10 Vegan Cream Pie Recipes You’ll Love

There’s something magical about the moment a fork glides effortlessly through a velvety slice of cream pie. It’s indulgence reimagined, and when you make it vegan, it’s a testament to how plant-based ingredients can transform into something extraordinary.

These 10 vegan cream pie recipes bring together timeless classics and creative twists, each offering a slice of pure delight. From the tropical tang of Key Lime Cream Pie to the autumnal warmth of Pumpkin Cream Pie, there’s a pie here for every season and every craving.

The beauty of these recipes lies in their simplicity: silken tofu, coconut cream, and almond milk combine to create rich, luscious fillings, while nutty crusts add texture and depth.

And let’s not forget the dreamy Banana Cream Pie, where fresh bananas and whipped coconut cream take center stage, or the spiced sweetness of Apple Cream Pie, a perfect pairing with a hot cup of chai.

Vegan cream pies are trending for good reason. With plant-based eating on the rise—now embraced by 10% of the global population—these pies offer a delicious way to satisfy your sweet tooth without compromising your values or health.

1. Banana Cream Pie

Indulge in the classic comfort of Banana Cream Pie, where velvety banana custard fills a buttery crust, topped with a cloud of freshly whipped cream. Layers of sliced bananas add a burst of natural sweetness, while the creamy texture is perfect for satisfying dessert cravings.

This pie strikes the perfect balance between rich and refreshing, making it a timeless treat for any occasion. Serve chilled and watch it disappear slice by slice at your next gathering.

Servings: 8 people

Ingredients:

• 3 large bananas, sliced  
• 1 container of non-dairy whipped cream (e.g., SoDelicious Coco Whip)  
• 1 Healthy Vegan Pie Crust (see below for options)  
• 1 can of full-fat coconut milk, divided  
• 3 tablespoons cornstarch  
• 1/2 cup granulated sugar  
• 1/4 teaspoon salt  
• 2 tablespoons coconut oil  
• 1 1/2 teaspoons pure vanilla extract

Instructions:

1. Pre-bake a healthy vegan pie crust, let it cool, or use an easy vegan pie crust or store-bought crust.
2. In a small bowl, mix 1/2 cup of coconut milk with cornstarch, stir well, and set aside.
3. In a small pot over medium heat, whisk together the remaining coconut milk, sugar, and salt, bringing it to a gentle simmer.
4. Stir the cornstarch mixture again and add it to the pot, whisking frequently.
5. Bring the mixture to a boil and whisk for 5-10 minutes until it thickens slightly.
6. Remove the pot from heat and stir in coconut oil and vanilla extract.
7. Pour the custard mixture into the pre-baked, cooled crust and let it cool at room temperature for 10 minutes.
8. Refrigerate the pie for 2-4 hours or overnight, covering it with plastic wrap to prevent a film from forming.
9. Slice the bananas and layer most of them on top of the chilled custard filling, saving some for decoration.
10. Cover the pie with vegan whipped topping, such as SoDelicious Coco Whip, or homemade vegan whipped cream.
11. Decorate the pie with reserved banana slices just before serving.

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2. Apple Cream Pie

Apple Cream Pie is the ultimate fusion of tradition and indulgence. Crisp, cinnamon-kissed apple slices are nestled in a flaky crust and enveloped by a luscious cream filling. Topped with a generous dollop of whipped cream.

You can also sprinkle spiced sugar, this pie brings warm, autumnal flavors to your plate. Whether served warm or cold, it’s the perfect choice for cozy family dinners or festive celebrations.

Servings: 8 people

Ingredients:

• 7 Granny Smith apples – peeled, cored, and sliced
• 2 ⅓ cups all-purpose flour
• 1 cup vegan margarine (such as Earth Balance®)
• 1 tablespoon white sugar
• 1 teaspoon salt
• ¼ cup ice water
• 1 cup brown sugar
• ½ cup vegan margarine
• ¼ cup white sugar
• ¼ cup rice milk
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg

Instructions:

1. Combine flour, vegan margarine, sugar, and salt in a food processor; pulse until clumpy.  
2. Gradually add water while pulsing until a dough forms.  
3. Knead dough for 30 seconds, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.  
4. Preheat the oven to 325°F (165°C).  
5. Dust a surface with flour and roll the dough into two 10-inch crusts.  
6. Press one crust into a 9-inch pie plate.  
7. In a saucepan, combine brown sugar, vegan margarine, white sugar, rice milk, flour, cinnamon, and nutmeg.  
8. Cook over medium heat, stirring until margarine melts and sugar dissolves (3–5 minutes).  
9. Place apple slices in a large bowl.  
10. Pour the sugar mixture over the apples and mix to coat evenly.  
11. Pile the coated apples into the crust on the pie plate.  
12. Cover with the second crust, sealing edges, and cutting slits on top.  
13. Bake as directed until golden brown and cooked through.

3. Peach Cream Pie

Peach Cream Pie is summer’s sweetest offering, bursting with juicy, sun-ripened peaches in every bite. A creamy custard base enhances the peaches’ natural sweetness, while the buttery crust provides a delightful crunch.

Topped with a dollop of whipped cream or a drizzle of honey, this pie is a showstopper at barbecues, picnics, or afternoon tea. It’s a slice of sunshine that brightens any table.

Servings: 8 people

Ingredients:

• 1 recipe of Vegan Whipped Cream for the topping (2 cups total whipped cream)
• 1 teaspoon (5ml) Peach Extract
• ½ cup (118ml) Plant Milk
• ¾ teaspoon Agar *see notes for success
• 1 recipe Pie Dough
• ¾ cup (177ml) Peach Puree
• 2 Tablespoons (28g) Granulated Sugar (for the mousse)
• 2 Tablespoons (28g) Granulated Sugar *optional (for the compote)
• 3 Tablespoons White Wine OR Water (for the compote)
• Vegan Whipped Cream (enough for 2 cups total whipped volume for mousse)
• 4 Fresh Ripe or frozen peaches peeled & small diced (for the compote)
• 1 cup (150g) Vegan White Chocolate
• 1 cup Fresh or canned peaches *optional

Instructions:

1. Make the pie dough in advance, preferably a day before, and let it chill in the refrigerator overnight.
2. Roll the chilled dough into an ungreased 9″ pie plate and prick the bottom with a fork to create steam vents.
3. Blind bake the crust at 350°F for 10 minutes with pie weights, then remove the weights and parchment paper and bake for another 10 minutes until golden brown.
4. Prepare the peach compote by cooking diced peaches, sugar, and white wine or water over medium heat until the mixture thickens into a jam-like consistency.
5. Chop the peaches for the mousse into small cubes and set aside.
6. Puree the remaining peaches with plant milk and sugar, then transfer the mixture to a saucepan.
7. Add agar to the puree and whisk over medium-high heat, stirring constantly to prevent burning.
8. Bring the mixture to a boil, let it bubble for 30 seconds, and then remove it from the heat.
9. Stir vegan white chocolate and peach extract into the hot mixture until smooth.
10. Transfer the mixture to a large mixing bowl and stir occasionally as it cools to prevent gelling at the edges.
11. 11. Let the mixture cool to around 90°F before gently folding in the whipped cream to avoid melting it.

4. Pumpkin Cream Pie

Pumpkin Cream Pie is the epitome of fall decadence. Spiced pumpkin puree blends seamlessly with a creamy filling, creating a dessert that’s rich, smooth, and packed with cozy flavors.

Nestled in a flaky crust and topped with whipped cream or a sprinkle of nutmeg, it’s a must-have for Thanksgiving or any autumn gathering. Each bite is a celebration of the season’s best.

Servings: 8 people

Ingredients:

• 1/2 cup brown sugar  
• 1 teaspoon ginger  
• 1/2 teaspoon nutmeg  
• 15-ounce can of pumpkin puree  
• 1/2 teaspoon salt  
• 1 teaspoon cinnamon  
• 3 tablespoons cornstarch  
• 1 recipe Easy Vegan Pie Crust (see Notes for other options)  
• Vegan Whipped Cream (optional, for serving)  
• 1 cup coconut cream  
• 1/2 cup granulated sugar  
• 1/8 teaspoon cloves  

Instructions:

1. Preheat the oven to 350°F and prepare a pie crust in a pie plate.  
2. In a blender, combine canned pumpkin, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch. Blend until smooth. Alternatively, whisk the ingredients together in a bowl until smooth.  
3. Pour the pumpkin mixture into the prepared pie crust in a 9-inch pie plate.  
4. Use a store-bought vegan pie crust, Easy Vegan Pie Crust, Graham Cracker Crust, or Gluten-Free Pie Crust. There’s no need to pre-bake the crust.  
5. Spread the mixture evenly using a spatula.  
6. Bake the pie for 1 hour.  
7. If the crust begins to burn, cover the edges with aluminum foil or a pie shield after 30 minutes of baking.  
8. The center of the pie will appear jiggly; this is normal.  
9. Allow the pie to cool at room temperature for 30 minutes.  
10. Cover and refrigerate the pie for at least 4 hours or overnight before slicing and serving with Vegan Whipped Cream or non-dairy whipped topping.  

5. Key Lime Cream Pie

Transport your taste buds to the tropics with Key Lime Cream Pie. Zesty, tangy key lime filling is balanced by a silky cream base, all encased in a buttery graham cracker crust.

A dollop of whipped cream and a slice of lime complete this refreshing dessert. Perfect for summer parties or a light treat after dinner, it’s a slice of paradise you’ll savor with every bite.

Servings: 10 people

Ingredients:

• 2 ½ cups Canned Coconut Cream (600ml) – hardened cream only from 2 (14-ounce) cans, chilled overnight in the fridge*
• ½ cup Key Lime Juice (120ml) freshly squeezed, or sub regular lime juice
• ½ teaspoon Lime Extract (optional)
• 1 ½ cups Vegan Condensed Milk (360ml)
• 10.5 ounces Vegan Digestive Biscuits (300g) or Vegan Graham Crackers
• ¼ – ½ teaspoon Xantham Gum
• 2 Tablespoons Lime Zest
• ½ cup Vegan Butter (112g), melted

Instructions:

1. Spray a 9-inch round pie dish with non-stick spray and set it aside.
2. Preheat the oven to 350°F (180°C).
3. Add vegan digestive biscuits or graham crackers to a food processor and process them into crumbles.
4. Melt the vegan butter and mix it into the cookie crumbles.
5. Press the mixture into the prepared pie dish and pat it down firmly.
6. Use the bottom of a measuring cup to press the crust firmly along the bottom and up the sides of the dish.
7. Place the pie base in the oven and bake for 10 minutes.
8. Remove the pie base from the oven and let it cool.
9. Pour the vegan condensed milk into a bowl and refrigerate it to cool and thicken.

6. Pretzel Peanut Butter Chocolate Pie

Indulgence takes a new form with Pretzel Peanut Butter Chocolate Pie. A salty pretzel crust pairs perfectly with a rich, creamy peanut butter filling, topped with a silky layer of chocolate ganache.

This sweet-and-salty masterpiece is garnished with crushed pretzels or peanut butter drizzle for extra flair. It’s an irresistible treat that’s as satisfying as it is decadent.

Servings: 8 people

Ingredients:

• 1 3/4 cups finely ground pretzels (leaving a little bit of texture // GF for gluten-free eaters // see photo)
• 1 stick of vegan butter
• 1/4 cup salted creamy natural peanut butter
• 1/4 cup organic cane sugar
• 1 cup dairy-free dark chocolate (chopped)
• 1/4-1/2 cup organic icing/powdered sugar
• 1 14-ounce can of coconut cream

Instructions:

1. Combine coconut cream and dark chocolate in a mixing bowl; microwave in 30-second increments, stirring occasionally until melted and smooth, or melt in a saucepan over medium-low heat.
2. Whisk the melted mixture gently until fully incorporated and smooth, then refrigerate uncovered for 2-3 hours until firm and holds its shape when tilted.
3. Preheat the oven to 325°F (162°C).
4. In a medium mixing bowl, combine pretzel meal, organic cane sugar, and melted vegan butter. Stir thoroughly until the mixture is moist and moldable, adding 1-2 tablespoons more melted butter if needed.
5. Transfer the pretzel mixture to a 9-inch pie pan and press it evenly into the base and up the sides to create a uniform crust.
6. Bake the crust for 12-14 minutes, or until firm to the touch and slightly browned at the edges. Allow to cool completely.
7. Once the chocolate mixture is chilled and firm, use a mixer on high speed to whip it for 1 minute, scraping down the sides as needed.
8. Add salted creamy peanut butter to the whipped mixture and mix until fully incorporated.
9. Taste the filling and adjust sweetness as desired, adding 2-3 tablespoons maple syrup and 3-5 tablespoons organic powdered sugar if preferred. Mix thoroughly.
10. Pour the whipped filling into the cooled pretzel crust and smooth the top with a spoon.
11. Cover loosely with plastic wrap and chill for 2-3 hours or overnight until the mousse is firm.

7. Vegan Chocolate Pie

Vegan Chocolate Pie is a plant-based delight that doesn’t compromise on indulgence. Made with rich, dairy-free chocolate and a creamy filling, this pie sits atop a crisp crust that’s as wholesome as it is delicious. With its silky texture and bold chocolate flavor, it’s perfect for vegans and non-vegans alike. Serve chilled for a dessert that feels both luxurious and guilt-free.

Servings: 8 people

Ingredients:

• 12 ounces soft or firm Mori Nu Silken Tofu
• 1 1/2 cups dairy-free chocolate chips
• 2 tablespoons almond milk
• 1/2 cup granulated sugar
• 1 recipe Easy Vegan Pie Crust | or use a store-bought vegan pie crust
• Coconut Whip | homemade or store-bought
• chocolate shavings, optional for top

Instructions:

1. Prepare the pie crust: Follow instructions for an Easy Vegan Pie Crust or use a store-bought crust.
2. If using the homemade crust, transfer it to a pie pan, line it with foil, and fill it with pie weights, dried beans, or rice.
3. Bake the crust at 350°F (175°C) for 15-20 minutes until golden. Remove from the oven and let it cool while preparing the filling.
4. Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring in between until fully melted.
5. Allow the melted chocolate to cool for a few minutes to avoid overheating the filling.
6. Add the melted chocolate to a blender along with silken tofu, almond milk, and sugar.
7. Blend the mixture until smooth and creamy, scraping down the sides as needed for an even texture.
8. Pour the chocolate filling over the cooled pie crust, spreading it evenly.
9. Place the pie in the refrigerator to chill for at least 2 hours, allowing the filling to set and firm up.
10. Once chilled, top the pie with vegan whipped cream and garnish with chocolate shavings, if desired.
11. Slice and serve with a dollop of whipped cream on each piece for an extra touch.

8. Vegan Gluten-Free Pumpkin Pie

Celebrate the season with a Vegan Gluten-Free Pumpkin Pie, a dessert that’s as inclusive as it is delightful. A nutty, gluten-free crust cradles a spiced pumpkin filling made entirely with plant-based ingredients.

Smooth, rich, and perfectly spiced, it’s a comforting treat everyone can enjoy. Top with coconut whipped cream for the ultimate finish.

Servings: 10 people

Ingredients:

• 1/4 cup maple syrup
• 1/4 tsp salt
• 6 Tbsp cold vegan butter
• 1 Tbsp olive oil (or melted coconut oil)
• 1/4 cup brown sugar
• 2 ¾ cups pumpkin puree (1 ½ 15-ounce cans yield 2 ¾ cups)
• 1 ¾ tsp pumpkin pie spice (or sub-mix of ginger, cinnamon, nutmeg & cloves)
• 1 ¼ cup Bob’s Red Mill 1:1 Gluten-Free Flour *
• 2 ½ Tbsp cornstarch or arrowroot powder
• 4-6 Tbsp ice cold water
• 1/3 cup unsweetened plain almond milk
• 1/4 tsp sea salt
• Coconut Whipped Cream
• Vegan Pumpkin Pie Ice Cream

Instructions:

1. Add gluten-free flour and salt to a large mixing bowl and whisk to combine.
2. Slice or dollop the cold vegan butter into the bowl.
3. Use a fork or pastry cutter to gently cut the butter into the flour mixture. Avoid overworking.
4. Gradually add ice-cold water, 1 tablespoon at a time, stirring with a wooden spoon after each addition.
5. Stop adding water once the dough starts to come together and forms a crumbly texture (do not exceed 6 tablespoons of water).
6. Transfer the crumbly dough onto a piece of plastic wrap or parchment paper.
7. Gently shape the dough into a 1/2-inch thick disc with your hands.
8. Wrap the dough tightly in the plastic wrap or parchment paper.
9. Refrigerate the dough for at least 30 minutes or up to 2 days.
10. Before using, let the dough warm slightly if it has been chilled for an extended time, but avoid letting it get too soft.
11. Preheat your oven to 350°F (176°C) once the dough is ready to use.
12. While the oven preheats, prepare the pie filling.
13. Add all the pie filling ingredients to a blender.
14. Blend until smooth, scraping down the sides as needed, and adjust the seasoning to taste.

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9. Vegan Peanut Butter Cup Pie

Vegan Peanut Butter Cup Pie is a decadent dessert with a plant-based twist. A chocolate cookie crust holds a creamy peanut butter filling, all topped with a luscious chocolate layer.

Garnished with crushed peanuts or a drizzle of peanut butter, it’s a dream come true for dessert lovers. Indulge in this rich, satisfying pie without a hint of dairy.

Servings: 10 people

Ingredients:

• 12 ounces firm silken tofu
• 1/4 cup agave nectar or maple syrup
• 1 sleeve graham crackers
• 1/2 cup creamy salted natural peanut butter
• 1 can full-fat coconut milk OR coconut cream
• 4 ½ Tbsp melted vegan butter or coconut oil
• 1/3 cup non-dairy milk
• 1 cup semisweet dairy-free chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C) and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
2. Add graham crackers to a food processor and process into a semi-fine meal, removing any large pieces. Add melted butter or coconut oil and pulse to combine.
3. Press the mixture into the greased pie pan, using fingers to flatten and a piece of plastic wrap for a uniform layer. Bake for 10 minutes or until golden brown, then remove and let cool.
4. Blend tofu, peanut butter, and agave or maple syrup in a blender or food processor until smooth, scraping down sides as needed. Taste and adjust sweetness or salt as desired.
5. Scoop out the cream from the coconut milk or cream and whip in a chilled mixing bowl until fluffy. Optionally, sweeten with powdered sugar and vanilla.
6. Fold the peanut butter-tofu mixture into the whipped coconut cream until combined.
7. Pour the filling over the cooled crust and freeze for about 1 hour until slightly firm.
8. Heat non-dairy milk to a low simmer, pour over chocolate chips, and let sit for 5 minutes before stirring into a smooth ganache. Microwave in 10-second increments if needed to fully melt.
9. Spread the ganache evenly over the chilled pie, working quickly to avoid clumps and top with crushed salted roasted peanuts if desired.
10. Freeze to set, then remove 20-30 minutes before serving. Alternatively, chill in the fridge for a softer texture. Cover with plastic wrap after the initial chill to keep fresh.

10. Chocolate Peanut Butter Mousse Pie

Chocolate Peanut Butter Mousse Pie is the definition of indulgence. A chocolate cookie crust sets the stage for a fluffy, velvety mousse made from the perfect blend of peanut butter and chocolate.

Topped with whipped cream and a sprinkle of chocolate shavings or peanuts, it’s a dessert that feels like a celebration in every bite. Perfect for special occasions or everyday cravings.

Servings: 12 people

Ingredients:

• 1 heaping (packed) cup of pitted dates
• 1/4 cup full-fat coconut milk or coconut cream
• 1 ½ cups raw walnuts
• 1 ¾ cups dairy-free semisweet chocolate chips
• 1/3 cup unsweetened cocoa or cacao powder
• 12 ounces of silken tofu

Instructions:

1. Pulse walnuts and cocoa powder in a food processor until finely ground, then set aside.
2. Process soaked dates in the food processor until small bits remain and the mixture becomes sticky.
3. Add the walnut-cocoa mixture back to the food processor and blend until well combined.
4. Transfer the mixture to a lightly oiled glass pie pan or one lined with parchment paper for easy removal. Press the mixture evenly into the bottom and up the sides using plastic wrap for a uniform crust. Freeze to set.
5. Melt chocolate chips using a double boiler or microwave in 30-second increments, stirring until smooth.
6. Combine the melted chocolate, silken tofu, and coconut milk in a blender. Blend for about 1 minute until smooth, scraping down the sides as needed.
7. Pour the chocolate filling over the crust and smooth the surface.
8. Cover the pie and freeze until set or refrigerate for at least 2 hours until firm. Freezing is recommended for easier serving and longer storage.
9. Serve topped with coconut whipped cream. Store leftovers in the fridge for a few days for the best freshness.