Vegan diets (sometimes called strict or pure vegetarian diets) are a subset of vegetarianism. There are many reasons to go vegan, including ethical or moral convictions to animal rights, the environment, health concerns, and spiritual or religious convictions. Pie is very easily made vegan, so there is no reason everyone can't Go Pie!
Many recipes on the Pie Maven can be made vegan just by changing the crust. The basic pie crust recipe can be made vegan by substituting vegetable shortening for the butter. Or, use any of the vegan pie crust recipes.
No-Bake Mango Pie 
2 cups pecans
1/2 tsp ground vanilla beans, divided
1 tsp sea salt
1 1/2 cups pitted dates, divided
2/3 cup water
3 ripe mangoes, peeled, seeded and sliced
Combine the pecans, 1/4 teaspoon of the vanilla bean, sea salt and 3/4 cup of the dates in a food processor.
Press half of the mixture into the bottom of a pie pan, then set it aside.
Combine the remaining 3/4 cup dates, 1/4 teaspoon vanilla bean and water in a food processor or blender. Mix until a thick syrup forms.
Toss the mangoes and syrup in a large mixing bowl until fully combined.
Arranged the mangoes over the crust, then sprinkle the remaining crust mixture on top.
Refrigerate until set.
Vegan Peanut Butter Pie
1 pound extra-firm silken tofu
1 cup creamy peanut butter
3/4 cup sugar
2 tbsp soymilk
2 tsp vanilla extract
Chocolate or carob chips
Blind bake pie crust.
Combine all of the filling ingredients in a food processor or blender and blend until smooth.
Pour into pie shell.
Decorate with chocolate (or carob) chips.
Refrigerate for at least two hours.
Vegan Pecan Pie
1 Basic 9" Pie Crust (unbaked)
1-2 cups toasted, unsalted pecan halves
1 1/2 cups maple syrup
3/4 cups water
pinch salt
1/4 cup cornstarch or wheat starch mixed with 4 1/2 tbsp cold water OR rum or bourbon
2 tbsp vegan margarine
1 tsp pure vanilla extract
Preheat the oven to 350 degrees.
In a medium saucepan combine the maple syrup with the 3/4 cup water. Bring to a boil and boil for 5 minutes.
Add the salt and the dissolved cornstarch, whisking vigorously. Stir and cook over high heat just until the mixture thickens and is clear. Remove from heat and stir in the margarine and vanilla until the margarine is melted. The mixture will still be liquid.
Pour into the pie crust. Arrange the pecan halves on top.
Bake 30 minutes. The filling will still be jiggly.
Cool on a rack for about 1-2 hours, then refrigerate until thoroughly cooled and set.
Vegan Pumpkin Pecan Pie
1 Pecan Pie Crust (unbaked)
1 (16-ounce) package extra firm lite silken tofu
1 (16-ounce) can pumpkin purée
1/2 cup sugar
1/4 cup plus 2 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup pecan halves
Non-dairy topping (optional)
Preheat oven to 400 degrees.
Blend tofu in a food processor or blender until creamy and smooth.
Add pumpkin, sugar, 1/4 cup of the maple syrup, vanilla, salt, cinnamon, ginger and cloves and blend well. Set aside.
Set aside 8 pecan halves to use for garnish.
In a small bowl, toss remaining pecan pieces with remaining 2 tablespoons maple syrup, then place evenly on the bottom of the pie crust.
Pour filling into pie crust and bake about 1 hour, or until a toothpick inserted in the center comes clean.
Set pie aside to let cool, then top with non-dairy topping and decorate with remaining 8 pecan halves.
Vegan Apple Crumble Pie
1 Basic 9" Pie Crust (unbaked)
6 apples, peeled and cut into slices
2 tsp cinnamon
2 tbsp sugar
1 tsp vanilla
2/3 cup rice flour
2/3 cup chopped pecans
2/3 cup brown sugar
a big pinch of salt
4 tbsp Earth Balance
Preheat oven to 350 degrees.
Combine apple slices, 1 tsp cinnamon, sugar, and vanilla in a bowl, then set aside.
Combine rice flour, pecans, brown sugar, salt and remaining 1 tsp of cinnamon in a bowl.
Pour over melted Earth Balance and stir until everything is fairly combined and clumpy.
Spread apples over pie crust in pan, and sprinkle crumble topping over.
Bake 30-40 minutes until crust edges are lightly browned, apples are softened, and topping is golden.
Vegan Apple and Blackberry Pie
1 pint of blackberries
3 small apples (peeled, cored and chopped)
1 pear (cored and chopped)
1 tsp cinnamon
2 tbsp brown sugar
1/4 cup of almond meal (or LSA)
Blind bake crust for about 10 minutes at 400 degrees.
Mix the apples and pear with the dry ingredients and place them in the baked crust.
Cover with blackberries
Place the top crust and cut slits to vent steam (or use a lattice top) and crimp the edges sealed.
Bake for another 35-40 minutes 400 degrees (or until golden brown on top).
Vegan Cherry Pie
6 Cups of Fresh Tart Cherries (pitted)
1 cup sugar
1/4 cup corn starch
pinch of salt
1 tbsp soy margarine
1 Basic 9" Double Pie Crust (unbaked)
Preheat oven to 425 degrees.
In large bowl, stir together sugar, cornstarch, and salt.
Add cherries and mix with spatula or spoon.
Pour filling into pie crust.
Place the top crust and cut slits to vent steam (or use a lattice top) and crimp the edges sealed.
Bake 20 minutes.
Turn oven down to 375 degrees, bake 1 hour, until filling bubbles in center.
Vegan Chocolate Pie
16 oz Silken tofu
12 oz vegan chocolate
Mix the tofu and vanilla.
Melt the chocolate chips and add the melted chocolate to the tofu mixture and blend until smooth.
Pour mixture into pie crust and refrigerate for at least 3 hours.
Vegan Chocolate Silk Pie
1 Vegan Graham Cracker Crust
12 oz chocolate semi-sweet bits
2 packages firm tofu
3 tbsp maple syrup
Melt chocolate. You can do this in the microwave, in a saucepan, or a double boiler.
Place tofu in blender and blend until smooth.
Add chocolate and syrup and blend until fully integrated.
Pour into crust.
Refrigerate for an hour or more. Serve plain or with whipped topping of your choice.
Vegan Pumpkin Pie
1 350-g box of silken firm tofu, drained
1 heaping cup of cooked or canned pumpkin
1 to 1 1/4 cups brown or golden sugar
dash salt
1 tsp cinnamon
1/2 tsp ground dry ginger
1/2 tsp ground cloves
1/2 tsp allspice
1 tsp nutmeg
1 Basic 9" Pie Crust (unbaked)
Preheat oven to 375 degrees.
Whip the tofu until smooth and cream-like.
Blend in the pumpkin until it forms a light orange paste with no lumps.
Put the paste into a large mixing bowl and add the sugar, salt, and spices.
Mix well and spoon it into the pie crust.
Bake 30 to 40 minutes or until the crust is browned.
“A mind of the caliber of mine cannot derive its nutriment from cows.” George Bernard Shaw