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Vegan Sweet Potato Pie

This vegan dessert recipe is so easy to make but perfect for a big Thanksgiving dinner! Keep it gluten-free with my homemade pie crust recipe.
Course Dessert
Cuisine Gluten-free, Vegan
Keyword dairy free sweet potato pie, gluten free sweet potato pie, vegan sweet potato pie
Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 1 hour
Total Time 2 hours
Servings 8 slices
Calories 220kcal
Author Cindy Gordon | Vegetarian Mamma



  • 1 pound sweet potatoes cooked, peeled, and blitzed into a puree in a food processor
  • 1 cup light brown sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 flax egg
  • 2 tablespoons canola oil
  • cup full-fat coconut milk


  • Preheat oven to 350 degrees F.
  • Add all ingredients to the bowl of a food processor and blend until completely smooth and combined. Stop to scrape down the sides when necessary.
  • Spoon the mixture into your prepared pie crust, and smooth it out in an even layer.
  • Bake for 40 to 45 minutes. The center should still wobble slightly.
  • Let vegan sweet potato pie cool for at least 1 hour before slicing.



  • See my Vegan Pie Crust recipe here.
  • Learn how to make a flax egg here.
  • Store at room temperature up to 5 days. 
  • To freeze, let pie cool completely. Wrap tightly in foil. Thaw overnight before serving. 


Calories: 220kcal | Carbohydrates: 41g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 113mg | Potassium: 260mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8044IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg