Toasted Marshmallow Sweet Potato Pumpkin Pie

I’ve teamed up with So Delicious for to bring you a delicious recipe made with my favorite So Delicious Dairy Free Coconut Milk Yogurt. It’s been our favorite and go to dairy free yogurt for years. My oldest daughter and I are excited that Target has been carrying a pretty good selection of So Delicious yogurt. Don’t you love it when your favorites show up there? Right now our store only carries the big tub of So Delicious Plain Unsweetened Coconut Milk Yogurt, which is fine since that’s what I use most of the time. The other big tubs, Vanilla, Plain, and Vanilla Unsweetened we buy at our local Whole Foods.

Thanksgiving is just around the corner and while I’m not a fan of many of the traditional foods brought to the feast I love the tradition and getting together with family. It’s no secret that I love cranberries, no this isn’t another cranberry post, so that is one thing I’ll be filling up on for sure. As far as turkey, stuffing, mashed potatoes, or even the traditional pies I’m not a person that gets excited about them. Just being honest and it’s ok my husband is all over the Thanksgiving foods and will eat my share too. While I love sweet potatoes I’ve mentioned I’m not a fan of the traditional sweet potatoes sitting in butter topped with marshmallows. However give me a baked sweet potato stuffed topped with toasty marshmallows, and even some nut butter and I’m there! Or even turning that into something fun like a Sweet Potato Marshmallow Pizza! When it comes to pie I like pumpkin pie, just not the crust. I’ve never been a pie crust fan, every few years I try it again and nope still not a fan.

While thinking about how I was going to revamp and whip up a pumpkin pie a few months ago I had a few ideas, yes I was thinking about pumpkin pies at the end of summer because I love pumpkin but than the pumpkin craze came and this is the only year I can ever remember that I wasn’t very excited. One of the ideas that I thought was just genius, not to toot my own horn but I got pretty excited! It involved putting a pumpkin pie and sweet potato pie together, but wait there’s more! Funny thing I can’t ever recall having a sweet potato pie. Well other than Hail Merry Sweet Potato Mini Miracle Tarts. So what’s better than a Sweet Potato Pumpkin Pie? If we’re talking sweet potatoes and Thanksgiving we have to have toasted marshmallows and oh they go so perfect with a graham cracker crust!

Recipe testing this one was fun and the whole family was in on helping recipe test. Hey I had to tweak, wanted to try adding the marshmallows at the end of the baking time which didn’t work because they fall and I didn’t care for the texture after chilling it. So we went with toasting them just before serving, not only looks better but tastes better too. Just when I had it S wasn’t thinking the texture was a little too thick and wanted it more pudding so I tweaked it again until I got that “This is AMAZING Mom” moment!

Nothing screams Thanksgiving like pumpkin pie, and sweet potatoes with marshmallows!

Toasted Marshmallow Sweet Potato Pumpkin Pie
Makes 9″ pie, 8-12 servings
Crust
1 1/2c crushed graham cracker crumbs3 TBSP coconut palm sugar
1/3c melted vegan butter spread (Earth Balance Coconut Spread)
Filling
1c pumpkin puree
1c cooked mashed sweet potato
1 1/4c So Delicious Plain Unsweetened Coconut Milk Yogurt
3/4c coconut palm sugar
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp sea salt
2 TBSP cornstarch
Topping
1-10oz bag Dandie’s Vegan Marshmallow Minis

Preheat oven to 350F. In a bowl mix together the crushed graham crackers, sugar, and butter spread until the mixture is all wet and incorporated. Press crust mixture into a 9″ pie pan, going half way up the sides, set aside. In a Vitamix, or high-speed blender/food processor, blend all the filling ingredients together except the cornstarch until smooth. If you want to mix the pie by hand just make sure you puree your sweet potato or your pie will not be smooth. Lastly blend or mix in the corn starch. Spread filling into your prepared pie crust. Bake for 30 minutes. Allow pie to cool on a cooling rack for about an hour before moving to the refrigerator to chill for at least 2 hours. Just before serving top with marshmallows and toast with a kitchen torch. Enjoy!
Nothing screams #Thanksgiving like Toasted Marshmallow Sweet Potato Pumpkin PIE! @So_Delicious #vegan Share on X
Like it? PIN it for later!

It’s Friday so I’m linking up with fellow bloggers Farrah, Annmarie, Esther, and Jess for Foodie Friday!

This post was sponsored by So Delicious Dairy Free. All opinions are my own.