Dessert

Irresistible Vegan Gluten-Free Sweet Potato Pie Recipe

ByHarper Ellington January 9, 2026January 9, 2026

Introduction

Sweet potato pie is a beloved classic dessert, and this vegan, gluten-free version captures all its cozy flavors and creamy texture. Made with roasted sweet potatoes, cashews, and warm spices, it’s a perfect treat for holidays or any special occasion. Enjoy a naturally sweetened, allergy-friendly pie everyone at your table will love.

A slice of pie with three layers is on a white plate. The bottom layer is a crumbly, light brown crust with a rough edge. The middle layer is smooth and orange, filling most of the slice. The top layer has whole pecans and some chopped pecans scattered on the surface, adding a dark brown and wooden texture. A silver fork is placed on the right side of the plate, and small pieces of pecans are around it. The background is a white marbled texture with a bit of a red checked cloth and some yellow flowers blurred behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 unbaked gluten-free vegan pie crust (or use Bob’s Red Mill 1-to-1 flour)
1.5 tsp ground cinnamon (freshly ground preferred)
3 tbsp arrowroot starch (for smooth, silky texture)
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 (preferably oat milk for creaminess)

Instructions

Step 1: Peel, cube, and steam the sweet potatoes until very soft and easily pierced with a fork, about 15-20 minutes. While they steam, soak the raw cashews in hot water for 15 minutes to soften. Drain and let the potatoes cool slightly. Measure out 1.5 cups of cooked sweet potatoes and have your spices ready.
Step 2: Preheat your oven to 350°F. Place the unbaked gluten-free vegan pie crust in the oven and bake for 7 minutes. This pre-bake prevents sogginess and helps the crust set. Remove and let cool while you prepare the filling.
Step 3: In a blender, combine the drained cashews with the plant-based milk. Blend on high for 1-2 minutes until completely smooth and creamy, creating a vegan cream base for the pie.
Step 4: Add the cooled sweet potatoes, maple syrup, arrowroot starch, vanilla extract, cinnamon, nutmeg, salt, and ginger to the blender. Blend for 2-3 minutes until the filling is silky and smooth, scraping down the sides if needed.
Step 5: Pour the filling into the pre-baked crust and smooth the top evenly. Bake at 350°F for 45-50 minutes, until the edges are set and the center has a slight jiggle when shaken.
Step 6: Let the pie cool on the counter for 30 minutes, then refrigerate uncovered for at least 3-4 hours or overnight. This chilling allows the pie to fully set and flavors to deepen.

Tips & Variations

Substitute raw cashews with soaked sunflower seeds, almond butter, or tahini for a nut-free version.
Use any unsweetened plant milk you prefer, such as almond, soy, or coconut milk.
If you don’t have arrowroot starch, cornstarch works equally well.
Use 2 teaspoons of pumpkin pie spice if you lack individual spices like cinnamon, ginger, or nutmeg.
Make sure sweet potatoes are fully cooked and cooled before blending to avoid a watery filling.
Don’t overblend the cashews; blend long enough to avoid graininess but no longer.
Pre-baking the crust is essential to prevent sogginess and maintain structure.
Allow the pie to cool and chill well before slicing for clean, firm pieces.

Storage

Once cooled completely, cover the pie loosely and store in the refrigerator for up to 5 days. The flavors improve after a day or two. You can also freeze the pie for up to 3 months by wrapping it tightly in plastic wrap and foil. Thaw in the fridge overnight before serving. Enjoy chilled or warm slices briefly in the microwave for 20-30 seconds if desired.

How to Serve

A slice of pie is shown on a white plate with a smooth, thick crust layer at the bottom, light brown in color and crumbly in texture. The middle layer is a rich, smooth, glossy orange filling that looks creamy and firm. On top, there are whole pecans and chopped pecan pieces arranged evenly, their dark brown color and wrinkled texture contrast with the smooth filling. A shiny silver fork is placed on the right side of the plate. The background is a white marbled texture with some yellow flowers in the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree instead of fresh sweet potatoes?

Yes, canned sweet potato puree works fine as long as it is 100% sweet potato with no added sugars or spices. Just substitute an equal amount for the cooked fresh sweet potatoes.

How do I prevent the pie filling from being watery?

Make sure to fully cook and drain the sweet potatoes well, soak and blend cashews thoroughly, and include arrowroot or cornstarch in the filling. Also, avoid overcooking or overbaking the pie to maintain the right texture.