Vegan Sweet Potato Pie

Learn how to make this delicious silky smooth sweet potato pie that is vegan friendly and gluten free courtesy of my home pie crust. Go ahead and impress your family and friends with this must try pie for the holidays.

Course Baked goods

Cuisine American

Prep Time 45

Cook Time 45

Total Time 1 30

Servings people

Calories 179kcal

Author Charla

Ingredients

1 8'' My GF Homemade Unbaked Pie Crust
1½-2 lb sweet potato (700g-900g) should be a total of 2 cups when mashed
¾ cup almond milk (177ml)
3 tablespoon tapioca starch plus 1 teaspoon (26g)(arrowroot starch works too)
½ cup cane sugar or use coconut sugar (100g)
1 teaspoon vanilla (4g)
½ teaspoon cinnamon (1g)
½ teaspoon nutmeg (1g)
¼ teaspoon allspice (0.5g)
¼ teaspoon pink salt (1.5g)

Instructions

Preheat the oven to 350F/180c

Blind bake the pie crust

Use the tines of a fork to pierce the bottom of the pie.
Cover the entire pie crust with parchment paper then fill with dried beans/rice
Bake for 8-10 minutes.
Remove pie crust from the oven.
Carefully cover the edges of the crust with aluminium foil or a pie shield then set aside to cool down.

Cook the sweet potato

Bring a medium sized saucepan to the boil.
Add the sweet potato to the saucepan.
Boil the sweet potato until soft and tender.
Use a fork or potato masher to mash the sweet potato.

To make the filling/bake the pie

Add the sweet potato, almond milk, tapioca starch, cane sugar, vanilla, nutmeg, cinnamon, allspice and pink salt to a blender.
Blitz into a smooth consistency (it should be thick in texture).
Pour the filling into the pie crust and smooth it out if necessary.
Bake the pie for roughly 40 minutes or until the filling is firm (it should jiggle when it's ready).
Allow the pie to chill for 2-3 hours or even several hours before slicing it (the longer you leave it, the more firm it will be to slice).

Notes

Keep an eye on the pie as it bakes, mine took 40 minutes but baking time may vary, so regular checks especially around the 40 minute mark is recommended.
The pie serves 6-8 people.
The filling may puff up like a souffle but will deflate as it cools (don't panic just keep an eye on things).
Make sure the pie crust has completely cooled down AFTER you have blind baked it to avoid having a soggy bottom.
Make sure to measure out the sweet potato once you have mashed it, it needs to be exactly 2 cups in total.
You can use any type of plant based milk if you want to i.e Coconut Milk or Cashew Milk but almond is my go to!
You can use another type of pie crust if you wish but I do recommend using my Homemade Pie Crust.
I cannot emphasize how important it is to cover the edges of the pie, use a pie shield , loose bits of aluminium foil or even create a loose tent by covering the entire pie (20 minutes into baking).

Nutrition