This Vegan Sweet Potato Pie is a delightful twist on a classic dessert, perfect for celebrating any occasion, especially during the holiday season! This recipe is entirely plant-based with a buttery homemade crust, rich, creamy filling, and warming spices for the ultimate comfort food.
This recipe was written on November 10, 2022. It was updated with additional recipe information on Sept 17, 2024.
This vegan sweet potato pie recipe is everything you love about traditional sweet potato pie but 100% dairy—and egg-free! The filling is smooth and creamy, with a sweet potato butternut squash mash and warm spices like cinnamon, nutmeg, and cloves. Each mouthful is a comforting indulgence. The vegan pie recipe also includes a buttery, flaky crust that perfectly complements the luscious filling.
Whether you’re looking for a sweet potato pie without eggs or a healthy sweet potato pie variation that is still indulgent, this recipe has you covered! It is simple to prepare and makes enough for two pies, so you can easily share dessert at family gatherings–or want to save one for enjoying later.
For more vegan Thanksgiving desserts, try my Vegan Apple Pie with Apple Peel Caramel, No-Bake Sweet Potato Bars with Raw Gingerbread Crust, or Crustless Vegan Pecan Pie.
Ingredients
Sweet Potato Mash: For the best flavor, bake and mash fresh sweet potatoes. Make sure the baked potatoes are soft and smooth for the creamiest pie-filling texture. Alternatively, you can use canned sweet potato puree.
Butternut Squash Mash: Roast butternut squash in the oven to release the natural sugars then mash it to enhance the overall pie flavor. In a pinch, you can use canned butternut squash puree. Believe it or not, butternut squash is essential for the pie’s texture. Like an egg would, butternut squash helps the pie set and maintain its shape when sliced.
Light Brown Sugar: Adds a warm, caramel-like sweetness and delicious moisture to the filling. You can swap it for dark brown sugar for a more robust flavor and moister filling or coconut sugar for a healthier, low-glycemic option.
Cane Sugar: Adds a clean, sweet flavor that balances the spices in the filling and also adds a light sweetness to the homemade pie crust.
Arrowroot Powder or Cornstarch: Acts as a thickening agent to help the filling set nicely in the pie crust. You can substitute cornstarch if desired.
Soy Milk: Plain, unsweetened soy milk adds a creaminess to the dairy-free sweet potato pie filling. Alternatively, swap with another unsweetened plant-based milk like oat or almond.
Vanilla Extract: Use pure vanilla extract to add a subtle sweetness and enhance the overall flavor of the pie filling; avoid imitation vanilla.
Spices: Ground cinnamon, nutmeg, and cloves are a classic spice blend that gives this sweet potato pie vegan recipe signature warmth and aroma.
All-Purpose Flour: Gives the homemade pie crust structure and a flaky crust. If needed, substitute with gluten-free all-purpose flour to suit dietary needs.
Vegan Butter: Provides the necessary plant-based fat to create a flaky, tender pie crust. Use your favorite brand of vegan butter or vegan shortening.
Ice Cold Water: Ice water helps the eggless sweet potato pie crust come together without melting the fat, which is key for flakiness.
How to Make Vegan Sweet Potato Pie
- Prepare the Crust. If using the homemade pie crust recipe, combine the flour, salt, and sugar in a mixing bowl. Whisk to combine the ingredients. Add the cubes of vegan butter or shortening, and use a pastry cutter to incorporate the cubes into the flour mixture. Continue to mix with the pastry cutter until the mixture resembles a coarse, pea-sized meal. Slowly add the ice water, 2 tablespoons at a time, and stir with a wooden spoon or your hands.
- Form Dough & Chill. Once the dough begins to hold together, form it into two tight balls. Flatten the balls of dough a bit (this will make it easier to roll out later), and wrap them in plastic wrap or parchment paper. Refrigerate for at least one hour.
- Prepare Filling. Preheat the oven to 350ºF. Place all vegan pie recipe filling ingredients (everything but the pie crust) into the blender and blend until smooth and creamy. Set aside.
- Add Filling. Divide the filling between the two prepared crusts. Spread out each filling until smooth. Garnish with a dash of cinnamon if you like.
- Bake. Bake the pies for 50 minutes, or until the center of the pie has set and doesn’t jiggle when moved. Remove the pies from the oven and place on a wire cooling rack. Let them cool for at least 30 minutes, then chill in the fridge for a few hours or overnight, until completely chilled and set. Serve chilled or at room temperature.
Recipe Pro-Tips
- Use homemade pie crust. Preparing this easy sweet potato pie recipe vegan crust is super simple and greatly enhances the flavor and texture. Click here for a complete tutorial on flaky vegan pie crust. If you’re short on time, you can swap with a store-bought crust.
- Chill the pie crust dough. If you make the crust dough, make sure you chill it well before rolling it out. This prevents the fat from melting too quickly, resulting in a tender and flaky crust.
- Bake evenly. If baking both pies simultaneously, rotate them halfway through the baking time to ensure they bake evenly.
- Let the pie sit before serving. Allow the pies to chill in the fridge for a few hours or overnight before serving to firm up the texture, making the pie easier to slice and serve. The flavors will continue to develop the longer they sit, making the pies even tastier the next day.
Recipe Variations
Below are optional flavor variations you can make to this recipe to suit your taste:
- Extra Spice: For a more intensely spice pie, increase the cinnamon to 1 tablespoon and add ½ teaspoon of ground ginger.
- Nutty: Garnish the top of the finished pie with 1/4 cup of finely chopped pecans or walnuts for a nutty twist that adds extra texture and flavor.
Serving Suggestions
Vegan sweet potato pie recipes are best served chilled or at room temperature, with a dollop of vegan whipped cream or coconut cream or a scoop of vanilla vegan ice cream on top for extra indulgence. It also pairs well with some of our favorite drink recipes below for post-dinner dessert or an afternoon pick-me-up:
Storage Directions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap leftovers tightly in plastic wrap and then in foil before freezing them in a freezer-safe container for up to 4 months. Thaw in the refrigerator overnight before serving.
- Reheating: This sweet potato pie without milk is best served chilled or at room temperature, but you can reheat slices in the oven at 350ºF for 10-15 minutes until warmed through. Avoid reheating in the microwave to prevent a soggy crust.
More Vegan Pie Recipes
Vegan Sweet Potato Pie Filling
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Flaky Vegan Pie Crust
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If using the homemade pie crust recipe, combine the flour, salt, and sugar in a mixing bowl. Whisk to combine the ingredients. Add the cubes of vegan butter or shortening, and use a pastry cutter to incorporate the cubes into the flour mixture. Mix with the pastry cutter until the mixture resembles a coarse, pea-sized meal. Slowly add the ice water, two tablespoons at a time, and stir with a wooden spoon or your hands.
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Once the dough begins to hold together, form it into two tight balls. Flatten the balls of dough a bit (this will make it easier to roll out later), and wrap them in plastic wrap or parchment paper. Refrigerate for at least one hour.
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Remove the chilled pie crust from the refrigerator and let it sit on the counter for 10 minutes to soften. Lightly flour a clean, smooth stone or countertop surface lined with parchment paper. Place one of the dough balls on it. Roll the dough out into a 14-inch circle until it is smooth and ⅛-inch thick. Transfer the dough to the pie plate. Crimp and trim the edges. Repeat the process with the second ball of dough.
Vegan Sweet Potato Pie Filling
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Preheat oven to 350°F. Place the potato filling ingredients (the mashed sweet potato and butternut squash, sugars, and seasoning, through the milk and arrowroot powder) into a blender or food processor and blend until smooth and creamy.
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Divide the filling between the two prepared crusts. Spread out each filling until smooth.
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Bake the pies for 50 minutes, or until the center of the pie has set and doesn’t jiggle when moved.
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Remove the pies from the oven and place on a wire cooling rack. Let them cool for at least 30 minutes, then chill in the fridge for a few hours or overnight until completely chilled and set. Serve chilled or at room temperature.
Storage Directions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap leftovers tightly in plastic wrap and then in foil before freezing them in a freezer-safe container for up to 4 months. Thaw in the refrigerator overnight before serving.
- Reheating: This sweet potato pie without milk is best served chilled or at room temperature, but you can reheat slices in the oven at 350ºF for 10-15 minutes until warmed through. Avoid reheating in the microwave to prevent a soggy crust.
Recipe Pro-Tips
- Use homemade pie crust. Preparing this easy sweet potato pie recipe vegan crust is super simple and greatly enhances the flavor and texture. If you’re short on time, you can swap with a store-bought crust.
- Use homemade mashed sweet potatoes and squash. They will offer superior texture and flavor.
- Chill the pie crust dough. If you make the crust dough, make sure you chill it well before rolling it out. This prevents the fat from melting too quickly, resulting in a tender and flaky crust.
- Bake evenly. If baking both pies simultaneously, rotate them halfway through the baking time to ensure they bake evenly.
- Let the pie sit before serving. Allow the pies to chill in the fridge for a few hours or overnight before serving to firm up the texture, making the pie easier to slice and serve. The flavors will continue to develop the longer they sit, making the pies even tastier the next day.