Vegan Sweet Potato Pie

This easy Vegan Sweet Potato Pie is a rich, creamy decadent dessert for your Thanksgiving menu! This classic comfort treat is made healthier with homemade gluten free crust, without eggs and no butter.

Course Dessert

Cuisine American

Keyword dairyfree sweet potato pie, eggless sweet potato pie, how to make vegan sweet potato pie, vegan sweet potato pie recipe

Prep Time 10

Cook Time 40

refrigerating time 30

Total Time 1 20

Servings

Calories 331kcal

Author Gunjan

Ingredients

for the crust

1 cup pitted dates (soaked in warm water an drained)
1 cup oat flour
1 cup brown rice flour
1/4 tsp salt
1/2 cup oat milk

for the filling

1 large boiled and peeled sweet potato or 2 cups mashed sweet potato
1/4 cup maple syrup
1 tbsp vanilla extract
1/2 tsp cinnamon powder
1/2 tsp cardamom powder
1/8 tsp ginger powder
1/8 tsp nutmeg powder

for the topping

3/4 cup raw cashew nuts (soaked in warm water and drained)
3 tbsp maple syrup
1/8 cup oat milk

Instructions

Preheat oven at 350 degree and grease the baking pie pan very well.

to make crust

Combine all the crust ingredients in a food processor and pulse it or blend it into until it starts to stick to each other or becomes almost like a dough.
Take it out and place it on the greased pie pan. Shape it in a pie shape covering the pie pan nicely and bake it in the middle rack of the oven for 10 minutes. (Do not overbake it). Take it out and let the oven be on. Keep it aside.

to make the filling

In the same food processor combine all the filling ingredients and blend it until smooth.
Spoon it out on the baked crust and spread it evenly with a flat spatula.
Place it again in the middle rack of the oven and bake it for 30 minutes. Take it out and keep it aside. Turn off the oven.

to make the topping

In a blender combine all the topping ingredients and blend it until very smooth and creamy like texture.
Spoon it out as the last layer of topping at the center of the pie. Spread it at the center. Do not cover the entire pie. Just the large and thick round layer at the center.
Place the entire pie in the refrigerator for 30 minutes to settle.
Take it out, sprinkle some more cinnamon powder if desired. Slice and enjoy.

Notes

Make sure to soak cashew nuts in a very hot water for at least 10 minutes. Test its softness by trying it to crush with your fingers.
The leftover pie can be refrigerated in the same pie pan covered with cling wrap or aluminum foil for about 3-4 weeks. Enjoy it cold or simply warm it up a bit in the toaster oven for 2 minutes to bring it to room temperature.
Make sure to use a very large sweet potato to make a thick layer of pie.

How to prepare sweet potatoes:

you may fill a microwavable bowl with some water about half of the bowl. Cut the sweet potato into two or four big pieces and place them in the water bowl. Now, microwave it for 10 minutes. Take it out and check if its still firm microwave at high for 15 minutes.
You may boil in an Indian pressure cooker on stove top. Fill your pressure cooker with water and pace the sweet potato. Give it 4-5 whistles. Turn it off and let it release its pressure on its own. Open and drain.
If using instant pot then add about 2 cups water and sweet potato in it. Close the lid and seal the valve. Turn it on at high manual for 10 minutes. Let it release its pressure on its own.
If you are boiling it in a stock pot on the stove top then add sweet potato and add water until the potatoes are covered with water. Let it boil until tender.

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