This pie leans on real roasted sweet potato for its silky, spiced filling, with coconut milk blended in until the whole mixture goes glossy and completely smooth. Cinnamon, ginger, and nutmeg give it that cozy, classic flavor, while a flaky, hand-crimped crust holds everything together underneath. The filling bakes low and slow until it sets into that perfect gentle wobble, then firms up beautifully once chilled, so every slice holds a clean edge. A blender does most of the work here, which means there's no fussy tempering or whisking step to worry about. Finished with a swirl of non-dairy whipped topping, it's a make-ahead dessert that fits neatly into an egg free spread without missing a bit of that dense, custardy texture people love about sweet potato pie.
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Make the crust: Whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large mixing bowl. Add the cold cubed vegan butter and cut it into the flour using a food processor or pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Drizzle in 3 tbsp of ice water and mix until the dough just comes together — it should hold when pressed but not feel wet or sticky. Add the remaining 1 tbsp water only if needed. Shape the dough into a disk, wrap tightly, and refrigerate for at least 30 minutes.
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