This easy Vegan Purple Sweet Potato Pie is topped with a pecan streusel and coconut whipped cream for a truly epic dessert. It makes the perfect dairy-free & egg-free Holiday pie to bake.
While I may not make pie often, this plant-based Purple Sweet Potato Pie is truly worth the extra effort! It's so darn creamy, perfectly sweet, and topped with the most amazing pecan streusel topping.
Honestly, it's the only pie I will be making for Thanksgiving this year because it's truly that good!
Ingredients:
How to make a purple sweet potato pie
Steam the purple potatoes
First, peel & dice the sweet potatoes. Fill a pot of water with 1 inch of water, add the steamer basket, and fill with the sweet potatoes.
Then, steam for 15-20 minutes until the potatoes are tender and easily piercable with a fork.
Blend pie filling ingredients
Add the steamed sweet potatoes to a blender with the coconut milk, sugar, maple syrup, tapioca powder, and spices. Then, blend until smooth.
You will likely have to stop the blender a few times to scrape down the sides as it is a pretty thick mixture. Then, set aside.
Make the pecan streusel topping
Add the crushed pecans, rolled oats, sugar, and spices to a bowl and whisk together. Then add in cubes of cold vegan butter and cut them into the dry ingredients until you have clumps of streusel.
Assemble the pie & bake
To assemble the pie add the sweet potato filling to your pie crust and use a spatula to smooth it out. I decided to use Diamond Nuts Pecan Pie Crust but you can use whatever pie crust you prefer!
Then, sprinkle the pecan streusel over the sweet potato pie filling. Add the pie to the oven and bake for 30-35 minutes.
Add toppings & serve
Chill the pie to set for at least 2 hours (or ideally overnight). Then, slice, top with coconut whipped cream, and serve!
P.S - this is a great coconut whipped cream recipe if you are looking to top this eggless sweet potato pie with a homemade whipped cream!
FAQ & Tips:
What pie crust can I use with this pie?
I used Diamond Nuts' premade Pecan Pie crust that required no par-baking time and highly recommend it.
However, this is a great homemade pecan pie crust or general vegan pie crust. If you are looking for a gluten-free option you can also make use my Gluten-Free Tart Crust.
Just make sure to par-bake the crust if the recipe calls for it! The crust I used required no par-baking which saved a lot of time.
Can I make this with regular sweet potatoes?
Definitely- just use the same amount in grams! It will taste slightly different but works just as well with orange sweet potatoes.
How do I store this vegan sweet potato pie?
Sweet Potato Pie can be covered in plastic wrap and stored in the fridge for 3-5 days.
It can also be stored in a closed container in the freezer for up to 1 month. I highly recommend pre-slicing the pie and storing it as individual slices before freezing.
I can't wait for you to try this creamy & delicious Vegan Purple Sweet Potato Pie with a pecan streusel topping. It's the perfect Holiday pie for Thanksgiving, Christmas, or even to celebrate Pi day. Enjoy!
-TSG
More vegan desserts for Thanksgiving:
If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!
Vegan Purple Sweet Potato Pie
Ingredients
Sweet Potato Pie Ingredients:
- 1 premade pecan pie crust *any works, I used Diamond Nuts ready-made Pecan Pie Crust
- 1.25 pounds purple sweet potato peeled, diced, and steamed
- ¾ cup canned coconut milk *only the thick & creamy white part on top
- ½ cup organic sugar
- ¼ cup maple syrup
- 2 Tablespoons tapioca starch
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- ½ teaspoon ginger
- ½ teaspoon salt
Pecan Streusel Ingredients:
- ½ cup chopped pecans
- ¼ cup rolled oats
- 2 Tablespoons sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 2 Tablespoons cold cubed vegan butter
Instructions
- *Please note if you are using a different pie crust that is not ready-made you may have to par-bake it*
- First, prep the sweet potatoes. Peel 2-3 large sweet potatoes and cut them into evenly sized chunks (570 grams in total).Then, fill a pot with 1 inch of water, add to a steamer basket and add the sweet potatoes to the basket. Turn on the heat, cover with a lid, and steam for 15-20 minutes until the potatoes are soft and easily piercable.
- Remove the sweet potatoes from the steamer basket and add them to a blender with the remaining filling ingredients including the canned coconut milk, sugar, maple syrup, tapioca powder, cinnamon, cardamom, ginger, and salt. Blend together until completely smooth, stopping to scrape the filling from the blender sides as needed.
- Set the filling aside, preheat the oven to 350F, and make the pecan streusel.
- Add the chopped pecans, rolled oats, sugar, cinnamon, cardamom, ginger, and nutmeg to a bowl and whisk together. Then, add in the cold cubed vegan butter and use a fork to cut the butter into the dry ingredients until you have large clumps.
- Fill the ready-made pie crust or par-baked pie crust with the sweet potato pie filling. Use a spatula to smooth it out completely.
- Then, sprinkle on the pecan streusel so that it evenly covers the sweet potato filling. Add the pie to the oven and bake at 350F for 30-35 minutes.
- Remove the pie from the fridge and let it cool completely. Once cooled, cover with plastic wrap and chill for at least 2 hours or ideally overnight to allow the pie to set.
- Remove the pie from the fridge when ready to serve. Slice, top with coconut whipped cream, and a sprinkle of cinnamon. Enjoy!
Notes
- The leftover pie can be covered in plastic wrap and stored in the fridge for 3-5 days. You can store it whole or pre-slice it.
- It can also be stored in a closed container in the freezer for up to 1 month. I highly recommend pre-slicing the pie and storing it as individual slices before freezing.
A says
I love this recipe. Slight modifications made: reduced the amount of sugar, and added more cardamom per my personal preference 🙂
Thank you!
Megan says
So glad you enjoyed it!
Jennifer says
Good, but recipe calls for wayyy too much cardamom. I had doubled the recipe and worried two teaspoons in the filling would be too much, and it was (even after I realized this and omitted it from the topping mixture). I would say 1/4-1/2 tsp. cardamom total per pie is plenty, especially if your spices are fresh (bought the cardamom today). The purple sweet potato is a subtle flavor, so I would prefer the spices to not overpower it too much. I would add a little vanilla next time as well. Otherwise, it is a visually attractive pie and the crumble is a nice addition.
Callie Fritchen says
I have set a task for myself to make the most inclusive Thanksgiving dinner for our extended family that I can; which includes vegans and diabetics.
I've got most of the menu figured out and this recipe is on top for my "starch". I'm planning on subbing out the maple syrup for equal parts agave nectar with a couple drops of maple syrup extract added in for flavor and then using 1/2 cup monkfruit sweetener instead of the sugar. I'm also thinking of using brown sugar monkfruit for the streusel topping...
What do you think of these changes? Do you think they'll work or do you have any other suggestions that might be better?
Megan says
I think the agave should be fine swapped out for maple syrup, but I do not know much about baking with monkfruit sugar or with "zero" sugar alternatives so can't really speak to how that will affect the flavor. Sugar adds some moisture to the pie, so any time you swap it out for an alternative it will slightly alter the end result and may end up in a less moist pie. Definitely let me know how it ends up if you make the changes!
Elle says
I would love to make this in muffin tins to make small little pies, would i need to change the temperature in the oven? i know it would probably take less time to cook
Megan says
I don't think the oven temperature would change- you just would need to make sure to prebake any crust you are using if needed!
Ava says
Hi! Do you think cornstarch would be a good substitute for tapioca starch?
Megan says
It will change the texture slightly, but I think you would want to use 1/2 the amount of cornstarch. I haven't tested it any other way so not completely sure but that would be my best guess for substituting it 🙂