Vegetarian Sweet Potato Pie

4.2 of 5 (56)
editors choice
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.6
  • Total Fat: 1.5 g
  • Cholesterol: 0.2 mg
  • Sodium: 334.9 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 5.1 g

View full nutritional breakdown of Vegetarian Sweet Potato Pie calories by ingredient


This recipe creates its own thin crust and can easily be made vegan. This recipe creates its own thin crust and can easily be made vegan.
Number of Servings: 8


    1-1/2 cup soymilk
    Egg substitute equal to 2 eggs
    1 tbsp cornstarch
    1 tsp vanilla
    2 cups mashed cooked sweet potato (or pumpkin or winter squash)
    1/2 cup flour
    2 tsp baking powder
    1/2 cup sugar
    1 tsp pumpkin pie spice
    1 tsp cinnamon
    1/2 tsp salt
    cooking spray


Preheat oven to 350F.
Spray a 9-inch deep dish pie pan with cooking spray.
A deep dish is recommended because this pie will rise a lot during cooking but will shrink back as it cools.
Put the first 4 ingredients in the blender and blend well. Add the sweet potatoes and puree.
Add the remaining ingredients and blend on high, stopping to scrape the sides a few times to make sure everything is thoroughly blended.
Pour into the pie pan.
Bake for about 60 minutes.
A standard toothpick or knife test does not work on this pie. Look for the center to be moist, but cooked.
Remove from the oven and allow to cool.

Number of Servings: 8

Recipe submitted by SparkPeople user STILLFLYIN.

Member Ratings For This Recipe

  • no profile photo

    13 of 13 people found this review helpful
    I baked these in a muffin pan (without baking cups) for 55 minutes, and they were delicious - cakey outside and moist and pudding-like in the center. Makes about 14 mini-pies, 90 calories a piece. Don't be tempted to take the pies out early though; they need the full time. - 8/11/07

  • no profile photo

    Very Good
    4 of 5 people found this review helpful
    I love how this makes it own crust! I used less sugar, substituted rice milk for soy and arrowroot for corn starch. Next time I'll leave a few of the potato pieces in chunks. I think would add interest and texture. Really nice! - 10/21/08

  • no profile photo

    4 of 4 people found this review helpful
    This is a great recipe. I made a huge casarole pan of it and basically winged it on adding the appropriately measured ingredients but it came out divine! Thanks for a great recipe...definitely a keeper! - 11/12/07

  • no profile photo

    3 of 8 people found this review helpful
    Will definitely try this. by subbing sugar substitute & light soymilk calories r 100/slice! - 2/19/09

  • no profile photo

    2 of 6 people found this review helpful
    Yum - 10/16/08