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
Ingredients
Crust
- 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
Preparation
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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.
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2
To make the sweet potato layer, combine all ingredients with a handheld mixer until smooth. Set aside.
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3
To make the pecan layer, combine all ingredients in a bowl with a wooden spoon. Set aside.
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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.
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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.
