Pies are a staple at any gathering, and with the rise of plant-based eating, it’s time to give traditional pie recipes a vegan twist. Whether you’re a seasoned vegan or just looking for a delicious dessert option that just happens to be animal-friendly, these 18 irresistible vegan pie recipes have got you covered.
From classic apple pie to decadent pecan pie and creamy chocolate silk pie, our list has something for every occasion. Whether you’re hosting a holiday gathering, a potluck at work, or just need a sweet treat for yourself, these vegan pies are sure to please even the most discerning palates.
Classic Vegan Apple Pie with Flaky Crust
This timeless vegan apple pie recipe combines the perfect balance of sweet and tart flavors with a flaky, buttery crust that’s sure to impress. With just six ingredients in the filling and only three in the crust, this classic dessert is surprisingly easy to make.
Ingredients:
For the Crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup vegan butter (such as Earth Balance), chilled and cut into small pieces
– 1/4 teaspoon salt
For the Filling:
– 6-8 medium-sized apples, peeled and sliced
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, vegan butter, and salt. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Roll out the crust to fit a 9-inch pie dish. Trim edges and crimp to form a decorative border.
4. Fill the crust with sliced apples, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to combine.
5. Bake for 45-50 minutes or until crust is golden brown and apples are tender.
Creamy Vegan Chocolate Silk Pie
Rich and decadent, this vegan chocolate silk pie is a game-changer for anyone looking to indulge in a guilt-free treat.
Ingredients:
– 1 cup silken tofu, blended until smooth
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1 tablespoon cornstarch
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup unsalted vegan chocolate chips, melted
– 1 cup non-dairy whipped cream (see note)
– Fresh berries or shaved coconut for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together tofu, cocoa powder, maple syrup, cornstarch, vanilla extract, and salt until smooth.
3. Stir in melted chocolate until well combined.
4. Pour mixture into a pre-baked pie crust or individual mini cups.
5. Chill in the refrigerator for at least 2 hours or overnight.
6. Top with non-dairy whipped cream and garnish with fresh berries or shaved coconut, if desired.
Cooking Time: 10-15 minutes (depending on baking time)
Savory Vegan Shepherd’s Pie with Lentils
A comforting and flavorful plant-based twist on the classic shepherd’s pie, featuring red lentils and a rich vegetable mixture.
Ingredients:
– 1 cup cooked red lentils
– 2 medium carrots, peeled and chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon black pepper
– 1 cup vegan vegetable broth
– 1 tablespoon tomato paste
– 2 tablespoons olive oil
– 1 cup mashed sweet potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
3. Add the carrots, mushrooms, garlic, thyme, paprika, and pepper. Cook until the vegetables are tender, about 10 minutes.
4. Stir in the cooked lentils, vegetable broth, and tomato paste.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Top with mashed sweet potatoes and smooth out.
7. Bake for 35-40 minutes or until the sweet potatoes are golden brown.
Cooking Time: 45-50 minutes
Rich Vegan Pumpkin Pie with Coconut Milk
This recipe combines the warm spices of traditional pumpkin pie with the creamy richness of coconut milk, creating a decadent and indulgent dessert perfect for fall gatherings.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup coconut milk
– 1/4 cup maple syrup
– 1 tablespoon cornstarch
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup unsweetened applesauce
– 1/4 cup coconut oil, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together pumpkin, coconut milk, maple syrup, cornstarch, cinnamon, nutmeg, and salt until smooth.
3. Stir in applesauce and melted coconut oil.
4. Roll out pie crust and fill with pumpkin mixture.
5. Bake for 40-45 minutes or until filling is set and crust is golden brown.
Cooking Time: 40-45 minutes
Decadent Vegan Pecan Pie with Maple Syrup
This rich and creamy pecan pie is a game-changer for vegans, swapping traditional eggs and dairy with a clever combination of maple syrup and plant-based ingredients. The result is a nutty, gooey, and utterly irresistible dessert that’s sure to satisfy any sweet tooth.
Ingredients:
– 1 cup rolled oats
– 1/2 cup unsalted vegan butter (melted)
– 1/4 cup maple syrup
– 1/4 cup brown sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup chopped pecans
– 1/4 cup non-dairy milk (such as almond or soy milk)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together oats, melted butter, maple syrup, brown sugar, vanilla extract, and salt until well combined.
3. Stir in chopped pecans and non-dairy milk until the mixture forms a smooth paste.
4. Pour the filling into a pre-baked pie crust (homemade or store-bought).
5. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
Cooking Time: 45-50 minutes
Spicy Vegan Mexican Tamale Pie
This vegan tamale pie is a twist on the classic Mexican dish, with a spicy kick from the chipotle peppers and a rich flavor profile from the sweet potatoes. Perfect for a plant-based dinner party or a cozy night in.
Ingredients:
– 1 large sweet potato, cooked and diced
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 2 chipotle peppers in adobo sauce, chopped
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegan cheese shreds (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the onion, garlic, bell pepper, and chipotle peppers. Cook until the vegetables are tender.
3. Add the cooked sweet potato, black beans, cumin, paprika, salt, and pepper to the skillet. Stir to combine.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable for wrapping.
5. Assemble the tamale pie by spreading half of the sweet potato mixture in a 9×13-inch baking dish. Arrange 4-5 tortillas on top, followed by another layer of sweet potato mixture and finally the remaining tortillas.
6. Top with vegan cheese shreds (if using) and cover with aluminum foil.
7. Bake for 35-40 minutes or until the filling is hot and the tortillas are tender.
Cooking Time: 35-40 minutes
Fluffy Vegan Lemon Meringue Pie
This refreshing pie is a perfect blend of tangy lemon filling and light, airy meringue topping. A delightful vegan twist on the classic dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup non-dairy milk (such as soy or almond)
– 1/4 cup lemon juice
– 1/4 cup sugar
– 1/2 cup vegan butter, melted
– 3 large egg replacers (such as Ener-G Egg Replacer or flaxseed meal mixed with water)
– 1 tsp vanilla extract
– Meringue topping: 1 cup aquafaba (liquid from canned chickpeas), 1/2 cup sugar
Instructions:
1. Preheat oven to 350°F (180°C).
2. Mix together flour, non-dairy milk, lemon juice, and sugar in a bowl.
3. Add melted vegan butter, egg replacers, and vanilla extract; stir until combined.
4. Pour into a pie crust and bake for 40-45 minutes or until filling is set.
5. Prepare meringue topping by whipping aquafaba and sugar together until stiff peaks form.
6. Spread over pie and bake for an additional 10-15 minutes, or until golden brown.
Cooking Time: 50-60 minutes
Hearty Vegan Pot Pie with Chickpeas
A satisfying and flavorful vegan pot pie filled with chickpeas, vegetables, and aromatic spices, perfect for a cozy dinner or lunch.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup vegan butter or margarine, chilled
– 1/4 cup cold water
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tsp dried thyme
– 1/4 tsp cumin
– Salt and pepper to taste
– 1 cup vegan cream or non-dairy milk (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and cold water to form a dough.
3. Roll out the dough on a floured surface to about 1/8 inch thickness.
4. In a separate pan, sauté onion, garlic, bell pepper, thyme, cumin, salt, and pepper until tender.
5. Add chickpeas, diced tomatoes, and vegan cream or non-dairy milk (if using) to the pan and stir well.
6. Spoon the filling mixture onto one half of the rolled-out dough, leaving a 1/2 inch border around the edges.
7. Fold the other half of the dough over the filling and press edges together with a fork.
8. Brush the crust with a little water and cut a few slits on top to allow steam to escape.
9. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Sweet Vegan Cherry Pie with Almond Crust
Sweet Vegan Cherry Pie with Almond Crust Recipe
This sweet and tangy vegan cherry pie is a perfect dessert for any occasion, topped with a crunchy almond crust that adds a delightful texture. With just 7 ingredients, this recipe is easy to make and sure to impress!
Ingredients:
– 1 cup cherry jam
– 2 cups mixed cherries, pitted
– 1/4 cup cornstarch
– 1/4 cup vegan butter, melted
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– Almond crust (recipe below)
Almond Crust:
– 1 cup almonds
– 1/4 cup maple syrup
– 1/4 cup coconut sugar
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine cherry jam, mixed cherries, cornstarch, melted vegan butter, lemon juice, and vanilla extract. Mix until well combined.
3. Roll out the almond crust to fit a 9-inch pie dish.
4. Pour the cherry filling into the pie crust.
5. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
Note: Let the pie cool before serving. You can also refrigerate it overnight and serve chilled.
Tangy Vegan Key Lime Pie
Brighten up your dessert menu with this refreshing vegan key lime pie that’s perfect for warm weather gatherings.
Ingredients:
– 1 cup cashew cream (see note)
– 1/2 cup maple syrup
– 1/4 cup freshly squeezed key lime juice
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/4 cup chopped fresh mint leaves (optional)
Instructions:
1. Preheat your oven to 350°F (180°C).
2. In a blender or food processor, combine cashew cream, maple syrup, key lime juice, cornstarch, and salt. Blend until smooth.
3. Pour the mixture into a pre-baked pie crust (homemade or store-bought) and smooth out the top.
4. Sprinkle unsweetened shredded coconut over the filling, followed by chopped fresh mint leaves if using.
5. Bake for 25-30 minutes, or until the filling is set and the coconut is lightly toasted.
6. Allow the pie to cool completely before serving.
Note: To make cashew cream, soak 1 cup of cashews in water for at least 4 hours. Drain and rinse, then blend with 1/2 cup fresh water until smooth.
Wholesome Vegan Sweet Potato Pie
A deliciously creamy and sweet dessert that’s perfect for the holiday season or any special occasion, this vegan sweet potato pie is a game-changer. Made with wholesome ingredients and no animal products in sight, it’s a treat that everyone can enjoy.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup maple syrup
– 1/4 cup coconut cream
– 1 tablespoon lemon juice
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 pie crust (homemade or store-bought, vegan)
Instructions:
1. Preheat your oven to 375°F.
2. In a large bowl, combine the mashed sweet potatoes, maple syrup, coconut cream, lemon juice, vanilla extract, and salt. Mix until smooth.
3. Roll out the pie crust and place it in a 9-inch pie dish. Fill with the sweet potato mixture.
4. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
5. Allow the pie to cool before serving.
Cooking Time: 40-45 minutes
Crunchy Vegan Mixed Berry Galette
A sweet and satisfying dessert perfect for warm weather, this vegan mixed berry galette combines the natural sweetness of mixed berries with a crunchy oat and almond crust.
Ingredients:
– 1 1/2 cups rolled oats
– 1/4 cup almond meal
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 teaspoon vanilla extract
– 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine oats, almond meal, and maple syrup.
3. Add melted coconut oil and vanilla extract; stir until mixture forms a crumbly dough.
4. Press dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
5. Arrange mixed berries on top of crust, leaving a 1-inch border around edges.
6. Fold crust over berries to form a rustic galette shape.
7. Sprinkle salt over berries.
8. Bake for 40-45 minutes or until crust is golden brown and berries are tender.
Cooking Time: 40-45 minutes
Zesty Vegan Coconut Cream Pie
Experience the tropical flavors of coconut and lime in this creamy pie that’s free from dairy and animal products.
Ingredients:
– 1 1/2 cups vegan graham cracker crumbs
– 1/4 cup maple syrup
– 1/2 cup unsweetened shredded coconut
– 1 can (14 oz) full-fat coconut milk, chilled
– 1/4 cup freshly squeezed lime juice
– 1/4 teaspoon salt
– 1 tablespoon cornstarch
– 1/4 cup vegan whipped cream (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crust ingredients until well combined. Press into a 9-inch pie dish.
3. Bake crust for 8-10 minutes or until lightly browned.
4. In a blender or food processor, combine coconut milk, lime juice, and salt. Blend until smooth and creamy.
5. Pour filling mixture into baked pie crust.
6. Sprinkle unsweetened shredded coconut on top of the pie.
7. Refrigerate for at least 2 hours to set.
8. Top with vegan whipped cream (if using) before serving.
Cooking Time: 20-25 minutes
Elegant Vegan Mushroom and Spinach Pie
A savory and indulgent vegan pie that combines the earthy flavors of mushrooms and spinach, perfect for a special occasion or a cozy evening in.
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cups fresh spinach leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 cup vegan puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, spinach, onion, garlic, thyme, salt, and pepper in olive oil until the mixture is tender and fragrant.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Spoon the mushroom-spinach mixture onto one half of the pastry, leaving a 1-inch border around the edges.
4. Fold the other half of the pastry over the filling, pressing gently to seal.
5. Brush the top with a little water and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Juicy Vegan Peach Pie with Cinnamon
A sweet and satisfying dessert perfect for warm weather, this vegan peach pie is a refreshing twist on the classic recipe.
Ingredients:
– 1 cup fresh peaches, diced
– 1/2 cup maple syrup
– 1/4 cup coconut sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon cinnamon powder
– 1/4 teaspoon vanilla extract
– 1/2 cup vegan pie crust (homemade or store-bought)
– 1/2 cup non-dairy whipped cream (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together maple syrup, coconut sugar, cornstarch, cinnamon powder, and vanilla extract.
3. Add the diced peaches and toss until they’re evenly coated with the mixture.
4. Roll out the vegan pie crust to fit a 9-inch pie dish.
5. Fill the pie crust with the peach mixture and smooth out the top.
6. Bake for 40-45 minutes, or until the filling is bubbly and the crust is golden brown.
7. Let cool before serving. If desired, top with non-dairy whipped cream.
Cooking Time: 40-45 minutes
Bold Vegan Black Bean and Corn Pie
A flavorful and filling vegan pie that’s perfect for a comforting meal or potluck gathering. This bold and savory recipe combines the richness of black beans with the sweetness of corn, all wrapped up in a crispy whole wheat crust.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 1 cup whole wheat pastry flour
– 1/4 cup rolled oats
– 1/4 cup vegan butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine black beans, corn kernels, onion, garlic, cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to taste.
3. Roll out whole wheat pastry flour and rolled oats mixture on a floured surface to form a circle about 1/8 inch thick.
4. Place the bean and corn mixture in the center of the dough circle, leaving a 1-inch border around the edges.
5. Fold the dough over the filling, pressing edges together to seal the pie.
6. Brush with melted vegan butter and bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Refreshing Vegan Banana Cream Pie
A creamy, dreamy dessert that’s perfect for warm weather and banana lovers alike! This recipe combines the natural sweetness of ripe bananas with a silky coconut cream, all wrapped up in a flaky pie crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup unsweetened almond milk
– 1/4 cup vegan butter, melted
– 3 large ripe bananas
– 1 can full-fat coconut milk
– 2 tablespoons maple syrup
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and almond milk until smooth. Add melted vegan butter and mix until a dough forms.
3. Roll out the dough into a circle, about 1/8 inch thick. Place in a pie dish and trim edges to fit.
4. Peel bananas and slice into rounds. Arrange slices in the pie crust.
5. In a separate bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt. Pour over banana slices.
6. Bake for 40-45 minutes, or until filling is set and crust is golden brown.
Cooking Time: 40-45 minutes
Rustic Vegan Blueberry Streusel Pie
This vegan blueberry pie is a twist on the classic dessert, featuring a crust made with whole wheat flour and rolled oats, a sweet and tangy filling, and a crunchy streusel topping. Perfect for a cozy evening or a special occasion.
Ingredients:
– 1 cup whole wheat pastry flour
– 1/2 cup rolled oats
– 1/4 cup vegan butter, chilled and cut into small pieces
– 1/2 cup maple syrup
– 1/4 cup lemon juice
– 2 cups fresh or frozen blueberries
– 1 tablespoon cornstarch
– Streusel topping (see below)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together flour and oats. Add vegan butter and use a pastry blender or fingers to work it into the mixture until it resembles coarse crumbs.
3. Press crust mixture into a 9-inch pie dish.
4. In a separate bowl, whisk together maple syrup, lemon juice, and cornstarch. Add blueberries and stir until they’re evenly coated.
5. Pour filling into the prepared crust.
6. Top with streusel topping (see below).
7. Bake for 45-50 minutes or until crust is golden brown and filling is bubbly.
Streusel Topping:
– 1/2 cup rolled oats
– 1/4 cup vegan butter, softened
– 1 tablespoon maple syrup
Mix all ingredients together until they form a crumbly mixture. Sprinkle over pie before baking.
Summary
Get ready to indulge in a world of delicious vegan pies with this collection of 18 irresistible recipes. From classic apple and pumpkin to creamy chocolate silk and savory shepherd’s pie, there’s something for every occasion and craving. Discover how easy it is to make a decedent pecan pie with maple syrup or a tangy key lime pie. Whether you’re in the mood for something sweet, savory, or refreshing, these vegan pie recipes are sure to satisfy your cravings and impress your friends.
