Vegan Sweet Potato Pie

Total time3 hr 35 min

Prep time30 min

Cook time1 hr 5 min

4.6

(27)

Sweet potato pie has a reputation for being deeply comforting, and this version delivers every bit of that warmth — silky, spiced filling in a buttery homemade crust, with zero compromise on flavor or texture. Full-fat coconut milk stands in beautifully for dairy, giving the filling a rich, creamy body that sets up perfectly as it chills. Cornstarch does the heavy lifting as a binder, so there's no need for eggs — the result is a smooth, sliceable filling that holds its shape cleanly when you cut into it. The warm trio of cinnamon, ginger, and nutmeg makes every bite taste like the holidays, and the blind-baked crust keeps things crisp rather than soggy. It makes 8 generous slices, so it's an ideal centerpiece for a gathering where you want something impressive that also happens to be entirely plant-based. A dollop of non-dairy whipped topping on top takes it completely over the edge.

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
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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