Vegan Sweet Potato Pie

Slice of finished pie on a white plate with a fork

This vegan sweet potato pie is so rich and creamy, no one will believe it’s vegan. The filling can be made in a food processor for a quick and easy fall dessert the whole family will love.

5 from 2 votes

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Prep Time: 1 20

Cook Time: 1

Chill Time: 1 20

Total Time: 2 20

Servings: people

Calories: 288kcal

Author: Sarah McMinn

Ingredients

1 pound sweet potatoes
½ cup vegan butter, soften
1 cup brown sugar
½ cup coconut milk
½ cup extra firm silken tofu
2 tbsp. all-purpose flour
1 tsp ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ tsp cloves
1 tsp vanilla extract
pinch of salt
1 store bought or homemade pie crust

US Customary - Metric

Instructions

Start by making your pie crust. Spray a 9" pie pan with cooking spray and set aside. If you are making your own pie crust, follow these instructions. Otherwise, pull your pie crust out to thaw.
Preheat the oven to 350F. Poke a few holes in the sweet potatoes and place them on a baking sheet. Bake for 1 hour, until the potatoes are easily piercable with a fork. Remove them from the oven and run them under cold water. Once they are cool enough to touch, remove the skin. Place them in a large bowl and mash them with a potato masher.
Transfer the mashed potatoes to a food processor and add the remaining filling ingredients. Blend until completely smooth.
Pour the pie filling into your pie crust, spread evenly with an offset spatula, and bake, uncovered, for 60 minutes. At 60 minutes, check for doneness. The pie should be mostly firm and the pie crust should be golden brown. If there is still a lot of jiggle to the pie, bake it for another 10 minutes before checking again.
Remove from the oven and let cool completely at room temperature before transferring to the refrigerator to continue chilling. The pie should set for 4 hours but best overnight. Serve with coconut whipped cream.

Notes

Serving and Storing – Chill the pie for at least 4 hours. This pie is best when chilled overnight. This pie should be served cold with coconut whipped cream. Wrap leftover pie in plastic wrap and store in the refrigerator for up to 5 days or the freezer for up to 2 months.

Make in Advance - This pie is best made in advance. Make it up to 48 hours in advance and store it, tightly wrapped, in the refrigerator. Alternatively, you can freeze this pie for up to two months. Let it thaw in the refrigerator the night before.

Recipe Tips

When checking for doneness, you want your pie to be slightly wobbly. Give it a little shake and see how it feels. If it’s too wobbly, the pie isn’t set and will be too soft. If it has no wobble at all, the pie is overcooked and won’t have the custard-like, melt-in-your-mouth feel.
Your crust will start to brown after about 60 minutes. If that happens, cover the pie in tin foil and continue to bake.

Nutrition