Easy Vegan Ube Pie

This creamy ube pie transforms the beloved Filipino purple yam into a stunning holiday dessert with silky-smooth filling nestled in a buttery, flaky crust that happens to be completely plant-based without anyone being able to tell. The vibrant purple filling gets its color and distinctive sweet, nutty, vanilla-like flavor from frozen ube, while coconut milk and silken tofu create that rich, custard-like texture typically achieved with eggs and dairy in traditional pies. What makes this pie so special is how it bridges cultures and dietary preferences - honoring Filipino culinary traditions while accommodating vegan diets, creating something that works equally well for Thanksgiving dinner alongside pumpkin pie or as the centerpiece of a Filipino celebration. The homemade coconut oil pie crust bakes up tender and flaky without any butter, proving that vegan baking can achieve the same buttery flavor and delicate texture as traditional pastry when you understand proper technique and ingredient substitutions.

The first time serving this pie to people who've never experienced ube reveals their surprise and delight - expecting something weird or too exotic, they instead discover a flavor that's familiar yet intriguingly different, sweet but not cloying, with that gorgeous purple color making each slice feel special and celebratory. Watching someone who claims they don't like vegan desserts go back for a second slice because they simply can't believe something this creamy and delicious contains no dairy proves that excellent technique and quality ingredients matter far more than whether something is vegan or not.

Ingredients - What You Need and Why

For the Coconut Oil Pie Crust:

• All-purpose flour: forms the structure of the crust; use about two and a half cups for a standard nine-inch pie crust; measure carefully using the spoon-and-level method to avoid too much flour which creates tough crust; gluten-free all-purpose flour blends work if needed
• Granulated sugar: adds subtle sweetness to the crust that complements the sweet ube filling; about two tablespoons provides just enough sweetness without making the crust dessert-like
• Fine sea salt: enhances flavor and balances sweetness; a half teaspoon brings out the buttery notes from coconut oil
• Solid coconut oil: the magic ingredient that replaces butter, creating flaky layers as it melts during baking just like butter does; use refined coconut oil if you don't want coconut flavor, or virgin coconut oil if you enjoy subtle coconut taste; the coconut oil must be solid and cold (refrigerated or even frozen) when making the dough, not melted; about one cup cut into small cubes
• Ice water: hydrates the flour just enough to form cohesive dough; the cold temperature keeps the coconut oil from melting during mixing; you'll need about four to six tablespoons added gradually; too much water creates tough crust, too little creates crumbly dough that won't hold together

For the Ube Filling:

• Frozen ube: the star ingredient providing that signature purple color and sweet, nutty flavor; sixteen ounces (one pound) gives you enough filling for a generous pie; thaw completely before using and drain any excess liquid; find frozen ube at Asian markets or online; fresh ube requires extensive cooking and mashing, so frozen is much more convenient
• Ube extract: concentrated flavoring that intensifies the ube taste and deepens the purple color beyond what frozen ube alone provides; about one to two teaspoons creates pronounced ube character; this is the same extract used in ube cookies and other desserts; available online or at Asian grocery stores
• Cornstarch: the essential thickener that allows the filling to set into sliceable, firm texture rather than remaining liquid; about one-third cup provides proper thickening; arrowroot powder hasn't been tested and may not work as reliably
• Vegan butter: adds richness and creates smooth mouthfeel in the filling; use one stick (half cup) of softened vegan butter from brands like Earth Balance or Country Crock in stick form, not spreadable tub butter which has different moisture content
• Full-fat coconut milk: contributes creaminess and luscious texture that mimics heavy cream in traditional custard pies; the high fat content is essential, so don't use light coconut milk which would create watery filling; one 13.5-ounce can provides enough richness; shake well before opening to recombine separated fat and liquid
• Silken tofu: creates custard-like smooth texture while adding body and protein; silken tofu has soft, delicate consistency unlike firm tofu; about twelve ounces blends completely smooth and helps the filling set; this is the secret ingredient that makes vegan pies creamy without eggs
• Granulated sugar: sweetens the filling to balance ube's subtle earthiness; about three-quarters cup provides sweetness that's noticeable but not cloying; adjust to taste depending on how sweet your ube is
• Pure vanilla extract: enhances ube's natural vanilla-like notes while adding aromatic depth; one teaspoon amplifies flavors without being identifiable as vanilla; this is optional but recommended

How to Make Creamy Ube Pie - Step by Step

Prepare the coconut oil pie crust dough:

Begin by removing your solid coconut oil from the refrigerator - it needs to be cold and firm, almost rock-hard. Using a sharp knife, cut the coconut oil into small cubes about half an inch on each side. Place these cubes in a small bowl and put them in the freezer for at least ten minutes to get extremely cold. This step is crucial because cold fat creates flaky pie crust through the same principle as traditional butter crusts. In your food processor, combine two and a half cups of all-purpose flour, two tablespoons of granulated sugar, and half a teaspoon of salt. Pulse a few times just to mix the dry ingredients together. Add your chilled coconut oil cubes all at once to the food processor. Now pulse the mixture in short bursts - five to ten one-second pulses. You're looking for the coconut oil to break down into pieces about the size of peas, with some slightly larger chunks remaining visible. Don't overprocess into fine crumbs or you'll lose the flaky texture. The mixture should look like coarse meal with visible chunks of fat. Now with the processor running, drizzle in ice water one tablespoon at a time through the feed tube. After each tablespoon, stop and check the dough. It's ready when you pinch a bit between your fingers and it holds together rather than crumbling apart. You'll probably need four to six tablespoons total. The dough shouldn't be wet or sticky, just cohesive enough to form a ball. Don't add too much water thinking more is better - this creates tough crust.

Chill, roll, and shape the pie crust:

Turn the dough out onto a clean work surface. Using your hands, gather it together and shape it into a flat disk about one inch thick. The disk shape rolls out more easily than a ball. Wrap the dough disk tightly in plastic wrap and refrigerate for at least thirty minutes, though up to two days works if you want to prepare ahead. This chilling time allows the flour to fully hydrate, relaxes any gluten that formed during mixing, and firms up the coconut oil so it's easier to roll without sticking. When ready to roll, lightly flour your work surface and your rolling pin. Unwrap the chilled dough and place it on the floured surface. Starting from the center and working outward, roll the dough into a circle about twelve inches in diameter and about one-eighth inch thick. Apply even pressure and rotate the dough a quarter turn every few rolls to maintain a circular shape. If the dough sticks to the surface or rolling pin, dust with a bit more flour. If it cracks at the edges, that's fine - just pinch it back together. Once rolled to the proper size, carefully wrap the dough around your rolling pin, then unroll it over a greased nine-inch pie pan, centering it so there's even overhang all around. Gently press the dough into the bottom and sides of the pan without stretching, as stretching causes shrinkage during baking. Trim the overhang to about one inch beyond the pan's edge using scissors or a knife. Fold this overhang under itself to create a thick edge that sits on the pan's rim. Now crimp the edge decoratively using your fingers, a fork, or any pattern you prefer. Place the shaped crust in the refrigerator to chill again for at least fifteen minutes while you preheat the oven.

Blind bake the crust until set:

Preheat your oven to 400 degrees Fahrenheit. Blind baking - pre-baking the crust before adding filling - is essential for pies with custard-style fillings to prevent soggy bottoms. Remove your chilled pie shell from the refrigerator. Using a fork, prick holes all over the bottom of the crust - about twenty to thirty holes spaced about an inch apart. These holes allow steam to escape and prevent the bottom from puffing up during baking. Cut a piece of parchment paper larger than your pie pan and press it gently into the crust, covering the bottom and sides completely. Fill the parchment-lined crust with pie weights - ceramic or metal pie weights work perfectly, or use dried beans or rice which are inexpensive alternatives. The weights prevent the sides from slumping and the bottom from bubbling up during baking. Place the weighted pie crust in the preheated oven and bake for fifteen minutes, until the edges just start turning golden brown. Remove from the oven and carefully lift out the parchment paper with the weights. The crust should look set but still pale on the bottom. Set the par-baked crust aside to cool slightly while you prepare the filling. Reduce the oven temperature to 350 degrees Fahrenheit for baking the filled pie.

Prepare and blend the ube filling:

If your frozen ube isn't already thawed, defrost it completely - you can microwave it briefly or leave it at room temperature until soft. Drain off any excess liquid that accumulated during thawing. In a high-speed blender (Vitamix or similar), combine your sixteen ounces of thawed ube, twelve ounces of silken tofu (drained of packing liquid), half a cup of softened vegan butter cut into pieces, one full can of full-fat coconut milk (shaken well to recombine), three-quarters cup of granulated sugar, one-third cup of cornstarch (sifted through a fine-mesh strainer to prevent lumps), one to two teaspoons of ube extract, and one teaspoon of vanilla extract if using. Secure the lid tightly. Start blending on low speed, then gradually increase to high speed. Blend for two to three full minutes, stopping once to scrape down the sides with a spatula if needed. You want the mixture absolutely silky smooth with no graininess, lumps, or visible pieces of tofu. The filling should be the consistency of thick smoothie or melted ice cream - pourable but substantial. The color should be a uniform, vibrant purple throughout. Taste the mixture - it should taste sweet with pronounced ube flavor. If the ube taste seems weak, add another half teaspoon of ube extract and blend again. If it's not sweet enough for your preference, add more sugar and blend. Remember that baking mellows flavors slightly, so the raw filling should taste slightly more intense than you want the final pie.

Fill and bake until set:

Pour your smooth purple filling into the par-baked pie crust, filling it almost to the rim but leaving about a quarter inch of space at the top to prevent overflow. Use a spatula to spread the filling evenly and smooth the top surface. Gently tap the pie pan on the counter a few times to release any air bubbles trapped in the filling. Carefully transfer the filled pie to your 350-degree oven - move slowly so the liquid filling doesn't slosh over the edge. Bake for forty-five minutes. The pie is done when the edges are set and puffed slightly, the surface looks matte rather than shiny and wet, and the center still has a very slight jiggle when you gently shake the pan - like jello that's set but not completely firm. Don't wait until the entire pie is completely solid and doesn't jiggle at all, as this means overbaking which creates cracks and dry texture. The pie continues setting as it cools, so pulling it when the center still jiggles slightly ensures creamy, luscious texture once cooled. Remove from the oven and place on a wire cooling rack. Let the pie cool at room temperature for about two to three hours until it reaches room temperature. Don't rush this cooling by refrigerating while still warm, as rapid temperature change can cause cracking.

Chill overnight and serve:

Once the pie has cooled completely to room temperature, cover it loosely with plastic wrap or aluminum foil, being careful not to let the covering touch the surface of the filling. Transfer to the refrigerator and chill for at least eight hours, preferably overnight. This extended chilling time is absolutely essential - it's when the cornstarch fully sets and the filling firms up to that perfect sliceable consistency. A pie that hasn't chilled long enough will be too soft and won't slice cleanly, with filling oozing out rather than maintaining neat wedges. After chilling overnight, the pie is ready to serve. Remove from the refrigerator about fifteen minutes before slicing, which makes cutting slightly easier though you can slice it cold if preferred. Use a sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices. Each wedge should reveal that stunning purple filling against the golden crust, holding its shape perfectly. Serve each slice on a dessert plate with a generous dollop of coconut whipped cream on top or alongside. The cold, creamy pie with its custard-like texture creates a wonderful dessert experience. Store any leftover pie covered in the refrigerator where it keeps for up to five days, though it rarely lasts that long.

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Ube occupies a special place in Filipino cuisine and culture, having been a staple ingredient for generations in desserts like halo-halo, ube halaya, and countless baked goods. Bringing ube into American pie format creates this beautiful fusion that honors Filipino traditions while fitting perfectly into Western holiday dessert spreads. The purple color that might seem artificial or dyed is actually completely natural from the purple yam itself, making it a conversation piece that educates people about ingredients they've never encountered before.

Understanding Ube Forms and How to Use Them

Ube appears in various forms at grocery stores and online, and understanding the differences helps you choose the right product for specific recipes. Frozen ube consists of cooked purple yam that's been mashed or pureed, then frozen for preservation - this is what we use in this pie recipe since it's convenient and requires just thawing before use. Fresh ube looks like irregularly shaped tubers with rough brown skin and bright purple flesh inside - using fresh requires extensive boiling or steaming until tender (often an hour or more), then peeling and mashing, which is time-consuming but creates the purest flavor. Ube halaya is a Filipino jam made from mashed ube cooked with condensed milk and butter until thick and spreadable - this is too sweet and thick for pie filling but works wonderfully spread on toast or as filling for other desserts. Ube powder is freeze-dried ube ground into powder that needs rehydration - it's less common and doesn't work well in this recipe which needs the moisture and body of actual ube. Ube extract is concentrated flavoring and coloring used to enhance ube dishes - think of it like vanilla extract but for ube; it intensifies both flavor and color beyond what ube alone provides. For this pie, frozen ube plus ube extract creates the best balance of convenience, authentic flavor, and vibrant color.

Mastering Vegan Pie Crust Techniques

Creating flaky, tender vegan pie crust requires understanding how fat and flour interact, which applies whether using coconut oil, vegan butter, or shortening. The key to flakiness is keeping fat cold and in distinct pieces throughout the dough rather than fully incorporating it into the flour. When these cold fat pieces hit oven heat, they melt and create steam pockets that separate flour layers into flaky sheets. This is why the coconut oil must be frozen or refrigerated until solid - melted oil coats flour particles and creates tender but mealy texture instead of flaky layers. Working quickly prevents your hands' heat from melting the fat. Adding just enough water to hold the dough together is crucial - too little and it's crumbly and won't roll, too much develops gluten that creates tough crust. The chilling periods serve multiple purposes: resting allows flour to fully hydrate and gluten to relax, while cold dough rolls more easily without sticking and maintains structure during baking. When rolling, work from the center outward with even pressure, rotating the dough frequently to maintain circular shape. If the dough becomes warm and sticky during rolling, slide it onto a baking sheet and refrigerate for ten minutes before continuing. These principles apply to any vegan pie crust, not just this coconut oil version, making the skills transferable to countless other pies and tarts.

Exploring Flavor Variations and Additions

While this recipe showcases pure ube flavor, understanding potential variations lets you customize the pie for different tastes or create complementary flavors. For coconut ube pie, fold one cup of shredded sweetened coconut into the filling before pouring into the crust, creating textural contrast and reinforcing the tropical theme. Ube macapuno combines ube filling with macapuno (Filipino coconut sport preserved in syrup) scattered throughout for sweet, chewy coconut pockets. For chocolate ube swirl, reserve half a cup of filling before adding ube, mix melted chocolate into it, then swirl this chocolate mixture through the purple filling for marbled effect. Pandan ube incorporates pandan extract along with ube extract for layered Southeast Asian flavors. Cinnamon spice ube adds one teaspoon of cinnamon and quarter teaspoon of nutmeg to the filling for warmth that complements ube's natural sweetness. Orange ube includes orange zest in both crust and filling for citrus brightness against earthy yam. Ube cheese pie tops the filling with a cream cheese layer (vegan cream cheese beaten with sugar) creating the classic Filipino ube cheese combination. Each variation maintains the fundamental technique while exploring different flavor directions that show ube's versatility.

Troubleshooting Common Pie Problems

Even following instructions carefully, sometimes pies don't turn out perfectly, but understanding what went wrong helps you prevent issues next time. If your crust shrinks dramatically during blind baking, you either stretched the dough when fitting it into the pan (stretched dough wants to contract back to original size) or didn't chill it long enough before baking - next time press gently without pulling and chill thoroughly. When the crust is tough and hard rather than tender and flaky, you either added too much water, overworked the dough developing excessive gluten, or used warm fat instead of cold - work quickly with cold ingredients and handle minimally. If filling cracks on top during baking or cooling, the oven temperature was too high causing the top to set too quickly, or you overbaked it - reduce temperature and watch for that slight jiggle indicating doneness. Filling that's runny and won't set even after overnight chilling means you didn't use enough cornstarch, measured it incorrectly, or didn't blend it thoroughly to distribute evenly - measure carefully and sift cornstarch to prevent lumps. When the pie has a soggy bottom crust, you either didn't blind bake long enough for the bottom to set, or added filling while the crust was still hot causing steam to make it soggy - always cool par-baked crust slightly before filling. If the filling tastes bland despite using ube, you need more ube extract or the frozen ube wasn't very flavorful - don't be shy with extract, which is what creates pronounced ube taste.

Serving Suggestions for Different Occasions

This ube pie adapts beautifully to various serving scenarios, making it appropriate for multiple types of gatherings and celebrations. For Thanksgiving dinner, serve it alongside traditional pumpkin and pecan pies, offering something unique that honors non-Western traditions and provides options for vegan guests. The purple color creates visual variety on dessert tables dominated by brown and orange. For Christmas celebrations, the vibrant purple feels festive and special, particularly when topped with white coconut whipped cream that mimics snow. During Filipino celebrations or gatherings, this pie represents cultural heritage while being accessible to guests unfamiliar with Filipino desserts. For casual dinner parties, cut into smaller slices since the richness means a little goes a long way. Serve with fresh fruit like mango or passion fruit for tropical contrast. At potlucks, this pie travels well and stands out among typical contributions. For afternoon tea or coffee, smaller wedges work wonderfully with the pie's sweetness balancing bitter coffee. At holiday cookie exchanges, this provides a non-cookie option that's still shareable and impressive. The pie works equally well as a special occasion showstopper or as a make-ahead dessert for simpler gatherings when you want something homemade but stress-free.

The Cultural Significance of Ube in Filipino Cuisine

Understanding ube's importance in Filipino culture enriches your appreciation beyond just another ingredient, connecting you to traditions and heritage. Ube has been cultivated in the Philippines for centuries, growing in volcanic soil that creates ideal conditions for this purple yam. In Filipino cuisine, ube appears in countless forms - ube halaya (jam), halo-halo (shaved ice dessert), ube ice cream, ube cake, ube pandesal (sweet rolls), and many more. The distinctive purple color is considered auspicious and celebratory, making ube desserts popular at fiestas, holidays, and special occasions. For Filipino people, ube often carries nostalgia for childhood and connection to homeland, especially for those living abroad who use ube desserts to maintain cultural ties. The recent ube trend in Western coffee shops and bakeries brings mixed feelings - appreciation that Filipino ingredients are gaining recognition alongside concerns about cultural appropriation and whether Filipino creators are being credited and compensated. When making and serving ube desserts, acknowledging their Filipino origins, learning proper preparation methods, supporting Filipino-owned businesses for ingredients, and crediting the culture that developed these recipes demonstrates respect rather than just consuming trends. This pie specifically represents a fusion of Filipino ingredient with American dessert format, showing how food traditions evolve through cultural exchange.

Storage, Freezing, and Make-Ahead Strategies

Understanding optimal storage methods keeps this pie fresh and maintains its texture throughout its lifespan. Store baked and chilled pie covered with plastic wrap or in an airtight container in the refrigerator for up to five days. The cornstarch-set filling remains stable without weeping or separating, though the crust may soften slightly from refrigerator moisture - this is normal and doesn't significantly affect eating quality. For longer storage, freezing is possible though not extensively tested by the recipe creator. To freeze, wrap the entire cooled pie tightly in plastic wrap, then aluminum foil, or cut into individual slices and wrap each separately for easier portioning. Freeze for up to two months. Thaw frozen pie overnight in the refrigerator rather than at room temperature to prevent condensation from making it soggy. For make-ahead preparation, you can make the crust dough up to two days ahead and refrigerate it unbaked, or blind-bake the crust one day ahead and store at room temperature covered. The filling can also be prepared one day ahead and refrigerated in the blender jar, then given a quick re-blend before pouring into the crust. For maximum make-ahead convenience, bake the entire pie two days before serving, letting it chill overnight, then serve the next evening when flavors have fully developed. This advance preparation eliminates day-of stress for holiday meals.

Teaching Vegan Baking Principles

This recipe provides excellent opportunity to learn fundamental vegan baking techniques that transfer to countless other desserts. Understanding how to replace eggs - using silken tofu for custard-like texture, or flax/chia eggs for binding in other recipes - opens up entire categories of baking. Learning to create richness without dairy through full-fat coconut milk, cashew cream, or vegan butter demonstrates that plant-based doesn't mean less decadent. Discovering how starches like cornstarch or arrowroot powder create structure without eggs teaches thickening principles applicable to puddings, custards, and fillings. The coconut oil pie crust technique shows that flaky pastry doesn't require butter when you understand fat's role in creating layers. These lessons prove that vegan baking isn't about substituting inferior ingredients to approximate non-vegan results, but rather understanding how different ingredients function and choosing ones that create excellent results in their own right. Success with this pie builds confidence to tackle other vegan desserts, gradually building a repertoire that proves plant-based baking can rival any traditional baking in taste, texture, and satisfaction.

Nutritional Considerations and Ingredient Benefits

While this is an indulgent dessert rather than health food, understanding its nutritional aspects and comparing it to traditional pies provides context. Ube itself is nutritious, providing complex carbohydrates for sustained energy, fiber for digestion, potassium for heart health and blood pressure regulation, vitamin C for immune support, and anthocyanins (purple pigments) that act as antioxidants protecting cells from damage. The pie contains no cholesterol since all ingredients are plant-based, while traditional custard pies have significant cholesterol from eggs and dairy. Coconut milk provides medium-chain triglycerides that some research suggests may offer metabolic benefits, though it's also high in saturated fat. Silken tofu adds protein - about four grams per slice - while being low in saturated fat compared to heavy cream. The coconut oil crust contains saturated fat but no trans fats that partially hydrogenated shortenings contain. Overall, this pie isn't dramatically healthier than traditional pie, but it accommodates vegan diets while providing some nutritional benefits from ube and soy. For people with egg or dairy allergies, this pie allows participation in holiday traditions that would otherwise exclude them. For those simply trying to reduce animal product consumption, desserts like this prove that plant-based eating doesn't require sacrifice or settling for inferior treats.

Building Confidence with Filipino Baking

For people unfamiliar with Filipino cuisine, this pie serves as an accessible entry point that builds confidence to explore more traditional Filipino desserts and techniques. The familiar pie format makes ube less intimidating than it might be in more traditional applications like halo-halo or ube halaya. Success with this recipe encourages trying other Filipino desserts - perhaps ube pandesal, cassava cake, bibingka, or puto. Each exploration teaches about Filipino ingredients, flavor profiles, and techniques while expanding your baking repertoire. Learning about ube leads to discovering other Filipino ingredients like pandan (fragrant green leaf), macapuno (coconut sport), langka (jackfruit), and ube's cousin, taro. Understanding how Filipinos balance sweet and rich flavors, incorporate tropical ingredients, and create desserts that are often less sweet than American desserts but still satisfying opens new culinary horizons. The confidence gained from successfully making one Filipino dessert translates to willingness to try others, gradually building knowledge and appreciation for the cuisine. Sharing these desserts with others spreads awareness and appreciation for Filipino food culture beyond just the baker themselves.

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This creamy ube pie represents the beautiful intersection of cultural traditions, dietary inclusivity, and stunning visual appeal that makes it far more than just another dessert recipe. What makes this genuinely valuable is how it introduces people to Filipino ingredients and flavors through the familiar, accessible format of pie, creating a bridge between cultures that educates and delights simultaneously. The completely plant-based nature proves that vegan desserts can achieve the same luscious, creamy, rich texture as traditional dairy-and-egg-based pies when you understand proper technique and ingredient selection. Whether you're Filipino and want to recreate childhood flavors in pie format, vegan and searching for holiday desserts that don't make you feel like an afterthought, simply curious about ube and eager to try this trending ingredient, or looking for show-stopping desserts that photograph beautifully and taste even better, this pie delivers completely. The overnight make-ahead requirement actually becomes an advantage during busy holiday seasons when you're juggling multiple dishes and need things finished in advance. Once you've experienced that first slice - the flaky crust giving way to smooth, purple, subtly sweet filling that tastes like vanilla and nuts and something uniquely ube - topped with coconut whipped cream, you'll understand why this dessert deserves a permanent place in your holiday rotation alongside traditional pumpkin and pecan pies that have dominated American Thanksgiving tables for generations.

Frequently Asked Questions

→ What is ube and where can I buy it?

Ube is a purple yam popular in Filipino desserts. You can find frozen ube at Asian grocery stores or order it online. Make sure to thaw it completely before using.

→ Can I use a store-bought pie crust instead?

Yes, you can use a store-bought vegan pie crust to save time. Just make sure it's pre-baked according to package directions before adding the filling.

→ Why does the pie need to chill overnight?

Chilling overnight helps the filling set properly so you get clean slices. You can serve it after it cools completely, but overnight is best for texture.

→ What can I use instead of ube extract?

Ube extract adds flavor and color, but you can skip it if needed. The pie will be lighter in color but still taste good with the natural ube flavor.

→ How long does this pie last in the fridge?

Store the ube pie covered in the refrigerator for up to 5 days. The flavor actually gets better after a day or two as everything sets together.

→ Can I freeze ube pie?

Yes, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.