Nana’s Classic Vegan Sweet Potato Pie Recipe

This Vegan Sweet Potato Pie tastes like a nostalgic family dessert. It’s a plant-based take on the classic, perfect for holidays or any cozy gathering. The recipe features a buttery, flaky crust, a silky filling made from roasted sweet potatoes and butternut squash, and warm spices for comforting flavor.

Originally written November 10, 2022. Updated with additional recipe details on Sept 17, 2024.

This vegan sweet potato pie delivers everything you expect from the traditional version but without dairy or eggs. The filling blends roasted sweet potatoes and butternut squash into a smooth, creamy custard flavored with cinnamon, nutmeg, and cloves. A flaky vegan pie crust provides the perfect contrast to the luscious filling.

The recipe is straightforward and yields two pies, making it ideal for sharing at family meals or saving one for later. You can use homemade mashed sweet potatoes and roasted butternut squash for the best texture and flavor, or substitute canned purée in a pinch.

Ingredients

Sweet Potato Mash: For the creamiest filling, roast and mash fresh sweet potatoes until smooth. Canned sweet potato purée works if you’re short on time.

Butternut Squash Mash: Roasted butternut squash adds natural sweetness and helps the filling set, contributing to a sliceable texture similar to what eggs would provide.

Light Brown Sugar: Adds caramel notes and moisture. Swap with dark brown sugar for a deeper flavor or coconut sugar for a lower-glycemic option.

Cane Sugar: Provides clean sweetness that balances the spices and contributes a light sweetness to the crust.

Arrowroot Powder or Cornstarch: Thickens the filling so it sets properly in the crust.

Soy Milk: Plain unsweetened soy milk gives creaminess; oat or almond milk are suitable alternatives.

Vanilla Extract: Use pure vanilla to boost the filling’s flavor.

Spices: Ground cinnamon, nutmeg, and cloves create the classic warm spice profile for sweet potato pie.

All-Purpose Flour: Forms the base of the crust; use a gluten-free blend if needed.

Vegan Butter: Chilled vegan butter or shortening makes the crust tender and flaky.

Ice Cold Water: Keeps the fat solid while combining the dough, which helps achieve flakiness.

Recipe Variations

Customize this recipe to suit your preferences:

• Extra Spice: Increase cinnamon to 1 tablespoon and add ½ teaspoon ground ginger for more warmth.
• Nutty Topping: Sprinkle 1/4 cup finely chopped pecans or walnuts over the top before serving for extra texture and flavor.

Recipe Pro-Tips

• Make the crust from scratch: A homemade vegan crust enhances texture and flavor, but store-bought crusts work if you’re pressed for time.
• Chill the dough: Refrigerate the crust dough well before rolling to prevent the fat from melting and to ensure a flaky result.
• Bake evenly: If baking two pies at once, rotate them halfway through to ensure even browning.
• Let it set: After baking, allow the pies to cool and then chill for a few hours or overnight so they slice cleanly and flavors meld.

How to Make Vegan Sweet Potato Pie

• Prepare the crust: If making homemade crust, combine flour, salt, and sugar. Cut chilled vegan butter into the dry ingredients until the mixture resembles coarse peas. Add ice water, 2 tablespoons at a time, until the dough holds together.

• Form and chill the dough: Shape the dough into two tight balls, flatten slightly, wrap, and refrigerate at least one hour.

• Prepare the filling: Preheat the oven to 350ºF. Place mashed sweet potato, mashed butternut squash, sugars, spices, vanilla, plant milk, and arrowroot (or cornstarch) into a blender or food processor and blend until completely smooth.

• Assemble: Divide the filling between the two prepared crusts and smooth the tops. Optionally dust with a little cinnamon.

• Bake: Bake for about 50 minutes, or until the center is set and no longer jiggles. Transfer to a wire rack to cool at least 30 minutes, then chill for several hours or overnight until fully set. Serve chilled or at room temperature.

Serving Suggestions

Serve the pie chilled or at room temperature. Top with vegan whipped cream, coconut cream, or a scoop of vegan vanilla ice cream for added indulgence. It also pairs nicely with homemade almond milk, a matcha latte, or a shaken oat milk espresso for a dessert drink pairing.

Storage Directions

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freeze: Wrap tightly in plastic and foil and freeze in a freezer-safe container for up to 4 months. Thaw overnight in the refrigerator before serving.
• Reheat: Best served chilled or at room temperature, but slices can be warmed in a 350ºF oven for 10–15 minutes. Avoid microwaving to protect crust texture.

More Vegan Pie Recipes

• Chocolate Pecan Pie
• Apple Tart with Walnut Crust
• Perfect Peach Pie
• Vegan Pumpkin Pie
• Crustless Vegan Pecan Pie