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Vegan Sweet Potato Pie with green flowers

Vegan Sweet Potato Pie

Shana Thomas
A slice of homemade vegan sweet potato pie for Thanksgiving is the best dessert anyone could have.
5 from 2 votes
Prep Time 35 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 6
Calories 257 kcal


  • 2 cups pureed sweet potato 2 baked med sweet potatoes
  • 1/2 cup pureed butternut squash  baked butternut squash
  • 1/2 cup brown sugar
  • 1/4 cup cornstarch or arrowroot powder
  • 2 tsp cinnamon 
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 cup plain unsweetened non-dairy milk
  • 1 tsp vanilla extract
  • 3/8 tsp ground cloves


  • Start by preheating the oven to 350° and roasting the sweet potatoes and butternut squash. 
  • Add the filling ingredients into a high-speed blender and blend until smooth. 
  • Fill the crust with pie batter, and bake for 50 minutes. Or, until top of pie is dry to the touch. TipIf crust edges brown too quickly, carefully fold aluminum foil around the rim of the pie dish. 
  • Remove your pie from the oven to let it cool for at least 30 minutes, then set it in the fridge to chill for a few more hours or overnight.
Keyword vegan sweet potato pie, vegan sweet potato pie recipe