Sweet potato pie is a classic, as is pecan pie (no matter how you pronounce it!), but both can sound like a lot of work. Especially if you are trying to find a vegan recipe for yourself or to share with loved ones during the holidays. So, while I usually leave the pies to my mom, mother-in-law or aunts at the holidays, I set out to make a dairy and egg free version of these classics as one. This easy vegan sweet potato pecan pie will have everyone coming back for more!
Making Easy Vegan Sweet Potato Pecan Pie
I love baking a lot of things from scratch, but pie crust doesn’t really excite me. And now that I’m a mom, baking sweet potatoes and then pureeing them just doesn’t make any sense when you can purchase them in that form!
For this pie, I used Wholly Wholesome brand’s pre-made pie crust from the frozen section. I’ll admit, I chose it because it was the only option there, and it did the trick for this pie, but wasn’t the easiest to work with, even after thawing according to instructions. A little water on my fingers as I pressed it out helped, but it was a bit crumbly, meaning I didn’t get the pretty border I might have liked! Still tasted great and made my life easier.
I also used canned sweet potato, which is so under-utilized. Everyone is grabbing all of the canned pumpkin off the shelves before we even hit Labor Day, and we forget that canned sweet potato is just as easy! I also use it in my sweet potato snickerdoodle cookies. Canned fruits and veggies can be such a blessing from the perspectives of ease as well as cost! And provide nutrients just like fresh and frozen do.
Vegan whipped cream is a tough one, and historically I’ve purchased So Delicious Coconut Whip, but I have a coconut hater in my home (my husband). So, the new Oat Milk Whipped Topping from Whole Foods has been a game changer and it’s not even Thanksgiving yet!
So, grab yourself some convenience items and get going with this easy vegan sweet potato pecan. pie!
Vegan Sweet Potato Pecan Pie
- 1 premade whole wheat pie crust
- 1 15 oz can sweet potato
- ½ cup pure maple syrup
- ¼ cup non-dairy milk of choice
- 3 tbsp corn starch
- 1 tsp vailla extract
- 2 tsp ground cinnamon
- ¼ tsp salt
- ⅔ cup raw pecan halves
- 3 tbsp pure maple syrup, divided
- 2 tsp chia seeds
- Preheat oven to 400 and roll out your pie crust in a greased pie dish, pressing it firmly. Prick pie crust with a fork to prevent bubbles from forming. Place parchment paper over the crust and if you have pie weights, pour them over the parchment. If you don’t fill with dried beans, or press another pie dish over top before baking for 15 minutes.
- Prepare your pecan topping. Toss all ingredients for the topping together in a small bowl, less one tbsp of maple, and spread over a baking sheet. When crust is ready, reduce heat to 300 and bake pecans for 10 minutes.
- Whisk together the remainder of the pie ingredients and let sit until the pecans are out of the oven and you’re able to adjust heat to 350. After removing pie weights or beans and parchment, pour the filling into the pie crust and smooth the top over with a spatula or spoon. Press foil over the edges of the crust to avoid burning. Bake for 30 minutes.
- Remove pie from the oven and lightly press pecan halves into the filling in a pattern of your choice. Brush the remaining tablespoon of maple syrup over the top of the pecans before baking an additional 15 minutes.
- Let cool completely before serving, at least 2 hours.