Vegan Sweet Potato Pie

Vegan Sweet Potato Pie Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes


1 and 2/3 cups Sweet Potato Purée (15 ounces / 425g)

3/4 cup Canned Coconut Milk (180ml)

1 cup Light Brown Sugar (200g)

1/4 cup Cornstarch (32g)

1 tsp Vanilla Extract

1/2 tsp Salt

1 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ground Cloves

1/4 tsp Ground Ginger

1 (9-inch) Vegan Pie Crust Unbaked, Homemade or store-bought

For Serving:

Vegan Whipped Cream

Chopped Pecan Nuts


1Preheat the oven to 350°F (180°C).

2Add the sweet potato purée, coconut milk, brown sugar, cornstarch, vanilla extract, salt, cinnamon, nutmeg, ground cloves and ground ginger to your blender jug and blend until smooth. It will be quite thick, so be patient with your blender. Stop and give it a shake or stir from time to time and then blend again.

3Pour this out over the top of an unbaked 9-inch vegan pie crust (either store-bought or homemade) in a 9-inch pie dish and smooth down.

4Bake for 60 minutes. Tent it with foil* at the 40 minute mark to prevent over-browning and then put it back in for the remaining 20 minutes.

5Allow to cool on the counter for at least 2 hours before slicing and serving. It's even better if you let it chill even more in the fridge after cooling on the counter. The more chilled it is the better it will slice.

6Serve with vegan whipped cream and chopped pecans for decoration.

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