Vegan Sweet Potato Pie Recipe
A creamy and delicious vegan sweet potato pie made with smooth sweet potato puree, coconut cream, and warm pumpkin pie spices. This dairy-free dessert uses a vegan pie crust and offers a perfect balance of sweet and spice, baked to a tender finish without the need for par-baking the crust.
- Prep Time: 15 minutes (plus 40-50 minutes boiling for puree)
- Cook Time: 75 minutes
- Total Time: 5 hours 30 minutes (including chilling time)
- Yield: 1 9-inch pie (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Pie Filling
- 2 cups sweet potato puree (475 grams; orange sweet potatoes, boiled, skinned, and mashed)
- ⅔ cup canned coconut cream
- ⅓ cup unsweetened soymilk
- ½ cup light brown sugar (110 grams, packed)
- ⅓ cup granulated sugar (70 grams)
- ¼ cup cornstarch (40 grams)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Crust and Toppings
- 1 prepared vegan pie crust (dairy-free, store-bought or homemade)
- Vegan whipped cream or dairy-free ice cream (optional, for serving)
Instructions
- Prepare Sweet Potato Puree: Place whole sweet potatoes in a large pot, cover with water, and bring to a boil. Boil for 40-50 minutes until very soft and skins easily come off. Drain, peel, and mash the flesh using a potato masher until smooth to yield about 2 cups of puree.
- Preheat Oven: Set the oven to 350°F (175°C) to get ready for baking the pie.
- Mix Filling Ingredients: In a mixing bowl, combine the sweet potato puree, canned coconut cream, soymilk, light brown sugar, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract, and salt. Mix together using an electric hand mixer or whisk until the mixture is mostly smooth. Tap the bowl gently on the surface to release air bubbles.
- Fill Pie Crust: Pour the filling into the prepared vegan pie crust. Smooth the surface with a spatula. Place the pie on a baking sheet to catch any drips and facilitate easy handling.
- Bake the Pie: Bake in the preheated oven for 75 minutes. After 40 minutes, check the crust edges; if they appear to be browning too much, tent the pie loosely with foil to prevent burning.
- Cool the Pie: At the end of baking, turn off the oven and partially open the oven door (a few inches or fully) to allow the pie to cool gradually for about 1 hour inside the oven. This helps prevent cracking and ensures even texture.
- Chill to Set: Transfer the pie to the refrigerator and chill for at least 4 hours or overnight to fully set the filling.
- Serve and Store: Serve chilled with optional vegan whipped cream or dairy-free ice cream. Store any leftovers covered in the refrigerator.
Notes
- This pie does not require par-baking the crust, saving time and effort.
- Use orange-fleshed sweet potatoes for their natural sweetness and vibrant color.
- Cover the pie with foil if edges brown quickly during baking to avoid burning.
- Chilling the pie thoroughly is important for the filling to set properly before serving.
- Optional toppings like vegan whipped cream or dairy-free ice cream enhance the dessert experience.
Keywords: vegan sweet potato pie, dairy-free dessert, pumpkin pie spice, holiday dessert, vegan pie crust, plant-based pie
Find it online: https://recipeswithmia.com/vegan-sweet-potato-pie-recipe/
