As originally found on this awesome page-
I tried it and made one minor tweak, but it was awesomely delicious and not too sweet (many sweet potato pies are too sweet for me). The recipe is also very easy and simple… which I really liked!
- 3 cups pureed sweet potato (use 6 medium sweet potatoes to make 3 cups)
- 1 cup pureed butternut squash (one half a large butternut worked for me)
- 1/2 cup white sugar
- 1/2 cup half light brown sugar
- ½ tsp salt
- ⅜ teaspoon ground cloves
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 cup plain unsweetened soy or almond milk
- 4 tbsp arrowroot powder or 3 tsp corn starch
- 2 vegan pie crusts
Preheat oven to 350 degrees.
Cook butternut squash and sweet potatoes. I cut the sweet squash in half, scooped out the seeds and placed on a baking sheet. Then I peeled the sweet potatoes and added them to the baking sheet and cooked for 60 minutes. I suppose one could microwave or boil also.
Scoop out the cooked squash and place into blended. Cube the cooked sweet potato and add to the blended. Add everything else but the pie crusts. Blend! You may have to start and stop and even stir as the mix is semi-thick. Blend until smooth.
Pour/spoon mix into the 2 pie crusts.
Bake at 350 degrees for approx 45-50 minutes. Check crusts to not over bake… should be golden brown. Filling is already cooked so it is just getting the crust right.
Cool. Best cooled overnight in the frig and serve the next day (if you can wait!) You can make an easy whipped cream using the fat from a can of coconut milk (leave can overnight in the frig to make sure it separates).
Cocount milk whipped cream.
Chill can of coconut milk.
Spoon out solids from can of coconut milk. Save liquids for other uses or drink it over ice!
Beat coconut milk solids until frothy. Stir in 1 tbsp sugar if you like and a 1/2tsp vanilla to add flavor (optional).