This delightful vegan sweet potato pie is a delicious alternative to traditional pumpkin pie. Made with a combination of sweet potatoes and butternut squash, this pie is sure to impress your taste buds.
Recipe for Vegan Sweet Potato Pie
Ingredients
Vegan Sweet Potato Pie Filling
- 2 servings of vegan pie crust or gluten-free vegan pie crust (refer to the recipe)
- 3 cups of mashed sweet potatoes, prepared from home-baked sweet potatoes
- 1 cup of mashed butternut squash, prepared from home-baked butternut squash
- 1/2 cup of packed light brown sugar
- 1/2 cup of cane sugar
- 1/2 tsp of salt
- 3/8 tsp of ground cloves
- 2 tsp of ground cinnamon
- 1/2 tsp of ground nutmeg, preferably freshly ground
- 1 tsp of pure vanilla extract
- 1 cup of plain unsweetened soy milk, or another plant-based milk like oat or almond milk
- 4 tbsp of arrowroot powder or cornstarch
Instructions
- Preheat the oven to 350°F. Combine all the pie filling ingredients in a blender or food processor and blend until smooth.
- Divide the filling evenly between the two prepared pie crusts and spread it out smoothly.
- Bake the pies for 50 minutes, or until the center is set and no longer jiggles.
- Remove the pies from the oven and allow them to cool on a wire rack for at least 30 minutes. Chill in the fridge for a few hours or overnight until completely set. Serve chilled or at room temperature.
Make Ahead, Storing, and Freezing
- This pie can be made in advance and tastes even better the next day. For optimal flavor, refrigerate it overnight after baking.
- Leftovers can be stored in the fridge for 5-7 days.
- The pie is freezer-friendly. Simply freeze the whole baked pie and thaw it in the fridge overnight before serving.