Vegan Sweet Potato Pie

Sweet potato pie… such a luscious comfort food, sealed with a kiss of warm spices. It is the perfect dessert for your holiday celebration.

You can change the look and taste of your pie, just by using a different variety of sweet potato.

Purple lends an gorgeous and elegant presentation, while golden orange brings a cozy feel.

As for the texture and sweetness level, there are many choices for your sweet potato pie.

Here are two articles that I find helpful for which type to use in a sweet potato pie:

Jessica Gavin’s guide is for popular Types of Sweet Potatoes

16 Shades of Sweet are covered in Saveur’s helpful article.

Let’s get started..

I use my Instant Pot to cook the potatoes. Here are some helpful cooking instructions, but you can also do it on the stove top.

Another option is canned sweet potato puree, but check the amount of added sugar.

I have two different sweet potato pie versions below. If you use canned SPP, then go with the coconut milk version (versus sweetened condensed coconut milk).

This way you’ll be able to adjust the sugar level, since canned sweet potato already adds sweetener.

Speaking of sweetened condensed coconut milk:

The sweetened condensed coconut milk I use (Let’s Do Organic) has half the amount of sugar than most brands.

I also like the consistency it lends to both a sweet potato pie and also a pumpkin pie.

The best option is making it from scratch, if it’s not available in your store.

Here’s a recipe that only uses 2 ingredients, and you can adjust the sugar level to your preference.

Karissa’s Vegan Sweetened Condensed Milk

This one doesn’t use coconut cream. You choose the non-dairy milk you like
Make Vegan Sweetened Condensed Milk

And here is an article (and recipe) on different options
Condensed Milk Substitutes

I love trying different crusts. The unbaked, purple sweet potato pie above has a gingersnap crumb.

Gingersnap Crumb Pie Crust
10 ounces gingersnap cookies
6 tablespoons non-dairy butter, melted

Place cookies in a food processor, and pulse until the cookies look like coarse sand. Don’t blend them past that point. Add butter and pulse just until combined.

Scrap the crumbs into a 9 inch pie plate, and firmly pack them into an even layer on the bottom and sides. Bake for 7 minutes, and then remove to a cooling rack while making the filling.

Note:

I used a 10 ounce package of Mi-Del Gingersnap Cookies. They also come in gluten-free.

You can use crisp homemade or store bought, with about 2 to 2 1/2 cups of crumb- depending on your pie plate size.

Add more butter, but only if the crumbs are not clumping. You don’t want it greasy though, so use just enough butter to bind the crust.

The next time I make this sweet potato pie, I’ll use Biscoff cookies like I did for my cheesecake. Oh the hardship of all this taste testing! haha

Have a joyous and yummy holiday. Enjoy!

Sweet Potato Pie

Print Recipe

Serves: 8 slices

Ingredients

1 (9-inch) pie crust, homemade or store bought
3 medium sweet potatoes (about 1 3/4 pounds), cooked
-OR- 1 (15 ounce) can sweet potato puree (about 1 3/4 cups)
2 to 2 1/2 tablespoons cornstarch*
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg, or to taste
1/4 teaspoon ground ginger, optional
1/4 teaspoon salt
2 (7.4 ounce) cans sweetened condensed coconut milk (about 1 3/4 cups)
-OR-1 cup canned full fat coconut milk
1/2 cup egg substitute*
1 teaspoon vanilla extract or 1 tablespoon bourbon

Instructions

Preheat oven to the temperature recommended for blind baking the pie crust.

Make crust according to recipe or manufacturers instructions. For Gingersnap cookie crust, see recipe in post above.

Remove the blind-baked crust to a cooling rack, and lower the oven temperature to 325°F.

In a small bowl, whisk the cornstarch, cinnamon, nutmeg, ginger, and salt; set aside.

Peel the cooked sweet potatoes and add to a food processor,and process until smooth.

-OR - break the sweet potato up into a large bowl and beat on high until smooth.

Measure out 2 cups (save overage for something else), or add canned puree and place in a large mixing bowl.

Add the cornstarch mix and beat on medium until combined, about 30 seconds.

Add sweetened condensed milk, egg substitute, vanilla extract, and beat on low speed just until mixed.

Place the cooled pie crust on a rimmed baking sheet, and then pour the filling into the pie crust; smooth the top.

Bake 60-75 minutes, or until the filling looks set. It should jiggle very slightly in the center, when you nudge the pan.

Internal temperature of the pie filling should be between 165-175 degrees F.

Transfer pie to a wire rack, and allow to cool to room temperature, before placing in the refrigerator to chill for at the very least 4 hours.

The filling sets and firms up as it cools. Store leftovers in the refrigerator for up to 5 days.

Notes

*If you use coconut milk instead of sweetened condensed milk, then you may need to use 3 tablespoons of cornstarch.
You also use 3/4 cup to 1 cup of sugar, as the sweetener. It will depend on the type of sweet potato you use.

You also need to lower the egg substitute amount to 1/4 cup.

Note: I tried it with granulated sugar and maple syrup, and I prefer the coconut sweetened condense milk for the best consistency.

**If you don't have access to an egg substitute like JUST Egg, then you can use 1/2 cup full-fat canned coconut milk instead. The taste and texture will be different though.