This vegan sweet potato pie made with coconut cream and tapioca starch has a luscious, creamy texture. Maple syrup, cinnamon, nutmeg, and vanilla bring warm fall flavors and sweetness to this vegan gluten-free pie.
When I think of the perfect pie to complement vegan almond flour pie crust, this is the recipe that comes to mind. The velvety sweet potato filling complement the crispy, nutty crust so well.
Plus, the filling comes together in a matter of minutes. You simply blend everything in a food processor and add it to the par baked crust. The real test of patience comes after this. To ensure a perfect slice of pie, it requires a full day to set! Make sure you plan ahead.
Vegan sweet potato pie is a worthy addition to any Thanksgiving dessert table. Add a dollop of coconut whipped cream for an extra decadent treat. You could also add some vegan marshmallows and give them a quick toast.
Ingredient Notes
You'll need these simple ingredients to make a gluten-free vegan sweet potato pie:
Use a sweet and moist variety like garnet sweet potatoes for best results. Always make sure to measure the amount needed for the recipe after they potatoes are peeled and cooked. Store-bought sweet potato puree works too.
Maple syrup adds more sweetness on top of the potato. Another liquid sweetener like agave or date works, but maple syrup gives the perfect fall flavor.
Use full-fat coconut cream from a can. For this recipe you'll only use only the solid part that settles at the top of the can. It's thick and helps make this eggless sweet potato pie smooth and creamy. Other dairy-free milks or coconut milk from a carton will not work!
Tapioca starch thickens the pie so it sets for a perfect slice. You could also use cornstarch.
Make almond flour pie crust for an easy gluten-free crust. Alternatively, buy an 8" or 9" pie shell from the store or use your favorite pie crust recipe.
The recipe card below includes the full list of ingredients + instructions.
How to Make Vegan Sweet Potato Pie
- Par bake pie crust.
- Cook sweet potatoes.
- Blend pie filling.
- Add filling to crust.
- Bake, chill, and enjoy!
Sweet Potato Pie Variations
- Make mini sweet potato pie for easy serving. This option also allows for a quicker time to set. Just cut out little circles from your pie dough and bake the pies in a muffin tin.
- Make this recipe into sweet potato pie bars. Use a glass baking dish and press the crust into a flat, even layer, then add the sweet potato pie filling. You could add some chopped nuts or a crumble for extra layers.
- Add a layer of vegan mini marshmallows on top, and use a blow torch to give it a toasty finish.
- Use the filling as a topping for oatmeal blender pancakes or steel cut oats for an extra special fall breakfast.
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Vegan Sweet Potato Pie (Gluten Free)
Equipment
- 9" pie pan
- food processor
Ingredients
- 1 9" pie crust
- 2 cups sweet potato puree about 1.75 pounds unpeeled, uncooked
- ½ cup maple syrup
- ½ cup coconut cream the solid part from a can of full-fat coconut milk
- 2 tablespoons tapioca flour or cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Directions
- Preheat the oven to 350°F. If using the suggested pie crust recipe, par bake for 10 minutes and set aside. If you’re using a traditional pie crust you won’t have to par bake it.
Make Sweet Potato Puree
- Poke holes in washed sweet potatoes. This will let the steam escape while they cook.
- Microwave the potatoes for 7 to 10 minutes. Rotate halfway through to ensure they are cooked evenly. Check whether the sweet potatoes are cooked through by poking them with a fork or a knife. They should feel very soft. If that isn’t the case, microwave the potatoes for additional 1-minute intervals.
- Cut open sweet potatoes and mash the inside. The mash will pull away from the skin easily. Measure the sweet potato puree to 2 cups.
Make the Sweet Potato Pie
- Add 2 cups sweet potato puree, ½ cup maple syrup, ½ cup coconut cream, 2 tablespoons tapioca flour, 1 teaspoon vanilla extract, ½ teaspoon nutmeg, 1 teaspoon cinnamon, and ¼ teaspoon salt to a food processor.
- Blend for 2 to 3 minutes until a creamy, smooth consistency is reached, scraping down the sides as needed.
- Transfer sweet potato pie filling to a par baked pie crust. Smooth out the top of the sweet potato pie filling with a spatula.
- Place a pie shield or aluminum foil over the edges to prevent them from browning too quickly.
- Bake at 350°F for 35 to 45 minutes. The pie should be somewhat dried out on the top but still slightly jiggly (not as much as when it first went into the oven).
- Let the pie cool for 4 hours on a wire rack. Place it into the fridge overnight to continue to firm up, then serve. Cut the pie with a sharp knife for a perfect slice.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Robin Saunders says
I am very pleased with this recipe. Could not wait 4 hours. This will definitely be in my holiday menu. Was just sweet enough for me .
Sarah Pilley says
Hi Robin! I love to hear that, and I am totally with you it's too good to wait 🙂