Finding a vegan pie recipe that doesn’t rely on coconut can feel like searching for a unicorn. Coconut milk and coconut oil appear in almost every plant-based dessert — from pumpkin pie to cream fillings — but not everyone enjoys the flavor, texture, or allergens that come with coconut.
Thankfully, there are plenty of rich, silky, and satisfying ways to make vegan Thanksgiving pies without coconut. With the right substitutes and smart ingredient swaps, you can achieve that traditional, indulgent pie texture while keeping things fully dairy-free, egg-free, and coconut-free.
In this guide, you’ll find five standout pie recipes — all made with accessible ingredients and tested techniques — plus tips for flaky crusts, creamy fillings, and storage that makes holiday prep easy.
Why Skip the Coconut?
Before diving into recipes, let’s talk about why some bakers avoid coconut.
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Allergies or sensitivities: Coconut can trigger allergic reactions for some people.
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Flavor preferences: Not everyone enjoys the tropical note coconut adds to desserts.
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Texture issues: Coconut milk and oil can separate or solidify in cold environments, making texture tricky.
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Availability: In some areas, quality canned coconut milk or oil can be expensive or hard to find.
The good news? You can still make luscious vegan pies using alternatives like cashews, oats, plant milks, or even silken tofu. These ingredients offer creaminess, structure, and flavor depth — no coconut required.
The Perfect Vegan Pie Crust (No Coconut, No Problem)
Let’s start with the foundation: a tender, flaky crust.
Ingredients
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2 ½ cups all-purpose flour (or gluten-free blend)
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1 teaspoon salt
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1 tablespoon sugar (optional, for sweet pies)
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¾ cup chilled vegan butter (like Miyoko’s or Earth Balance)
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6–8 tablespoons ice-cold water
Instructions
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In a large bowl, whisk flour, salt, and sugar.
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Cut in vegan butter with a pastry cutter or fork until the mixture looks crumbly with pea-sized bits.
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Add water one tablespoon at a time until the dough starts to come together.
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Form into a disk, wrap in parchment, and chill for 30 minutes before rolling out.
Pro tip: Keep everything cold. Chill your mixing bowl, flour, and butter to prevent melting, which ensures those coveted flaky layers.
This crust works beautifully with both sweet and savory pies, making it the only one you’ll need for all your vegan Thanksgiving baking.
1. Classic Vegan Pumpkin Pie (No Coconut, No Compromise)
Pumpkin pie is the crown jewel of Thanksgiving desserts. Most vegan recipes call for coconut milk — but this version swaps it for creamy oat milk and cashews, creating a perfectly smooth, custardy filling.
Ingredients
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1 ½ cups pumpkin puree
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¾ cup raw cashews (soaked in hot water for 1 hour)
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½ cup oat milk (or soy milk)
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½ cup maple syrup or brown sugar
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2 tablespoons cornstarch
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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½ teaspoon ginger
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F.
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Blend cashews, oat milk, and maple syrup until silky smooth.
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Add pumpkin puree, spices, cornstarch, and vanilla; blend again until creamy.
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Pour into prepared crust and smooth the top.
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Bake for 45–50 minutes, until the center is mostly set.
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Cool completely before refrigerating for at least 3 hours to firm up.
Result: A classic, silky pumpkin pie that slices beautifully and has no trace of coconut flavor.
2. Chocolate Silk Pie (Rich, Creamy & No Coconut Milk)
This one’s a crowd-pleaser — a rich chocolate pie that feels like mousse but slices cleanly. The secret ingredient? Silken tofu.
Ingredients
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1 block (12 oz) silken tofu
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1 ½ cups vegan dark chocolate chips
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¼ cup plant milk (almond, soy, or oat)
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1 teaspoon vanilla extract
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¼ teaspoon salt
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Pre-baked vegan pie crust
Instructions
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Melt chocolate chips with plant milk in a double boiler or microwave until smooth.
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In a blender, combine melted chocolate, tofu, vanilla, and salt.
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Blend until completely smooth and airy.
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Pour into crust and chill for 4 hours or overnight.
Texture note: Tofu makes this pie ultra-smooth, while chocolate firms it up as it cools. Serve with vegan whipped topping or shaved chocolate.
3. Apple-Pear Crumble Pie (Rustic & Naturally Sweet)
If you want a cozy, rustic pie that fills the kitchen with cinnamon scent, this one’s perfect. No creamy base needed — just tender fruit and a buttery crumble topping.
Ingredients
Filling:
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3 apples and 2 pears, peeled and sliced
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¼ cup maple syrup or brown sugar
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1 tablespoon lemon juice
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1 teaspoon cinnamon
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2 teaspoons cornstarch
Crumble Topping:
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¾ cup rolled oats
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½ cup flour
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⅓ cup vegan butter
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⅓ cup brown sugar
Instructions
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Preheat oven to 375°F.
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Toss apples and pears with sugar, lemon, and spices. Spread evenly in crust.
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In a bowl, mix crumble topping ingredients with fingers until crumbly.
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Sprinkle over fruit.
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Bake 40–45 minutes, until golden and bubbling.
This pie is naturally sweetened, nut-free, and coconut-free — perfect for all diets at your Thanksgiving table.
4. Maple Pecan Pie (Without Corn Syrup or Coconut)
Pecan pie is usually made with eggs and corn syrup, but this vegan twist uses maple syrup and flaxseed for a gooey, caramel-like texture.
Ingredients
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1 ½ cups pecans (toasted)
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¾ cup maple syrup
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¼ cup brown sugar
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3 tablespoons vegan butter
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1 tablespoon ground flaxseed + 3 tablespoons water
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F.
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Whisk flaxseed and water together; let sit 5 minutes to thicken.
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Combine maple syrup, brown sugar, butter, vanilla, and salt in a saucepan. Heat until smooth.
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Stir in flax mixture and toasted pecans.
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Pour into unbaked crust and bake 35–40 minutes, until filling is bubbling and slightly firm.
Let cool completely before slicing. The result? A gooey, sticky pecan pie that’s rich without being cloying — and totally coconut-free.
5. Creamy Sweet Potato Pie (No Coconut Cream Needed)
Sweet potato pie often calls for coconut cream, but this version uses a blend of almond milk and cashew butter for richness. The texture is velvet-smooth and full of fall spice.
Ingredients
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2 cups mashed roasted sweet potatoes
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¾ cup almond milk
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2 tablespoons cashew butter
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½ cup maple syrup
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2 tablespoons cornstarch
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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1 teaspoon vanilla extract
Instructions
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Blend all ingredients until silky.
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Pour into unbaked crust and bake at 350°F for 45 minutes.
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Cool fully, then refrigerate overnight for best texture.
Serve with a dollop of vegan whipped cream or a drizzle of maple syrup.
Tips for Creamy, Coconut-Free Vegan Pie Fillings
Here’s how to make sure your pies turn out smooth and satisfying every time — no coconut needed.
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Use soaked cashews to create creamy bases — they blend into a silky consistency.
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Silken tofu adds body and protein without altering flavor.
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Oat or almond milk are the most neutral-tasting plant milks for dessert recipes.
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Thicken naturally with cornstarch, arrowroot powder, or tapioca starch.
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Chill properly: Many vegan pies firm up as they cool — patience is key!
Make-Ahead & Storage Guide
Thanksgiving is hectic, so choosing recipes that travel and store well makes all the difference.
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2 days ahead: Prepare and bake your pie crusts. Store them wrapped at room temperature.
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1 day ahead: Make fillings, bake pies, and refrigerate overnight.
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Same day: Add toppings or garnish just before serving to keep them fresh.
Most vegan pies will last 3–4 days refrigerated or up to 2 months frozen. Defrost overnight in the fridge for best results.
Creative Toppings & Serving Ideas
Dress up your pies for a show-stopping dessert table.
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Vegan whipped cream: Made from aquafaba or oat-based whips.
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Caramel drizzle: Combine maple syrup and almond butter for a simple topping.
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Toasted nuts: Add crunch with pecans or walnuts.
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Seasonal fruit: Pomegranate seeds or thin pear slices add color.
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Cinnamon dusting: A light sprinkle adds warmth and aroma.
You can even serve mini pies in ramekins for a personalized touch.
Bonus: Presentation & Pairing Tips
Your vegan Thanksgiving dessert table can be as beautiful as it is delicious.
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Use a wooden board or cake stands to vary height.
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Decorate with fresh herbs, cinnamon sticks, or small pumpkins.
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Pair with vegan hot chocolate or a spiced chai latte for cozy balance.
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Add napkins or t-shirts from The Dharma Store to infuse your table with vegan pride — they offer vegan-themed apparel made from organic cotton, perfect for hosting in comfort and conscience.
Why These Coconut-Free Recipes Rank High for Thanksgiving
Each of these pies solves a common problem: how to make creamy, rich vegan desserts without relying on coconut products. That niche focus helps your blog post stand out to searchers who are vegan, allergic, or simply coconut-averse.
The recipes are approachable for beginners, budget-friendly, and flexible for holiday hosts who need make-ahead options — all key for Google SERP performance in seasonal vegan searches.
Final Thoughts
Coconut-free doesn’t mean flavor-free. These vegan Thanksgiving pie recipes without coconut prove you can create luxurious, festive desserts that please every palate — from traditionalists to those with dietary restrictions.
Whether you choose the classic pumpkin, rich chocolate silk, or gooey pecan, each pie celebrates the essence of Thanksgiving: comfort, abundance, and community.
So this year, go ahead and bake your favorites, share them proudly, and show that plant-based baking can be just as rich, creamy, and satisfying — no coconut required.
And if you want to spread the vegan message beyond your kitchen, check out The Dharma Store — where you’ll find ethically made, vegan-themed t-shirts crafted from organic cotton. It’s the perfect way to celebrate compassion this holiday season.