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Vegan Ube Pie

  • Author: Floured Frame
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Filipino-American
  • Diet: Vegan


If there’s a pie that you need to try this holiday season, it’s this vegan ube pie! No holiday is complete without a pie, and this is the perfect dessert to add to your holiday dinner table. It’s creamy and custardy, with delicious notes of vanilla and pistachio. This pie will make a statement, and everyone will be raving about it.

TOP TIP! It’s best to make this pie a day before you are planning to serve it, as it needs time to cool and set in the fridge.


  • 1 lb (454g) – frozen ube, thawed the night before (purple yam not potatoes!), see note #1 & #2
  • 1 cup (200g) – sugar
  • 3/4 cup (175g) – full-fat coconut milk, canned
  • 1/2 teaspoon – vanilla extract
  • 12 teaspoon – ube extract
  • 1/2 teaspoon – salt
  • 1/4 cup (35g) cornstarch, sifted
  • Premade pie crust (ensure it’s vegan) or use my homemade recipe


  • 9-inch pie plate
  • Mixing bowl
  • Whisk
  • Fine mesh sieve
  • Pie shield see notes
  • Large rimmed baking sheet, see notes
  • Wire cooling rack


Par-bake the crust:

  1. Whether you’re using store-bought crust or using my homemade crust recipe, you will need to par-bake/blind bake. Follow the directions on the package or recipe on how to par-bake/blind bake that particular crust. An easy way to transfer your pie in and out of the oven, place your pie plate over a large rimmed baking sheet.
  2. Allow the crust to cool completely before pouring in the filling.

Ube Filling:

  1. In a bowl combine the thawed ube, sugar, salt, full-fat coconut milk, vanilla extract, and ube extract. Whisk until well combined.
  2. Next, sift in the cornstarch and continue to whisk until fully incorporated.
  3. This step is optional, but if you want this pie to be smooth, you can blend up the mixture in a high-speed blender. I left the mixture as is because I love the texture and I find that the grated ube is already pretty fine.

Assembly & bake:

  1. Preheat the oven to 350° Fahrenheit.
  2. Before adding in the filling, cover the crust with a pie shield or aluminum foil. This will prevent your crust from getting too dark. See notes.
  3. When your oven is ready and your crust is cool, pour in the ube filling mixture. Carefully transfer the pie into the oven and bake for 45-50 minutes. Keep an eye on it, I suggest checking it every 20 minutes as you don’t want to overbake it. See note #3
  4. The pie is done when the edges are set and has a slightly wobbly center, however, your pie should not be liquid in any way. See note #4
  5. Remove the pie from the oven, and transfer it to a wire cooling rack. Allow the pie to cool completely. Then place it in the fridge to set, about 4 hours. For best results, allow it to sit overnight. When it is time, serve it with a dollop of vegan whipped cream and enjoy!


  • Do not mistake ube as a purple sweet potato or taro. These 3 are completely different from each other. Ube is a purple yam, and not a potato. And taro is a root vegetable that comes from the taro plant. It’s a light lavender color and completely inedible when raw.
  • Fresh ube is rare to find in stores, you’ll most likely find it frozen or in powder form. For this recipe, we are using frozen. A great tip, if you are looking for a frozen ube, look for something that’s produced from the Philippines. I’ve found other purple yams produced from other southeast Asian countries and they are not the same. Another indicator is that ube is a deep purple color and not pink.
  • Baking the ube filling. There are a various brands that make frozen grated ube, so they will all be different in terms of textures. Some will take the full 45 minutes to bake and some will take 30 minutes or less. So please, keep an eye out on it as it bakes. I suggest checking, it every 20 minutes. You are looking for set edges and a slightly wobbly center.
  • You want the pie filling to slightly wobble in the center because the end product will nice and creamy. If you let it bake completely in the oven, you’ll get a dense ube pie.
  • Top tips: 
    • It’s best to make this pie a day before you are planning to serve it, as it needs time to cool and set in the fridge.
    • Placing the pie pan on a large rimmed baking sheet will not only make it easier to transfer the pie in and out of the oven, but it also distributes the heat evenly throughout the bake.
    • You can buy a pie shield or make one out of aluminum foil. Check this post from Taste of Home on how to do that:

Keywords: vegan, vegan filipino recipe, filipino recipe, dessert, filipino dessert, vegan filipino dessert, vegan ube pie, ube pie, vegan pie