You’re about to discover a world of cozy, plant-based goodness! Sweet potato pie is the ultimate fall comfort food, and we’ve gathered 21 delicious vegan twists to inspire your kitchen. From classic spices to creative crusts, there’s a perfect pie waiting for you. Let’s dive into these mouthwatering variations that will make your next dessert unforgettable.
Classic Vegan Sweet Potato Pie with Maple Glaze
Kick off your holiday baking with this plant-based twist on a Southern staple. We’re swapping dairy for creamy coconut and maple sweetness—no one will guess it’s vegan. Get ready for a pie that’s rich, spiced, and totally foolproof.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 9-inch vegan pie crust, unbaked
– 2 cups roasted sweet potato purée
– ¾ cup full-fat coconut milk
– ½ cup pure maple syrup
– ⅓ cup organic cane sugar
– 2 tablespoons arrowroot starch
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– 2 tablespoons pure maple syrup (for glaze)
– 1 teaspoon coconut oil, melted
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the unbaked 9-inch vegan pie crust on a rimmed baking sheet.
3. In a large mixing bowl, combine 2 cups roasted sweet potato purée, ¾ cup full-fat coconut milk, ½ cup pure maple syrup, ⅓ cup organic cane sugar, 2 tablespoons arrowroot starch, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon freshly grated nutmeg, and ¼ teaspoon fine sea salt.
4. Whisk the mixture vigorously for 2–3 minutes until completely smooth and lump-free.
5. Pour the filling into the pie crust, spreading it evenly with a spatula.
6. Bake at 375°F (190°C) for 50–55 minutes, until the edges are set and the center jiggles slightly when shaken.
7. Transfer the pie to a wire rack and let it cool completely at room temperature for 3–4 hours.
8. In a small bowl, whisk together 2 tablespoons pure maple syrup and 1 teaspoon melted coconut oil until emulsified.
9. Drizzle the maple glaze over the cooled pie in a zigzag pattern using a spoon.
10. Chill the glazed pie in the refrigerator for 1 hour before slicing.
11. Serve slices cold or at room temperature.
That silky filling firms up into a custard-like texture with warm spice notes. The maple glaze adds a glossy finish and subtle caramel depth. Try topping slices with coconut whipped cream or a sprinkle of toasted pecans for extra crunch.
Spiced Vegan Sweet Potato Pie with Cinnamon Almond Crust
Ready to redefine dessert? This spiced vegan sweet potato pie with a cinnamon almond crust delivers bold flavor and creamy texture without any dairy. Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups almond flour
– ¼ cup coconut oil, solid
– 2 tablespoons maple syrup
– 1 teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
– 2 cups roasted sweet potato purée
– ¾ cup full-fat coconut milk
– ½ cup coconut sugar
– 2 tablespoons arrowroot powder
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ⅛ teaspoon ground cloves
Instructions
1. Preheat your oven to 350°F (175°C).
2. Combine 1 ½ cups almond flour, ¼ cup solid coconut oil, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, and ¼ teaspoon fine sea salt in a medium bowl.
3. Mix the ingredients with your hands until a crumbly dough forms, pressing firmly to incorporate the coconut oil evenly.
4. Press the dough into a 9-inch pie dish, forming an even layer across the bottom and up the sides.
5. Par-bake the crust for 10 minutes at 350°F (175°C) until lightly golden, then remove it from the oven and let it cool slightly.
6. In a large bowl, whisk together 2 cups roasted sweet potato purée, ¾ cup full-fat coconut milk, ½ cup coconut sugar, 2 tablespoons arrowroot powder, 1 teaspoon pure vanilla extract, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves until smooth.
7. Pour the filling into the par-baked crust, spreading it evenly with a spatula.
8. Bake the pie at 350°F (175°C) for 45-50 minutes, until the filling is set and the edges are firm to the touch.
9. Let the pie cool completely on a wire rack for at least 2 hours to allow the filling to firm up properly.
10. Chill the pie in the refrigerator for 1 hour before slicing to ensure clean cuts.
Here’s a dessert that balances the earthy sweetness of roasted sweet potatoes with warm spices, all nestled in a nutty, cinnamon-kissed crust. The filling sets to a velvety, sliceable texture, while the crust offers a satisfying crunch. Serve it with a dollop of coconut whipped cream or a drizzle of salted caramel for an extra indulgent twist.
Vegan Sweet Potato Pie with Coconut Whipped Cream
Whip up a holiday classic with a plant-based twist that’ll have everyone asking for seconds. This vegan sweet potato pie swaps dairy for creamy coconut and gets its richness from roasted sweet potatoes and coconut oil. It’s the ultimate cozy dessert that proves you don’t need eggs or butter for incredible flavor and texture.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup refined coconut oil, chilled and solid
– 3-4 tbsp ice water
– 2 lbs orange-fleshed sweet potatoes
– ¾ cup full-fat coconut milk
– ½ cup pure maple syrup
– ¼ cup organic cane sugar
– 2 tbsp arrowroot starch
– 1 tsp pure vanilla extract
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp freshly grated nutmeg
– ¼ tsp fine sea salt
– 1 (13.5 oz) can full-fat coconut milk, chilled overnight
– 1 tbsp powdered sugar
Instructions
1. Preheat your oven to 400°F (204°C).
2. Pierce the sweet potatoes several times with a fork and roast them directly on the oven rack for 45-50 minutes, or until very tender when pierced with a knife.
3. While the sweet potatoes roast, prepare the crust: In a food processor, pulse the all-purpose flour and chilled, solid refined coconut oil until the mixture resembles coarse crumbs.
4. Add the ice water, one tablespoon at a time, pulsing just until the dough begins to clump together. Tip: Handle the dough minimally to prevent the coconut oil from melting and creating a tough crust.
5. Press the dough evenly into a 9-inch pie plate, crimping the edges. Chill in the refrigerator for 15 minutes.
6. Once chilled, line the crust with parchment paper and fill with pie weights or dried beans. Blind bake at 400°F for 15 minutes, then remove the weights and parchment and bake for 5 more minutes until lightly golden. Set aside to cool. Reduce oven temperature to 350°F (177°C).
7. Scoop the flesh from the roasted sweet potatoes into a food processor, discarding the skins. You should have about 2 cups of flesh.
8. Add the ¾ cup full-fat coconut milk, pure maple syrup, organic cane sugar, arrowroot starch, pure vanilla extract, ground cinnamon, ground ginger, freshly grated nutmeg, and fine sea salt to the food processor.
9. Process the mixture until completely smooth and silky, scraping down the sides as needed. Tip: Processing until no fibrous strands remain is key for a velvety filling.
10. Pour the filling into the pre-baked and cooled pie crust, smoothing the top with a spatula.
11. Bake the pie at 350°F for 45-50 minutes, or until the center is set and only slightly jiggles when gently shaken. Tip: The pie will continue to set as it cools, so avoid overbaking.
12. Transfer the pie to a wire rack and allow it to cool completely, about 2-3 hours.
13. For the coconut whipped cream: Scoop the solidified coconut cream from the top of the chilled can of full-fat coconut milk into a chilled mixing bowl, leaving the liquid behind.
14. Using a hand mixer or stand mixer with a whisk attachment, whip the coconut cream and powdered sugar on high speed for 2-3 minutes until stiff peaks form.
15. Slice the cooled pie and serve each portion topped with a dollop of the coconut whipped cream.
Velvety and spiced, the filling sets into a dense, custard-like texture that slices cleanly. The coconut whipped cream adds a light, airy contrast and a subtle tropical note. For a festive touch, garnish with toasted coconut flakes or a drizzle of caramelized maple syrup just before serving.
Easy Vegan Sweet Potato Pie with Pecan Topping
Unlock the ultimate cozy dessert that’ll have everyone asking for seconds. This vegan sweet potato pie with pecan topping delivers rich flavor without dairy or eggs—perfect for holiday tables or weeknight treats. Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ½ teaspoon fine sea salt
– ½ cup refined coconut oil, chilled and cubed
– 3-4 tablespoons ice water
– 2 cups roasted sweet potato purée
– ¾ cup organic cane sugar
– ½ cup full-fat coconut milk
– ¼ cup pure maple syrup
– 2 tablespoons arrowroot powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– ¼ teaspoon ground cloves
– 1 cup raw pecans, roughly chopped
– ¼ cup dark brown sugar
– 2 tablespoons vegan butter, melted
Instructions
1. Combine all-purpose flour and fine sea salt in a large mixing bowl.
2. Cut chilled, cubed refined coconut oil into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
4. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. Roll out the chilled dough on a lightly floured surface to a 12-inch circle.
7. Transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides.
8. Trim and crimp the edges, then prick the bottom with a fork.
9. Line the crust with parchment paper and fill with pie weights or dried beans.
10. Blind bake the crust for 15 minutes at 375°F (190°C).
11. Remove the parchment and weights, then bake for an additional 5 minutes until lightly golden.
12. In a separate bowl, whisk together roasted sweet potato purée, organic cane sugar, full-fat coconut milk, pure maple syrup, arrowroot powder, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until smooth.
13. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
14. In a small bowl, combine roughly chopped raw pecans, dark brown sugar, and melted vegan butter.
15. Sprinkle the pecan mixture evenly over the pie filling.
16. Bake the pie at 375°F (190°C) for 35-40 minutes, or until the filling is set and the topping is golden brown.
17. Transfer the pie to a wire rack and let it cool completely, about 2 hours, before slicing.
18. You’ve got a showstopper dessert ready to serve. Yield a slice to reveal the creamy, spiced sweet potato filling beneath the crunchy pecan topping. This pie pairs beautifully with a dollop of coconut whipped cream or a drizzle of caramel sauce for extra indulgence.
Vegan Sweet Potato Pie with Ginger Snap Crust
A vegan dessert that actually delivers on richness? Yes, please. This pie swaps dairy for velvety sweet potato and gets a spicy kick from its crust. You won’t miss the traditional version one bit.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups ginger snap cookie crumbs
– ¼ cup refined coconut oil, melted
– 2 cups roasted sweet potato flesh, cooled
– ¾ cup full-fat coconut milk
– ½ cup pure maple syrup
– ¼ cup arrowroot starch
– 1 tablespoon freshly grated ginger root
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
– ¼ teaspoon freshly grated nutmeg
– Vegan whipped topping, for garnish
Instructions
1. Preheat your oven to 350°F (175°C).
2. Combine 1 ½ cups ginger snap cookie crumbs with ¼ cup melted refined coconut oil in a medium bowl until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate to form an even crust.
4. Par-bake the crust for 8 minutes, then transfer to a wire rack to cool completely. Tip: Use a flat-bottomed measuring cup to press the crumbs for a compact, even layer.
5. Add 2 cups roasted sweet potato flesh, ¾ cup full-fat coconut milk, ½ cup pure maple syrup, ¼ cup arrowroot starch, 1 tablespoon freshly grated ginger root, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon fine sea salt, and ¼ teaspoon freshly grated nutmeg to a high-speed blender.
6. Blend the mixture on high for 60-90 seconds until completely smooth and silky.
7. Pour the filling into the cooled crust and smooth the top with an offset spatula.
8. Bake the pie on the center rack for 45-50 minutes, until the edges are set and the center jiggles slightly when gently shaken. Tip: To prevent over-browning, tent the crust edges with foil after 25 minutes of baking.
9. Transfer the pie to a wire rack and let it cool to room temperature for 2 hours.
10. Refrigerate the pie, uncovered, for at least 4 hours or preferably overnight to fully set. Tip: For clean slices, dip your knife in hot water and wipe it dry between each cut.
11. Garnish slices with vegan whipped topping before serving.
Unbelievably smooth and creamy, the filling is perfectly spiced with a subtle heat from the fresh ginger. The ginger snap crust provides a delightful, snappy contrast in every bite. For a stunning presentation, serve each slice with a candied ginger garnish and a drizzle of reduced maple syrup.
No-Bake Vegan Sweet Potato Pie with Cashew Cream
Hate turning on the oven? This no-bake vegan sweet potato pie delivers all the cozy, spiced flavor without any heat. We’re swapping traditional dairy for a luscious cashew cream that sets up perfectly in the fridge. Get ready for a dessert that’s as easy as it is impressive.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups raw cashews, soaked for 4 hours
– 1 ½ cups baked sweet potato flesh, cooled to room temperature
– ½ cup pure maple syrup, grade A
– ¼ cup refined coconut oil, melted
– 2 tablespoons fresh lemon juice
– 1 teaspoon pure vanilla extract
– 1 ½ teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– ¼ teaspoon fine sea salt
– 1 pre-made 9-inch graham cracker crust
Instructions
1. Drain the soaked raw cashews and place them in a high-speed blender.
2. Add the baked sweet potato flesh, pure maple syrup, melted refined coconut oil, and fresh lemon juice to the blender.
3. Incorporate the pure vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and fine sea salt.
4. Blend the mixture on high speed for 60-90 seconds until completely smooth and creamy, scraping down the sides as needed.
5. Pour the blended filling directly into the pre-made 9-inch graham cracker crust.
6. Use an offset spatula to spread the filling into an even layer, gently tapping the pan on the counter to remove air bubbles.
7. Cover the pie loosely with plastic wrap, ensuring it does not touch the surface of the filling.
8. Refrigerate the pie for a minimum of 6 hours, or preferably overnight, to allow it to set fully.
For a silky-smooth cashew cream, ensure your blender jar is completely dry before adding ingredients. Chilling the pie overnight, not just the minimum time, guarantees a perfect sliceable texture. If your coconut oil re-solidifies during blending, briefly warm the mixture in the blender jar by running it under hot water before blending again.
Finally, the set filling boasts a velvety, mousse-like texture that contrasts beautifully with the crunchy crust. The flavor profile is deeply spiced and naturally sweet, with the cashew cream providing a remarkably rich, dairy-free mouthfeel. Serve each slice with a dollop of coconut whipped cream and a dusting of cinnamon for an elegant presentation.
Vegan Sweet Potato Pie with Caramel Swirl
Nailing that perfect holiday dessert just got easier. This vegan sweet potato pie with caramel swirl delivers creamy texture and rich flavor without dairy—your plant-based guests will thank you. Grab your pie dish and let’s get swirling.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 65 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup refined coconut oil, chilled
– 3-4 tbsp ice water
– 2 cups roasted sweet potato purée
– ¾ cup organic cane sugar
– ½ cup full-fat coconut milk
– ¼ cup aquafaba (chickpea brine)
– 2 tbsp arrowroot starch
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp sea salt
– ½ cup vegan caramel sauce
Instructions
1. Combine 1 ½ cups all-purpose flour and ¼ tsp sea salt in a large mixing bowl.
2. Cut ½ cup chilled refined coconut oil into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Gradually add 3-4 tbsp ice water, 1 tbsp at a time, mixing with a fork until dough just comes together.
4. Form dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
5. Preheat oven to 375°F and lightly grease a 9-inch pie dish.
6. Roll chilled dough into a 12-inch circle on a floured surface.
7. Transfer dough to the pie dish, trim edges, and crimp with a fork.
8. Blind bake crust by lining with parchment paper and filling with pie weights for 15 minutes.
9. Remove weights and parchment, then bake crust for 5 more minutes until lightly golden.
10. Whisk 2 cups roasted sweet potato purée, ¾ cup organic cane sugar, ½ cup full-fat coconut milk, ¼ cup aquafaba, 2 tbsp arrowroot starch, 1 tsp ground cinnamon, and ½ tsp ground nutmeg in a bowl until smooth.
11. Pour filling into pre-baked crust and spread evenly with a spatula.
12. Drizzle ½ cup vegan caramel sauce over filling in a spiral pattern.
13. Use a toothpick to swirl caramel into the filling, creating a marbled effect.
14. Bake pie at 375°F for 45-50 minutes until edges are set and center jiggles slightly.
15. Cool pie completely on a wire rack for 4 hours before slicing.
Chilled slices reveal a velvety filling with ribbons of gooey caramel throughout. The spiced sweet potato base pairs beautifully with the buttery crust—serve each wedge with a dollop of coconut whipped cream for extra indulgence.
Vegan Sweet Potato Pie with Date-Sweetened Filling
Yield a vegan dessert that’s secretly healthy. This sweet potato pie swaps refined sugar for dates, delivering a luscious, caramel-like filling. You won’t believe it’s dairy-free and gluten-free.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups almond flour
– ¼ cup coconut oil, solid
– 2 tablespoons pure maple syrup
– ¼ teaspoon fine sea salt
– 2 cups mashed roasted sweet potatoes (from about 2 medium sweet potatoes)
– 1 cup pitted Medjool dates, soaked in hot water for 15 minutes and drained
– ½ cup full-fat coconut milk
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ¼ teaspoon ground allspice
– 1 tablespoon arrowroot powder
– 1 tablespoon lemon juice
Instructions
1. Preheat your oven to 350°F (175°C).
2. Combine almond flour, solid coconut oil, maple syrup, and sea salt in a food processor.
3. Pulse the mixture until it resembles coarse crumbs and holds together when pressed.
4. Press the crust mixture firmly into a 9-inch pie dish, ensuring an even layer on the bottom and up the sides.
5. Par-bake the crust for 10 minutes at 350°F (175°C) to set it and prevent sogginess.
6. In a high-speed blender, add the mashed sweet potatoes, soaked dates, coconut milk, vanilla extract, cinnamon, ginger, nutmeg, allspice, arrowroot powder, and lemon juice.
7. Blend on high until the filling is completely smooth and silky, about 1–2 minutes.
8. Pour the filling into the par-baked crust, smoothing the top with a spatula.
9. Bake the pie at 350°F (175°C) for 45–55 minutes, until the edges are set and the center jiggles slightly when shaken.
10. Cool the pie completely on a wire rack for at least 2 hours to allow the filling to firm up.
11. Chill the pie in the refrigerator for 4 hours or overnight before slicing for clean cuts.
A velvety, spiced filling with deep caramel notes from the dates pairs perfectly with the nutty, crisp crust. Serve slices topped with a dollop of coconut whipped cream and a sprinkle of toasted pecans for added crunch.
Creamy Vegan Sweet Potato Pie with Cardamom Spice
You won’t believe how this vegan dessert rivals any traditional pie. Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted
– ½ cup refined coconut oil, chilled and cubed
– 3 tablespoons ice water
– 2 large sweet potatoes, roasted and peeled (about 2 cups mashed)
– ¾ cup full-fat coconut milk
– ½ cup pure maple syrup
– ¼ cup arrowroot starch
– 2 teaspoons ground cardamom
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sifted all-purpose flour and chilled, cubed refined coconut oil.
3. Use a pastry cutter or your fingertips to work the oil into the flour until the mixture resembles coarse crumbs.
4. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.
5. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 15 minutes.
6. On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
7. Carefully transfer the dough to a 9-inch pie dish, pressing it into the edges and trimming any excess.
8. Prick the bottom of the crust all over with a fork, then line it with parchment paper and fill with pie weights or dried beans.
9. Blind bake the crust for 15 minutes at 375°F (190°C), then remove the weights and parchment and bake for an additional 5 minutes until lightly golden. Tip: Chilling the dough prevents shrinkage during baking.
10. In a high-speed blender, combine the roasted, peeled sweet potato flesh, full-fat coconut milk, pure maple syrup, arrowroot starch, ground cardamom, pure vanilla extract, fine sea salt, and freshly grated nutmeg.
11. Blend on high for 60 seconds until completely smooth and creamy.
12. Pour the filling into the pre-baked pie crust, smoothing the top with a spatula.
13. Bake the pie at 350°F (175°C) for 35-40 minutes, or until the center is set and the edges are slightly puffed. Tip: The filling will firm up as it cools, so avoid overbaking.
14. Transfer the pie to a wire rack and allow it to cool completely to room temperature, about 2 hours.
15. For best results, refrigerate the pie for at least 4 hours or overnight before serving. Tip: Chilling enhances the flavors and ensures clean slices.
Smooth, velvety filling meets a flaky, buttery crust in every bite. The cardamom adds a warm, aromatic depth that pairs perfectly with the natural sweetness of the potatoes. Serve each slice with a dollop of coconut whipped cream and a sprinkle of toasted pecans for extra crunch.
Vegan Sweet Potato Pie with Orange Zest Infusion
Forget everything you thought you knew about vegan desserts. This vibrant sweet potato pie with a citrus twist will shatter expectations and dominate your holiday table. Serving: 8 | Pre Time: 30 minutes | Cooking Time: 65 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ½ teaspoon fine sea salt
– ½ cup cold vegan butter, cubed
– 3-4 tablespoons ice water
– 2 pounds orange-fleshed sweet potatoes, roasted and peeled
– ¾ cup pure maple syrup
– ½ cup full-fat coconut milk
– 2 tablespoons arrowroot powder
– 1 tablespoon freshly grated orange zest
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon ground ginger
– ⅛ teaspoon ground cloves
– 1 tablespoon granulated sugar
Instructions
1. Preheat your oven to 375°F (190°C).
2. Combine the all-purpose flour and fine sea salt in a large mixing bowl.
3. Cut the cold, cubed vegan butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. Drizzle in the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Tip: Handle the dough minimally to prevent the vegan butter from melting and creating a tough crust.
5. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
6. On a lightly floured surface, roll the chilled dough into a 12-inch circle.
7. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the corners and trimming any excess.
8. Crimp the edges decoratively and place the pie shell in the freezer for 10 minutes.
9. Line the chilled pie shell with parchment paper and fill it with pie weights or dried beans.
10. Blind bake the crust for 15 minutes at 375°F (190°C).
11. Remove the parchment and weights, then bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool. Reduce oven temperature to 350°F (175°C).
12. In a high-speed blender or food processor, combine the roasted sweet potatoes, pure maple syrup, full-fat coconut milk, arrowroot powder, freshly grated orange zest, pure vanilla extract, ground cinnamon, freshly grated nutmeg, ground ginger, and ground cloves.
13. Blend the mixture on high speed for 60-90 seconds until completely smooth and silky. Tip: For the smoothest filling, ensure the roasted sweet potatoes are completely cooled before blending to prevent a gummy texture.
14. Pour the blended filling into the pre-baked pie shell, smoothing the top with an offset spatula.
15. Bake the pie at 350°F (175°C) for 45-50 minutes, or until the center is set and only shows a slight jiggle.
16. Transfer the pie to a wire rack and let it cool completely, for at least 4 hours. Tip: For clean slices, chill the fully cooled pie in the refrigerator for 1-2 hours before serving.
17. Just before serving, sprinkle the granulated sugar evenly over the surface of the pie and use a kitchen torch to caramelize it into a crisp, brûléed topping. Just imagine the silky, spiced sweet potato filling, perfectly balanced by the bright, aromatic orange zest. The brûléed sugar topping adds a delightful crackle, making each bite a textural masterpiece—serve it slightly chilled with a dollop of coconut whipped cream.
Decadent Vegan Sweet Potato Pie with Dark Chocolate Drizzle
Picture this: a silky-smooth sweet potato filling cradled in a flaky crust, finished with a glossy dark chocolate drizzle that snaps with every bite. This vegan showstopper delivers holiday-level decadence without any dairy—just pure, plant-based magic that’ll have everyone asking for seconds.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 65 minutes
Ingredients
- 2 medium sweet potatoes (about 1.5 lbs), scrubbed
- 1 9-inch vegan pie crust, chilled
- 1 cup full-fat coconut milk, well-shaken
- ½ cup pure maple syrup
- ¼ cup cornstarch
- 2 tablespoons refined coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon fine sea salt
- 3 ounces 70% dark chocolate, finely chopped
- 1 teaspoon coconut oil
- Flaky sea salt, for garnish
Instructions
- Preheat your oven to 400°F (204°C). Pierce the sweet potatoes several times with a fork and roast directly on the oven rack for 45-50 minutes, until completely tender when pierced with a knife.
- Let the sweet potatoes cool until manageable, then scoop 2 cups of flesh into a high-speed blender, discarding the skins.
- Add the coconut milk, maple syrup, cornstarch, melted coconut oil, vanilla extract, cinnamon, ginger, nutmeg, and sea salt to the blender.
- Blend on high for 60-90 seconds until the mixture is perfectly smooth and silky, scraping down the sides once.
- Pour the filling into the chilled pie crust and smooth the top with an offset spatula.
- Bake at 350°F (177°C) for 50-55 minutes, until the edges are set and the center jiggles slightly when shaken—it will firm as it cools.
- Transfer the pie to a wire rack and let it cool completely, about 3 hours, then refrigerate for at least 4 hours or overnight to set fully.
- For the drizzle, combine the chopped dark chocolate and 1 teaspoon coconut oil in a heatproof bowl set over a saucepan of barely simmering water.
- Stir constantly with a silicone spatula until the chocolate is completely melted and glossy, about 3-4 minutes, then remove from heat.
- Drizzle the warm chocolate over the chilled pie in zigzag patterns using a spoon or piping bag.
- Immediately sprinkle with flaky sea salt before the chocolate sets.
Here, the filling sets into a velvety, custard-like texture that slices cleanly, while the dark chocolate drizzle provides a bittersweet contrast to the warm spices. Serve each wedge slightly chilled with a dollop of coconut whipped cream, or crumble leftover crust over vanilla bean ice cream for an impromptu sundae.
Vegan Sweet Potato Pie with Roasted Walnut Crust
Ditch the dairy and eggs—this vegan sweet potato pie delivers all the nostalgic flavor with a modern, plant-based twist. Roasted walnuts create a buttery, nutty crust that perfectly complements the spiced sweet potato filling. You’ll never miss the traditional version.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 65 minutes
Ingredients
- 2 cups raw walnut halves
- 1/4 cup pure maple syrup
- 2 tablespoons melted coconut oil
- 1/4 teaspoon fine sea salt
- 2 pounds orange-fleshed sweet potatoes
- 1/2 cup full-fat coconut milk
- 1/3 cup organic cane sugar
- 2 tablespoons arrowroot powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
Instructions
- Preheat your oven to 350°F (175°C).
- Spread 2 cups of raw walnut halves in a single layer on a rimmed baking sheet.
- Roast the walnuts at 350°F for 8-10 minutes, until fragrant and lightly toasted. Tip: Watch closely to prevent burning, as nuts toast quickly.
- Transfer the warm walnuts to a food processor and pulse until finely ground, about 10-12 pulses.
- Add 1/4 cup pure maple syrup, 2 tablespoons melted coconut oil, and 1/4 teaspoon fine sea salt to the food processor.
- Process the mixture until it comes together into a cohesive dough, about 20-30 seconds.
- Press the walnut crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
- Par-bake the crust at 350°F for 10 minutes, then remove and set aside to cool slightly. Tip: This step helps prevent a soggy bottom.
- Increase the oven temperature to 375°F (190°C).
- Pierce 2 pounds of orange-fleshed sweet potatoes several times with a fork.
- Roast the sweet potatoes directly on the oven rack at 375°F for 45-55 minutes, until very tender when pierced with a knife.
- Let the sweet potatoes cool until manageable, then scoop the flesh into a large bowl, discarding the skins.
- Add 1/2 cup full-fat coconut milk, 1/3 cup organic cane sugar, 2 tablespoons arrowroot powder, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves to the bowl.
- Use an immersion blender or a potato masher to blend the mixture until completely smooth and uniform. Tip: For the silkiest texture, pass the filling through a fine-mesh sieve.
- Pour the sweet potato filling into the par-baked walnut crust, smoothing the top with an offset spatula.
- Bake the pie at 375°F for 25-30 minutes, until the filling is set at the edges and the center jiggles slightly when gently shaken.
- Transfer the pie to a wire rack and let it cool completely to room temperature, about 2 hours.
- Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to fully set.
Buttery walnut crust provides a satisfying crunch against the velvety, spiced sweet potato filling. The coconut milk lends a subtle richness without overpowering the autumnal spices. Serve each slice with a dollop of coconut whipped cream and a drizzle of maple syrup for an elegant presentation.
Vegan Sweet Potato Pie with Bourbon Vanilla Flavor
Ready to level up your dessert game? This vegan sweet potato pie brings rich, velvety texture with a sophisticated bourbon vanilla kick. Forget basic—this is holiday-worthy any day of the week.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup refined coconut oil, chilled and solid
– 3-4 tbsp ice water
– 2 cups roasted sweet potato purée (from about 2 medium sweet potatoes)
– ¾ cup full-fat coconut milk
– ⅔ cup organic cane sugar
– ¼ cup pure maple syrup
– 3 tbsp cornstarch
– 1 ½ tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground ginger
– ¼ tsp fine sea salt
– 1 tbsp bourbon vanilla extract
– 1 tbsp bourbon (optional)
– Vegan whipped cream, for serving
Instructions
1. Preheat your oven to 375°F (190°C).
2. Combine the all-purpose flour and chilled, solid refined coconut oil in a food processor; pulse until the mixture resembles coarse crumbs.
3. Gradually add 3-4 tablespoons of ice water, one tablespoon at a time, pulsing just until the dough begins to clump together. Tip: Handle the dough minimally to prevent the coconut oil from melting and creating a tough crust.
4. Press the dough evenly into a 9-inch pie dish, forming a ¼-inch thick crust up the sides. Use a fork to prick the bottom and sides all over.
5. Blind bake the crust for 15 minutes at 375°F (190°C) until lightly golden; remove and let cool slightly. Reduce oven temperature to 350°F (175°C).
6. In a large bowl, whisk together the roasted sweet potato purée, full-fat coconut milk, organic cane sugar, pure maple syrup, cornstarch, ground cinnamon, ground nutmeg, ground ginger, and fine sea salt until completely smooth.
7. Stir in the bourbon vanilla extract and optional bourbon until fully incorporated.
8. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
9. Bake at 350°F (175°C) for 40-45 minutes, or until the center is set and a knife inserted comes out clean. Tip: If the crust edges brown too quickly, cover them with foil strips to prevent burning.
10. Transfer the pie to a wire rack and let it cool completely to room temperature, about 2 hours, then refrigerate for at least 4 hours or overnight to firm up. Tip: Chilling ensures clean slices and intensifies the flavors.
11. Serve chilled, topped with vegan whipped cream.
You’ll love the silky, custard-like filling that melts with warm spices and a subtle bourbon vanilla aroma. For a creative twist, drizzle with caramel sauce or garnish with toasted pecans before serving.
Conclusion
Brimming with creative twists on a classic dessert, this roundup proves vegan sweet potato pie can be endlessly delicious and comforting. We hope you find a new favorite to bake and share. Don’t forget to leave a comment telling us which recipe you loved most and pin your top picks to help other home cooks discover these gems!
