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
- 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
- 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!
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!