The BEST Vegan Thanksgiving Pies Everyone Will Love

Last Thanksgiving, I watched my traditionally pie-skeptic brother-in-law go back for thirds of my vegan pumpkin pie. He had no idea it was dairy-free until I mentioned it, and his response? “Wait, seriously? This is vegan?” That moment right there is why I’ve spent the last four years perfecting my vegan thanksgiving pies collection.

There’s something incredibly satisfying about proving that plant-based desserts can absolutely steal the show at your holiday table.

Here’s the thing about vegan thanksgiving pies – they’re not compromise desserts. They’re not the “healthy option” you begrudgingly serve to accommodate dietary restrictions. When done right, they’re genuinely delicious, crowd-pleasing desserts that happen to be entirely plant-based.

I’ve made these recipes at least fifteen times combined, tweaking and testing until they’re absolutely perfect. My kitchen has smelled like cinnamon and nutmeg for weeks each November, and honestly? I’m not complaining.

Why Vegan Pies Deserve a Spot at Your Thanksgiving Table

Let me tell you something I’ve learned after years of holiday hosting: having incredible vegan thanksgiving pies in your repertoire is a game-changer, even if you’re not vegan yourself. I started making these because my cousin went plant-based three years ago, and I refused to let her feel left out during dessert. But now?

I make them because they’re legitimately amazing, and they mean everyone at my table can enjoy the same delicious food together.

The first time I attempted a vegan pie, I was terrified. I’d been baking traditional pies for years, and the idea of replacing butter and eggs seemed impossible. But after testing different techniques (and yes, having a few flops along the way),

I discovered that plant-based pies can be just as flaky, creamy, and decadent as their traditional counterparts. Sometimes even better, because you’re forced to focus on technique and quality ingredients rather than relying on butter to do all the heavy lifting.

What Makes These Vegan Thanksgiving Pies Actually Work

They’re Easier Than You Think

Real talk: I was convinced vegan baking would be complicated. Turns out, once you understand a few simple substitutions, it’s actually pretty straightforward. I’ve been making these pies for four years now, and the process has become second nature. The coconut oil-based crust I use takes me about 12 minutes to make – I’ve timed it – compared to the 15-20 minutes my old butter crust used to take. No waiting for butter to reach the perfect temperature, no worried about overworking it into a greasy mess.

Everyone Can Enjoy Them

This is the real magic. When I serve these vegan thanksgiving pies, I’m not just accommodating dietary restrictions – I’m creating an inclusive table where my vegan cousin, my lactose-intolerant aunt, and my cholesterol-watching dad can all dig into dessert without hesitation. There’s no awkward “oh, I can’t eat that” moments. Just everyone enjoying pie together, which is what Thanksgiving should be about.

The Flavor Is Uncompromising

In my opinion, the biggest misconception about vegan pies is that they taste “healthy” or bland. My vegan pumpkin pie is spiced with real cinnamon, ginger, and nutmeg – the same warming spices I’ve always used. The pecan pie is rich and sweet with that perfect caramelized crunch on top. I once forgot to mention to my guests that dessert was vegan, and literally no one noticed until I pointed it out.

They’re Actually More Foolproof

Here’s something that surprised me: vegan pie crusts are more forgiving than traditional ones. Without butter that can melt and make things greasy, you have more wiggle room with temperature and handling. I’ve noticed that my vegan crusts hold their shape better during baking and rarely get soggy bottoms (that was a problem I battled for years with traditional crusts).

Vegan Thanksgiving Pies Recipe Collection

Recipe Details
Total Recipes	3 complete pies
Average Prep Time	25 minutes per pie
Average Bake Time	45-55 minutes
Skill Level	Beginner to Intermediate
Make-Ahead Friendly	Yes – up to 2 days
Serves	8-10 per pie
Dietary Info	Vegan, Dairy-Free, Egg-Free

The Essential Ingredients for Vegan Thanksgiving Pies

Before we dive into specific recipes, let’s talk about the building blocks that make vegan pies work. After testing these recipes at least a dozen times each, I’ve learned that success comes down to having the right plant-based substitutes on hand.

For the Perfect Vegan Pie Crust:

All-purpose flour (I use unbleached)
Coconut oil (refined, so it doesn’t taste like coconut)
Ice cold water (emphasis on ice cold – this matters!)
A pinch of salt and sugar
Apple cider vinegar (trust me on this one)

For Creamy Pie Fillings:

Full-fat coconut milk (the canned kind, not the carton)
Cashews (soaked for ultra-creamy texture)
Cornstarch or arrowroot powder
Pure maple syrup or coconut sugar
Vanilla extract (always use the real stuff)

For Flavor & Warmth:

Fresh pumpkin puree or canned organic pumpkin
Ground cinnamon, ginger, nutmeg, and cloves
Pecans or walnuts
Molasses (gives that deep, rich flavor)
Fresh lemon juice (brightens everything)

One ingredient note that took me forever to figure out: the quality of your coconut milk matters tremendously. I once used a low-fat version thinking it would be fine, and my pie filling never set properly. Now I only use full-fat, and I always shake the can well before opening. You’ll know you’ve got a good one when you open it and see thick, creamy coconut cream on top.

How to Make the Perfect Vegan Pie Crust

Let me share my foolproof crust method that I’ve refined over dozens of pies. This is the foundation for incredible vegan thanksgiving pies, and it’s honestly easier than traditional pie dough.

Quick Overview

This crust comes together in about 15 minutes and requires no chilling time if you’re in a rush (though I prefer to chill it for at least 30 minutes). It’s flaky, holds its shape beautifully, and has never failed me – even that time I let my 8-year-old nephew help and he definitely over-mixed it a bit.

Step-by-Step Crust Instructions

Step 1: Mix Your Dry Ingredients Whisk together 2½ cups all-purpose flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. I like using a bowl with high sides because it makes the next step less messy (learned that the hard way when I got flour all over my counter the first time).

Step 2: Cut in the Coconut Oil Add ¾ cup of solid coconut oil – it should be cold but scoopable, not melted. Use a pastry cutter or two forks to work it into the flour until you have pea-sized pieces. This took me about 3 minutes the first time, but now I can do it in under 2. You’ll know it’s ready when the mixture looks like coarse sand with some larger chunks.

Step 3: Add the Liquid Mix ¼ cup ice water with 1 tablespoon apple cider vinegar (the vinegar is my secret weapon for extra flakiness). Drizzle it over the flour mixture and use a fork to bring everything together. Add more ice water, one tablespoon at a time, until the dough just barely holds together when squeezed. (Pro tip: It’s better to err on the side of too dry than too wet – you can always add more water, but you can’t take it away.)

Step 4: Shape and Chill Turn the dough onto a piece of plastic wrap, form it into a disk about 1 inch thick, and wrap it tightly. If you have time, refrigerate for at least 30 minutes. When I’m rushed, I’ve skipped this step and it still worked, but chilling makes rolling out SO much easier.

Step 5: Roll It Out On a floured surface, roll your dough from the center outward, rotating as you go to maintain a circular shape. Aim for about ⅛ inch thickness and a circle roughly 12 inches across. You’ll see the dough become smooth and pliable as you work it – that’s exactly what you want.

My Three Go-To Vegan Thanksgiving Pies

The Classic Vegan Pumpkin Pie

This is the pie that converted my brother-in-law. It’s silky, perfectly spiced, and has that classic pumpkin pie wobble when you shake it gently. I’ve made this recipe at least twenty times, and it’s never let me down.

You’ll need: One prepared pie crust, one 15-oz can pumpkin puree, one 14-oz can full-fat coconut milk, ¾ cup maple syrup, ⅓ cup cornstarch, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt.

Blend everything except the crust until completely smooth (I use my regular blender for this). Pour into your unbaked pie shell and bake at 350°F for 55-60 minutes. The edges will set first while the center stays slightly jiggly – that’s perfect. It’ll firm up as it cools. My kitchen always smells incredible during this bake, and I’ve noticed the smell lingers for hours afterward.

Decadent Vegan Pecan Pie

Most recipes call for corn syrup, but I find maple syrup works better and adds more depth of flavor. This pie is rich, sweet, and has that signature crackly top that makes pecan pie so irresistible.

You’ll need: One prepared pie crust, 2 cups pecan halves, 1 cup maple syrup, ½ cup coconut sugar, ¼ cup coconut milk, 3 tablespoons cornstarch, 2 tablespoons melted coconut oil, 1 tablespoon molasses, 1 teaspoon vanilla, and ¼ teaspoon salt.

Toast your pecans first (5 minutes at 350°F) – this step makes a huge difference in flavor. Whisk together everything except the pecans, pour half the mixture into your crust, arrange the pecans on top, then pour the remaining mixture over them. Bake at 350°F for 45-50 minutes until the filling is set but still has a slight jiggle in the center.

Vegan Apple Crumble Pie

This one’s my personal favorite because I love the contrast between the tender apples and crunchy topping. The secret that took me years to figure out is using a mix of tart and sweet apples for the best flavor complexity.

You’ll need: One prepared pie crust, 6 cups sliced apples (I use a mix of Granny Smith and Honeycrisp), ½ cup coconut sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.

For the crumble: 1 cup rolled oats, ½ cup flour, ½ cup coconut sugar, ½ cup coconut oil (melted), and ½ teaspoon cinnamon.

Toss your apples with the sugar, cornstarch, lemon juice, and spices. Pile them into your pie crust (they’ll seem like too much, but they cook down significantly). Mix the crumble ingredients and sprinkle over the top. Bake at 375°F for 50-55 minutes, covering the edges with foil if they brown too quickly.

Pro Tips from My Kitchen

Start with Room Temperature Ingredients (Except the Crust)

When I first made vegan pies, I used cold coconut milk straight from the fridge, and my filling had lumps no amount of whisking could fix. Now I let my coconut milk and any other refrigerated ingredients sit out for 30 minutes before using them. The exception is your pie crust – keep that coconut oil cold!

Don’t Skip the Blind Bake for Cream Pies

If you’re making a pie with a no-bake filling (like a chocolate silk pie), blind bake your crust first. Line it with parchment paper, fill with pie weights or dried beans, and bake at 375°F for 15 minutes, then remove the weights and bake another 10 minutes until golden. I learned this the hard way with a soggy-bottomed disaster my first time.

The Toothpick Test Is Your Friend

For cream-based pies like pumpkin, insert a toothpick about 2 inches from the edge. If it comes out clean, you’re done, even if the center still jiggles. The residual heat will finish cooking the center as it cools. I’ve overbaked exactly one pie by ignoring this advice, and it cracked right down the middle (still tasted good, but wasn’t pretty).

My Foolproof Timing Trick

I always set my timer for 10 minutes before the recipe’s minimum bake time, then check every 5 minutes after that. Oven temperatures vary wildly – mine runs hot, so my pies are usually done 5 minutes earlier than the recipe states. This has saved me from many overcooked pies.

Use a Pie Shield or Foil

About halfway through baking, if your crust edges are getting too dark, cover them with a pie shield or strips of aluminum foil. I didn’t do this for years and just accepted burnt edges as part of pie-making. What a game-changer this simple tool was!

Let Them Cool Completely

I know it’s tempting (believe me, I know), but cutting into a warm pie means runny filling everywhere. I’ve noticed that vegan pies need at least 4 hours to set properly, preferably overnight in the fridge. Plan accordingly!

Perfect Pairings for Your Vegan Thanksgiving Pies

When I serve these vegan thanksgiving pies, I love offering a few complementary options to really make dessert feel special. Here’s what works beautifully:

Coconut Whipped Cream: Chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip it with powdered sugar and vanilla. It’s lighter than traditional whipped cream and doesn’t overwhelm the pie flavors. I always make extra because people go crazy for it.

Vanilla Coconut Ice Cream: The cold, creamy contrast with warm pie is perfection. I particularly love this with the apple crumble pie.

Candied Pecans: Toss some extra pecans with maple syrup and cinnamon, roast them, and scatter them over pie slices for added crunch and visual appeal.

Coffee or Tea: A strong coffee or spiced chai cuts through the sweetness beautifully. I usually brew a big pot of each and let guests choose.

Fresh Fruit: Sliced pears or apples on the side add a fresh, palate-cleansing element that balances the richness of the pies.

Storing and Making These Pies Ahead

One of the best things about these vegan thanksgiving pies is how well they handle make-ahead preparation. I’ve been making pies two days before Thanksgiving for the past three years, and it makes the actual holiday so much less stressful.

Refrigerator Storage

All of these pies keep beautifully in the refrigerator for up to 5 days. Cover them loosely with foil or plastic wrap (I prefer foil because it doesn’t stick to the filling). I’ve noticed the flavors actually develop and improve on day two – the spices meld together and everything tastes more cohesive.

Freezer Instructions

Unbaked pie crusts freeze perfectly for up to 3 months. Just wrap them tightly in plastic wrap and then foil. Baked pies (except the apple crumble) can be frozen for up to 2 months. Thaw them overnight in the refrigerator before serving.

Reheating Tips

For the apple crumble pie, I reheat individual slices in a 350°F oven for about 10 minutes to crisp up the topping again. The pumpkin and pecan pies are actually better served cold or at room temperature, so I just let them sit on the counter for 30 minutes before serving.

Common Questions About Vegan Thanksgiving Pies

Can I taste the coconut in these pies?

Not if you use refined coconut oil and full-fat canned coconut milk. I was worried about this too, but refined coconut oil is completely flavorless. The first time I used unrefined, my pie definitely had a coconut taste, so learn from my mistake and grab the refined version.

Do I really need to use cashews?

For the creamiest texture in custard-style pies, yes. But if you have a nut allergy, silken tofu blended until smooth works as a substitute. I’ve tested this for my nephew who’s allergic to tree nuts, and while the texture is slightly different, it’s still delicious.

Can I make these gluten-free?

Absolutely! Replace the all-purpose flour in the crust with a 1:1 gluten-free baking flour. I’ve done this several times when my gluten-intolerant friend visits, and the crust comes out just as flaky. You might need an extra tablespoon of water since gluten-free flour can be drier.

Why did my pie crack?

This usually happens from overbaking or cooling too quickly. Make sure you remove your pie when the center still has a slight jiggle, and let it cool gradually at room temperature before refrigerating. I’ve also noticed that opening the oven door frequently can cause cracking from temperature fluctuations.

Final Thoughts: Making the Switch to Vegan Thanksgiving Pies

Here’s what I wish someone had told me four years ago when I was nervous about serving vegan pies at Thanksgiving: your guests will not miss the dairy. They’ll be too busy enjoying delicious pie that happens to be plant-based. I’ve watched countless people at my holiday table have seconds and thirds of these vegan thanksgiving pies, and the most common comment I get is “I can’t believe this is vegan!”

The beauty of these recipes is that they’ve become my default Thanksgiving pies, not just my “vegan option.” They’re easier to make than traditional pies (no tempering eggs or worrying about butter temperature), they last longer in the fridge, and they genuinely taste incredible. Plus, there’s something really wonderful about knowing that everyone at your table can enjoy dessert together without anyone feeling left out or different.

If you make these vegan thanksgiving pies, I’d love to hear how they turn out! Drop a comment below and let me know which pie becomes your favorite. And if you’re nervous about trying vegan baking for the first time, remember: I was too, and now these are the pies I make every single year. You’ve got this

Looking for more holiday baking inspiration? Check out my Vegan Sweet Potato Casserole, Dairy-Free Dinner Rolls, and Plant-Based Thanksgiving Menu Guide for a complete plant-based feast!