If you’re craving a dessert that feels like a warm hug from the inside out, this Vegan Sweet Potato Pie (Gluten-Free) Recipe is exactly what you need. Packed with cozy spices, creamy texture, and a naturally sweet flavor, this pie is the perfect plant-based twist on a classic southern favorite. Whether you’re gluten sensitive or simply love the wholesome goodness of sweet potatoes, this recipe delivers an unforgettable dessert that’s both comforting and nourishing. Get ready to enjoy a slice (or two) of pure, velvety bliss that’s as friendly to your dietary needs as it is delicious.
Ingredients You’ll Need
The beauty of this Vegan Sweet Potato Pie (Gluten-Free) Recipe lies in its simple, thoughtfully chosen ingredients. Each item plays a crucial role in balancing flavor, texture, and that irresistible golden color your pie deserves. From naturally sweet maple syrup to warming spices and creamy cashews, this list isn’t just practical—it’s a flavor powerhouse.
- Unbaked gluten-free vegan pie crust: Provides a sturdy yet tender base that holds the filling perfectly without gluten.
- 1.5 tsp ground cinnamon: Freshly ground if possible, it adds deep warmth and spice.
- 3 tbsp arrowroot starch: Helps create that silky-smooth texture for the filling.
- 1/4 tsp ground nutmeg: Adds a subtle, aromatic depth that complements the cinnamon beautifully.
- 1/2 tsp fine sea salt: Balances all the sweetness and enhances the overall flavors.
- 1.5 lb sweet potatoes: Peeled, cubed, and steamed until perfectly soft, they are the star of the show.
- 2 tsp vanilla extract: Gives a rich sweetness and rounds out the earthy notes.
- 1/2 cup maple syrup: A natural sweetener that also contributes a lovely caramel-like undertone.
- 1/2 cup raw cashews: Soaked to soften, these create that decadent creaminess without dairy.
- 1/2 tsp ground ginger: Adds a gentle zing that livens up the spice blend.
- 1 cup unsweetened plant-based milk: I recommend oat milk for its natural creaminess and subtle flavor.
How to Make Vegan Sweet Potato Pie (Gluten-Free) Recipe
Step 1: Prepare the Sweet Potatoes
Start by peeling and cubing 1.5 pounds of sweet potatoes. Steam them until they are very soft—this step is key for achieving that silky smooth filling everyone loves. When the potatoes are tender to the fork, set them aside to cool slightly so you can handle them easily for the next step.
Step 2: Soak the Cashews
While the sweet potatoes are steaming, soak your raw cashews in hot water for about 15 minutes. This softens them and makes blending a breeze, resulting in a creamy texture that mimics traditional dairy custard without the fuss.
Step 3: Blend the Filling
Load your blender or food processor with the cooled sweet potatoes, soaked cashews, maple syrup, plant-based milk, vanilla extract, and all the warm spices—cinnamon, nutmeg, and ginger—plus the arrowroot starch and sea salt. Blend until the mixture is ultra smooth and creamy, with no lumps in sight. You’re creating magic here—a luscious filling that tastes as incredible as it looks.
Step 4: Assemble the Pie
Pour the vibrant filling into your unbaked gluten-free vegan pie crust. Smooth out the top gently with a spatula for a professional-looking finish that will impress everyone at the table.
Step 5: Bake to Perfection
Bake the pie at 350°F (175°C) for about 90 to 95 minutes. The filling should set nicely with a slight jiggle in the center—this means it’s perfectly cooked and will firm up as it cools. Let the pie cool completely before serving; patience here rewards you with flawless slices.
How to Serve Vegan Sweet Potato Pie (Gluten-Free) Recipe
Garnishes
To elevate your Vegan Sweet Potato Pie (Gluten-Free) Recipe even more, consider a dollop of coconut whipped cream or a sprinkle of toasted pecans for crunch. A pinch of extra cinnamon or a drizzle of extra maple syrup can also make each bite sing with vibrant flavor and cozy warmth.
Side Dishes
This sweet potato pie pairs wonderfully with light, fresh salads or fruit compotes that contrast the richness perfectly. A simple maple-glazed roasted squash or cranberries can add festive flair if you’re serving during the holidays.
Creative Ways to Present
For a fun twist, try serving your vegan pie in individual ramekins for a personal touch, or plate it alongside a scoop of dairy-free vanilla ice cream for an indulgent treat. You could even layer the filling and crust in a clear trifle bowl for a stunning visual presentation.
Make Ahead and Storage
Storing Leftovers
Leftover pie keeps beautifully in the refrigerator for up to 3 days when covered tightly with plastic wrap or placed in an airtight container. This makes it perfect for planning ahead or enjoying a slice the next day when the flavors have melded even more.
Freezing
If you want to save your Vegan Sweet Potato Pie (Gluten-Free) Recipe for later, freezing is an excellent option. Freeze the whole pie or individual slices wrapped well in plastic and then foil to prevent freezer burn. It will maintain its flavor and texture for up to two months.
Reheating
To reheat, allow the pie to thaw overnight in the fridge, then warm gently in the oven at a low temperature (around 300°F or 150°C) for 15-20 minutes. This keeps the crust crisp and the filling perfectly creamy without drying it out.
FAQs
Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes provide the best flavor and texture, canned sweet potatoes can be used in a pinch. Just make sure to choose plain, unsweetened canned sweet potatoes and drain them well before using to avoid excess moisture in the filling.
Is arrowroot starch necessary?
Arrowroot starch is important because it helps thicken the pie filling and gives it that smooth, custard-like consistency. If you don’t have arrowroot, tapioca starch can be a substitute, but avoid common wheat-based thickeners to keep it gluten-free.
What type of plant-based milk works best?
Oat milk is my favorite for this recipe due to its creamy texture and mild flavor. However, you can also use almond, soy, or cashew milk based on your preference or what you have on hand.
Can I make this pie nut-free?
Absolutely! You can substitute the soaked cashews with a blend of silken tofu or coconut cream to maintain the creamy texture without nuts. The flavor will be slightly different but still delightfully rich.
How do I know when the pie is fully baked?
The pie is done when the filling has set around the edges and only a slight jiggle remains in the center when you gently shake the pan. It will continue to firm up as it cools, so avoid overbaking to maintain a luscious texture.
Final Thoughts
There’s something truly special about making and sharing this Vegan Sweet Potato Pie (Gluten-Free) Recipe with friends and family. It offers that nostalgic feeling of holiday desserts with a fresh, kind-to-your-body twist that anyone can enjoy. I encourage you to dive in, savor every slice, and maybe even experiment with your own creative variations. Trust me, this pie will quickly become a beloved staple in your recipe collection.
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Vegan Sweet Potato Pie (Gluten-Free) Recipe
- Prep Time: 20 minutes
- Cook Time: 95 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Irresistible Vegan Sweet Potato Pie is a delicious, gluten-free dessert featuring a smooth, creamy filling made from steamed sweet potatoes, raw cashews, and warm spices, all nestled in a flaky vegan pie crust. Naturally sweetened with maple syrup and infused with cinnamon, nutmeg, and ginger, this pie offers a rich, dairy-free alternative perfect for autumn gatherings or any occasion where comfort food is desired.
Ingredients
Pie Crust
- 1 unbaked gluten-free vegan pie crust (or use Bob’s Red Mill 1-to-1 flour)
Filling
- 1.5 tsp ground cinnamon (freshly ground preferred)
- 3 tbsp arrowroot starch
- 1/4 tsp ground nutmeg (freshly grated if possible)
- 1/2 tsp fine sea salt
- 1.5 lb sweet potatoes (peeled, cubed, and steamed until very soft)
- 2 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
- 1/2 tsp ground ginger
- 1 cup unsweetened plant-based milk (oat milk preferred)
Instructions
- Prepare the Pie Crust: Preheat your oven to 350°F (175°C). Carefully fit your unbaked gluten-free vegan pie crust into a 9-inch pie dish. Set aside while preparing the filling.
- Steam the Sweet Potatoes: Peel and cube 1.5 pounds of sweet potatoes. Steam them until very tender, approximately 20-25 minutes, then let cool slightly.
- Soak the Cashews: Place 1/2 cup raw cashews in a bowl with hot water and soak for 15 minutes to soften. Drain before use.
- Make the Filling: In a high-speed blender or food processor, combine the steamed sweet potatoes, soaked cashews, 1 cup unsweetened oat milk, 1/2 cup maple syrup, 1.5 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp ground ginger, 3 tbsp arrowroot starch, 2 tsp vanilla extract, and 1/2 tsp fine sea salt. Blend until completely smooth and creamy, stopping to scrape down the sides if necessary.
- Fill the Pie Crust: Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula for an even surface.
- Bake the Pie: Place the pie on the center rack of the oven and bake for 90-95 minutes, or until the filling is set and a toothpick inserted in the center comes out mostly clean with only moist crumbs attached.
- Cool and Serve: Allow the pie to cool completely at room temperature before slicing. For best results, chill in the refrigerator for at least 2 hours to let the filling firm up further. Serve chilled or at room temperature.
Notes
- You can substitute the pie crust with a store-bought gluten-free vegan crust for convenience.
- Ensure the sweet potatoes are steamed until very soft to achieve a creamy texture in the filling.
- Soaking the cashews is essential for smoothness; if short on time, soak in boiling water for at least 15 minutes.
- Use a high-speed blender for the creamiest filling; a food processor may require more blending time.
- Leftover pie can be stored in the refrigerator for up to 5 days.
- This pie also freezes well; thaw overnight in the fridge before serving.
