Delicious, creamy, rich, and surprisingly healthy sweet potato pie is the perfect way to welcome the autumn season. This recipe has a twist on the traditional Southern sweet potato pie because it's completely dairy-free, gluten-free, and made with natural ingredients. If you've never had sweet potato pie, it's very similar to pumpkin pie except it has a smoother, pudding-like texture.

This sweet potato pie recipe calls for coconut milk, gluten-free flour, arrowroot powder, and seasonal spices like cinnamon, nutmeg, and ginger. If you want to add more zesty flavor, double up on the spices. All you need is 30 minutes to prep the pie then let the pie sit n the oven for 60 minutes, let it cool, and top it with your favorite dairy-free whipped cream and a dash of cinnamon. If you're feeling extra festive, carve a cute saying into the leftover crust scraps and let it bake into the cake. Indulge in this treat, feel festive, and make other fall-inspired recipes from The Beet.

Recipe Developer: Brittney, @the_bananadiaries

Why we love it: Sweet potato pie brings joy to your family, friends, and holiday parties. This pie is extremely easy to make and healthier than traditional versions. Enjoy a slice with your cinnamon or pumpkin latte and get in the holiday spirit.

Make it for: A fall-inspired dessert that everyone in your family will love and can eat, especially people with allergies.

Prep Time: 30

Cook Time: 60

Total Time: 1 hour 30 minutes

The Best Vegan Sweet Potato Pie Recipe

Yields 10 slices


Pie Crust:

  • 1 1/2 cups all-purpose flour, or gluten-free 1-to-1 baking flour or cassava flour
  • 1/2 cup coconut oil, softened
  • 1 tbsp arrowroot powder
  • 1/4 cup maple syrup
  • 1 tsp baking soda
  • 5–7 tbsp chilled water

Sweet Potato Pie Filling:

  • 2 cups pureed sweet potato
  • 1/3 cup maple syrup
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup arrowroot powder
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger


  1. Follow the directions for making the flaky vegan pie crust here, preparing the pie crust up until it is par-baked and ready to fill (Step 9).
  2. Once the pie crust is prepped, lower the temperature of the oven to 350F.
  3. Add all of the ingredients to a large food processor, and blend until smooth and creamy.
  4. Pour the filling into the prepared pie crust.
  5. Bake the pie for about 20 minutes covered with either tin foil or a pie crust shield then uncover the pie crust edges, and continue to bake for another 25 minutes.
  6. Remove the pie from the oven and let cool for 15 minutes before you place it into the fridge to set for 3-4 hours.

Prep Time: 20

Cook Time: 15

Total Time: 35 minutes

Vegan Pie Crust

Makes 1 Pie Crust


  • 1 1/2 cups flour (all-purpose, gluten-free 1:1 flour, or cassava flour)
  • 1/2 cup vegan butter or coconut oil, chilled and cubed
  • 1/4 cup arrowroot powder
  • 1/4 cup maple syrup
  • 6–8 tbsp chilled water
  • 1 tsp baking soda


  1. Add the flour, arrowroot powder, and baking soda to a food processor, and pulse the ingredients together.
  2. Add in the cubed vegan butter or coconut oil to the food processor, and pulse the ingredients until the mixture resembles a sand texture.
  3. Place the lid back onto the food processor, and begin to blend again. Remove the top insert from the lid and carefully pour in the maple syrup and water. Allow the dough to blend until it forms a large dough ball.
  4. Stop the food processor and remove the dough. Place the dough onto a piece of plastic wrap and form the dough into a flat disk. Wrap the dough in the plastic wrap and chill in the fridge for 30 minutes.
  5. When the pie crust is ready to be rolled, remove the dough from the fridge and allow it to rest for 15 minutes.
  6. Sprinkle a piece of parchment paper with flour, as well as the dough disk and a rolling pin. Gently roll the dough to be about 1/4″ thick and at least 1/2″ wider than the pie dish edge (see video).
  7. Gently drape the pie dough over the pie dish and gently press the dough into the sides of the pie dish.
  8. To parbake, place the dough back into the fridge and chill for at least 15 minutes while the oven is preheating to 375F. Make sure to poke holes into the crust and use pie weights.
  9. Bake the pie for 7-8 minutes to partially bake. Remove from the oven and fill with the desired filling, following the directions from the filling recipe for the remainder of the baking.
    Use tinfoil and a pie crust shield to protect the crust from burning while baking.

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