Why You’ll Love This Recipe

This eggless version of Sweet Potato Pie offers all the sweetness and warmth of the traditional recipe but without any eggs. The smooth, spiced filling is perfectly balanced with the subtle sweetness of the sweet potatoes, making it a comforting dessert. It’s rich, creamy, and naturally sweet, with a velvety texture that will remind you of fall gatherings. Whether you’re baking for someone with dietary restrictions or simply want a delicious twist on a classic, this eggless sweet potato pie will be a hit!

Ingredients

2 cups cooked sweet potatoes, mashed
1 cup coconut milk (or any plant-based milk)
1/2 cup brown sugar, packed
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1 tablespoon cornstarch (or arrowroot powder)
1/4 teaspoon salt
1 pre-made pie crust (store-bought or homemade, gluten-free if desired)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Prepare your pie crust by placing it in a 9-inch pie dish and setting it aside.
In a large bowl, mash the cooked sweet potatoes until smooth and lump-free.
In a separate small bowl, whisk the cornstarch with the coconut milk until smooth and no lumps remain.
Add the coconut milk mixture, brown sugar, maple syrup, cinnamon, nutmeg, ginger, vanilla extract, and salt to the mashed sweet potatoes. Stir until everything is well combined and smooth.
Pour the sweet potato filling into the prepared pie crust, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Let the pie cool for at least 2 hours before serving to allow it to firm up. You can refrigerate it for a few hours or overnight for better texture.
Serve with whipped cream or a scoop of vanilla ice cream if desired.

Servings and Timing

Servings: This recipe makes 8 servings.
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes

Variations

Spices: Feel free to adjust the spices to your liking, adding more cinnamon, ginger, or even a pinch of cloves or allspice for extra warmth.
Crust: Use a graham cracker crust, gluten-free crust, or even a nut-based crust if you prefer a different texture.
Topping: Top with a dollop of whipped cream or a drizzle of maple syrup for extra sweetness and flavor.
Sweetener: You can swap out the brown sugar and maple syrup for your preferred sweetener such as coconut sugar, agave syrup, or stevia for a lower glycemic version.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze this pie for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
Reheating: To reheat, warm the pie in the oven at 350°F (175°C) for about 10-15 minutes, or microwave individual slices for 30 seconds to 1 minute.

FAQs

Can I make this pie ahead of time?

Yes, this eggless sweet potato pie can be made ahead of time and stored in the refrigerator for up to 4 days. It actually tastes even better the next day once the flavors have melded together.

What can I substitute for coconut milk?

You can substitute coconut milk with any plant-based milk, such as almond milk, soy milk, or oat milk, depending on your preference.

How do I know when the pie is done?

The pie is done when the filling is set and firm to the touch, and a knife inserted into the center comes out clean. It may still be slightly jiggly in the middle but will firm up as it cools.

Can I use fresh sweet potatoes?

Yes, fresh sweet potatoes work perfectly for this recipe. Just peel, boil or roast them until tender, and mash them before using.

Can I use a different sweetener?

Absolutely! You can use any sweetener of your choice, such as maple syrup, agave, or coconut sugar. Just keep in mind that the sweetness level may vary depending on your choice.

How do I prevent the pie crust from getting soggy?

To prevent a soggy crust, you can blind-bake the crust (bake it for 5-10 minutes before adding the filling) or brush the crust with a thin layer of egg wash or melted butter.

Can I make this pie with a nut crust?

Yes, you can use a nut crust, such as one made with crushed almonds, pecans, or walnuts, mixed with some butter and sweetener. It will give the pie a nice crunch and extra flavor.

Can I use canned sweet potatoes?

Yes, you can use canned sweet potatoes, but make sure to choose ones that are plain, without added syrup or seasoning, for the best results.

Is this pie suitable for vegans?

Yes, this eggless sweet potato pie is vegan-friendly, as it doesn’t contain any animal products. Just ensure you’re using a dairy-free crust if making your own.

Can I add a streusel topping?

Yes, a streusel topping made with butter, flour, and brown sugar would complement the flavors of this pie perfectly, adding a bit of crunch and sweetness.

Conclusion

This Eggless Sweet Potato Pie is a creamy, rich dessert that’s perfect for anyone looking for a dairy-free and egg-free option. With its spiced filling and smooth texture, it’s an easy-to-make pie that will be the star of your next holiday gathering or family dinner. The eggless twist makes it a great option for those with dietary restrictions, but it’s so delicious that everyone will love it!