A Rich and Spiced Vegan Sweet Potato Pie for Thanksgiving

What kind of recipe is it?

Vegan sweet potato pie is a delightful dessert that captures the essence of traditional Thanksgiving flavors while being completely plant-based.

This recipe features a creamy sweet potato filling flavored with warm spices like cinnamon and nutmeg, all nestled in a flaky crust.

It’s not only a healthier option for those looking to avoid dairy and eggs, but it also offers a rich taste that appeals to both vegans and non-vegans alike.

Perfect for holiday gatherings, this pie is a delicious way to please everyone at the table!

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Ingredients

Ingredient	Quantity
Sweet Potatoes	2 cups (approximately 2 medium sweet potatoes, cooked and mashed)
Coconut Milk	1 cup (full-fat or lite)
Maple Syrup	¾ cup
Brown Sugar	½ cup
Cornstarch	3 tablespoons
Ground Cinnamon	1 teaspoon
Ground Nutmeg	½ teaspoon
Ground Ginger	½ teaspoon
Vanilla Extract	1 teaspoon
Lemon Juice	1 tablespoon
Vegan Pie Crust	1 (store-bought or homemade)

This table outlines the necessary ingredients and their respective quantities needed to prepare a delicious Vegan Sweet Potato Pie for Thanksgiving. Enjoy your cooking!

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Cooking Steps

Preheat the oven to 220 °C (425 °F) and position the oven rack in the center. Prepare a 23 cm (9-inch) pie pan by lining it with the vegan pie crust (ensure it’s thawed if store-bought).
In a medium saucepan, add 2 cups (approximately 2 medium sweet potatoes, cooked and mashed) and 1 cup (240 ml) of coconut milk. Use a whisk to blend until smooth, ensuring a creamy texture without lumps.
Gradually stir in ¾ cup (180 ml) of maple syrup and ½ cup (100 g) of brown sugar until fully dissolved. Continue to mix over medium heat (around 160 °C/320 °F) until the mixture is fragrant and heated through, about 5-7 minutes.
In a separate bowl, combine 3 tablespoons (30 g) of cornstarch, 1 teaspoon (2 g) of ground cinnamon, ½ teaspoon (1 g) of ground nutmeg, and ½ teaspoon (1 g) of ground ginger. Mix thoroughly to combine all dry ingredients.
Add the dry mixture to the sweet potato mixture gradually, stirring constantly to avoid lumps. Incorporate 1 teaspoon (5 ml) of vanilla extract and 1 tablespoon (15 ml) of lemon juice to enhance flavor, mixing well.
Pour the sweet potato filling into the prepared pie crust, making sure it’s evenly distributed. Smooth the top with a spatula for an even bake.
Bake the pie in the preheated oven for 15 minutes at 220 °C (425 °F), then reduce the temperature to 180 °C (350 °F) without opening the oven door. Continue baking for an additional 30-35 minutes. The pie is done when the filling is set and a toothpick inserted into the center comes out clean.
Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before serving. This cooling period allows the filling to firm up further, enhancing the texture and flavor. For best results, refrigerate for at least 2 hours if serving chilled.

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Variations

Chocolate Sweet Potato Pie: Stir in 100 g (3.5 oz) of cocoa powder for a rich, chocolatey twist on the classic recipe.
Spiced Pecan Topping: Add a topping of 100 g (1 cup) of chopped pecans mixed with 1 tablespoon (15 g) of coconut oil, 2 tablespoons (30 g) of brown sugar, and a pinch of salt for added crunch and nuttiness.
Coconut Cream Variation: Substitute coconut milk with 1 cup (240 ml) of thick coconut cream for a richer, creamy consistency and tropical flavor.
Gluten-Free Crust Option: Use a store-bought or homemade gluten-free pie crust made with almond flour or oat flour to accommodate gluten sensitivities while maintaining the same delicious filling.

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Tips on plating and presentation

To create an inviting presentation for your vegan sweet potato pie, consider adding a personal touch that showcases its delightful flavors.

I love to dust the top with a sprinkle of cinnamon or nutmeg, and garnishing with toasted pecans adds a lovely crunch.

Serve it on a rustic wooden board or a colorful plate to bring out the pie’s warm hues.

Happy plating!

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What other dishes can I pair it with?

After you’ve beautifully plated your vegan sweet potato pie, it’s time to think about what other dishes can complement it at your Thanksgiving table.

I love pairing it with savory stuffing, garlicky green beans, and creamy mashed potatoes. A fresh cranberry sauce adds brightness, too.

These dishes harmonize beautifully, creating a festive spread that’s both satisfying and delightful for everyone at the table.

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What drinks can I pair it with?

What can elevate your vegan sweet potato pie experience even further?

I love pairing it with a spiced chai latte for a cozy vibe, or a crisp apple cider to enhance the flavors.

If I’m in the mood for something bubbly, a sparkling wine adds a festive touch.

For a warm alternative, hot chocolate with a hint of cinnamon always fits the occasion.

Enjoy!

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Frequently Asked Questions

Can I Make This Pie Ahead of Time?

Yes, you can definitely make this pie ahead of time! I often prepare it a day or two before serving. Just store it in the refrigerator, and it’ll taste delicious when it’s time to enjoy.

How Should I Store Leftover Pie?

I store leftover pie in the fridge, covered tightly with plastic wrap or in an airtight container. It stays fresh for about five days. Just reheat slices in the oven for a delicious treat!

Is This Pie Gluten-Free?

Yes, this pie’s gluten-free! I used gluten-free crust and the filling is made with wholesome ingredients. You won’t miss the gluten at all, trust me. It’s delicious and perfect for everyone to enjoy.

Can I Substitute Sweet Potatoes With Other Ingredients?

I’ve substituted sweet potatoes with pumpkin or butternut squash before. Both options provide a similar texture and flavor, so don’t hesitate to experiment and find what works best for your taste buds!

How Long Does the Pie Last in the Fridge?

I find that the pie lasts about five to seven days in the fridge when properly stored. Just cover it tightly to keep it fresh, and you’ll enjoy it for a few extra days!