Vegetarian Vegan Sweet Potato Pie

Total time3 hr 35 min

Prep time30 min

Cook time1 hr 5 min

This silky sweet potato pie is built on a flaky, from-scratch crust and a filling of roasted-smooth sweet potato blended with full-fat coconut milk, warm cinnamon, ginger, and nutmeg until completely velvety. Blind-baking the crust first keeps the bottom crisp and golden even after the custardy filling bakes low and slow to a gentle, even wobble. Cornstarch gives the filling structure without ever feeling gummy, so every slice holds its shape while staying lush and creamy on the fork. Chilling the finished pie lets the filling set completely, so it slices clean and cool with a smooth, dense texture that tastes like classic holiday pie. A dollop of whipped topping on top finishes it off perfectly, but it's plenty rich enough to enjoy on its own. This is a genuinely solid pick for a vegetarian table, easy to make ahead and even better the next day.

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Ingredients

8 servings

For the crust

1 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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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