Description

This irresistible vegan and gluten-free sweet potato pie delivers all the cozy flavors and creamy texture of a classic dessert without any dairy or gluten. Featuring smooth roasted sweet potatoes blended with cashews and oat milk, it’s naturally sweetened with maple syrup and spiced with cinnamon, nutmeg, and ginger. Perfect for holiday tables or anytime you want a comforting, allergy-friendly treat that everyone can enjoy.

Ingredients

Scale

For the crust:

1 unbaked gluten-free vegan pie crust (or use Bob’s Red Mill 1-to-1 flour)

For the filling:

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

Prepare Sweet Potatoes and Mise en Place: Peel, cube, and steam the sweet potatoes until they are very soft and fork-tender, about 15-20 minutes depending on size. Meanwhile, soak raw cashews in hot water for 15 minutes to soften. Drain the sweet potatoes and cashews and let cool slightly. Measure out 1.5 cups of cooked sweet potato. Arrange all spices in small bowls ready for blending.
Pre-Bake the Pie Crust: Preheat oven to 350°F. Place the unbaked gluten-free vegan pie crust on a baking sheet and bake for 7 minutes to avoid sogginess and ensure a firm base. Remove from oven and cool while preparing filling.
Create the Creamy Filling Base: Blend the drained soaked cashews with 1 cup of unsweetened plant-based milk at high speed for 1-2 minutes until completely smooth and creamy, forming a silky vegan cream base.
Blend the Full Filling: Add the cooled sweet potatoes, maple syrup, arrowroot starch, vanilla extract, cinnamon, salt, ginger, and nutmeg to the blender with the cashew cream. Blend on high speed for 2-3 minutes until the filling is fully smooth and silky with no lumps. Scrape down the sides as needed to combine evenly. Arrowroot starch ensures a firm but creamy texture after baking.
Fill and Bake the Pie: Pour the smooth filling into the pre-baked crust and smooth the top evenly. Bake at 350°F for 45-50 minutes until the edges look set and the center has a slight jiggle when shaken. Avoid overbaking; the pie will finish setting as it cools.
Cool and Chill the Pie: Remove from oven and cool on the counter for 30 minutes to prevent cracks. Transfer to the refrigerator and chill uncovered for at least 3-4 hours or overnight. Chilling lets the filling fully set and enhances the spiced flavor.

Notes

Use orange-fleshed sweet potatoes for the best flavor and texture; avoid white sweet potatoes or yams.
Soak cashews thoroughly and blend well to prevent grainy filling.
Do not skip pre-baking the crust to avoid a soggy bottom.
The filling should remain slightly jiggly at the center when removed from the oven to avoid overbaking.
For nut allergies, substitute cashews with raw sunflower seeds, almond butter, or tahini.
Any unsweetened plant milk can be used; oat milk adds the creamiest texture.
Maple syrup can be replaced with agave nectar or coconut sugar dissolved in warm water.
Arrowroot starch can be substituted with cornstarch if unavailable.
Store pie covered in the fridge for up to 5 days or freeze tightly wrapped for up to 3 months.
Thaw frozen pie overnight in the fridge before serving; can be served chilled or warmed briefly.
Serve with coconut whipped cream and a sprinkle of cinnamon or chopped pecans for an extra special touch.

Prep Time: 30 minutes (plus 15-20 minutes for steaming sweet potatoes and soaking cashews); chilling time 3-4 hours or overnight
Cook Time: 45-50 minutes baking + 7 minutes pre-baking crust
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vegan sweet potato pie, gluten free dessert, plant-based pie, holiday dessert, dairy free pie, allergy friendly dessert