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Thanksgiving Pumpkin Pie

I'll pass on the turkey, nibble at the green beans, and chase the potatoes around my plate because, for me, Thanksgiving is all about the desserts. Oh those pies! One of my favorite recipes is this one for Vegan Sweet Potato Pie from one of my favorite cookbooks, The Vegan Table:


1 pound sweet potatoes, peeled and quartered*
2 tablespoons cornstarch
¼ cup nondairy milk (soy, rice, almond, hazelnut, hemp or oat)
½ cup nondairy, nonhydrogenated butter, softened
¾ cup granulated sugar
12 ounces firm silken tofu
2 tablespoons non dairy sour cream
1 teaspoon ground cinamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon vanilla extract
one 9-inch unbaked pie crust


Steam or boil sweet potatoes until soft and easily pierced with a fork. Transfer to a food processor.

Preheat oven to 350°

In a small-size bowl or measuring cup, dissolve cornstarch in milk, and add to food processor with sweet potato. Add remaining ingredients (except pie crust) and purée until completely smooth.

Pour filling into pie crust, and bake for 55 to 60 minutes. You will know it's done when the middle no longer jiggles. You may need to bake for up to 15 minutes longer to get it just right. Although you can serve it warm (or at room temperature), it sets really well in the refrigerator for at least an hour or overnight.

*If you're in a pinch, use one can of sweet potato purée instead of fresh sweet potatoes.

Peonies and Fern

Greenwrite is a prolific writer with an eclectic range of specialties that reflects her curiosity for just about everything. A former advertising creative director, she makes her home in Vermont, but escapes to a sunny beach whenever the opportunity presents itself.