Step 1

Preheat the oven to 350°F. Poke the pie crust with a fork along bottom and edges then set aside.

Step 2

In a blender, combine the sweet potato puree, maple syrup, coconut milk, cornstarch, cinnamon and salt. Blend for about 10 seconds, or until smooth. Pour the filling into the pie crust and spread to the edges. Bake in the oven for 30 minutes, until filling is mostly firm. Set aside to cool for 10 minutes.

Step 3

In a measuring cup, combine the coconut milk and cornstarch then whisk until smooth. In a saucepan, melt the vegan butter over medium heat. Add the pecans and toast for about 30 seconds while stirring continuously. Pour in the maple syrup, coconut sugar, coconut milk mixture, vanilla and salt. Whisk until smooth then pour on top of sweet potato mixture in the crust and smooth to the edges.

Step 4

Bake in the oven for about 30 minutes, or until filling appears mostly firm when you gently jiggle it. Allow to cool on the counter for 2-3 hours then cover and store in the refrigerator for at least 8 hours, ideally overnight.

Step 5

Slice the pie into pieces then top with coconut whipped cream and a sprinkle of cinnamon. Serve immediately and enjoy!