Vegan Sweet Potato Pie (Gluten-Free)

The best Vegan Sweet Potato Pie has a creamy texture that the whole family will enjoy this holiday season. It is also gluten-free, eggless, nut-free, and dairy-free!

This sweet potato pie is luscious with the perfect blend of fall spices. It comes together quickly with very little hands-on time. 

The waft of the pie coming from the oven will instantly put you in a fall mood. This pie was indeed love at first taste for me.

This easy sweet potato pie recipe will surely be a favorite among your family and friends this Thanksgiving, especially if you need to please various needs and special diets.

Since this recipe is eggless and dairy free, some differences exist from making a classic custard-based sweet potato pie. The key to this creamy vegan sweet potato pie recipe is coconut cream and tapioca starch!

The real test of patience comes after you’ve made the pie. To ensure a perfect slice of pie, you MUST let it set for a day! This has to be the most challenging part of the recipe. 

The extra time is worth it! When you finally get a taste of this dairy-free pie, you will be in love! And it won't last long on your Thanksgiving table. It has a super creamy texture and just the right amount of sweetness.

Make this vegan pie extra decadent by serving it with a dollop of coconut whipped cream! You could also add some vegan marshmallows and give them a quick toast.

Ingredients

You'll need these simple ingredients to make a gluten-free vegan sweet potato pie:

• Sweet Potato - Use a sweet and moist variety like garnet sweet potatoes for best results. You can also use store-bought sweet potato puree.
  • If making sweet potato puree, buy about 1.75 pounds of raw sweet potatoes. Measure 2 cups of puree once they are peeled and cooked.
• Maple Syrup - Is used to sweeten this pie when combined with the sweet potato puree. You could also use another liquid sweetener like agave or date, but maple syrup gives the perfect fall flavor. 
• Coconut Cream - Use full-fat coconut milk from a can. This is not the same as coconut milk in a carton. Use only the solid part that settles at the top of the can. Save the liquid for a different use.
  • Other dairy-free milk like soy or almond milk will not work! The coconut cream is thicker and helps make this eggless sweet potato pie smooth and creamy.
• Tapioca Starch - Is used to thicken the pie so it sets for a perfect slice. Tapioca starch is also sometimes called tapioca flour. You could also use cornstarch. 
• Vanilla Extract, Cinnamon, Nutmeg, and Salt - Combine to create that delicious sweet potato pie flavor. 
• Pie Crust - Follow our homemade easy almond flour pie crust recipe for a gluten-free option. Alternatively, buy a pie shell from the store or use your favorite pie crust recipe. 

Equipment

You will need this equipment to make vegan sweet potato pie:

• Pie Pan - Use an 8” or 9” pie tin, dish, or pan.
  • The diameter from the inside top edge of the pan should measure 8”, 9”, or 9.5”. If any larger, you may not have enough dough and should double the recipe. 
  • The diameter of the inside bottom of the pan will be smaller, around 7” to 8”.
• Food Processor - This is needed to achieve the perfect creamy texture with your pie.
  • You could also use an immersion blender or high-speed blender.

Making Homemade Crust

Use our easy almond flour crust recipe to make your sweet potato pie gluten-free. You don’t even have to blind-bake with pie weights! Just parbake for 8 to 10 minutes at 350°F.

This easy gluten-free, vegan pie crust balances the velvety sweet potato pie filling gorgeously.

If you don’t want to make your own pie crust, ensure your store-bought crust is 8” or 9” so the proportion of crust to pie is the same!

Making Sweet Potato Puree

Making your own sweet potato puree couldn’t be any easier! Just use the microwave, and you will have puree within minutes. Here’s how to do it:

1. Poke holes in sweet potatoes. This will let the steam escape while they cook.
   • Make sure to wash your sweet potatoes first!
2. 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.
3. Cut open sweet potatoes and mash the inside. The mash will pull away from the skin easily.
4. Measure the sweet potato puree to 2 cups. Save the skins and any leftover mash for another recipe!

Directions with Pictures

Here's a step-by-step guide on how to make the perfect vegan sweet potato pie recipe:

1. Place the sweet potato puree and remaining filling ingredients into a food processor. 
2. Blend for 2 to 3 minutes until a creamy, smooth consistency is reached, scraping down the sides as needed.
3. Transfer sweet potato pie filling to a parbaked pie crust.
4. Smooth out the top of the sweet potato pie filling with a spatula.
5. Place a pie shield or aluminum foil over the edges to prevent them from quickly browning.
6. Cook 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.

Ways to Customize

Here are some fun and creative ways to customize this sweet potato pie recipe:

• Make mini sweet potato pie for easy serving and instant portion control! 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 instead of pumpkin puree in your favorite recipes. You could also use the filling as a topping for pancakes, waffles, or oatmeal. 

Storage and Make-ahead FAQ

Are you making vegan sweet potato pie for the holidays? These are the most frequently asked questions about how to store it and make it ahead of time.

How long does sweet potato pie last in the fridge?

You should refrigerate the pie as soon as it has cooled to room temperature. Sweet potato pie will last 3 to 4 days in the fridge. But, there isn’t anything quite like that filling when it has just set.

Make sure to wrap the pie correctly. Let plastic wrap sit directly on the pie, touching the filling. Otherwise, condensation will form, and little water droplets will get on your beautiful pie (learn from my mistakes)!

Can you freeze sweet potato pie?

If you’re looking to make sweet potato pie ahead of time for Thanksgiving or any other time, just freeze it!

Follow the instructions as usual, and once the pie has cooled to room temperature, securely wrap it with plastic wrap. Make sure not to leave an air space between the plastic and the pie filling to prevent freezer burn. Then cover the pie with aluminum foil and place it in a freezer-safe bag.

Freeze your pie for up to 2 months. When you’re ready to eat it, let it thaw overnight in the refrigerator.

Can you freeze sweet potato pie filling?

Instead of baking the whole pie ahead of time and freezing, you can just prep the ingredients and freeze them. This tip also works with our gluten-free pie crust recipe. 

All you have to do is prepare the filling, don’t cook it. Just place it in a freezer-safe container with a layer of plastic wrap against the filling to prevent freezer burn. If using a plastic bag to freeze, squeeze out all the air to prevent freezer burn. 

When you’re ready to bake the pie, let the filling thaw in the refrigerator overnight and follow the recipe instructions as usual.

FAQ