The best vegan pies range from hearty savory bakes like shepherd’s pie and pot pie to sweet classics like apple, banana cream and chocolate. This collection gathers 24 flavor-packed vegan pie recipes, both savory and sweet, that you can easily bake at home. Whether you want a comforting main course or a showstopping dessert, there is a pie here for every craving and occasion.
How to Choose the Right Vegan Pie
Choose a vegan pie based on the occasion, the season and how much time you have. For a filling main course, reach for savory options like cottage pie, pot pie or a filo-based spinach pie that deliver protein and real comfort. When you want dessert, fruit pies such as apple, blueberry or key lime feel fresh and light, while creamy chocolate and peanut butter pies satisfy deeper cravings. Match the fruit to what is in season for the best flavor, and pick no-bake or crustless recipes when you are short on time or oven space.
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Hearty Savory Vegan Pies
Protein-rich, comforting pies that stand in as a full main course, from shepherd’s pie to flaky pot pies.
Vegetarian Cottage Pie (Lentil Shepherd’s Pie)
Brown lentils simmered with carrots, peas and rich gravy sit beneath a cloud of golden mashed potato in this classic British comfort bake. It is filling, freezer-friendly and every bit as satisfying as the traditional version. Tip: rough up the mash surface with a fork before baking so the peaks crisp into golden edges.
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Sweet Potato Shepherd’s Pie
A vibrant twist on the pub classic, this pie tops a savory lentil and vegetable base with silky mashed sweet potato for a hint of natural sweetness. The contrast of earthy filling and bright orange topping makes it a showstopper. Tip: pipe the sweet potato through a star nozzle for a bakery-worthy finish.
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Vegan Jackfruit Pot Pie
Young jackfruit shreds into tender, pulled strands that mimic meat inside a creamy vegan bechamel loaded with potatoes and vegetables. Tucked under a flaky pastry lid, it is the ultimate cozy dinner. Tip: pat the jackfruit dry and sear it first so it soaks up flavor instead of turning watery.
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Vegetable Pot Pie
Packed with carrots, peas, corn and mushrooms in a velvety herbed sauce, this pot pie proves you never need meat for pure comfort. A buttery crust seals in all that savory steam. Tip: brush the pastry with plant milk before baking for a glossy, deep-golden top.
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Vegan Mushroom Pot Pies
Earthy mushrooms and a rich, creamy filling fill these individual pot pies, each crowned with its own crisp pastry cap. Serve them straight from the ramekin for a dinner that feels effortless yet special. Tip: cut a small vent in each lid so steam escapes and the crust stays crisp.
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Hamburger Pie Made Vegan
This nostalgic weeknight bake layers a seasoned plant-based mince and vegetable filling under a soft, savory topping for a true family pleaser. It is hearty, budget-friendly and endlessly adaptable. Tip: let the pie rest for ten minutes after baking so the filling sets and slices cleanly.
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Greens & Veggie Filo Pies
Crisp filo and pastry pies packed with greens, herbs and savory vegetable fillings.
Greek Spinach Pie (Vegan Spanakopita)
Crisp layers of golden filo wrap a savory spinach filling where smoky tofu crumbs stand in for feta, with chopped cashews adding extra body. It slices beautifully warm or at room temperature. Tip: brush every filo sheet lightly with oil so the pastry bakes shatteringly crisp rather than soggy.
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Vegan Greek Pie with Eggplants (Melitzanopita)
A Mediterranean savory pie starring silky roasted eggplant wrapped in crunchy filo pastry, fragrant with herbs and perfect for any gathering. The rich vegetable filling is proof that simple ingredients can taste luxurious. Tip: salt the eggplant and let it drain before cooking to draw out bitterness and excess water.
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Chickpea Spinach Pie with Berbere Spice
A protein-packed saute of chickpeas, onions and spinach gets a warm, aromatic kick from Ethiopian berbere spice, all tucked into flaky pastry. This crowd-pleaser comes together far more easily than it looks. Tip: toast the berbere in the pan for a minute to bloom its spices before adding the vegetables.
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Simple Cabbage Filo Pie
Humble cabbage transforms into something crave-worthy when slowly cooked until sweet and wrapped in shatteringly crisp filo. It is an economical pie that delivers big, savory flavor from very little. Tip: cook the cabbage down until deeply softened so the filling stays juicy without making the pastry damp.
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Filo Pie with Cheese and Dill
Creamy vegan cheese meets fresh dill in this fragrant filo pie inspired by Balkan classics. Each bite offers tangy, herby filling against paper-thin, buttery pastry. Tip: keep unused filo under a damp towel while you work so the delicate sheets do not dry out and crack.
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Easter Pie (Torta Pasqualina)
This Italian savory pie hides layers of spinach and creamy filling inside a tender crust, traditionally served for spring celebrations. It looks impressive yet rewards a little patience with real showstopper appeal. Tip: build the filling on well-drained spinach so the center firms up neatly when you slice it.
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Fresh Fruit Vegan Pies
Sweet, juicy fruit pies that celebrate apples, berries, peaches and zesty lime.
Vegan Apple Pie (American Pie)
This classic American apple pie keeps every bit of its cozy, cinnamon-spiced charm in a fully plant-based form. Tender spiced apples fill a flaky double crust that bakes to golden perfection. Tip: toss the apple slices with a spoonful of flour or cornstarch so the juices thicken instead of running.
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Essential Waitrose Apple & Blackberry Pie
A gorgeous double-crust pie brimming with autumnal apples and blackberries, warmly spiced with nutmeg and cinnamon yet wonderfully affordable. It captures the taste of the season in every slice. Tip: chill the assembled pie for fifteen minutes before baking to help the crust hold its shape.
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Dutch Apple Pie (Amish Apple Crumb Pie)
Instead of a top crust, this apple pie is blanketed with a buttery streusel crumble that bakes into golden, craggy clusters. The result is sweet, spiced apples with irresistible crunch on top. Tip: freeze the crumble mixture briefly before scattering it so it holds distinct clumps in the oven.
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Blueberry Pie
Juicy blueberries bubble away into a glossy, jammy filling beneath a golden lattice in this summer favorite. Sweet, slightly tart and utterly comforting, it begs for a scoop of vegan vanilla ice cream. Tip: mash a handful of the berries into the filling so it sets thick rather than loose.
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Peach Crumble Pie
Ripe, fragrant peaches meet a crisp crumble topping in this laid-back pie that celebrates summer stone fruit. It is rustic, forgiving and endlessly satisfying warm from the oven. Tip: use peaches that are ripe but still firm so the slices hold their shape instead of collapsing.
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Easy Vegan Key Lime Pie
These mini key lime pies need just five ingredients and about fifteen minutes to pull together, delivering silky cashew cream against bright, zesty lime. They are the perfect refreshing warm-weather dessert. Tip: soak the cashews in hot water first for the smoothest, creamiest filling.
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Creamy & Chocolate Dessert Pies
Rich, indulgent dessert pies built on chocolate, nut butters and silky creams.
Vegan French Silk Pie
These decadent mini pies eat like velvety chocolate mousse, made luxuriously smooth thanks to avocado and finished with a subtle coffee note. A cloud of coconut whipped cream tops each one. Tip: chill the pies for a few hours so the filling firms into that signature silky slice.
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Vegan Chocolate Pie
Deep, glossy and intensely chocolatey, this pie sets into a luscious ganache-like filling inside a crisp crust. It is the answer whenever a serious chocolate craving strikes. Tip: use good-quality dark chocolate since it is the star, and let the pie set fully before slicing.
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Peanut Butter Pie
Rich, creamy peanut butter filling piled into a crisp crust makes this no-fuss pie a nutty dream come true. Sweet, salty and utterly indulgent, it disappears fast at any gathering. Tip: freeze the pie for thirty minutes before serving for clean slices and a cool, mousse-like texture.
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Vegan Banana Cream Pie with Blueberries
A dreamy plant-based take on the all-American classic, layering sweet banana cream with a pop of blueberries over a crisp base. It tastes like summer and comes together with surprisingly little effort. Tip: brush the banana slices with a little lemon juice to keep them from browning.
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Citrusy Sweet Potato Pie
Creamy sweet potato blends with coconut milk, cinnamon, nutmeg and bright citrus zest for a pie that looks elaborate but is genuinely simple. Every forkful is warm, fragrant and finger-licking good. Tip: roast the sweet potatoes rather than boiling them to concentrate their natural sweetness.
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Crustless Pumpkin Pie with Coconut
Skip the pastry entirely with this silky crustless pumpkin pie, enriched with coconut for a subtly tropical, custardy set. It is naturally lighter yet still full of cozy autumn spice. Tip: let it cool completely and then chill so the center sets firm before you slice.
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Frequently Asked Questions
What is a vegan pie made of? A vegan pie uses plant-based ingredients in place of animal products. The crust is typically made with vegan butter or oil instead of lard, while fillings range from fruit, vegetables and lentils to cashew or coconut-based creams. Filo pastry is naturally egg-free, which makes it a favorite for savory vegan pies.
Are savory or sweet vegan pies easier to make? Both can be beginner-friendly, but savory pies are often the most forgiving because the fillings are simply cooked vegetables, lentils or mushrooms in a sauce. Sweet fruit pies need a little more attention to thickening the juices, while no-bake cream pies are the quickest of all since you only blend, pour and chill.
What is the best vegan pie crust? The best vegan pie crust depends on the filling. A classic shortcrust made with cold vegan butter gives a flaky, buttery base for fruit and cream pies, while store-bought vegan puff or filo pastry saves time for savory bakes. For no-bake dessert pies, a blended nut, date or biscuit crust works perfectly.
Can you make vegan pies ahead of time? Yes, most vegan pies are excellent make-ahead dishes. Savory pies like cottage pie and pot pie can be assembled and refrigerated a day before baking, or frozen unbaked for longer storage. Fruit pies reheat well, and no-bake cream pies actually need chilling time to set, which makes them ideal for preparing in advance.
How do you keep a vegan pie crust from getting soggy? To prevent a soggy bottom, blind bake the crust before adding wet fillings and brush it with a little plant milk or melted vegan butter to seal it. Cooking vegetable fillings down until most of the liquid evaporates also helps, as does letting savory pies rest before slicing so the filling firms up.
What is the difference between a pot pie and a shepherd’s pie? A pot pie is enclosed in pastry, usually with a flaky crust on top and sometimes on the bottom, holding a creamy vegetable or meat-substitute filling. A shepherd’s or cottage pie skips the pastry entirely and is topped with mashed potato instead. Both are hearty, savory comfort foods that work wonderfully in vegan form.
