Nana's Vegan Sweet Potato Pie

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4.93 from 14 votes

This easy Vegan Sweet Potato Pie features a creamy plant-based filling made from roasted sweet potatoes and butternut squash, blended with warm spices in a homemade flaky crust. It is a delicious and better-for-you dessert that’s perfect for any occasion!

Use my pie crust recipe for an ultra-flaky and buttery vegan pie crust, or purchase a pre-made crust from the store.

Prep Time10

Cook Time50

Chilling, Cooling, and Resting Time4 40

Total Time5 40

Course: Dessert

Cuisine: American, Soul Food, Southern

Servings: pies

Author: Jenné Claiborne

Ingredients

Flaky Vegan Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1/2 cup + 2 tbsp vegan butter or vegetable shortening
3/4 cup ice cold water

Vegan Sweet Potato Pie Filling

3 cups mashed sweet potatoes from home-baked sweet potato
1 cup mashed butternut squash from home-baked butternut squash
1/2 cup light brown sugar packed
1/2 cup cane sugar
1/2 tsp salt
3/8 tsp ground cloves
2 tsp ground cinnamon
1/2 tsp ground nutmeg freshly ground if possible
1 tsp pure vanilla extract
1 cup plain unsweetened soy milk or another plant-milk, such as oat or almond milk
4 tbsp arrowroot powder or cornstarch

Instructions

Flaky Vegan Pie Crust

If using the homemade pie crust recipe, combine the flour, salt, and sugar in a mixing bowl. Whisk to combine the ingredients. Add the cubes of vegan butter or shortening, and use a pastry cutter to incorporate the cubes into the flour mixture. Mix with the pastry cutter until the mixture resembles a coarse, pea-sized meal. Slowly add the ice water, two tablespoons at a time, and stir with a wooden spoon or your hands.
Once the dough begins to hold together, form it into two tight balls. Flatten the balls of dough a bit (this will make it easier to roll out later), and wrap them in plastic wrap or parchment paper. Refrigerate for at least one hour.
Remove the chilled pie crust from the refrigerator and let it sit on the counter for 10 minutes to soften. Lightly flour a clean, smooth stone or countertop surface lined with parchment paper. Place one of the dough balls on it. Roll the dough out into a 14-inch circle until it is smooth and ⅛-inch thick. Transfer the dough to the pie plate. Crimp and trim the edges. Repeat the process with the second ball of dough.

Vegan Sweet Potato Pie Filling

Preheat oven to 350°F. Place the pie filling ingredients (mashed sweet potato and butternut squash, sugars, seasoning, milk, and arrowroot powder) into a blender or food processor and blend until smooth and creamy.
Divide the filling between the two prepared crusts. Spread out each filling until smooth.
Bake the pies for 50 minutes, or until the center of the pie has set and doesn’t jiggle when moved.
Remove the pies from the oven and place on a wire cooling rack. Let them cool for at least 30 minutes, then chill in the fridge for a few hours or overnight until completely chilled and set. Serve chilled or at room temperature.

Video

Notes

** This recipe makes two pies because they are so easy to devour! If you only want one pie, halve the recipe.

Storage Directions

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap leftovers tightly in plastic wrap and then in foil before freezing them in a freezer-safe container for up to 4 months. Thaw in the refrigerator overnight before serving.
Reheating: This sweet potato pie without milk is best served chilled or at room temperature, but you can reheat slices in the oven at 350ºF for 10-15 minutes until warmed through. Avoid reheating in the microwave to prevent a soggy crust.

Recipe Pro-Tips

Use homemade pie crust. Preparing this easy sweet potato pie recipe vegan crust is super simple and greatly enhances the flavor and texture. If you're short on time, you can swap with a store-bought crust.
Use homemade mashed sweet potatoes and squash. They will offer superior texture and flavor.
Chill the pie crust dough. If you make the crust dough, make sure you chill it well before rolling it out. This prevents the fat from melting too quickly, resulting in a tender and flaky crust.
Bake evenly. If baking both pies simultaneously, rotate them halfway through the baking time to ensure they bake evenly.
Let the pie sit before serving. Allow the pies to chill in the fridge for a few hours or overnight before serving to firm up the texture, making the pie easier to slice and serve. The flavors will continue to develop the longer they sit, making the pies even tastier the next day.

Nutrition