Description

A rich, creamy, and spiced vegan sweet potato pie that rivals traditional dairy-based versions. This recipe uses roasted sweet potatoes, silken tofu, and coconut cream for a custard-like texture, featuring a flaky, butter-free crust.

Ingredients

Scale

1 ¼ cups all-purpose flour (or 1-to-1 gluten-free blend)
½ cup unsalted butter, ice-cold and cubed (or vegan butter)
¼ cup vegetable shortening
1 teaspoon salt
3–4 tablespoons ice water
1 teaspoon apple cider vinegar
2 large sweet potatoes (about 2 lbs / 900g), roasted and mashed
1 can (13.5oz) full-fat coconut milk, chilled and solid cream scooped
1 block (14oz) silken tofu, drained
½ cup pure maple syrup
¼ cup agave nectar
2 teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cardamom
¼ teaspoon cloves
½ teaspoon salt (for filling)

Instructions

Preheat oven to 400°F (200°C). Pierce sweet potatoes and roast for 45-60 minutes until soft. Cool, scoop flesh, and mash until smooth (yielding about 2 cups).
In a large bowl, mix flour and salt. Cut in cold butter and shortening until mixture resembles coarse crumbs with pea-sized pieces.
Drizzle in ice water and apple cider vinegar, mixing gently until dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Roll dough into a 12-inch circle and transfer to a 9-inch pie dish. Trim edges and prick bottom with a fork.
Line crust with parchment and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 10-12 minutes more until lightly golden. Lower oven to 350°F (175°C).
In a food processor, blend silken tofu, coconut cream, maple syrup, agave, vanilla, spices, and salt until smooth. Add mashed sweet potatoes and blend until incorporated.
Pour filling into pre-baked crust. Bake at 350°F (175°C) for 50-60 minutes until edges are set but center jiggles slightly.
Cool completely on a wire rack for at least 3 hours (preferably overnight) before slicing and serving.

Notes

Roasting sweet potatoes is crucial to concentrate flavor and remove excess moisture. Ensure fats for the crust are ice-cold for a flaky texture. The pie must cool completely to set properly; it is best made a day in advance. For a gluten-free version, use a 1-to-1 gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22
Sodium: 280
Fat: 14
Saturated Fat: 8
Carbohydrates: 45
Fiber: 4
Protein: 5

Keywords: vegan sweet potato pie, holiday dessert, gluten-free option, plant-based baking, Thanksgiving pie, creamy vegan custard