Vegan Sweet Potato Pie

5 from 1 vote

This vegan rendition of the southern classic will have your taste buds singing. Sweet, creamy filling, flakey crust, and subtle spice flavors won't disappoint.

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 271kcal

Author Ligia Lugo

Ingredients

For the crust

1 ¾ cup flour
1 tbsp organic cane sugar
¼ cup Vegan butter cold
¼ cup vegetable shortening cold
7 tbsp ice-cold water

For the filling

2 cups sweet potato puree
½ cup organic cane sugar
¼ cup maple syrup
1 tbsp cinnamon
¼ tsp nutmeg
1 tbsp vanilla extract
1 tsp salt
¾ cup almond milk

Instructions

Preheat oven to 400F. Grease the pie pan with Vegan butter or cooking spray.
Make the crust; in a bowl, combine flour and cane sugar.
Add Vegan butter and vegetable shortening. Using a firm spatula or with clean fingers, work the Vegan butter and shortening into the flour, or use a food processor.
Add ice-cold water and stir until the dough comes together.
Roll out the dough, slightly larger than the pie pan, so when you place the dough into the pie pan the bottom and sides are covered.
Once the crust is in the pie pan, set it aside and make the filling.
Make the filling; in a bowl or food blender combine all the filling ingredients. Stir or blend until smooth.
Spoon the filling into the prepared pie crust.
Smooth the top with the back of the spoon and bake in the heated oven for 15 minutes. Reduce heat to 350F and continue to bake for 30 minutes more.
Cool the pie completely before serving and slicing.
Serve with whipped coconut cream, Vegan egg white replacer, or Vegan vanilla ice cream.

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Nutrition