Vegan Brown Sugar Sweet Potato Pie with Coconut Milk is like a healthy twist on favorite southern comfort food. This Sweet Potato Pie is sweetened with Brown Sugar and has deep, rich caramelized flavors, along with the hint of Fall Spices. This is made with a homemade Vegan Pie crust and topped with Whipped Cream and some chopped pecan nuts. This is undoubtedly one of the favorite Pie of the season.
Hey friends! Happy Weekend to you! I am so excited to share one of my all-time favorite and most loved Pie recipes with y'all. This delicious Sweet Potato Pie is vegan, gluten-free, and dairy-free. I love making this pie for my Thanksgiving dinner and even my Non-Vegan friends love this recipe. It's so so so good.
You might ask what's so special about this Sweet Potato Pie? Well, for one thing, I love any and everything Sweet Potato and with the farmer's market selling the best Sweet Potatoes of the season, I couldn't help but buy a lot of Sweet Potatoes and since then I've been baking with Sweet Potatoes, both sweet and savory recipes. From my Brown Sugar Sweet Potato Casserole to my Mashed Sweet Potatoes to Creamy Spiced Nuts Sweet Potatoes Cheesecake Dip, to Vegetarian Sweet Potato Chili to my Black Bean and Sweet Potato Casserole
Then, this Sweet Potato Pie is just as comforting as a Pumpkin Pie. Not that I do not love a Pumpkin Pie. I do, but I think there's never just enough desserts for Thanksgiving, so I bake a Sweet Potato Pie as well and people reach out for this even more than the Pumpkin Pie 🙂
My Sweet Potato Pie is moist and dense. Unlike other Vegan Sweet Potato Pies which is almost never firm, my slices are always firm and never runny.
Also, I love the texture, moisture, and caramelized flavor of Brown Sugar. I have used packed Light Brown Sugar to sweeten this Pie. The Brown Sugar makes this Pie filling super delicious.
I learned this recipe way back in the years and have been baking this ever since. Sweet Potato has a rich and dense flavor to it which is perfect to be used for Pies or any other desserts. While when we bake for Thanksgiving, Pumpkin Pies is our go-to option, however, you can always try something new and bake this Sweet Potato Pie.
What does a Sweet Potato Pie taste like?
Sweet Potato Pie has a dense taste to it. This Sweet Potato Pie has a taste of Brown Sugar and the fall spices which is just similar to a regular Pumpkin Pie. However, the addition of Ginger makes all the difference, making this even flavorful and comforting. Also, since I have made this with Coconut Milk, there's an earthy sweetness of Coconut milk and creamy texture to this Sweet Potato Pie.
Ingredients needed to Make Vegan Sweet Potato Pie
For the Pie Filling
- 2 cup Sweet Potato Puree (2 medium sweet potatoes, boiled, peeled, and pureed using a handheld mixer)
- ¾ cup Coconut Milk (180ml)
- 1/2 cup Cornstarch (64gm)
- 1 cup Packed Light Brown Sugar (200gm)
- ½ teaspoon Vanilla Extract
- ½ teaspoon Lemon Juice
- ½ teaspoon Salt
- 1/2 cup Softened Butter (64gm)
- 2 teaspoon Ground Cinnamon
- 1 tablespoon Ground Ginger
- ½ teaspoon Ground Nutmeg
- 1 UNBAKED Vegan Pie Crust homemade or store-bought
- 1 cup Vegan Whipped Cream
- ½ cup Chopped Pecan Nuts
For the Vegan Pie Crust
- 2 cup All-Purpose Gluten-Free Flour
- 2 tablespoon Granulated Sugar
- ½ cup Cold Non-Dairy Butter
- 1/2 inch cubed
- ¼ cup Ice Coldwater
- ½ teaspoon Salt
How to make Sweet Potato Pie from Scratch?
To make the Sweet Potato Pie you start by Making the Vegan Pie crust -
You can learn the details of a homemade Buttery & Flaky Pie crust here.
However for the vegan version, here's how to make it.
Making the Vegan Pie Crust from Scratch at home
Combine All-Purpose Gluten-Free Flour with Cold Vegan Butter. You will have to cube the butter and then mix it with the flour. Mix the butter and flour using a pastry blender or two forks or just pulse it together in a food processor.
Once the flour and butter have combined, add the ice-cold water, salt, and sugar. Mix everything well using a rubber spatula. As soon as you add the water, the flour will clump together. Bring it all together to make a Pie dough.
Do not knead the dough. If the dough is too sticky, dust some flour on the surface. If it's too dry, add about 1-2 tablespoon of Ice cold water and combine with the flour mixture.
Tightly Wrap the Pie Dough using a plastic wrap or aluminum foil and keep it covered in an air-tight container in the refrigerator for at least 2 hours, before you use it.
Making the Sweet Potato Pie Filling
To make the Sweet Potato Pie filling, you need to follow the following steps-
- You will need sweet potato puree. You can use store-bought ones. But, I never buy them I always make my own sweet potato puree. For that, I simply chop and remove the edges of my Sweet Potatoes, chop my sweet potatoes into half, and put them in a pot of boiling water.
- I allow it to simmer and cover cook for at least 10-15 minutes. The cooking time will depend on the amount of Sweet Potatoes and their freshness. If you have 2 medium-sized sweet potatoes, it will take about 15 minutes. Mine took 15 minutes to get cooked. It should be fork-tender.
- After 15 minutes, get the sweet potatoes out in a colander and wash it off in cold water. Cool it down to room temperature for 10 minutes and then peel off the skin.
- Take the peeled Sweet Potatoes in a large bowl and blend them until smooth using a handheld mixer. You can also, gently mash the Sweet Potatoes using a fork or a pastry blender or a masher and then use the handheld mixer to mix it until it gets mixed throughout. It won't get creamy, it'll just get dense.
- Scrape the sides of the bowl and the paddle to get all the mashed Sweet Potatoes out in a bowl.
- To the Mashed Sweet Potato add the Spice - Ground Cinnamon, Nutmeg, Ginger. Add salt, Cornstarch, Brown Sugar, Coconut Milk, Softened Unsalted Butter, Vanilla Extract, and Lemon Juice.
- Mix everything using a handheld mixer.
- Add the sweet potato pie filling into the pie crust. Even out the top using a spatula.
- Bake the Sweet Potato Pie, uncovered for 40 min at 375F. After 40min, tent with foil and bake for the remaining 20 min.
- After the Pie gets baked, cool down the pie for 1 hour before you cut it into slices.
- Top each slice with whipped cream and chopped Pecan Nuts. Enjoy!
Important tips to make the best Sweet Potato Pie
- Cornstarch can be replaced with Arrowroot (same amount)
- You can fresh or canned sweet potato puree. If you're using fresh sweet potato puree, then peel and chop the sweet potatoes. Place it on a baking tray. Pop it in the oven at 350F for 30 minutes. Cool them down and then make a puree in the food processor.
- Your Coconut Milk should be full-fat canned Coconut Milk.
- Make sure that the Vegan Pie Crust that you purchase is unbaked
- If you find this recipe to be too sweet (Because the Sweet Potatoes are already sweet), you can reduce the quantity of Brown Sugar to half.
- Coconut Milk can be replaced with Almond Milk
I hope you liked this recipe and shall make it soon. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Vegan Brown Sugar Sweet Potato Pie with Coconut Milk
INGREDIENTS
- 2 cup Sweet Potato Puree 2 medium sweet potatoes
- ¾ cup Coconut Milk 180ml
- ½ cup Cornstarch 32gm
- 1 cup Packed Light Brown Sugar 200gm
- ½ teaspoon Vanilla Extract
- ½ teaspoon Lemon Juice
- ½ teaspoon Salt
- ½ cup Unsalted Butter softened (64gm)
- 2 teaspoon Ground Cinnamon
- 1 tablespoon Ground Ginger
- ½ teaspoon Ground Nutmeg
- 1 UNBAKED Vegan Pie Crust homemade or store-bought
- 1 cup Vegan Whipped Cream
- ½ cup Chopped Pecan Nuts
For the Vegan Pie Crust
- 2 cup All-Purpose Gluten-Free Flour
- 2 tablespoon Granulated Sugar
- ½ cup Cold Non-Dairy Butter 1/2 inch cubed
- ¼ cup Ice Coldwater
- ½ teaspoon Salt
INSTRUCTIONS
- In a large bowl, mix flour along with sugar, salt, and cold cubed butter. Use a pastry blender or two forks to bring it to a coarse mealy consistency.Now add the water and combine to make a large clump. If your dough is too dry, add more ice-cold water, 1 tablespoon at a time to make a disc. You do not have to over-knead the dough. Just combine until you have a disc ready. If your Dough is too moist, dust the surface with some more flour. The dough should not be too sticky to touch.Wrap tightly with plastic wrap and refrigerate for 2 hours, before you use it.
- Roll the dough on a floured work surface. After every few seconds turn and roll so that you have a circular rolled dough which is about 12 cm in diameter and has about 1/2 inch thickness. Roll the dough very carefully and patiently. You're not mad at the dough. If its getting too sticky, dust some flour on the surface and then roll the dough. After you've rolled the dough, dust off the excess flour.
- Wrap the rolled dough on your rolling pin and un-wrap it on your greased Pie dish.There will be extras, hanging around the corner, which you can trim off using a sharp knife and flute the edges using your forefinger and thumb.
- Preheat the oven to 375F or 190C. In another bowl, take Sweet Potato Puree along with Coconut Milk, Vanilla Extract, Corn starch, Softened Unsalted Butter, Brown Sugar, and the spices - Ground Cinnamon, Ginger, and Nutmeg. Also, add the salt and lemon juice and mix well using a blender jug or a handheld mixer.Make sure it is completely smooth.
- Pour it on a homemade or Store Bought Vegan Pie Crust. I have used a 9 inch Vegan Pie crust for my 9-inch pie dish.
- Bake the Sweet Potato Pie at 375F for 40 minutes. After 40 minutes, tent with a foil, to avoid over-browning of the top and bake for the remaining 20 minutes.Allow it to cool down on the counter for at least 2 hours before you cut it into slices and serve. The longer your Sweet Potato Pie will chill, the firmer slices you'll have.
- Before you serve, top with Whipped Cream and chopped Pecan Nuts and serve. Enjoy!
Video
Notes
- Cornstarch can be replaced with Arrowroot (same amount)
- You can fresh or canned sweet potato puree. If you're using fresh sweet potato puree, then peel and chop the sweet potatoes. Place it on a baking tray. Pop it in the oven at 350F for 30 minutes. Cool them down and then make a puree in the food processor.
- Your Coconut Milk should be full-fat canned Coconut Milk.
- Make sure that the Vegan Pie Crust that you purchase is unbaked
- If you find this recipe to be too sweet (Because the Sweet Potatoes are already sweet), you can reduce the quantity of Brown Sugar to half.
- Coconut Milk can be replaced with Almond Milk
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