Vegan Sweet Potato Pie

Alysen

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.

5 from 1 vote

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Prep Time 15

Cook Time 45

Rest Time 1

Total Time 2

Course Dessert

Cuisine Gluten-free, Vegan

Servings slices

Calories 220 kcal

Equipment

Food processor
Baking sheet
Spatula or knife

Ingredients

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
⅓ cup full-fat coconut milk

Instructions

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.

Notes

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.

Nutrition

Calories: 220kcalCarbohydrates: 41gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 113mgPotassium: 260mgFiber: 2gSugar: 29gVitamin A: 8044IUVitamin C: 1mgCalcium: 45mgIron: 1mg

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