Vegan Sweet Potato Pie (Gluten-Free)

This Vegan Sweet Potato Pie is super creamy, warmly spiced, and has a flaky, crispy crust. It makes an excellent alternative to Pumpkin Pie for Thanksgiving dessert!

I’ve made a no-bake chocolate pie using sweet potatoes before, so I was keen to try out a baked sweet potato pie too!

What are the differences between Sweet Potato and Pumpkin Pie?

Pumpkin Pie and Sweet Potato Pie are made in similar ways and look similar, but there are some key differences:

• Sweet Potato Pie is generally more popular for Thanksgiving in the South of the United States, whilst Pumpkin Pie is more popular in the North.
• The main difference in taste is that Pumpkin Pie is nuttier whereas Sweet Potato Pie has a more mellow flavour.
• The main difference in texture is that sweet potato is naturally starchier than pumpkin, so Sweet Potato Pie filling has a denser texture than Pumpkin Pie.

What type of sweet potatoes should you use to make Sweet Potato Pie?

I used regular orange sweet potatoes for this Sweet Potato Pie, but you can also use white sweet potatoes or purple sweet potatoes. However, both white and purple sweet potatoes have a starchier texture than orange sweet potatoes, so if you use either of these then the texture of the pie filling will be denser.

Why you’ll love this Vegan Sweet Potato Pie:

• it has a crispy and flaky crust
• it’s rich and creamy
• it’s warmly spiced
• it’s filling and satisfying
• there’s no rolling pin or floured surface required
• there’s no pre-baking required
• there’s no need to chill the pastry
• it’s gluten-free
• it’s refined sugar free 
• it’s perfect for Thanksgiving, Christmas and other holidays!

How to make this Vegan Sweet Potato Pie

Scroll down to the bottom of this post for the full recipe including exact measurements and full instructions. 

• Peel the sweet potatoes and cut into thin slices.
• Place in a pan, cover with water and turn on the heat.
• Bring to the boil then turn down the heat and cook for around 15 minutes until soft enough to gently pierce with a fork.

• Drain the sweet potatoes and place in a food processor.

• Whizz until completely smooth.

Tip: You may need to mix it around a few times.

• Place the puréed sweet potatoes in a pan with all the other ingredients for the filling (you can use the same pan as the one you used to cook the sweet potatoes).

Tip: Use a measuring jug to measure out the plant-based milk.

• Stir well, ensuring that the cornflour (cornstarch) has dissolved completely.
• Once the mixture is mixed well, cook on a medium heat, stirring regularly, until thickened and gently bubbling – you might want to use a balloon whisk to make this easier, though a spoon and some elbow grease should do the trick.

Tip: Depending on the consistency and texture of your puréed sweet potatoes, they may not properly mix into your milk – if this is the case you can transfer the mixture back into the food processor to blend it until completely smooth.

• Leave the filling to cool slightly before pouring into the pastry.
• Combine all ingredients for the pastry dough in a glass mixing bowl.

Tip: Add the water a few tablespoons at a time so that you don’t add too much!

• Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish.

• You can use a fork or your fingers to create a pretty pattern around the edge if you like.

• Pour the filling into the pie crust just before putting in the oven – otherwise the dough might ‘melt’.

• Bake in the oven for around 40 minutes, until the pastry crust is firm to the touch and golden brown.

• Leave to cool completely before cutting, ideally putting the pie in the fridge for a couple of hours, to allow the filling to set properly.

Substitutions you can make to this recipe:

• you can use any type of plant-based milk: I used cashew milk which gives the creamiest texture, but almond milk, oat milk, soy milk, rice milk etc all work
• you can use regular orange sweet potatoes, white sweet potatoes or purple sweet potatoes
• you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
• you can replace the gluten-free flour in the pastry crust with rice flour
• you can replace the gluten-free flour with plain flour if you’re not gluten-free
• the cornflour (cornstarch) can be replaced with arrowroot.

How long does this Vegan Sweet Potato Pie keep for?

This Sweet Potato Pie does taste best when fresh, but keeps covered in the fridge for up to a few days.

More vegan pie recipes:

• Pecan Pie
• Cherry Pie
• Apple Pie
• No-Bake Pumpkin Pie
• Lemon Pie
• Coconut Cream Pie
• Pumpkin Pie
• Blueberry Pie
• Apple Galette
• Pumpkin Pie Bars
• Apple Pie Bars
• Lemon Tart

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Sweet Potato Pie (Gluten-Free)

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free vegan pie, vegan sweet potato pie, vegan thanksgiving recipe

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Servings: 8

Calories: 2018kcal

Author: Rhian Williams

Ingredients

For the filling:

• 450 g (15 oz) sweet potatoes * (around 2 medium-sized sweet potatoes)
• 350 ml (1 1/2 cup) unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
• 12 tablespoons maple syrup (or sub any other sweetener)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice to taste (or sub a mixture of ground ginger, cinnamon, nutmeg and cloves, or mixed spice)
• 1/4 teaspoon ground ginger
• 3 teaspoons cornflour (cornstarch) (or sub arrowroot)

For the pastry:

• 30 g (1/8 cup) coconut oil
• 75 g (2/3 cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
• 75 g (2/3 cup) ground almonds (almond meal) **
• 7 tablespoons water

Instructions

For the filling:

• Peel the sweet potatoes and cut into thin slices
• Place in a pan, cover with water and turn on the heat
• Bring to the boil then turn down the heat and cook for around 15 minutes until soft enough to gently pierce with a fork
• Drain the sweet potatoes and place in a food processor
• Whizz until completely smooth – you may need to mix it around a few times
• Place the puréed sweet potatoes in a pan with all the other ingredients for the filling (you can use the same pan as the one you used to cook the sweet potatoes)
• Stir well, ensuring the cornflour (cornstarch) has dissolved completely
• Once the mixture is mixed well, cook on a medium heat, stirring continuously until thickened and gently bubbling
• Depending on the consistency and texture of your sweet potato purée, it may not properly mix into your milk – if this is the case you can transfer the mixture back into the food processor to blend until completely smooth
• Leave to cool slightly before pouring into the pastry

For the pastry:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Combine all ingredients in a large bowl along with about 7 tablespoons of water, until it forms a firm dough – add the water a few tablespoons at a time so that you don’t add too much!
• You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
• Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish (I used a 9inch/22.5cm pie dish)
• You can use a fork or your fingers to create a pretty pattern around the edge if you like
• Pour the filling into the pie crust just before putting in the oven (as otherwise the dough might ‘melt’)
• Bake in the oven for around 40 minutes, until the pastry crust is firm to the touch and golden brown
• Leave to cool completely before cutting, ideally putting the pie in the fridge for a couple of hours, to allow the filling to set properly
• Keeps covered in the fridge for up to a few days

Notes

*I used regular orange sweet potatoes for this Sweet Potato Pie, but you can also use white sweet potatoes or purple sweet potatoes. However, both white and purple sweet potatoes have a starchier texture than orange sweet potatoes, so if you use either of these then the texture of the pie filling will be denser.

**You can alternatively use almond flour

Nutrition Facts

Vegan Sweet Potato Pie (Gluten-Free)

Amount Per Serving

Calories 2018 Calories from Fat 657

% Daily Value*

Fat 73g112%

Saturated Fat 29g145%

Sodium 514mg21%

Potassium 2057mg59%

Carbohydrates 325g108%

Fiber 29g116%

Sugar 168g187%

Protein 30g60%

Vitamin A 63842IU1277%

Vitamin C 11mg13%

Calcium 612mg61%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

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