Vegan Sweet Potato Pie

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Vegan Sweet Potato Pie

Jill Dalton
We encourage you to surprise and delight your Thanksgiving feast friends with this delicious and nutrient dense vegan Sweet Potato Pie. This decadent whole food plant-based pie is rich and luxurious while still being refined sugar-free, oil-free, and gluten-free and we even have a nut-free option for the whipped cream topping!
4.93 from 14 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 people
Calories 553 kcal




Cashew Cream

Nut Free Cream Topping (Alternative to the Cashew Cream)


  • Preheat oven to 350°F.
  • Mix crust ingredients together in a food processor adding water 1 tablespoon at a time until mixture sticks together.
  • Press mixture into the bottom of a pie plate pressing the edge up at least 1 1/2 inches tall.
  • Bake for 10 minutes.
  • Blend all of the filling ingredients in a blender until smooth.
  • Pour into the crust and smooth the top.
  • Bake for 35-40 minutes.
  • While pie is baking blend coconut cream ingredients in a blender until smooth.
  • Place coconut cream in the refrigerator until ready to use.


Calories: 553kcalCarbohydrates: 81gProtein: 11gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 73mgPotassium: 1184mgFiber: 12gSugar: 41gVitamin A: 20479IUVitamin C: 22mgCalcium: 131mgIron: 5mg

12 thoughts on “Vegan Sweet Potato Pie”

  1. I’m going to try this out. I like the idea of using coconut in the crust.

    I was wondering if you have tried making this pie with a flavorful squash, such as kabucha squash?

  2. Can you explain why you call out for deglet dates instead of medjool dates and if I can substitute medjool dates in this? Looks delicious.

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