As someone who loves pie, I have to think you would be wowed by my collection of vegan pie recipes. Each of them is brilliantly delicious in its own right.

They appear to cover the full spectrum of pie flavors and textures, from the creamy Vegan Pumpkin Pie to the zesty Vegan Key Lime Pie, part of what I call my set of “omni-vore”-friendly pies—so good they might as well be on the dessert menu of a steakhouse. Come join me in exploring what I hope will be an unfurling set of plant-based, layered, textured, and super flavorful pie recipes that any of your loved ones can be seen enjoying around your dining table!

The 10 Best vegan pie recipes

1. Vegan Pumpkin Pie

Pumpkin pie that is vegan is a lovely dessert to make. The recipe calls for pumpkin puree, full-fat coconut milk, and brown sugar; the last two ingredients give the pie necessary fats and a desirable caramel-like sweetness.

The dessert is indeed set in a vegan pie crust, so what’s there not to love about this delightful plant-based treat?

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 cup full-fat coconut milk
• 3/4 cup brown sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pre-made vegan pie crust

Instructions

1. Set your oven to 350°F (175°C).

2. In a big mixing bowl, mix the pureed pumpkin, coconut milk, brown sugar, cornstarch, cinnamon, and nutmeg. Combine until smooth and well incorporated.

3. Transfer the pumpkin mixture to the pie crust that you have already prepared and poured into; then, spread the mixture evenly.

4. Cook for 50 to 60 minutes, or until the filling has firmed up. Let cool all the way before dining.

2. Vegan Apple Pie

Apple pie is a classic dessert made with Granny Smith or Honeycrisp apples. This pie telegraphs flavor.

The apple slices, mixed with coconut sugar, cinnamon, and nutmeg, flavor the filling, while the crust—which is made the way you would make a piecrust, with flour, fat, and a liquid to make the dough—delivers the sweet, umami crunch of pie.

Ingredients

• 6 cups of peeled and sliced apples (such as Granny Smith or Honeycrisp)
• 1 tablespoon lemon juice
• 1/2 cup coconut sugar or brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 package of vegan pie crust (for top and bottom crusts)

Instructions

1. Set your oven to 375°F (190°C).

2. In a big bowl, mix the sliced apples with lemon juice to keep them from turning brown. Add coconut sugar, cornstarch, cinnamon, and nutmeg. Stir until the apples are well covered.

3. The bottom pie crust is rolled out and fitted into a 9-inch pie dish. The apple mixture fills the inside of the pie. The top crust next goes on, sealing and crimping at the edges. The ventilation slits cut into the top allow for steam to escape.

4. Bake for 45 to 50 minutes, or until the crust is golden and the filling is bubbling. Allow the pie to cool for at least an hour before serving.

3. Vegan Chocolate Silk Pie

Silken tofu, dairy-free dark chocolate, and almond milk make for the perfect creamy dessert. That’s what you get when you make a Vegan Chocolate Silk Pie.

You get all the chocolate flavor you want, brightened by true maple syrup, and a little splash of vanilla, all set in a prepared vegan pie crust.

Ingredients

• 1 1/2 cups silken tofu, drained
• 1 cup dairy-free dark chocolate chips
• 1/4 cup almond milk
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 prepared vegan pie crust

Instructions

1. In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips until they are smooth.

2. In a blender or food processor, mix together the following:
melted chocolate
silken tofu
almond milk
maple syrup
vanilla extractBlend until completely smooth and creamy.

3. Fill the prepared vegan chocolate pie with the chocolate filling and smooth the top with a spatula.

4. Refrigerate the pie for a minimum of 2 hours or until set. Serve cold and enjoy!

4. Vegan Pecan Pie

Pecan Pie, really a simple dessert, can be made extraordinary with the right combination of flavors and textures—right down to the crust. And so, in this recipe, I combine a few ingredients that I adore—raw pecans, maple syrup, coconut oil, and vanilla extract—to create a filling that’s not just vegan, but also really delicious.

And, because sometimes the simplest things elude us, I also share how to make a pie crust that’s really easy and comes together in about ten minutes.

Ingredients
1 1/2 cups raw pecans, roughly chopped
1/4 cup coconut oil, melted
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 prepared vegan pie crust

Instructions

1. Your oven should be at 350°F (175°C) when you put the pie in. Use 350°F (175°C) if you have an old-fashioned dial oven that isn’t very precise or if you’re using a glass pie plate that tends to cook more slowly.

2. In a bowl, combine the coconut oil, maple syrup, and vanilla extract, as well as the cinnamon and salt. Whisk these ingredients together until they’re well blended and form a smooth mixture.

3. The pecans in the pie crust should be bathed in the liquid mixture. You want the pecans to be wet to ensure they are even in texture and flavor. This would not be the time to skimp on the mixture.

4. Preheat the oven to 350°F. Place a rack in the center of the oven. Pour the filling into the crust and spread it evenly with a rubber spatula. Bake in the preheated oven for 30 to 35 minutes, or until the filling is set and golden. Allow the pie to cool completely before serving.

5. Vegan Key Lime Pie

Vegan Key Lime Pie is a delightful dessert. It blends creamy soaked cashews, coconut cream, key lime juice, and maple syrup to produce a refreshing, tart, sweet filling, set in a pre-made vegan graham cracker crust.

Ingredients

• 1 1/2 cups raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/2 cup key lime juice
• Zest of 2 key limes
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1 pre-made vegan graham cracker crust

Instructions

1. Soaked cashews should be drained and then blended in a high-speed blender with the following ingredients: coconut cream, key lime juice, lime zest, maple syrup, and melted coconut oil. The result should be a smooth and creamy mixture.

2. Spoon the blended mixture into the vegan graham cracker crust, smoothing the top with a spatula.

3. Refrigerate the pie for at least 4 hours or until set completely. Serve after chilling.

6. Vegan Blueberry Pie

Blueberry Vegan Pie blends fresh or frozen blueberries with sugar, cornstarch, lemon juice, and vanilla extract, and it is enveloped in a vegan pie crust. This delightful plant-based dessert is perfect for any occasion.

Ingredients

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 vegan pie crust
• Pinch of salt

Instructions

1. Your oven should be preheated to 375°F (190°C). The vegan pie crust should be rolled out and fitted into a pie pan. Set the pie pan aside.

2. In a big mixing bowl, mix the blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir until the blueberries coat nicely with the mixture.

3. Distribute the blueberry mixture evenly in the prepared pie crust.

4. Bake in a preheated oven at 350° for 45 to 50 minutes, or until the filling bubbles and the crust is golden brown. Cool before serving.

7. Vegan Sweet Potato Pie

Experience the joy of Vegan Sweet Potato Pie, where creamy coconut milk harmonizes with mashed sweet potatoes, while brown sugar and spice create a symphony of flavors. This plant-based pie is a delightful way to enjoy a dessert that’s perfect for any occasion.

Ingredients

2 large sweet potatoes, cooked and mashed
1 cup canned coconut milk
1/2 cup brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions

1. Heat your oven to 350°F (175°C).

2. In a big bowl, mix the sweet potatoes with the coconut milk, brown sugar, cornstarch, vanilla extract, and spices. Blend until smooth and thoroughly combined.

3. Into a prepared pie crust of your choice pour the mixture and smooth the top with a spatula.

4. Cook for between 45 and 50 minutes, or until the edges are golden brown and the filling is no longer jiggly. Give it at least 15-20 minutes to cool if you want to serve it warm. Otherwise, let it come to room temperature before slicing.

8. Vegan Lemon Meringue Pie

A refreshing, zesty treat, this Vegan Lemon Meringue Pie is made with a pre-made vegan pie crust, coconut milk, fresh lemon juice, lemon zest, and just a dash of turmeric for color.

Ingredients

• 1 pre-made vegan pie crust
• 1 cup coconut milk
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon turmeric (for color)

Instructions

1. Vegan pie crust should be prepared according to the direction on the package, baked, and set aside to cool.

2. In a saucepan, combine the coconut milk, lemon juice, lemon zest, sugar, cornstarch, and turmeric, and whisk together these ingredients over a medium heat until they have thickened and gone bubbly.

3. The cooled pie crust should be filled with the lemon filling, which in turn must be allowed to set in the refrigerator for a minimum of 4 hours prior to serving.

9. Vegan Shepherd's Pie

A Vegan Shepherd’s Pie is a satisfying, plant-based version of the classic dish that includes lentils, carrots, peas, onions, and garlic, along with a rich vegetable broth, and topped with creamy mashed potatoes and baked to perfection.

Here is a brief recipe for Vegan Shepherd’s Pie:

Ingredients

Lentils (1 cup, cooked)
Carrots (2, diced)
Peas (1 cup, frozen)
Onion (1, chopped)
Garlic (2 cloves, minced)
Vegetable broth (1 cup)
Mashed potatoes (4 cups, prepared)

Instructions

1. Before starting your baking, ensure that your oven is set to 375°F (190°C).

2. In a sizable skillet, cook the onions and garlic until they’re clear and tender.

3. Incorporate the carrots and allow them to cook until a bit soft. Mix in the already cooked lentils along with the vegetable broth, and let them all hang out together for about 10 minutes, simmering lightly.

4. Add the peas and mix everything together well. Take the mixture and put it into a baking dish. Spread the mashed potatoes on top, and bake it all for 20-25 minutes until the potatoes take on a golden brown color.

10. Vegan Cherry Pie

Cherry Pie a la Vegan takes fresh or frozen pitted cherries; granulated sugar; a little lemon juice; and some vanilla extract to make a truly delicious dessert all wrapped up in a tender, easy-to-make, vegan pie crust. Summer may be long gone, but you can still enjoy this warm-weather fruit in all its glory.

Ingredients

2 cups fresh or frozen pitted cherries
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Vegan pie crust (store-bought or homemade)
1 tablespoon non-dairy milk (for brushing the crust)

Instructions

1. Your oven should be preheated to 375°F (190°C). The next step is to roll out the vegan pie crust. You should gently fit it into the pie pan. You may trim any excess dough that is hanging off the edges.

2. A medium saucepan combines the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Over medium heat, they cook and stir until the mixture thickens and the cherries soften, about 5-7 minutes.

3. Pour the cherry mixture into the pie crust that you have ready. Roll out another piece of dough for the top crust, or weave a lattice pattern that will be a top for your cherry pie. Use Midland’s non-dairy milk for brushing the top crust before baking.

4. Bake for 45–50 minutes, or until the crust turns golden brown. Let the pie cool before serving; cooling helps the filling to set and makes for neater slices.