Vegan Thanksgiving Pies That Are Better Than The Originals

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While veganism is never necessarily easy, it’s particularly hard during the holiday season. As someone who has had a few too many tofurkeys in her life, I understand the struggle.

This year, we’re bringing you our favorite vegan pie recipes for your favorite vegans at the table. 

Whether you’re cooking for a family or friend who’s vegan or you’re a vegan yourself, we’re serving you some amazing vegan pie recipes that will leave all your family members astounded.


Vegan Apple Pie

Thank you Jessica in the Kitchen for the recipe!


  • 2 vegan pie crusts

  • 3 lbs. apples (peeled, cored, and chopped into large chunks)

  • 2 + ½ Tbsp lemon juice

  • 1 cup cane sugar

  • 2 tsp ground cinnamon 

  • ½ tsp nutmeg

  • ¼ tsp sea salt

  • ¼ cup vegan butter

  • ½ Tbsp vanilla extract

  • 1 + ½ Tbsp cornstarch

  • 1 + ½ Tbsp water


  1. Add the chopped apples to a large bowl. Pour the lemon juice, sugar, ground cinnamon, nutmeg, and sea salt over the apples and stir completely. 

  2. Heat a large pan to medium heat and melt the butter in it. Once it’s melted and slightly sizzling, add in the apple mixture. 

  3. Reduce the heat to medium-low and cook the apples down for 7-8 minutes until they’re slightly tender. Mix the cornstarch with water, and after 8 minutes, add the cornstarch slurry and vanilla extract and stir  for one minute. Remove the pan from the heat to allow the apples to cool for about 15-20 minutes. 

  4. Preheat your oven to 425°F and shape your pie crust on the pie dish, crimping the edges. Add the apples to the base of the pie crust and smooth it. 

  5. Remove the second crust from the fridge for 5-10 minutes, or according to the recipe directions. Use a rolling pin to roll out the second pie crust into a disc. Slice it into thin rectangular strips and layer them in a vertical lattice pattern. Alternate every strip and add a horizontal strip until the entire pie is evenly covered. Snip the edges off and pinch down the pie crust. Brush the crust with a vegan egg wash and sprinkle some extra sugar on top.

  6. Bake your pie for 15 minutes, then reduce the heat to 350°F and bake for 45 minutes. Watch your pie crust for the last 30 minutes. If it starts to brown, tent it with foil all around the pie.


Chai Spice Vegan Pear Pie

Thank you The Almond Eater for the recipe!



  • 3 cups all-purpose flour 

  • 1 tsp salt

  • 1 cup vegan butter (cold)

  • ¼ cup maple syrup

  • ¼ cup almond milk 

  • ½ cup ice water


  • 5 pears (chopped)

  • 1 Tbsp coconut oil

  • ¼ cup cane sugar

  • 1 tsp cinnamon 

  • ½ tsp ground ginger

  • ¼ tsp allspice

  • ¼ tsp ground nutmeg

  • ⅛ tsp ground cloves

  • ⅛ tsp cardamom


  1. Add 1 + ½ cups of flour and ½ teaspoon of salt to a food processor. Keep the motor running and add ½ cup of butter through the top, followed by 2 tablespoons of syrup, 2 tablespoons of milk, and 4 tablespoons of ice water. Remove the dough and set it aside, then repeat the process with the remaining ingredients. 

  2. Once the dough is completely made, divide it into 2 separate balls, one slightly larger than the other, wrap them in plastic wrap, and place them in the refrigerator for 30 minutes. 

  3. After 30 minutes, preheat the oven to 400°F. 

  4. Heat the coconut oil in a large skillet over medium heat. Add the chopped pears and sprinkle the sugar and spices over the top. Cook for 5-8 minutes, or until they’re soft but not too mushy. Remove the skillet from the heat. 

  5. Flour a work surface and roll the larger ball of dough out carefully and transfer it to a greased pie pan. Crimp the edges as you normally would, then pour the pear filling into the pie crust. Roll out the second ball of dough to form the top of the crust. Brush the crust with melted butter or coconut oil and sprinkle it with a little bit of cane sugar. 

  6. Bake the pie for 15 minutes, then reduce the heat to 375°F and bake for 40 more minutes. 


Vegan and Gluten-Free Pumpkin Mousse Pie

Thank you Allergy Awesomeness for the recipe!


Pumpkin Mousse Filling: 

  • One 8-oz. package dairy-free cream cheese (softened)

  • ½ cup packed brown sugar

  • 1 cup pumpkin puree

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • ¼ tsp ground cloves

  • ¼ tsp ground nutmeg

  • ⅛ tsp ground ginger

  • 2 packages dairy-free whipped cream

Graham Cracker Crust:

  • 1 box gluten-free graham crackers

  • ⅓ cup coconut oil 

  • 1 tsp cinnamon 

  • Extra whipped cream and cinnamon for garnish


  1. Place the graham crackers, cinnamon, and coconut oil in a food processor and mix until it’s a fine sand-like texture. 

  2. Place the crust mixture into a greased spring-form pan, pressing it evenly along the bottom and up the sides. 

  3. Place the dairy-free cream cheese and brown sugar in a stand mixer fitted with a paddle attachment and mix them. Add the rest of the ingredients except for the whipped cream and mix well. 

  4. Turn the mixer off and fold in the whipped cream. Pour the mixture into the crust and freeze or chill until you’re ready to serve. 


Foolproof Vegan Applesauce Spice Cake

Thank you The Full Helping for the recipe!


  • 2 + ½ cups + 1 Tbsp unbleached all-purpose flour

  • 1 cup raisins

  • 1 + ¼ cups cane sugar

  • 1 tsp salt

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 2 tsp cinnamon 

  • 1 + ½ tsp cardamom

  • ¼ tsp ground cloves

  • 4 tsp ground flax or chia seeds

  • 5 Tbsp warm water

  • 2 cups applesauce

  • ⅔ avocado oil 

  • Confectioner’s sugar


  1. Preheat your oven to 350°F. Oil or grease a nonstick bundt pan with a vegan buttery spread. Toss the raisins with one tablespoon of flour and set them aside. 

  2. In a large mixing bowl, whisk the flour, sugar, salt, baking powder, baking soda, cinnamon, ginger, cardamom, and cloves. 

  3. In a small bowl, mix the ground flax or chia in warm water. Allow the mixture to thicken up for a few minutes. In the meantime, whisk the applesauce and vegetable oil together. Add the flax or chia gel and stir well. 

  4. Add the wet ingredients to the dry ingredients and stir until they’re evenly combined. Fold in the raisins and pour the batter into the bundt pan, then transfer the bundt pan to the oven and bake for 50-60 minutes, or until the cake is firm to the touch and a toothpick inserted into the center comes out clean. Transfer the cake to a wire rack and allow it to cool. 

  5. Before serving, dust the cake with a light coat of confectioners’ sugar.


Vegan Pecan Pie

Thank you Namely Marly for the recipe!


  • Vegan pie dough

  • 5 Tbsp vegan butter

  • 1 cup brown sugar

  • ¾ cup corn syrup 

  • 4 Tbsp cornstarch

  • ½ tsp salt

  • 1 Tbsp rum 

  • 1 tsp vanilla

  • 1 cup silken tofu

  • Coconut whipped cream 

  • 2 cups whole pecans toasted


  1. Preheat the oven to 350°F. 

  2. Roll the pie crust out to about ⅛ inch thickness and place it in a 9-inch pie pan. Crimp the edges and use a fork to prick the bottom of the crust several times. Bake for 20 minutes, or until it’s golden brown. Remove the pie from the oven and set it aside to cool. 

  3. Combine the vegan butter, brown sugar, corn syrup, and cornstarch in a saucepan. Stir and cook for about minute, then add salt, rum, and vanilla. Stir to combine. 

  4. Add the silken tofu to a food processor and pulse until it’s smooth. Add in the corn syrup mixture and pulse again until everything is combined. Add the pecans (reserving 20-50 for the top) and give them a few pulses to chop them roughly. Pour the filling into the pie shell. Arrange the reserved pecans on top of the filling. 

  5. Place a cookie sheet on the bottom of the rack of your oven and place your pie on the cookie sheet. Bake for about an hour, or until the edges of the pie are set. The center might be a bit jiggly. Remove it from the oven and allow it to cool before serving. 


Vegan Apple Cranberry Slab Pie

Thank you The Veg Life for the recipe!


Pie Crust:

  • 12 Tbsp vegan margarine (very cold)

  • 3 cups all-purpose flour

  • 1 Tbsp sugar

  • ⅓ cup vegetable shortening (very cold)

  • 6 Tbsp ice water


  • ¾ cup sugar

  • 2 Tbsp flour

  • 3 apples (peeled, cored, and sliced ¼ inch thick)

  • 2 cups raspberries

  • 1 cup cranberries

  • ¼ cup orange juice

  • ½ tsp nutmeg

  • ½ tsp cinnamon


  1. Pulse the ingredients for the dough in a food processor and then place them in plastic wrap, chilling for a few hours. 

  2. Combine all the ingredients for the filling in a saucepan and bring it to a boil. Reduce the heat to a simmer for 10 minutes, or until the apples are tender and the juices are thickened. 

  3. Roll the dough thinner than you would for a traditional pie and line the pan, coming up on the sides for about ½ inch. Spread the filling evenly over the dough. Use cookie or pie cutters to make shapes and place them randomly over the filling. 

  4. Lightly brush with almond milk and generously sprinkle it with sugar. 

  5. Bake at 375°F for about 30 minutes, or until the crust is golden and crisp. 

  6. Allow it to cool before serving.


Which vegan pie are you going to try this year? Comment below!

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