Vegan Sweet Potato Pie

Ingredients

• 1 2/3 cups Sweet Potato Purée ((15 ounces / 425g))
• 3/4 cup Canned Coconut Milk ((180ml))
• 1 cup Light Brown Sugar ((200g))
• 1/4 cup Cornstarch ((32g))
• 1 tsp Vanilla Extract
• 1/2 tsp Salt
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Ginger
• 1 (9-inch) Vegan Pie Crust (Unbaked, Homemade or store-bought)
• Vegan Whipped Cream
• Chopped Pecan Nuts

Instructions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Add the sweet potato purée, coconut milk, brown sugar, cornstarch, vanilla extract, salt, cinnamon, nutmeg, ground cloves and ground ginger to your blender jug and blend until smooth. It will be quite thick, so be patient with your blender. Stop and give it a shake or stir from time to time and then blend again.

3. 3

   Pour this out over the top of an unbaked 9-inch vegan pie crust (either store-bought or homemade) in a 9-inch pie dish and smooth down.

4. 4

   Bake for 60 minutes. Tent it with foil* at the 40 minute mark to prevent over-browning and then put it back in for the remaining 20 minutes.

5. 5

   Allow to cool on the counter for at least 2 hours before slicing and serving. It's even better if you let it chill even more in the fridge after cooling on the counter. The more chilled it is the better it will slice.

6. 6

   Serve with vegan whipped cream and chopped pecans for decoration.