon at a time, stirring with a fork until the dough just comes together into a ball; avoid overmixing to keep the crust tender.
5. Roll out the dough on a lightly floured surface to a 12-inch circle, about ⅛-inch thick.
6. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides, then trim any excess edges with a knife.
7. In a separate bowl, whisk together the mashed sweet potatoes, pumpkin puree, maple syrup, coconut cream, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
8. Pour the filling mixture into the prepared pie crust, spreading it evenly with a spatula.
9. Place the pie in the preheated oven and bake for 50-55 minutes, or until the edges are set and the center jiggles slightly when shaken; a toothpick inserted near the center should come out clean.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to firm up properly.
11. Once cooled, refrigerate the pie for at least 4 hours or overnight before serving to enhance the flavors and texture.
12. Slice and serve chilled, optionally garnished with a dollop of coconut whipped cream or a sprinkle of cinnamon.
Perfectly spiced and delightfully creamy, this pie boasts a smooth, velvety texture that melts in your mouth with every bite. Pair it with a hot cup of coffee for a comforting autumn treat, or get creative by crumbling leftover pieces over oatmeal for a decadent breakfast twist.
Vegan Sweet Potato Pie with Maple Whipped Cream
Baking a classic dessert with a plant-based twist is easier than you might think, and this vegan sweet potato pie delivers all the cozy, spiced flavor you crave. By following these clear steps, you’ll create a smooth, creamy filling and flaky crust that even beginners can master. Let’s get started with the ingredients and method to bring this comforting treat to life.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups mashed sweet potatoes, from about 2 medium sweet potatoes, roasted and peeled for best flavor
– 1 cup full-fat coconut milk, chilled overnight to separate the cream for whipping
– 1/2 cup pure maple syrup, plus 2 tablespoons for the whipped cream, adjust to desired sweetness
– 1/4 cup cornstarch, to thicken the filling without eggs
– 1 teaspoon ground cinnamon, or add a pinch of nutmeg for extra warmth
– 1/2 teaspoon salt, to balance the sweetness
– 1 vegan pie crust, store-bought or homemade, thawed if frozen
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Place the vegan pie crust in a 9-inch pie dish, pressing it gently into the edges to form an even layer.
3. In a large mixing bowl, combine the mashed sweet potatoes, 1/2 cup maple syrup, cornstarch, cinnamon, and salt, stirring until smooth and fully incorporated.
4. Pour the sweet potato mixture into the prepared pie crust, spreading it evenly with a spatula to create a level surface.
5. Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown, checking at 50 minutes to avoid overbaking.
6. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to firm up before slicing.
7. While the pie cools, scoop the solidified coconut cream from the top of the chilled coconut milk into a medium bowl, discarding the liquid underneath.
8. Using an electric mixer on medium-high speed, whip the coconut cream with 2 tablespoons maple syrup for 3-4 minutes, until soft peaks form and it’s light and fluffy.
9. Slice the cooled pie and serve each portion with a dollop of the maple whipped cream on top.
Mouthwateringly rich, this pie boasts a velvety texture from the sweet potatoes and a subtle caramel note from the maple. For a creative twist, garnish with toasted pecans or a drizzle of extra maple syrup to enhance the autumnal flavors.
Conclusion
These 31 vegan sweet potato pie variations truly showcase the versatility and deliciousness of plant-based baking. There’s a perfect pie here for every taste and occasion. I’d love to hear which recipe you try first—leave a comment with your favorite! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these amazing desserts. Happy baking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
