Vegan Sweet Potato Pie is creamy and rich, and will be the star of your Thanksgiving dessert table! A southern classic pie that is easy to make with NO butter or eggs, but no one would guess!
If you like pumpkin pie, you will love this vegan sweet potato pie. Sweet potato pie is denser than pumpkin pie, which is a bit more like custard. Both are totally delicious, but I just might prefer sweet potato!
Most versions call for eggs, butter and cream in the filling, but my recipe doesn’t need any of that. Full fat coconut milk takes the place of all of these to create a rich, creamy, mouthwatering pie that will keep everyone coming back for more!
And don’t worry, you can’t taste coconut at all in the finished pie.
Ingredients needed
- 1 Pie Crust – Use my classic vegan pie crust for best results. For gluten free, try my Healthy Vegan Pie Crust or even use a store bought crust (check the ingredients to make sure it’s vegan).
- Sweet potatoes – Make sure to use good quality sweet potatoes with orange flesh for the best pie.
- Full fat coconut milk – From a can, not the coconut milk that comes in larger cartons like soy milk. Use the creamy white part plus some clear liquid to equal 3/4 cup.
- Brown sugar – We are using all brown sugar here for a rich, moist pie filling.
- Vanilla
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Salt
- Cornstarch – May use arrowroot instead if needed.
Tips for success
- Pie crust – Use my homemade crust for the very best pie. It’s flaky and delicious, plus easy to make. But if you need to use a store bought crust, I won’t judge! Check the ingredients list to make sure it’s vegan, a lot are (including Pillsbury).
- Coconut milk – I attempted the pie using soy milk instead of full fat coconut milk, and it was not nearly as delicious! Use all of the white creamy part in a can, then some of the clearer liquid to make 3/4 cup.
- Less sweet – You could cut the brown sugar in half for a less sweet pie, but I think it’s perfectly sweetened as is.
- Serve with vegan whipped cream – I used almond whipped cream from the store, but you could make your own with aquafaba, or make coconut whip.
- Gluten free – Use my gluten free vegan pie crust and the pie will be gluten free!
How to store
Cover and store leftover pie in the refrigerator for 5 days. You can also freeze the pie ahead of time. Bake as instructed, let cool, then wrap well and freeze. When ready to serve, thaw until at room temperature, slice and enjoy!
More vegan pies you will love!
- Vegan Pumpkin Pie
- The Best Vegan Apple Pie
- Vegan Chocolate Pie
- Vegan Banana Cream Pie
- Vegan Strawberry Pie
Vegan Sweet Potato Pie
Vegan Sweet Potato Pie is creamy and rich, and will be the star of your Thanksgiving dessert table! A southern classic pie that is easy to make with NO butter or eggs, but no one would guess!
Ingredients
- 1 Vegan Pie Crust*
- 1 pound sweet potatoes (about 2 medium)
- 3/4 cup full fat coconut milk
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons cornstarch*
- vegan whipped cream, optional for serving
Instructions
- Prepare the Vegan Pie Crust as directed. There is no need to pre-cook the crust. You may also use a store bought vegan crust or this Healthy Vegan Pie Crust for a gluten free, lighter option. Once the pie pan is lined with the uncooked crust, place it in the refrigerator while you prepare the filling.
- Preheat the oven to 350 degrees F. Peel and chop the sweet potatoes, then place them in a medium saucepan and add enough water to cover. Bring to a boil, then reduce the heat and simmer for 12-15 minutes until fork tender. Drain the potatoes and add them to a large bowl (or a stand mixer if you have one).
- With a mixer, beat the potatoes until smooth, then add all the remaining ingredients (except the whipped cream!) and beat on high speed until smooth and combined.
- Spread the sweet potato filling into the pie crust evenly, and bake for 55-60 minutes, until the center is only slightly jiggly. If the crust begins to burn or brown too much, use a pie shield or cover the edges with aluminum foil for the last half of baking.
- Allow the pie to cool on a cooling rack for about an hour before slicing and serving. Serve with vegan whipped cream, if desired. Store leftover pie in the refrigerator for 5 days. Enjoy!
Notes
- You can use any pie crust you like here. My favorite is my Easy Vegan Pie Crust, but you can use a store bought crust or my Healthy Vegan Pie Crust for a gluten free and healthier option. A cookie crust would also work, but make sure to check the ingredients list for milk, butter or honey.
- For a less sweet pie, you may reduce the brown sugar needed. 1/2 cup would even work, or try using coconut sugar instead. I have not tried sweetening it with maple syrup, it may get too watery I'm afraid.
- May substitute arrowroot for the cornstarch if needed.
- Many stores now carry some sort of dairy free whipped topping, such as Reddi Whip Almond or Coconut Whip or SoDelicious CocoWhip. You could also make my Vegan Whipped Cream, made from aquafaba.
- The pie can be made ahead of time and frozen. Simply thaw to room temperature when ready to serve.
Nutrition
Serving: 1of 8 servings | Calories: 312kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 203mg | Potassium: 295mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8044IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Amazing recipe! After trying this recipe, I now only make sweet potato pie and pumpkin has gone by the wayside. Absolutely delicious!!!
So glad you are loving the pie, Emily! Thanks for your fabulous review and feedback!
Hello, Can I use aquafaba or chickpea flour instead of cornstarch? Thank you very much
I don’t think either of those will work very well, but you could use arrowroot or tapioca starch instead.
Can I use oat milk instead of coconut milk?
You could, yes. The pie will be less rich and creamy, but it works.
Hi Nora, looks yummy – how many tablespoons on Arrowroot can I use in substitution? Also, can I substitute coconut sugar instead of brown sugar?
I would just sub 1:1. Same with coconut sugar; but it will give the pie a bit of a different flavor. Hope you enjoy it!
This recipe is extraordinary. The balance of flavors from spice to sweetness is perfect. I used a store-bought crust and only used half of the sugar (the second time around) and it was just right for my taste. Really easy and impressive.
I am excited to try this recipe. May I cheat and use canned sweet potatoes? And if so, do you know the appropriate size can and if I need to make any other adjustments in the recipes (for instance lower the sugar content?).
Thank you in advance…🙏
I think 1 15 or 16-ounce can of sweet potato puree will work here. I wouldn’t make any other adjustments. Enjoy!
Best sweet potato pie ever! It was a hit for Thanksgiving dessert. We still have some left over and today is the 5th since I baked it. Can it last longer than 5 days in the fridge?
I made this yesterday (T-day) to have after the meatless meatloaf. It was a hit, as in “I’ll have a second slice” hit.
Awesome! I’m so glad the pie was a hit, Paul! Thank you for sharing!
Hey Nora can I use Argo cornstarch?
Yeah that should be fine.
I baked my sweet potatoes first. It tasted great pre cooking. However, I realized I doubled all the ingredients but the arrowroot by mistake. I am hoping it doesn’t fall apart. I am going to make this my go to recipe. Very easy and tasty.
Do you use just the thick part of the coconut milk or do you mix it with the liquid and then measure out 3/4 cups?
Use the creamy white part and only some of the clear liquid to equal 3/4 cup.
Can you substitute pumpkin pie spice instead? If yes, how much would you suggest using?
For sure! You should only need about 1 3/4 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, and ginger.
Can this be baked without a crust in a Corningware dish? I saw a comment about using soy milk which I would like to use. My husband is to be on a very low fat diet and I would like to make him a treat! I don’t care for crusts, so I would like the filling only, too. Love your site!
I haven’t tried it but it would probably work. Hope you and your husband enjoy it!
Hi, Kathy!
I’ve been using this recipe since 2020 and always have some extra leftover. I bake it in a small cake pan as a pudding for myself because I’m not a big crust fan either. It’s good either way.
This looks delicious! Never had sweet potato pie so I’m looking forward to making this for Thanksgiving to try something new. Should the coconut milk be unsweetened? It doesn’t say unsweetened in the ingredients list but the link there takes me to an unsweetened coconut milk. Want to make sure I get the right one! Thanks!
Hi Stephanie. Use unsweetened coconut milk for this recipe. I hope you enjoy the pie!
Delicious sweet potato pie!
Thank you! I’m so glad you loved it! I appreciate your review!
Hello,
I want to make this for Thanksgiving. Did you use a standard 9 inch pie pan? Is it deep dish or standard 1 inch deep.
Thank you
I used a standard 9 inch pie plate, not a deep dish. Hope you enjoy it!
Hi Nora, is the 1 pound of sweet potato weight with the skin or without the skin? Thank you
This is with the skin.
My second Thanksgiving using your recipe. The fam loves it. Thank you for this creation. I had been in search of a vegan sweet potato pie recipe. You nailed it with this one. 😋
This recipe is very easy and so delicious. I will make this every chance I get. This is one of the things I miss since becoming vegan. I added 4 table spoons of vegan butter. I love your recipes Nora.
Hi Karen. We all need some sweet potato pie! I’m really glad you loved it! Thank you for your positive and wonderful feedback!
Love this recipe, I did double the cinnamon and nutmeg as we love those warm spices and baked in a dish then put in a pecan pie crust, JUST FABULOUS !!!!!
Thank you for sharing you wonderful feedback! I’m so glad you love the pie! I agree, the spices are so cozy! Wishing you lots of happy cooking!
Hey Nora, can I use agar powder and if so, what measure for 4 TBS cornstarch? TIA
I haven’t tried using agar powder here, so I’m not sure. I think tapioca starch or arrowroot would work well in place of the cornstarch, but I’m not sure about agar. Sorry!
For more flavorful pies boil the potatoes SKIN ON for about an hour or 2 for large potatoes. Drain & remove skin then beat with hand mixer (try to remove as many “hairs” as possible before adding ingredients)
Such a hit every time! Love this recipe!
This turned out SO dang good! Probably the best sweet potato pie I’ve ever had and made. Highly recommend this recipe.
Thank you, Lisa! What a compliment, and it makes my heart smile! Thank you for taking time to share your wonderful review and comments!
Outstanding. Made for a dinner party this evening. Well received by everyone.
Thank you for sharing your wonderful review! I’m glad the pie was loved by all!
I made this recipe and it’s fantastic. The only thing I changed is my sweet potatoes weighed in at 1 and 1/2 lbs pre-peeling and I used every bit. The suggested crust is wonderful too.
I’m so glad the pie turned out fantastic for you! Thank you for sharing your terrific review and information!
Great recipe — I have a vegan husband and child, but the rest of my family is pointedly non-vegan.
My only recommendation (which I’ll do next Thanksgiving) is to make a day ahead, cool, refrigerate and serve cold. The texture when I served it the day of baking wasn’t set enough for people’s tastes.
Definitely will make next Thanksgiving!
I’m glad you loved the pie, and will be making it again for your Thanksgiving! Thank you for taking time to share your wonderful review and comments!
Absolutely delicious! Tastes like the regular version of a sweet potato pie. Very rich and delicious however, I reduced the cinnamon I am not a lover of cinnamon! The texture is firm and not soft and mushy but, you MUST let it completely cool for it to set.
Love it! No need to search for another recipe.
I’m so glad you loved the sweet potato pie! Thank you for taking time to share your great review and comments!