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This is the Best Vegan Sweet Potato Pie for your holiday table, made with a flaky and buttery crust and creamy spice-filled sweet potato filling.

Sweet Potato Pie [Vegan]



What Ingredients Do You Need To Make Sweet Potato Pie [Vegan]

For the Crust:
  • 1 1/2 cups organic all-purpose flour
  • 2 tablespoons organic cane sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt
  • 6 tablespoons vegan butter, Very COLD and cut into pieces
  • 1/2 cup Almond milk and 2 tablespoons, VERY COLD (You can also use COLD water, if preferred!)
  • 1 teaspoon apple cider vinegar

For the Filling:

  • 3 cups sweet potato puree (About 2lbs. sweet potatoes; See Post for How To)
  • 1/2 cup full-fat coconut cream/milk (See Notes!)
  • 1/4 cup vegan butter, melted
  • 3/4 cup organic cane sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup Arrowroot starch (See Notes!)
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon sea salt

Optional Toppings:

  • Coconut Whipped Cream
  • Your favorite dairy-free ice cream
  • Your favorite chopped nuts, toasted

How To Make Sweet Potato Pie [Vegan]

To Make the Crust:
  1. In a measuring cup, add the milk and apple cider vinegar, stir and set aside.
  2. In a large bowl, add the all-purpose flour, sea salt, cinnamon, and cane sugar, whisking them all together.
  3. Add the cubed vegan butter sticks (or regular vegan butter cut in pieces) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  4. Pour the cold apple cider vinegar-milk mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of milk at a time, until it’s moistened BUT not too wet!
  5. Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
  6. In the meantime, make the Pie Filling.

Whip Together the Filling: 

In a large bowl, add the sweet potato puree along with: coconut cream/milk, vanilla extract, melted butter, maple syrup, cinnamon, nutmeg, ginger, allspice, sea salt, and arrowroot starch, whisking everything together until combined and smooth, using an electric hand-mixer on high-speed. NOTE: Filling mixture should be thickened at this point.


  1. Preheat the oven to 375 degrees Fahrenheit and lightly grease a standard pie dish with vegan butter.
  2. Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about ½-inch thick and gently placing it in your pie dish; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
  3. Once complete, poke tiny holes around the bottom of the crust using a fork, add parchment paper to the center of the crust and add "pie weights" atop it and pre-bake the crust for 10-15 minutes. Remove from oven.
  4. Pour the sweet potato pie filling over crust and lightly brush the top of pie crust with vegan egg wash substitute.
  5. Bake for 60-65 minutes, until crust becomes golden brown and the center of the filling is only ‘slightly jiggly’. NOTE: If the crust begins to get too dark quickly, cover around the pie’s crust with foil paper, leaving the middle opened and exposed.
  6. Once done, remove from the the oven and let cool completely, about 1-2 hours. When cooled, place the pie in the refrigerator for at least 4 hours before serving and slicing. NOTE: Overnight is best. To serve, add Cocowhip!, your favorite ice cream, and/or toasted nuts atop a slice of sweet potato pie and enjoy! Bon Appetit!


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