Vegan Sweet Potato Pie

This Vegan Sweet Potato Pie is rich, creamy, and loaded with all the warm autumn spices we love. The crust is so flaky you’d never guess it’s vegan, and the filling melts in your mouth just like a classic family favorite.

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Course: Dessert

Cuisine: American, Soul Food, Vegan

Keyword: Dairy-Free Holiday Dessert, Healthy Sweet Potato Pie, Plant-Based Dessert, Plant-Based Soul Food, Vegan Sweet Potato Pie

Prep Time: 10

Cook Time: 50

Chilling for dough: 1

Servings: Pies

Calories: 265kcal

Equipment

High-Powered Blender or Food Processor: To get that signature silky-smooth filling.
Pastry Cutter: Essential for working the cold vegan butter into the flour for a flaky crust.
Rolling Pin To roll out your dough to that perfect 1/8-inch thickness.
Two 9-inch Pie Plates: This recipe makes two pies (one to keep, one to share!).
Wire Cooling Rack: To ensure the bottom crust sets properly without getting soggy.

Ingredients

Flaky Vegan Pie Crust

2½ cups All-purpose flour
1 tsp Salt
1 tbsp Granulated sugar
½ cup Vegan butter or vegetable shortening (cold and cubed)
1 tbsp Vegan butter or vegetable shortening (cold and cubed)
¾ cup Ice cold water

Vegan Sweet Potato Filling

3 cups Mashed sweet potatoes (roasted at home for best flavor)
1 cup Mashed butternut squash (the secret to extra creaminess!)
½ cup Light brown sugar
½ cup Cane sugar
½ tsp salt
⅜ tsp cloves
2 tsp cinnamon
½ tsp nutmeg
1 tsp Pure vanilla extract
1 cup Unsweetened soy milk (or oat/almond milk)
4 tbsp Arrowroot powder (or cornstarch for setting)

Instructions

Craft the Perfect Crust: In a large bowl, whisk your flour, salt, and sugar. Cut in the cold vegan butter using a pastry cutter until it looks like coarse crumbs. Slowly add ice water until the dough holds together. Divide into two balls, flatten slightly, wrap, and refrigerate for at least one hour. Once chilled, roll out to 1/8-inch thickness and fit into your pie plates.
Blend the Filling: Preheat your oven to 350°F. Place your mashed potatoes, squash, sugars, spices, vanilla, milk, and arrowroot powder into a blender or food processor. Blend until it’s perfectly smooth and creamy.
Bake to Perfection: Divide the filling between your two crusts. Bake for 50 minutes. You’re looking for the center to be set—it shouldn’t jiggle when you move the pan.
The Chill Factor: Let the pies cool on a wire rack for 30 minutes, then move them to the fridge for a few hours (or overnight). This allows the filling to firm up for those perfect, clean slices.

Notes

Pro Tips

Roast, Don't Boil: Roasting brings out natural sweetness and prevents a watery filling.
Prep Ahead: Roast your veggies and make the dough a day early to save time on baking day.
Get a Silky Finish: Use a high-speed blender for a perfectly smooth, lump-free filling.

Nutrition