Lightly spiced vegan sweet potato pie that holds its texture when sliced. Plus, it’s maple-sweetened and made with everyday ingredients.
When I see photos of slices of vegan sweet potato (or pumpkin) pie where the filling is clearly already falling out of shape, it makes me sad. The second thing that makes me sad is vegan sweet potato pie that tastes mostly of coconut, because of coconut cream being used. Mine is proudly slice-able, and made without tofu too!
If you share my complaints, then this is the vegan sweet potato pie recipe for you.
If you don’t share my complaints, but you like sweet potato pie, then this is also the sweet potato pie recipe for you. 🙂
While the traditional recipe is made with butter and eggs, I used a mixture of aquafaba and cornstarch to give texture and body to this vegan version. Wary of making it too gummy, instead of increasing the cornstarch further I also added a little bit of regular flour. The result is a pleasing custardy texture that slices great.
I think a non-vegan sweet potato pie of this size would generally have at least a half of a cup of butter. Here we used only a couple of tablespoons of oil just to add some richness. To round out the sweet potato filling I gently spiced it with cinnamon, nutmeg, and lemon zest (secret ingredient!).
Use the pie crust of your choice. I don’t f*** with pie crust, so in the pictured pie I used a store bought gluten-free crust made by Wholly Wholesome (it was okay). To make the pie completely gluten-free, just use oat flour, gluten-free AP flour, or some other mild wheat-less flour in the filling. But whatever you do, don’t use chickpea flour. Ask me how I know.
I asked my coworker if he’d change anything about this vegan sweet potato pie and he said “I’d make it appear at my Thanksgiving table”. A ringing endorsement! Change things up from the usual tired pumpkin and serve up some sweet tater pie this holiday season. Enjoy!
Vegan Sweet Potato Pie
Ingredients
- 1 9" pie crust of choice (many store-bought pie crusts are accidentally vegan; check the label)
- 3 tbsp cornstarch
- 3 tbsp all-purpose flour (gluten-free if needed)
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 15 oz sweet potato puree (about 1 and 3/4 cups of puree)
- 6 tbsp aquafaba
- 3/4 cup maple syrup
- 1/2 tsp lemon zest (optional)
- 2 tbsp refined coconut oil (you can use virgin coconut oil, but it will have a coconut flavor)
- 1 and 1/2 tbsp vegetable oil
Instructions
- Par-bake your pie crust according to the package or recipe instructions. Generally, this involves pricking it all over with a fork and then baking it for about 10 minutes. After par-baking, set your oven temperature to 350 degrees Fahrenheit if it isn't already.
- Meanwhile, prepare the filling. If you have a food processor handy, simply combine all ingredients for the filling just until smooth. If not, then first whisk together all of the dry ingredients (cornstarch through nutmeg) in one bowl, and all of the wet ingredients in another bowl (sweet potato through vegetable oil). Then, gently mix the wet ingredients into the dry just until combined.
- Pour the filling into the par-baked pie crust, smoothing out the top into an even layer. (You may have some extra filling left over). Bake for about 20 minutes, and then, cover the edges of the pie with tinfoil or a pie shield to stop them from browning too much. Continue baking for another 25-30 minutes or until the filling is set. The top should be dry and it should feel a little springy when you touch it.
- The pie will finish cooking out of the oven, so place it on a wire rack if you have it, and be sure to let it cool for at least an hour, preferably two, before slicing into it. After cooling completely, leftovers can be stored in the fridge.
- Serve with toppings of your choosing. Vegan whipped cream, powdered sugar, cinnamon sugar, or just straight up slices of vegan sweet potato pie!
Notes
Nutrition
If you like this sweet potato dessert then you might also like my vegan sweet potato cake!
If you’re craving a savory pie then try my ultimate vegan quiche!
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Cartier Townsend says
A sweet potato pie recipe that doesn’t include vanilla extract is alarming.
Alice says
Hi can you send the recipe of the sweet potatoes pie directly in my email box please
Thank you
Also do you have a good recipe for a very good vegan burger and vegan meatloaf?
Sandy says
Hi — I’m just another reader, but wanted you to know you can send the recipe directly to your inbox yourself. If you’re using a Mac, go to the upper right hand corner and open the square icon with an arrow on it. It provides you with mailing options. There are similar options on Android devices.Alternatively, you can add your address to the mailing list, above.
Ann says
Just wondering what could be subbed for the oie due to hubby’s heart disease. Thank you!
Becky says
I made this recipe for two different Thanksgiving dinners. Both times a huge hit. My new favorite! Son in law loves it more than pumpkin. “It’s lighter.”
Cathy says
Can you substitute a different type of oil for the coconut oil? Thanks!
Julie Bliss says
I’m gonna check the store bought pie crusts because I’m pretty sure they put butter or eggs in the mix and eggs are not vegan. Otherwise the pie sounds amazing. I’m gonna try to do a pistachio crust with mine.
Shannon @ Yup, it's Vegan says
Hi Julie, there are lots of vegan pie crusts available in stores, many brands are accidentally-vegan because they use oils instead of butter and do not contain eggs. The brand I often buy is called Wholly Wholesome
Christin Hodge says
Look for vegetable oil vs lard.
Rachel says
Hi there! As someone who loves sweet potato pie, I’ve struggled to make my pie vegan. My family and friends love when I make my pies, but for them I use my old recipe and can’t indulge. I just tried your recipe and I must say – I’m in love! The pie isn’t even out of the oven yet, but the texture of the filling is awesome. I have a lot of aquafaba in my freezer, so I’m glad I have yet another use for it. Thank you for sharing!
Claudia says
Do you whisk the aquafaba or use straight from the can?
Shannon @ Yup, it's Vegan says
Straight from the can!
Tiffany says
I had this same question. So you dont need to blend it with sugar or cream of tartar?
Shannon @ Yup, it's Vegan says
No you don’t. It adds moisture and binding to the filling, is not used for volume or as a leavener in this recipe.
Cindy H. Krueger says
Do you think I can substitute arrowroot powder for cornstarch?? Thx.
Shannon @ Yup, it's Vegan says
Yes!
banana says
Awesome pie and pretty easy too. It was gone in two days. In a household of one human and a fat cat (the cat didn’t eat any).
Deb says
Made this for Thanksgiving and was very pleased. Not too sweet, good with a scoop of ice cream, hit with everyone.
Honey says
Looks yummy!i don’t seethe aquafaba anywhere in the ingredient list, is it missing?
Shannon @ Yup, it's Vegan says
Thanks so much for catching that, I managed to omit it somehow but I’ve added it back in 🙂
Megan says
Can you use sweet potato purée from a can? Or it should be fresh?
Thanks!
Shannon @ Yup, it's Vegan says
I’d actually recommend using canned sweet potato puree, it will give you the most consistent result!