Vegan Sweet Potato Pumpkin Pie

there’s sweet potato purée and then there’s pumpkin. usually, we choose one or the other for holiday recipes BUT today, we go with the best of both worlds. basically, this tastes like it’s freshly made from your favorite local bakery. i am completely blown away with how beautiful, tasty and legit Vegan Sweet Potato Pumpkin Pie turned out.

for being vegan, made with real, wholesome ingredients and minimal ones at that, this pie is a grand 10/10. serve it for the holidays or make it just because, either way, you can’t go wrong.

the filling is this glorious, custard-y goodness that you make in the food processor aka my favorite kitchen item! i seriously use it for everything, especially fillings because it yields a perfect consistency every time.

the process for making Sweet Potato Pumpkin Pie is really easy too!

• first, mix all of the crust ingredients in a bowl
• evenly distribute it in a pie pan
• mix the filling ingredients in a food processor or blender
• pour into pie crust lined pan
• bake and then chill preferably overnight in the fridge but at least 6 hours!

i’m really excited to serve this to my non-vegan family members and see what they think. i bet my parents who are not vegan won’t even be able to tell the difference!

alright my friends, the hubs and i are going to go eat some lunch and then dig into Vegan Sweet Potato Pumpkin Pie even more than we already did. it’s too good to stop eating!

Vegan Sweet Potato Pumpkin Pie

Recipe by MaryCourse: DessertDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

42

minutes

an easy to make, vegan, wholesome and positively delicious pie! perfect for the holiday season and a lightened up version of a classic.

Ingredients

• filling

• 1 (15 oz can) organic pumpkin purée

• 3/4 cup organic sweet potato purée

• 1/3 cup room temp coconut oil

• 1/3 cup maple syrup

• 3 tbsp non gmo corn starch

• 2 tsp pumpkin pie spice

• 2 tbsp almond butter

• crust

• 2 cups oat flour

• 1/2 cup flax meal

• 1/3 cup maple syrup

• 1/3 cup melted vegan butter

• 4 tbsp unsweetened dairy free milk

Directions

• mix the crust ingredients in a large mixing bowl until a thick dough forms.
• grease the pie with with coconut oil to prevent sticking.
• add the crust to the pie pan and evenly distribute. make sure you press the dough up onto the sides. the crust should be about 1/3 inch thick.
• add the filling ingredients to a food processor and blend until a smooth consistency.
• add directly into the pie crust lined pan and bake at 350 degrees for 42 minutes.
• the pie should cool down on the counter completely and then be transferred to the fridge. ideally, pie should set in the fridge overnight but at least 6 hours.