Thanksgiving Dessert: Sweet Potato Pecan Pie

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

Vegan Sweet Potato Pecan Pie


30 mins to prep
45 mins to cook



  • 2 cups all-purpose flour
  • 1 1/2 sticks vegan butter, cubed and frozen
  • 1 teaspoon salt
  • 1 tablespoon sugar

Sweet potato layer

  • 2 cups sweet potato puree
  • 1/2 cup maple syrup
  • 3 tablespoons aquafaba
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons pumpkin spice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted

Pecan layer

  • 2 1/4 cups chopped pecans
  • 3/4 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1/2 cup coconut milk
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Dairy-free whipped cream, for serving


  1. 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. 2
    To make the sweet potato layer, combine all ingredients with a handheld mixer until smooth. Set aside.
  3. 3
    To make the pecan layer, combine all ingredients in a bowl with a wooden spoon. Set aside.
  4. 4
    Preheat the oven to 375 ºF / 190 ºC. 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. 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.

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