Vegan Sweet Potato Pie

Recipe submitted by Learner Marlene H.

Ingredients

Crust*

1 cup of oat meal flour

1 cup of raw soaked pecans (or nuts of your choice)

1/8 cup of date paste

Blend together and press in pie pan(10 in - 12 inch pie dish)

Refrigerate for 30 minutes

Custard*

2 cups of cooked sweet potatoes

1 cup of cooked butternut squash

1/4 cup plant-based milk

1/4 cup of vegan butter

3/4 cup of monk fruit sugar( lakanto monk fruit sweetener)

1 teaspoon of cinnamon

1 teaspoon nutmeg

1 teaspoon of vanilla extract

2 eggs replacer(Bob’s Red Mill egg replacer)

Directions

1. Combine all ingredients in the blender.

2. Blend  two minutes or until smooth.

3. Pour in pie shell.

4. Cook 30 - 45 minutes.

5. Check pie after 25 minutes in preheated 350 oven

6. Cool pie and place in refrigerator over night

*remember to taste your pie and season to your taste

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