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13 Stunning Vegan Thanksgiving Pie Recipes for 2025
Worried your vegan pie will be the Thanksgiving disaster story? You’re picturing a soggy crust and a filling that just won’t set.
A Vegan Thanksgiving Pie is a baked dish without any animal products, and nailing the texture can feel daunting. You want to bring a crowd-pleasing dessert that everyone, vegan or not, will rave about.
This guide provides 13 stunning vegan Thanksgiving pie recipes, from classic pumpkin to savory pot pie. We’ll share foolproof tips for a flaky, golden-brown crust and perfectly set fillings, ensuring you bake a dessert that everyone at the table will love.
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Are You Dreaming of a Perfect Vegan Thanksgiving Pie (But Fear a Soggy Mess)?
It’s a familiar scene for any home baker tackling a plant-based holiday dessert. You have a vision of a perfect, golden-brown pie, but the anxiety creeps in. Will the crust be tough instead of tender? Will the filling be a runny puddle on the plate? These fears are valid; vegan baking has its own set of rules.
But what if you had a foolproof recipe? What if you understood the simple secrets to making a dairy-free pie that’s not just “good for a vegan pie,” but genuinely incredible?
This guide is your key to baking with confidence this Thanksgiving. We’ve gathered 13 stunning, tested-and-perfected vegan thanksgiving pie recipes that will impress the most skeptical relatives. From timeless classics that evoke holiday nostalgia to hearty savory pies that can be the main event, you’ll find the perfect centerpiece for your celebration right here.
The Secrets to a Perfect Vegan Pie: Your Foolproof Guide to Success
To get a flaky vegan pie crust, use ice-cold, high-fat vegan butter and handle the dough as little as possible. For fillings, use cornstarch or arrowroot to ensure a perfect set without eggs. Always blind bake your crust for wet fillings to prevent a soggy bottom. Before we dive into the recipes, let’s unlock the fundamental techniques that guarantee success. Understanding the “why” behind these steps is the difference between a good pie and a great one.
Mastering vegan pie-making comes down to three key areas: the crust, the filling, and knowing how to troubleshoot.
- The Flaky Vegan Pie Crust: The ultimate goal is flaky layers. The role of cold fat is to create steam pockets, which results in those delicious, tender layers. When the fat melts prematurely, the crust becomes tough and dense. Always use a firm, stick-style vegan butter with high-fat content, and keep it (and your water) ice-cold. Handle the dough as minimally as possible to prevent gluten development, which leads to a chewy, not flaky, result. A touch of vinegar or lemon juice can also help tenderize the dough.
The Perfectly Set Filling: Eggs traditionally provide the structure and setting power in custard pies like pumpkin. In vegan baking, starches are our best friends. Cornstarch and arrowroot powder are fantastic thickeners. According to food science principles, they must be heated to around 203°F (95°C) to fully gelatinize and create that firm, sliceable texture. For creamy fillings, full-fat canned coconut milk, silken tofu, or soaked raw cashews provide the richness and smooth consistency you’re looking for.
Troubleshooting Common Issues:
- Soggy Bottom? You forgot to blind bake. Pre-baking the empty crust is a non-negotiable step for any wet, custard-style filling.
- Cracked Filling? The pie was likely overbaked or cooled too quickly. Bake just until the center has a slight jiggle, and let it cool gradually.
- Tough Crust? The dough was over-handled, or too much water was added. Remember, less is more when it comes to working with pastry.
13 Stunning Vegan Thanksgiving Pie Recipes for 2025
Now that you’re armed with the foundational knowledge for success, it’s time for the fun part! This curated collection of our 13 best vegan pies for thanksgiving offers something for every taste, skill level, and holiday menu. We’ve organized them to help you find exactly what you’re looking for, from timeless classics and decadent no-bake treats to show-stopping savory mains. Each recipe is designed to be a foolproof centerpiece for your plant-based holiday desserts table.
1. The Classic Vegan Pumpkin Pie
Pin this holiday classic to your ‘Thanksgiving Desserts’ board!
This is the quintessential Thanksgiving dessert, made vegan without compromise. The secret to the rich, creamy vegan pumpkin filling is full-fat coconut milk and the setting power of cornstarch. It’s warmly spiced, perfectly sweet, and tastes just like the classic you remember.
Ingredients:
- 1 (9-inch) unbaked flaky vegan pie crust (see our recipe above!)
- 1 (15-ounce) can high-quality organic pumpkin puree
- 3/4 cup full-fat canned coconut milk (do not use light)
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 3 tablespoons cornstarch
- 1 teaspoon pumpkin pie spice blend
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Step-by-Step Directions:
- Preheat your oven to 400°F (200°C). Blind bake your pie crust for 15 minutes.
- While the crust bakes, whisk all filling ingredients together in a large bowl until completely smooth.
- Reduce oven temperature to 350°F (175°C). Pour the filling into the warm, pre-baked crust.
- Bake for 50-60 minutes, or until the edges are set and the center is just slightly wobbly.
- Let cool completely on a wire rack for at least 3 hours before refrigerating. The pie must be chilled to fully set.
- Pro-Tip: Don’t overbake! The pie will firm up significantly as it cools. A slight jiggle in the very center is perfect.
2. Southern-Style Vegan Pecan Pie (No Corn Syrup)
Save this decadent pecan pie recipe for a truly special treat!
Achieve that gooey, sweet, and rich pecan pie filling without any eggs or corn syrup. This southern-style recipe uses a clever combination of coconut milk, maple syrup, and brown sugar to create a caramel-like custard that sets beautifully around toasted pecans.
Ingredients:
- 1 (9-inch) unbaked flaky vegan pie crust
- 1 1/2 cups raw pecan halves, divided
- 1 cup full-fat canned coconut milk
- 1/2 cup maple syrup
- 1/2 cup packed dark brown sugar
- 1/4 cup melted vegan butter
- 2 tablespoons cornstarch
- 1 tablespoon blackstrap molasses
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Step-by-Step Directions:
- Preheat oven to 350°F (175°C).
- Coarsely chop 1/2 cup of pecans and sprinkle them on the bottom of the unbaked pie crust. Arrange the remaining 1 cup of whole pecan halves on top.
- In a saucepan, whisk together coconut milk, maple syrup, brown sugar, melted vegan butter, cornstarch, molasses, vanilla, and salt.
- Bring the mixture to a simmer over medium heat, whisking constantly until it thickens slightly (about 3-4 minutes).
- Carefully pour the hot filling over the pecans in the crust.
- Bake for 45-55 minutes, until the filling is bubbly and the center is mostly set. Cover edges with a pie shield if they brown too quickly.
- Let cool completely on a wire rack for at least 4 hours before slicing.
- Lesson Learned: Simmering the filling first is a non-negotiable step. It activates the cornstarch and ensures the pie will set properly without being runny.
3. Rustic Double-Crust Vegan Apple Pie
Pin this timeless apple pie recipe for your holiday baking!
There’s nothing more classic than a double-crust apple pie. This vegan version features a perfectly flaky vegan pastry, a tart-sweet filling with the best baking apples, and a beautiful lattice top. It’s a true taste of Americana, fully plant-based.
Ingredients:
- 1 recipe for double-crust flaky vegan pie dough
- 6-7 medium baking apples (a mix of Granny Smith and Honeycrisp works best), peeled, cored, and sliced 1/4-inch thick
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 tablespoon lemon juice
- 2 tablespoons cold vegan butter, cubed
- 1 tablespoon plant-based milk for brushing
- 1 tablespoon coarse sugar for sprinkling
Step-by-Step Directions:
- Preheat oven to 425°F (220°C). Place one pie crust in the bottom of a 9-inch pie plate.
- In a large bowl, toss the sliced apples with sugar, flour, spices, and lemon juice until evenly coated.
- Pile the apple filling into the bottom crust. Dot the top with the small cubes of cold vegan butter.
- Roll out the second pie crust. Either place it over the top and cut slits for vents, or cut it into strips to create a lattice top. Crimp the edges to seal.
- Brush the top crust with plant-based milk and sprinkle generously with coarse sugar.
- Bake for 15 minutes at 425°F, then reduce the heat to 375°F (190°C) and bake for another 35-45 minutes, until the crust is golden and the filling is bubbly.
- Let cool for at least 4 hours before serving to allow the filling to set.
- Pro-Tip: Using a mix of apples provides a more complex flavor and texture. Granny Smiths hold their shape and provide tartness, while Honeycrisps break down slightly and add sweetness.
4. Decadent No-Bake Chocolate Silk Pie
Save this easy no-bake recipe for a guaranteed crowd-pleaser!
Need a simple but incredibly impressive dessert? This no-bake vegan pie is the answer. A rich, silky, and decadent chocolate filling made from silken tofu is poured into an easy press-in Oreo crust. It’s a guaranteed hit for any chocolate lover.
Ingredients:
- 1 (9-inch) pre-made vegan cookie crust (or make your own with 25 Oreos and 1/4 cup melted vegan butter)
- 1 (12-ounce) package of firm silken tofu, drained
- 1 1/4 cups dairy-free semi-sweet chocolate chips
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Directions:
- Melt the dairy-free chocolate chips in a double boiler or in the microwave in 30-second increments. Let cool slightly.
- In a high-speed blender, combine the drained silken tofu, melted chocolate, maple syrup, vanilla, and salt.
- Blend on high until the mixture is completely silky-smooth. You may need to scrape down the sides a few times.
- Pour the chocolate filling into your prepared cookie crust and spread evenly.
- Refrigerate for at least 6 hours, or overnight, until the pie is completely firm.
- Serve chilled, topped with coconut whipped cream and chocolate shavings.
- Lesson Learned: It’s crucial to use silken tofu, not regular block tofu. Silken tofu provides the signature smooth, creamy texture and has a neutral flavor that lets the chocolate shine.
5. Hearty & Savory Vegan Pot Pie
Pin this savory pie recipe for a perfect vegan main course!
Who says pies are only for dessert? This hearty and savory vegan pot pie can be the star of your Thanksgiving menu. A rich, umami-packed mushroom gravy is loaded with root vegetables and plant-based protein, all topped with a flaky, golden crust.
Ingredients:
- 1 sheet of flaky vegan pie dough or puff pastry
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 cup frozen peas
- 1 cup cooked chickpeas or cubed seitan
- 1 tsp dried thyme
- Salt and pepper to taste
Step-by-Step Directions:
- Preheat oven to 400°F (200°C).
- In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened (about 8 minutes).
- Add mushrooms and cook until they release their liquid and brown. Stir in the garlic and thyme and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
- Gradually whisk in the vegetable broth and coconut milk until smooth. Bring to a simmer and cook until the gravy has thickened (about 5-7 minutes).
- Stir in the frozen peas and chickpeas/seitan. Season generously with salt and pepper.
- Pour the filling into a 9-inch deep-dish pie plate or leave it in an oven-safe skillet.
- Place the pie dough over the filling, trim the excess, and cut a few slits in the top for steam to escape.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Pro-Tip: For an even richer, umami-packed gravy, add a tablespoon of soy sauce or miso paste along with the vegetable broth.
6. Creamy Vegan Sweet Potato Pie
Save this Southern classic, made vegan!
A beloved Southern classic, sweet potato pie is often compared to pumpkin pie but has a lighter, fluffier texture and a distinctively earthy sweetness. This vegan version is incredibly creamy, perfectly spiced, and a wonderful alternative for your holiday table.
Ingredients:
- 1 (9-inch) unbaked vegan shortbread or flaky pie crust
- 2 pounds sweet potatoes (about 2 large)
- 1/2 cup melted vegan butter
- 1/2 cup full-fat canned coconut milk
- 3/4 cup packed light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Step-by-Step Directions:
- Preheat oven to 400°F (200°C). Prick the sweet potatoes all over with a fork and roast for 45-60 minutes, until very tender.
- Let the potatoes cool enough to handle, then peel the skins off.
- Reduce oven temperature to 350°F (175°C).
- In a large bowl or food processor, combine the roasted sweet potato flesh with the melted vegan butter, coconut milk, brown sugar, cornstarch, spices, and vanilla. Blend until completely smooth.
- Pour the filling into the unbaked pie crust.
- Bake for 50-60 minutes, until the center is set (it won’t jiggle much).
- Let cool completely on a wire rack before chilling in the refrigerator for at least 4 hours.
- Lesson Learned: Roasting the sweet potatoes, rather than boiling them, caramelizes their natural sugars and develops a much deeper, richer flavor for the pie filling.
7. Zesty Vegan Lemon Meringue Pie
Pin this showstopper! Yes, the meringue is 100% vegan!
This pie is a true showstopper. A zesty, thick lemon curd filling sits in a crisp shortbread crust, all topped with a mountain of billowy, toasted vegan meringue made from aquafaba (the liquid from a can of chickpeas). It’s a marvel of vegan baking science.
Ingredients:
- 1 (9-inch) fully baked vegan shortbread or flaky pie crust
- For the Lemon Curd: 1 cup granulated sugar, 1/2 cup cornstarch, 1 1/2 cups water, 2/3 cup fresh lemon juice, 2 tbsp lemon zest, 3 tbsp vegan butter.
- For the Aquafaba Meringue: 1/2 cup aquafaba (liquid from a can of chickpeas, chilled), 1/2 tsp cream of tartar, 3/4 cup granulated sugar, 1 tsp vanilla extract.
Step-by-Step Directions:
- Make the curd: In a saucepan, whisk sugar and cornstarch. Gradually whisk in water and lemon juice. Cook over medium heat, whisking constantly, until very thick. Remove from heat and stir in lemon zest and vegan butter. Pour into the baked crust and refrigerate.
- Preheat oven to 350°F (175°C).
- Make the meringue: In a very clean bowl of a stand mixer, beat the chilled aquafaba and cream of tartar on high speed until foamy.
- Very slowly, one tablespoon at a time, add the sugar while the mixer is running. Continue to beat on high for 10-15 minutes, until the meringue is thick, glossy, and holds stiff peaks. Beat in the vanilla.
- Spread the meringue over the chilled lemon filling, making sure it touches the crust all around. Create decorative swirls and peaks.
- Bake for 10-15 minutes, or use a kitchen torch, until the meringue peaks are lightly browned.
- Chill for at least 4 hours before serving.
- Pro-Tip: The bowl and beaters for the meringue must be completely free of any oil or grease, otherwise the aquafaba will not whip up properly.
8. Fresh Vegan Cranberry-Orange Tart
Save this festive recipe for a beautiful holiday dessert!
For an elegant and festive alternative to classic pies, this cranberry-orange tart is perfect. A buttery vegan shortbread crust holds a jewel-toned, sweet-tart filling made from fresh cranberries and aromatic orange zest. It’s as beautiful as it is delicious.
Ingredients:
- 1 (9-inch) pre-baked vegan shortbread tart shell
- 1 (12-ounce) bag fresh cranberries
- 1 cup granulated sugar
- 1 cup orange juice, freshly squeezed
- Zest of one large orange
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
- Garnish: Sugared cranberries, fresh rosemary
Step-by-Step Directions:
- In a medium saucepan, combine the fresh cranberries, sugar, orange juice, and orange zest.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Cook for about 10-15 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has started to thicken.
- Slowly whisk in the cornstarch slurry and continue to simmer for another 2 minutes, until the filling is very thick and glossy.
- Let the filling cool for about 20 minutes before pouring it into the pre-baked tart shell.
- Refrigerate the tart for at least 4 hours to set completely.
- Before serving, decorate with sugared cranberries and orange zest.
- Lesson Learned: Don’t add the cornstarch slurry until after the cranberries have burst. This ensures the starch’s thickening power isn’t broken down by cooking for too long.
9. Creamy Vegan Banana Cream Pie
Pin this dreamy, creamy dessert!
Offer a lighter, nostalgic option with this dairy-free banana cream pie. A rich, cashew-based vanilla pastry cream is layered with ripe bananas in a simple crust and topped with a fluffy cloud of coconut whipped cream. It’s a refreshing contrast to the heavier holiday spices.
Ingredients:
- 1 (9-inch) baked and cooled pie crust or Nilla wafer press-in crust
- For the Pastry Cream: 1 cup raw cashews (soaked), 1 can full-fat coconut milk, 1/2 cup sugar, 1/3 cup cornstarch, 2 tsp vanilla extract, pinch of turmeric for color.
- 3-4 ripe bananas, sliced
- For the Topping: 1 can chilled full-fat coconut cream, whipped with 1/4 cup powdered sugar.
Step-by-Step Directions:
- Make the pastry cream: Drain soaked cashews. Blend cashews with coconut milk in a high-speed blender until completely smooth.
- Pour the mixture into a saucepan. Whisk in the sugar, cornstarch, and turmeric.
- Cook over medium heat, whisking constantly, until the mixture becomes very thick, like pudding. Remove from heat and stir in vanilla.
- Press plastic wrap directly onto the surface of the cream and refrigerate until fully chilled (at least 2 hours).
- Assemble the pie: Spread a thin layer of pastry cream on the bottom of the crust. Top with a layer of sliced bananas. Repeat layers until the crust is full.
- Top the pie with a generous amount of coconut whipped cream.
- Chill for at least 1 hour before serving.
- Pro-Tip: Soaking the cashews in hot water for at least 1 hour (or overnight in cold water) is essential for achieving an ultra-smooth, creamy pastry cream without any graininess.
10. Rustic Vegan Pear & Almond Galette
So much easier than a pie, but just as impressive! Pin this galette recipe.
A galette is a pie’s rustic, free-form cousin. This elegant dessert is much easier to assemble but delivers all the satisfaction. A single sheet of pie dough is topped with a sweet almond cream (frangipane) and fanned pears, then folded up for a beautiful, easy fruit dessert.
Ingredients:
- 1 sheet of flaky vegan pie dough
- 2-3 firm, ripe pears (like Bosc or Anjou), cored and thinly sliced
- For the Frangipane: 1/2 cup almond flour, 3 tbsp vegan butter (softened), 3 tbsp sugar, 1/2 tsp almond extract.
- 2 tbsp apricot jam, warmed
- 1 tbsp plant-based milk for brushing
Step-by-Step Directions:
- Preheat oven to 400°F (200°C).
- On a parchment-lined baking sheet, roll out the pie dough into a rough 12-inch circle.
- Make the frangipane: In a small bowl, mix the almond flour, softened vegan butter, sugar, and almond extract until a paste forms.
- Spread the frangipane over the center of the dough, leaving a 2-inch border all around.
- Arrange the sliced pears over the frangipane in a decorative pattern.
- Fold the border of the dough up and over the edges of the pears.
- Brush the crust with plant-based milk.
- Bake for 30-40 minutes, until the crust is golden and the pears are tender.
- As soon as it comes out of the oven, brush the warm pears with the warmed apricot jam for a beautiful glaze.
- Pro-Tip: Don’t worry about making the galette perfectly round. The charm of a galette is in its rustic, imperfect shape.
11. Savory Mushroom, Leek & Thyme Tart
Pin this savory tart for a perfect holiday appetizer or light main!
This elegant savory tart is perfect as a Thanksgiving appetizer or a light main course. A flaky, buttery puff pastry base is topped with a creamy cashew spread and a rich, umami-packed mixture of browned mushrooms and sweet leeks.
Ingredients:
- 1 sheet vegan puff pastry, thawed
- 1 tbsp olive oil
- 2 large leeks, white and light green parts only, thinly sliced
- 1 pound mixed mushrooms (cremini, shiitake), sliced
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- For the Creamy Base: 1/2 cup raw cashews (soaked), 1/4 cup water, 1 tbsp nutritional yeast, 1 tsp Dijon mustard.
Step-by-Step Directions:
- Preheat oven to 400°F (200°C). Unfold the puff pastry onto a parchment-lined baking sheet. Score a 1-inch border around the edges and prick the inside with a fork.
- Bake the pastry for 15 minutes until lightly golden and puffed. Gently press the center down.
- While it bakes, heat olive oil in a skillet. Sauté the leeks until soft. Add the mushrooms and cook until browned and their liquid has evaporated. Stir in garlic and thyme.
- Make the base: Blend soaked cashews, water, nutritional yeast, and mustard until smooth.
- Spread the cashew cream over the par-baked pastry base (inside the border).
- Top with the mushroom and leek mixture.
- Bake for another 15-20 minutes, until the edges are deep golden brown.
- Pro-Tip: For the best flavor, get a deep brown sear on your mushrooms. Don’t overcrowd the pan, and don’t salt them until the very end of cooking.
12. Gluten-Free Vegan Pumpkin Cheesecake Pie
The best of both worlds! Pin this gluten-free cheesecake pie.
Can’t decide between pumpkin pie and cheesecake? This hybrid dessert gives you both! A press-in, nut-based gluten-free crust is topped with a tangy cashew cheesecake layer and a classic spiced pumpkin filling. It’s a dense, creamy, layered dessert that caters to multiple dietary needs.
Ingredients:
- For the Crust: 1 1/2 cups almond flour, 1/4 cup maple syrup, 3 tbsp melted coconut oil.
- For the Cheesecake Layer: 1 1/2 cups raw cashews (soaked), 1/3 cup maple syrup, 1/4 cup lemon juice, 1/4 cup coconut cream.
- For the Pumpkin Layer: 1 cup pumpkin puree, 1/4 cup maple syrup, 1 tsp pumpkin pie spice, 1 tbsp cornstarch.
Step-by-Step Directions:
- Preheat oven to 350°F (175°C).
- Make the crust: Mix crust ingredients and press firmly into the bottom of a 9-inch pie pan. Bake for 10 minutes. Let cool.
- Make the cheesecake layer: Blend all cheesecake ingredients in a high-speed blender until perfectly smooth. Pour over the cooled crust.
- Make the pumpkin layer: Whisk all pumpkin ingredients together in a bowl until smooth.
- Gently spoon the pumpkin mixture over the cheesecake layer and spread evenly.
- Bake for 40-50 minutes, until the edges are set and the center is almost firm.
- Turn off the oven and let the pie cool in the oven with the door cracked for 1 hour to prevent cracking.
- Chill in the refrigerator for at least 6 hours or overnight before serving.
- Lesson Learned: Cooling the cheesecake slowly in the oven is the professional secret to preventing a large crack from forming in the center.
13. Hearty Lentil Shepherd’s Pie
Pin this ultimate comfort food main dish!
For a substantial and comforting savory pie that can serve as the undisputed Thanksgiving centerpiece, look no further. A rich filling of brown lentils and vegetables in a savory gravy is topped with a fluffy, creamy crust of mashed potatoes. It’s the ultimate vegan comfort food.
Ingredients:
- For the Filling: 1 tbsp olive oil, 1 onion, 2 carrots, 2 celery stalks (all finely diced), 1 cup brown or green lentils (rinsed), 4 cups vegetable broth, 1 tbsp soy sauce, 1 tsp dried thyme, 1 cup frozen peas.
- For the Topping: 2 pounds Yukon Gold potatoes (peeled and cubed), 1/2 cup unsweetened plant milk, 1/4 cup vegan butter, salt and pepper to taste.
Step-by-Step Directions:
- Make the topping: Boil the potatoes until fork-tender. Drain and mash with plant milk, vegan butter, salt, and pepper until creamy. Set aside.
- Preheat oven to 400°F (200°C).
- Make the filling: In a large pot or Dutch oven, sauté the onion, carrots, and celery until soft.
- Add the rinsed lentils, vegetable broth, soy sauce, and thyme. Bring to a boil, then reduce heat and simmer for 35-45 minutes, until lentils are tender and most of the liquid is absorbed.
- Stir in the frozen peas.
- Pour the lentil filling into a 2-quart baking dish.
- Carefully spread the mashed potato topping over the lentil filling, creating an even layer. Use a fork to create decorative lines on top.
- Bake for 20-25 minutes, or until the filling is bubbly and the potato topping is lightly golden brown.
- Pro-Tip: For a richer, deeper flavor in the lentil filling, add a tablespoon of tomato paste with the vegetables and let it cook for a minute before adding the broth.
Key Takeaways: Your Quick Guide to Flawless Vegan Pies
To ensure your holiday baking is a stunning success, keep these core principles in mind. They are the foundation for every great vegan pie.
- Cold is Key: Always use ice-cold vegan butter and water for the flakiest pie crust.
- Blind Bake for Custards: Pre-bake your crust for any wet filling (like pumpkin) to prevent a soggy bottom.
- Starch is Your Friend: Use cornstarch or arrowroot to ensure creamy vegan fillings set perfectly without eggs.
- Cool Completely: Allow custard and cream pies to cool and chill completely before slicing for clean, beautiful servings.
- Don’t Fear Savory: A hearty pot pie or shepherd’s pie can be a show-stopping vegan main course.
People Also Ask About Vegan Thanksgiving Pies
What is the best vegan butter for a flaky pie crust?
The best vegan butter for pie crust is a firm, stick-style butter with a high fat content, low water content, and ideally, no palm oil. Brands specifically formulated for baking often perform better than soft, tub-style spreads, as they stay solid longer when being worked into the flour, which is crucial for creating flaky layers.
Can I make vegan Thanksgiving pies ahead of time?
Yes, most vegan pies are perfect for making ahead. Custard pies like pumpkin and sweet potato can be baked, cooled, and stored in the refrigerator for up to two days. Fruit pies can often be fully baked a day ahead and stored at room temperature. You can also prepare and freeze unbaked pie dough weeks in advance.
How do you prevent a vegan pumpkin pie from cracking?
To prevent cracking, avoid overbaking and cool the pie slowly. Bake your pumpkin pie just until the edges are set and the center has a slight jiggle. Then, turn off the oven, crack the door open, and let the pie cool down in the oven for about an hour before moving it to a wire rack.
My vegan pie filling is runny. How can I fix it?
A runny filling is usually due to insufficient thickener or not cooking it long enough for the thickener to activate. The best fix is often preventative by ensuring you use the correct amount of cornstarch or arrowroot. If a fruit pie is already baked and runny, you can try to carefully pour out some liquid and bake it a bit longer. For unbaked fillings, you can try whisking in an additional tablespoon of cornstarch slurry and cooking it briefly on the stove before baking.
Final Thoughts
Baking for the holidays should be a joy, not a source of stress. With these 13 foolproof vegan thanksgiving pie recipes, you can step into the kitchen with confidence, ready to create delicious memories. These dishes are more than just food; they’re a way to build inclusive, mouth-watering traditions that everyone at the table can share and enjoy. You have the tools and the techniques to make this holiday your most delicious one yet.
Which of these stunning pies will be the star of your Thanksgiving table this 2025?
Last update on 2025-11-12 at 12:13 / Affiliate links / Images from Amazon Product Advertising API
