Gluten Free Vegan Sweet Potato Pie

Total time3 hr 35 min

Prep time30 min

Cook time1 hr 5 min

Silky roasted sweet potato fills this pie with warm cinnamon, ginger, and nutmeg spice, blended smooth with rich coconut milk until every slice holds together with that classic, custardy wobble. The filling bakes up thick and glossy in a crisp, golden-edged crust, then chills until fully set for clean, sliceable pieces every time. A dollop of non-dairy whipped topping on top keeps things creamy without weighing it down, letting the sweet potato flavor stay front and center. It's a cozy, spiced dessert built for the holiday table, and it fits neatly into a gluten free spread without missing a beat. Make it a day ahead if you can — the flavor and texture only get better after a long chill in the fridge.

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp organic cane sugar
½ tsp salt
½ cup vegan butter, cold and cubed
3–4 tbsp ice water

For the filling

2 lbs sweet potatoes (about 2 large), scrubbed
1 can (13.5 oz) full-fat coconut milk
¾ cup organic cane sugar
3 tbsp cornstarch
2 tbsp vegan butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt

For serving

non-dairy whipped topping, for serving (optional)

Instructions

1
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.
2
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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