20 Delicious Vegan Sweet Potato Pie Recipes Irresistible

Craving a cozy, plant-based dessert that feels like a hug in every bite? Look no further than these 20 Delicious Vegan Sweet Potato Pie Recipes! Whether you’re a seasoned baker or just starting out, these creamy, spiced, and utterly irresistible pies are perfect for holidays, potlucks, or anytime you need a slice of comfort. Get ready to fall in love—your taste buds will thank you!

Classic Vegan Sweet Potato Pie with Coconut Cream

This velvety spiced sweet potato pie gets its richness from coconut cream, making it a dreamy dairy-free dessert that’ll wow everyone at the table.

Ingredients

• 1 ½ cups mashed cooked sweet potatoes (about 2 medium)
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• ¾ cup packed brown sugar
• ¼ cup maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 1 vegan pie crust (store-bought or homemade)

Instructions

1. Preheat oven to 350°F. Prick the pie crust with a fork, line with parchment, and fill with pie weights. Blind bake for 10 minutes, then remove weights and bake 5 more minutes. Cool slightly.
2. Scoop the solid coconut cream from the chilled can (reserve liquid for smoothies) and whip with 2 tbsp brown sugar until fluffy. Refrigerate.
3. Blend sweet potatoes, remaining brown sugar, maple syrup, cornstarch, vanilla, cinnamon, nutmeg, ginger, and salt until smooth. Pour into crust.
4. Bake for 45–50 minutes until the center barely jiggles. Cool completely, then chill for 4 hours.
5. Top slices with whipped coconut cream before serving.

The secret here? Chilling the coconut milk creates a lush whipped topping that balances the pie’s warm spices perfectly.

Tip: For extra caramel notes, swap half the brown sugar with coconut sugar.

Gluten-Free Vegan Sweet Potato Pie

Gluten-Free Vegan Sweet Potato Pie

This creamy, spiced sweet potato pie is so rich and cozy, no one will guess it’s gluten-free and vegan—perfect for holiday gatherings or a comforting dessert any night!

Ingredients

• 2 cups mashed sweet potato (about 2 medium, roasted and peeled)
• 1 9-inch gluten-free pie crust (store-bought or homemade)
• 1/2 cup full-fat coconut milk
• 1/3 cup pure maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges. Blind bake for 10 minutes (no weights needed for gluten-free crusts).
2. In a blender, combine mashed sweet potato, coconut milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until completely smooth.
3. Pour filling into the pre-baked crust and smooth the top. Bake for 45–50 minutes until the center is set with a slight jiggle.
4. Cool completely at room temperature (about 2 hours), then chill for at least 4 hours before slicing.

The coconut milk gives this pie an ultra-silky texture, while the maple syrup adds a caramel-like depth—no refined sugar needed!

Tip: For extra flavor, roast the sweet potatoes with skin-on at 400°F for 1 hour before peeling; it concentrates their natural sweetness.

Maple Pecan Vegan Sweet Potato Pie

This cozy pie blends velvety sweet potato filling with a crunchy pecan topping—all sweetened naturally with maple syrup for a dessert that feels indulgent but wholesome.

Ingredients

• 1 (9-inch) vegan pie crust (store-bought or homemade)
• 2 cups mashed roasted sweet potato (about 2 medium)
• 1/2 cup pure maple syrup
• 1/3 cup full-fat coconut milk
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 cup chopped pecans
• 2 tbsp maple syrup (for topping)

Instructions

1. Preheat oven to 350°F. Blind-bake the pie crust for 10 minutes, then set aside.
2. In a blender, combine mashed sweet potato, 1/2 cup maple syrup, coconut milk, cornstarch, vanilla, cinnamon, ginger, and salt. Blend until smooth.
3. Pour filling into the pre-baked crust. Bake for 30 minutes.
4. Toss pecans with 2 tbsp maple syrup. Scatter over the pie, then bake another 15 minutes until filling is set and pecans are toasted.
5. Cool completely (about 2 hours) before slicing.

The magic here? The pecans caramelize into a sticky-sweet crust, contrasting the spiced, creamy filling—no one will guess it’s vegan!

Tip: For extra depth, roast your sweet potatoes with skin-on—it intensifies their natural sweetness.

Spiced Vegan Sweet Potato Pie with Cinnamon

This cozy, warmly spiced pie is a showstopper with its velvety filling and flaky crust—no dairy needed!

Ingredients

• 1 ½ cups mashed cooked sweet potato (about 2 medium)
• 1 (9-inch) unbaked vegan pie crust (store-bought or homemade)
• ¾ cup full-fat coconut milk
• ½ cup pure maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges.
2. In a blender, combine the mashed sweet potato, coconut milk, maple syrup, cornstarch, vanilla extract, 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt. Blend until completely smooth.
3. Pour the filling into the pie crust and smooth the top. Bake for 45–50 minutes until the center is set (a toothpick should come out clean).
4. Cool on a wire rack for at least 2 hours before slicing.

The coconut milk adds a lush creaminess, while the trio of cinnamon, ginger, and nutmeg gives it a spiced warmth that’s irresistible.

Tip: For extra flair, dust with powdered sugar or a drizzle of coconut caramel before serving.

Vegan Sweet Potato Pie with Almond Crust

Vegan Sweet Potato Pie with Almond Crust

This creamy, spiced sweet potato pie sits on a nutty almond crust—no dairy needed, just cozy flavors and a satisfying crunch.

Ingredients

• 2 cups mashed roasted sweet potato (about 2 medium)
• 1 ½ cups almond flour
• 3 tbsp maple syrup, divided
• 3 tbsp coconut oil, melted
• ½ tsp salt, divided
• ½ cup full-fat coconut milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger

Instructions

1. Prep crust: Mix almond flour, 1 tbsp maple syrup, 2 tbsp coconut oil, and ¼ tsp salt. Press into a 9-inch pie dish. Bake at 350°F for 12 minutes until firm.
2. Make filling: Blend sweet potato, coconut milk, 2 tbsp maple syrup, 1 tbsp coconut oil, ¼ tsp salt, vanilla, cinnamon, nutmeg, and ginger until smooth.
3. Bake: Pour filling into crust. Bake at 350°F for 35–40 minutes until edges are set (center will jiggle slightly). Cool completely before slicing.

The almond crust adds a toasty contrast to the velvety filling, while coconut milk keeps it luxuriously rich without heaviness.

Tip: For extra depth, roast the sweet potatoes with a drizzle of maple syrup before mashing.

Chocolate Swirl Vegan Sweet Potato Pie

This dreamy pie combines velvety sweet potato filling with rich chocolate swirls—perfect for impressing guests or treating yourself!

Ingredients

• 1 (9-inch) vegan pie crust, unbaked
• 2 cups mashed cooked sweet potato (about 2 medium)
• 1/2 cup full-fat coconut milk
• 1/3 cup pure maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/4 cup dairy-free chocolate chips, melted

Instructions

1. Preheat oven to 350°F. Place pie crust in a pie dish and crimp edges.
2. In a blender, combine sweet potato, coconut milk, maple syrup, cornstarch, vanilla, cinnamon, ginger, and salt. Blend until completely smooth.
3. Pour filling into the pie crust. Drizzle melted chocolate over the top, then use a knife to swirl gently into the filling.
4. Bake for 45–50 minutes until the edges are set and the center barely jiggles. Cool completely before slicing.

The chocolate swirls create pockets of fudgy contrast against the spiced sweet potato—it’s like two desserts in one!

Tip: For extra-clean slices, chill the pie for 2 hours before serving.

Vegan Sweet Potato Pie with Oatmeal Crust

This Vegan Sweet Potato Pie with Oatmeal Crust is a cozy twist on a classic, with a nutty, crumbly crust that pairs perfectly with the spiced sweet potato filling.

• For the crust: 1 ½ cups rolled oats, ¼ cup maple syrup, ¼ cup melted coconut oil, ½ tsp salt
• For the filling: 2 cups mashed cooked sweet potato, ½ cup coconut milk, ¼ cup maple syrup, 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, 1 tsp vanilla extract

1. Preheat oven to 350°F. In a food processor, pulse 1 ½ cups rolled oats into a coarse flour. Add ¼ cup maple syrup, ¼ cup melted coconut oil, and ½ tsp salt. Pulse until crumbly but sticky.
2. Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 15 minutes until lightly golden.
3. In a bowl, whisk together 2 cups mashed sweet potato, ½ cup coconut milk, ¼ cup maple syrup, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and 1 tsp vanilla extract until smooth.
4. Pour filling into the pre-baked crust. Bake for 30 minutes until the edges are set but the center still jiggles slightly. Cool completely before slicing.

The oatmeal crust adds a toasty, wholesome depth that makes this pie feel like a hug in dessert form—no one will guess it’s vegan!

Tip: For extra texture, sprinkle crushed pecans on top before baking.

Mini Vegan Sweet Potato Pies with Cashew Frosting

These adorable mini pies pack all the cozy flavors of classic sweet potato pie into a bite-sized treat, topped with a dreamy cashew frosting that’ll have everyone asking for seconds.

Ingredients

• 1 ½ cups mashed cooked sweet potato (about 2 medium)
• ½ cup canned coconut milk (full-fat)
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp salt
• 6 mini vegan pie crusts (store-bought or homemade)
• ¾ cup raw cashews, soaked in hot water for 1 hour
• 2 tbsp coconut oil, melted
• 1 tbsp lemon juice
• 1 tbsp maple syrup

Instructions

1. Preheat oven to 350°F. In a blender, combine mashed sweet potato, coconut milk, ¼ cup maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt. Blend until smooth.
2. Divide the filling evenly among the mini pie crusts. Bake for 20–22 minutes until the edges of the crusts are golden and the filling is set. Let cool completely.
3. Drain soaked cashews and blend with melted coconut oil, lemon juice, and 1 tbsp maple syrup until ultra-smooth (about 2–3 minutes, scraping sides as needed).
4. Pipe or spread the cashew frosting over cooled pies. Chill for 30 minutes before serving.

The silky cashew frosting adds a tangy contrast to the spiced sweet potato filling, making these mini pies as pretty as they are satisfying.

Tip: For a quicker soak, cover cashews with boiling water and let sit for 15 minutes before blending.

Vegan Sweet Potato Pie with Ginger Snap Crust

This creamy, spiced sweet potato pie gets a crunchy upgrade with a ginger snap crust—perfect for holiday gatherings or a cozy weekend treat.

Ingredients

• 1 ½ cups crushed ginger snap cookies (about 25 cookies)
• ¼ cup melted coconut oil
• 2 cups mashed cooked sweet potatoes (about 2 medium)
• ½ cup full-fat coconut milk
• ½ cup pure maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt

Instructions

1. Preheat oven to 350°F. In a bowl, mix 1 ½ cups crushed ginger snaps and ¼ cup melted coconut oil until crumbly. Press firmly into a 9-inch pie dish and bake for 8 minutes. Let cool.
2. In a blender, combine mashed sweet potatoes, ½ cup coconut milk, ½ cup maple syrup, 2 tbsp cornstarch, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt. Blend until smooth.
3. Pour filling into the cooled crust. Bake for 40–45 minutes until the edges are set (center will jiggle slightly). Cool completely before slicing.

The ginger snap crust adds a spicy contrast to the velvety filling, making each bite a harmony of textures. Serve chilled with a dollop of coconut whipped cream!

Tip: For extra crunch, sprinkle reserved ginger snap crumbs on top before baking.

Caramel Drizzle Vegan Sweet Potato Pie

This creamy, spiced sweet potato pie gets a decadent upgrade with a silky vegan caramel drizzle—perfect for impressing guests or treating yourself!

Ingredients:

• 1 ½ cups mashed cooked sweet potatoes (about 2 medium)
• 1 (9-inch) vegan pie crust, unbaked
• ¾ cup full-fat coconut milk
• ½ cup pure maple syrup
• ¼ cup coconut sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup vegan caramel sauce (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges.
2. In a blender, combine the mashed sweet potatoes, coconut milk, maple syrup, coconut sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.
3. Pour the filling into the pie crust and smooth the top. Bake for 45–50 minutes until the center is set and the crust is golden.
4. Cool completely on a wire rack, then drizzle with vegan caramel sauce before serving.

The caramel adds a luxurious contrast to the earthy sweet potatoes, while the coconut milk keeps it rich without dairy. Tip: For extra depth, warm the caramel slightly before drizzling—it’ll glide over the pie like a dream!

Vegan Sweet Potato Pie with Walnut Topping

This creamy, spiced sweet potato pie gets a crunchy upgrade with a buttery walnut streusel—perfect for impressing guests or treating yourself!

Ingredients

• 1 (9-inch) unbaked vegan pie crust (store-bought or homemade)
• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 1/2 cup full-fat coconut milk
• 1/2 cup pure maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chopped walnuts
• 2 tbsp brown sugar
• 1 tbsp melted coconut oil

Instructions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie dish and crimp edges.
2. In a blender, combine mashed sweet potatoes, coconut milk, maple syrup, cornstarch, vanilla, cinnamon, ginger, nutmeg, and salt. Blend until smooth.
3. Pour filling into pie crust and smooth the top. Bake for 35 minutes.
4. Meanwhile, mix walnuts, brown sugar, and melted coconut oil in a small bowl. After 35 minutes, sprinkle topping over pie.
5. Bake 15 more minutes until topping is golden and filling is set (center should barely jiggle). Cool completely before slicing.

The walnut streusel adds a delightful contrast to the velvety filling, while coconut milk keeps it luxuriously rich without dairy.

Tip: For extra flavor, roast the sweet potatoes (instead of boiling) before mashing—it deepens their natural sweetness!

Pumpkin Spice Vegan Sweet Potato Pie

This cozy, spiced-up twist on classic sweet potato pie is entirely plant-based but just as rich and velvety as the original—perfect for impressing guests or treating yourself.

Ingredients:

• 1 ½ cups mashed cooked sweet potato (about 2 medium)
• 1 (13.5 oz) can full-fat coconut milk
• ½ cup pure maple syrup
• ¼ cup cornstarch
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice
• ½ tsp salt
• 1 unbaked 9-inch vegan pie crust (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F. In a blender, combine the mashed sweet potato, coconut milk, maple syrup, cornstarch, vanilla extract, 1 ½ tsp pumpkin pie spice, and ½ tsp salt. Blend until completely smooth.
2. Pour the filling into the unbaked pie crust and smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
3. Bake for 50–55 minutes until the edges are set and the center jiggles slightly when shaken. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) to firm up.

The coconut milk adds a luscious creaminess that pairs perfectly with the earthy sweet potato and warm spices—no one will guess it’s vegan!

Tip: For extra flair, toast coconut flakes or pecans to sprinkle on top before serving.

Vegan Sweet Potato Pie with Chai Spices

This cozy spiced pie blends creamy sweet potatoes with warming chai flavors—perfect for holidays or anytime you crave a slice of comfort.

Ingredients

• 1 ½ cups mashed cooked sweet potatoes (about 2 medium)
• ¾ cup full-fat coconut milk
• ½ cup pure maple syrup
• ¼ cup cornstarch
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamom
• ¼ tsp ground cloves
• ¼ tsp salt
• 1 unbaked 9-inch vegan pie crust

Instructions

1. Preheat oven to 350°F. In a blender, combine mashed sweet potatoes, coconut milk, maple syrup, cornstarch, vanilla extract, 1 tsp cinnamon, ½ tsp ginger, ½ tsp cardamom, ¼ tsp cloves, and ¼ tsp salt. Blend until completely smooth.
2. Pour filling into the unbaked pie crust and smooth the top. Bake for 50–55 minutes until the center is set (a toothpick inserted should come out clean).
3. Cool completely on a wire rack, then refrigerate for at least 4 hours before slicing.

The cardamom and coconut milk give this pie a subtly floral richness—no one will guess it’s vegan!

Tip: For extra warmth, sprinkle the baked pie with a pinch of cinnamon before serving.

Orange Zest Vegan Sweet Potato Pie

This vibrant pie combines cozy sweet potato with a bright citrus kick—perfect for impressing guests or treating yourself to a slice of sunshine.

Ingredients

• 1 ½ cups mashed cooked sweet potato (about 2 medium)
• ¾ cup full-fat coconut milk
• ½ cup pure maple syrup
• ¼ cup cornstarch
• 1 tbsp orange zest (from 1 large orange)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• 1 unbaked 9-inch vegan pie crust (store-bought or homemade)

Instructions

1. Preheat oven to 350°F. In a blender, combine mashed sweet potato, coconut milk, maple syrup, cornstarch, orange zest, vanilla extract, cinnamon, ginger, and salt. Blend until completely smooth.
2. Pour filling into the unbaked pie crust, smoothing the top with a spatula. Tap gently on the counter to release air bubbles.
3. Bake for 45–50 minutes until the edges are set and the center jiggles slightly when shaken. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours to firm up.

The orange zest cuts through the richness beautifully, making each bite taste like a spiced citrus dream. Tip: For extra flair, top with coconut whipped cream and a sprinkle of orange zest before serving.

Vegan Sweet Potato Pie with Date Caramel

This creamy, spiced sweet potato pie gets its richness from coconut milk and a decadent date caramel drizzle—no dairy needed!

Ingredients

• 2 cups mashed roasted sweet potatoes (from about 2 medium)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup packed pitted dates (about 10 Medjool)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 pre-made 9-inch vegan pie crust

Instructions

1. Preheat oven to 350°F. In a blender, combine coconut milk, dates, maple syrup, and vanilla. Blend until smooth to make the caramel.
2. In a large bowl, whisk together mashed sweet potatoes, 1/2 cup of the date caramel, cinnamon, ginger, nutmeg, and salt until creamy.
3. Pour filling into the pie crust and smooth the top. Bake for 45–50 minutes until the center is set (a toothpick should come out clean).
4. Cool completely, then drizzle with remaining caramel before slicing.

The secret here? Blending the dates right into the caramel eliminates refined sugar while adding a deep, buttery sweetness that pairs perfectly with the warm spices.

Tip: For extra caramel flavor, warm the reserved drizzle slightly before serving.

Banana Cream Vegan Sweet Potato Pie

This dreamy pie combines velvety sweet potato and banana cream for a dairy-free dessert that’ll have everyone asking for seconds.

Ingredients

• 1 (9-inch) vegan pie crust, pre-baked
• 1 ½ cups mashed roasted sweet potato (about 2 medium)
• 2 ripe bananas, divided
• ½ cup full-fat coconut milk
• ¼ cup pure maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup coconut whipped cream (for topping)

Instructions

1. Preheat oven to 350°F. In a blender, combine mashed sweet potato, 1 banana (sliced), coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, and salt. Blend until completely smooth.
2. Pour filling into the pre-baked pie crust and smooth the top. Bake for 35–40 minutes until the center is set (it should jiggle slightly but not ripple). Cool at room temperature for 1 hour, then refrigerate for 4 hours.
3. Before serving, slice the remaining banana and arrange over the pie. Top with coconut whipped cream.

The magic here? Blending the bananas into the filling keeps it luxuriously creamy without overpowering the sweet potato’s earthy sweetness.

Tip: For extra caramelized flavor, roast the sweet potatoes at 400°F for 45 minutes before peeling and mashing.

Vegan Sweet Potato Pie with Hazelnut Crust

This vegan sweet potato pie with a hazelnut crust is a showstopper—creamy, spiced, and nutty, with a crust that’ll make you forget all about traditional pastry.

• 1 ½ cups roasted hazelnuts (skins removed)
• ¼ cup maple syrup
• 2 tbsp melted coconut oil
• ¼ tsp salt
• 2 cups mashed cooked sweet potato (about 2 medium)
• ½ cup full-fat coconut milk
• ⅓ cup brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg

1. Prep the crust: Pulse hazelnuts in a food processor until finely ground. Add ¼ cup maple syrup, 2 tbsp melted coconut oil, and ¼ tsp salt; pulse until sticky. Press firmly into a 9-inch pie dish and freeze for 15 minutes.
2. Make the filling: Blend sweet potato, ½ cup coconut milk, ⅓ cup brown sugar, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp ginger, and ¼ tsp nutmeg until smooth. Pour into the crust.
3. Bake: Bake at 350°F for 35–40 minutes until the edges are set (center will jiggle slightly). Cool completely before slicing.

The hazelnut crust adds a toasty depth that pairs perfectly with the velvety spiced filling—no one will guess it’s vegan! Tip: For extra crunch, sprinkle chopped hazelnuts on top before baking.

Rosemary Infused Vegan Sweet Potato Pie

This rosemary-infused vegan sweet potato pie is a fragrant twist on the classic, with earthy herbs balancing the natural sweetness for a dessert that feels both cozy and elegant.

• 2 cups mashed roasted sweet potatoes (about 2 medium)
• 1 (9-inch) vegan pie crust, unbaked
• 3/4 cup full-fat coconut milk
• 1/2 cup pure maple syrup
• 1/4 cup cornstarch
• 1 tbsp fresh rosemary, finely minced
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

1. Preheat oven to 350°F. In a blender, combine mashed sweet potatoes, coconut milk, maple syrup, cornstarch, rosemary, vanilla extract, cinnamon, nutmeg, and salt. Blend until completely smooth.
2. Pour filling into the unbaked pie crust, smoothing the top with a spatula. Bake for 50–55 minutes until the edges are set and the center barely jiggles when shaken.
3. Cool completely at room temperature (about 2 hours), then refrigerate for at least 4 hours before slicing.

The rosemary’s piney notes elevate this pie beyond tradition—it’s subtle enough to intrigue but never overpowers. Tip: For extra fragrance, rub the rosemary between your fingers before mincing to release its oils.

Vegan Sweet Potato Pie with Cranberry Glaze

This cozy twist on a classic dessert pairs velvety sweet potato filling with a tart cranberry glaze for a showstopping holiday pie that happens to be dairy-free.

Ingredients

• 1 (9-inch) unbaked vegan pie crust (store-bought or homemade)
• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 1/2 cup full-fat coconut milk
• 1/2 cup pure maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 cup fresh or frozen cranberries
• 1/4 cup water
• 2 tbsp granulated sugar

Instructions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie dish and crimp edges.
2. In a blender, combine sweet potatoes, coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, ginger, and salt. Blend until completely smooth.
3. Pour filling into pie crust and bake for 45-50 minutes until the center is set (a toothpick should come out clean). Cool completely.
4. While pie cools, make glaze: In a small saucepan over medium heat, combine cranberries, water, and sugar. Simmer for 8-10 minutes, mashing berries gently, until thickened like jam. Strain through a fine-mesh sieve if desired.
5. Drizzle glaze over cooled pie before slicing.

The cranberry glaze cuts through the pie’s natural sweetness with a bright, tangy pop—no one will guess it’s vegan!

Tip: For extra flavor, roast sweet potatoes at 400°F for 1 hour before mashing—it deepens their caramel notes.

Vanilla Bean Vegan Sweet Potato Pie

This creamy, spiced sweet potato pie gets a fragrant upgrade with real vanilla bean, making it a showstopper that just happens to be dairy-free.

Ingredients

• 1 ½ cups mashed cooked sweet potato (about 2 medium)
• ¾ cup full-fat coconut milk (canned)
• ½ cup pure maple syrup
• ¼ cup cornstarch
• 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla extract)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 unbaked 9-inch vegan pie crust (store-bought or homemade)

Instructions

1. Preheat oven to 350°F. In a blender, combine mashed sweet potato, coconut milk, maple syrup, cornstarch, vanilla bean seeds, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt. Blend until completely smooth.
2. Pour filling into the unbaked pie crust and smooth the top. Tap gently on the counter to release air bubbles.
3. Bake for 50–55 minutes until the edges are set and the center jiggles slightly when shaken. Cool completely on a wire rack (about 2 hours) before slicing.

The vanilla bean adds tiny flecks of flavor throughout, while the coconut milk gives this pie a luxuriously silky texture—no one will guess it’s vegan!

Tip: For extra caramelized flavor, roast the sweet potatoes (whole, unpeeled) at 400°F for 45–50 minutes before mashing.

Conclusion

With 20 mouthwatering vegan sweet potato pie recipes, there’s a perfect slice for every taste! Whether you’re craving classic flavors or creative twists, these pies are sure to delight. Try your favorites, and let us know which one stole your heart. Don’t forget to share this roundup on Pinterest so others can enjoy these irresistible treats too. Happy baking!