Silky roasted sweet potato filling meets warm notes of cinnamon, ginger, and nutmeg in this classic autumn pie, with full-fat coconut milk lending a rich, custardy texture to every slice. The crust comes together flaky and golden thanks to a simple pastry cutter technique, then gets blind-baked for a crisp base that holds up under the smooth filling. Eggs help set the custard to that perfect gentle wobble, so each wedge slices clean and holds its shape on the plate. A slow bake at a moderate temperature coaxes out deep caramel flavor from the brown sugar without letting the crust over-brown. Finish with a swoop of non-dairy whipped topping for a make-ahead dessert that's an easy, satisfying choice for a vegetarian table. It's the kind of pie that disappears fast at potlucks and holiday spreads alike.
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Pierce the sweet potatoes all over with a fork and place them on a foil-lined baking sheet. Roast at 400°F (205°C) for 45–55 minutes, until a knife slides through the thickest part with no resistance. Set aside until cool enough to handle, then peel and mash the flesh until completely smooth — you need about 1 1/2 cups of mash.
While the sweet potatoes roast, make the crust. Whisk together the flour, granulated sugar, and 1/2 tsp salt in a large bowl. Add the cold dairy free butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
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