A slice of sweet potato pie topped with white cream on a plate with a gold fork

Vegan Sweet Potato Pie (Gluten-Free)

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


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:


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


*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


Calories: 2018kcal | Carbohydrates: 325g | Protein: 30g | Fat: 73g | Saturated Fat: 29g | Sodium: 514mg | Potassium: 2057mg | Fiber: 29g | Sugar: 168g | Vitamin A: 63842IU | Vitamin C: 11mg | Calcium: 612mg | Iron: 9mg