Vegan Sweet Potato Pie

This Southern favorite gets a vegan makeover, but you don't have to be vegan to enjoy this sweet potato pie! The dairy-free crust is made with coconut oil, and the filling's creamy base combines coconut milk with canned mashed sweet potato and all the familiar spices. The result is a perfect vegan pie for your holiday table.

Vegan Sweet Potato Pie
Active Time:
30 mins
Total Time:
5 hrs 30 mins



  • ¾ cup all-purpose flour

  • ¾ cup white whole-wheat flour

  • ¼ cup sugar

  • ½ teaspoon salt

  • ½ cup coconut oil

  • 3 tablespoons cold water


  • 1 (15-ounce) can unseasoned sweet potato

  • 1 cup coconut milk, well-stirred

  • ½ cup pure maple syrup

  • 2 tablespoons cornstarch

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • ¼ teaspoon salt


  1. To prepare crust: Whisk all-purpose flour, whole-wheat flour, sugar and 1/2 teaspoon salt in a large bowl until combined. Add coconut oil; using your hands, a fork, a pastry cutter or 2 knives, work the oil into the flour mixture until the mixture resembles cornmeal with some small pea-size pieces. Add cold water; work the mixture together until a dough forms. Turn the dough and any crumbs out onto a clean work surface. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 20 minutes and up to 1 day.

  2. Preheat oven to 350°F. Remove the dough from the refrigerator and unwrap; let stand for 5 minutes to warm slightly. Place the dough between 2 sheets of parchment paper or wax paper; roll into a 13-inch circle. Peel off the top parchment sheet and invert the dough into a 9-inch pie pan. Peel off the remaining parchment sheet. Using kitchen shears or a butter knife, trim the edges so the dough overhangs evenly. Tuck the overhanging dough under to form a double-thick edge. Crimp the edge with your fingers. Place the crust in the freezer until ready to use.

  3. To prepare filling: Whisk sweet potato, coconut milk, maple syrup, cornstarch, vanilla, cinnamon, ginger and salt in a large bowl until smooth.

  4. Remove the crust from the freezer; pour the filling into the crust. Bake until the center is slightly jiggly and the crust edges are golden brown, about 45 minutes. Let cool completely on a wire rack, about 1 hour. Cover and refrigerate until fully chilled, at least 3 hours.


Equipment: 9-inch pie pan (not deep-dish)

To make ahead: Prepare dough (Step 1) and refrigerate for up to 1 day. Cover and refrigerate finished pie for up to 1 day.

Nutrition Facts (per serving)

267 Calories
13g Fat
35g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 267
% Daily Value *
Total Carbohydrate 35g 13%
Dietary Fiber 2g 7%
Total Sugars 14g
Protein 3g 6%
Total Fat 13g 17%
Saturated Fat 11g 56%
Vitamin A 3236IU 65%
Sodium 81mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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