Thanksgiving Dessert: Sweet Potato Pecan Pie
This vegan sweet potato pie is topped with toasted, crystalized pecans.

Thanksgiving Dessert: Sweet Potato Pecan Pie

Serve this vegan sweet potato pie, topped with toasted, crystallized pecans, for Thanksgiving.

In a world of constant innovation and change, we present to you a perfect mash-up of our two favorite Thanksgiving desserts—made vegan, of course! A silky, beautifully-spiced sweet potato layer is topped by toasted, crystalized pecans, yielding an impressive two-tier golden-brown masterpiece. This is what pie dreams are made of.

Thanksgiving Dessert: Sweet Potato Pecan Pie

Prep Time: 30 minutes | Cook Time: 45 minutes | Makes 10-12 servings



2 cups (280g) all purpose flour
1 ½ sticks (171g) vegan butter, cubed and frozen
1 teaspoon salt
1 tablespoon sugar 

Sweet potato layer

2 cups (400g) sweet potato puree
½ cup (120ml) maple syrup
3 tablespoons aquafaba
2 tablespoons cornstarch
1 ½ teaspoons pumpkin spice
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted

Pecan layer

2 ¼ cups (230g) chopped pecans
¾ (120g) cup brown sugar
¼ cup (60ml) coconut oil, melted
⅓ cup (80ml) maple syrup
½ cup coconut milk
2 tablespoons cornstarch
1 teaspoon vanilla
Non-dairy whipped cream, for serving 


  1. Make the crust: combine flour, butter, salt, and sugar in a food processor. Pulse until texture is sandy, about 30 seconds to 1 minute. Add ¼ cup water in with the food processor running, just until a dough forms (you can add more water, a little at a time, if needed). Remove the dough from the food processor and shape into a disc. Wrap tightly in plastic wrap and chill the dough for at least 30 minutes.
  2. To make the sweet potato layer, combine all ingredients with a handheld mixer until smooth. Set aside. 
  3. To make the pecan layer, combine all ingredients in a bowl with a wooden spoon. Set aside. 
  4. Preheat the oven to 375ºF / 190ºC. Remove the chilled pie dough from the refrigerator and roll out into a circle to fit a 9-inch pie dish. Place in the pan, crimp the edges, and prick the bottom with a fork all over. Freeze until solid. 
  5. Fill the frozen pie shell with the sweet potato filling first, then top with the pecan filling. Arrange pecan halves on top in a nice pattern. Bake the pie for 45 minutes to 1 hour, or until the center is set and the edges are browned. Cool completely, then refrigerate overnight. Slice and serve with coconut or almond whipped cream.