This vegan butternut squash pie is a delightful fall dessert, combining the natural sweetness of butternut squash with warm spices for a smooth and flavorful experience. It’s easy to make, completely dairy-free, and a great alternative to traditional pies. The pie features a vegan graham cracker crust, adding a sweet and slightly crunchy base that complements the creamy filling perfectly.
This chilled vegan pie brings cozy fall vibes.
Using frozen butternut squash makes it easy to make. It also offers a creamy, naturally sweet flavor with a familiar richness and earthiness that really channels pumpkin pie—especially when combined with warm spices and a crumbly streusel topping.
Perfect for a holiday gathering or a quiet evening at home, it chills overnight, making it an ideal make-ahead treat. It’s simple to prepare, full of fall flavor, and so reminiscent of pumpkin pie that it might just become a new seasonal favorite!
For other delicious desserts for fall, try Vegan Pumpkin Pie with Graham Cracker Crust, Easy Vegan Tiramisu, or Vegan Chocolate Pudding Parfait.
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Why You'll Love This Recipe
- Easy to make – Just a few ingredients and straightforward preparation mean anyone can enjoy making (and eating) this delicious pie!
- Time - You spend minimal time putting it together, and the rest of the time, the oven and fridge do the work.
- Comforting – The butternut squash gives the pie a smooth, velvety texture.
- Naturally sweet – Butternut squash adds a gentle sweetness that pairs perfectly with warm spices. Of course, there is some added sugar to take it up a notch.
- 100% Vegan – It’s a crowd-pleaser for both vegans and non-vegans.
Recipe Ingredients
You’ll need the following ingredients to make this delicious fall vegan dessert. See the recipe card for quantities.
Ingredients for the pie.
Ingredients for crumb topping.
Ingredient Notes
- Graham Cracker Crust: You can buy a ready-made, store-bought vegan crust or make an easy crust at home by looking at Vegan Graham Cracker Crust.
- Butternut Squash: For this recipe, I like to use frozen butternut squash, which I can find year-round at Whole Foods or Walmart, and cook it according to the package directions - I usually microwave them. You can, however, either roast the frozen squash or, if you prefer, roast a fresh butternut squash for even more flavor.
- Arrowroot Powder: You can substitute with potato starch or tapioca starch.
How To Make Vegan Butternut Squash Pie
Here are the pictures that will take you through the process. See the recipe card for details on the recipe.
Step 1 - Optional - If making a homemade crust, prepare the vegan Graham cracker crust by mixing Graham cracker crumbs with sugar and melted vegan butter until it looks like wet sand. Press the mixture into a pie pan. Bake at 350°F (175°C) for 8-10 minutes until golden.
Step 2 - Make the Crumb Topping: In a bowl, mix oats, flour, sugar, cinnamon, and pecans. Add melted vegan butter and stir until crumbly. Set aside.
Step 3 - Blend the Filling: Follow the directions on the squash packaging on how to cook (usually microwave, oven, or stove-top). Once cooked, blend it with the remaining filling ingredients until smooth.
Step 5 - Assemble and Bake: Pour the filling into the crust. Top with the crumb mixture (you might not use all of it). Bake at 325°F for 25 minutes, rotate, and bake for another 25 minutes.
Step 5 - Chill: Cool for 15 minutes, then refrigerate overnight for best texture.
Step 6 - Serve: Top with whipped cream or vegan ice cream if desired.
Top Tips
- After the pie is cooked, don't skip chilling overnight for the best firm texture the next day.
- Chill the coconut cream in the fridge until the top layer hardens, then scoop out the thickened part, leaving most of the liquid below.
Serving Suggestions
- Vegan Whipped Cream: Top each slice with a dollop of vegan whipped cream for a light and creamy contrast to the pie’s texture.
- Maple Drizzle: Drizzle a bit of warm maple syrup over the pie.
- Vegan Ice Cream: Serve it alongside a scoop of vegan ice cream or Homemade Vegan Banana Ice Cream.
Storage and Reheating
- Storage: Store leftover pie covered or in an airtight container in the refrigerator for up to 4-5 days. The pie will stay fresh, and the flavors will continue to meld together, making it even tastier the next day!
- Reheating: This pie is meant to be eaten cold.
- Freezing: You can also freeze the pie for up to 2-3 months. Wrap it tightly in plastic wrap and foil, then thaw in the refrigerator before reheating.
Additions and Variations
- Chocolate Twist: Here is a delicious twist. Add ¼ cup of melted vegan dark chocolate into the filling. You can swirl it in to make a nice design.
- Nut Crust: Instead of a traditional crust or Graham cracker crust, make a crust using ground pecans or almonds mixed with dates. This nutty crust adds a delicious texture and flavor contrast.
- Add an optional 1 ½ teaspoons of brandy to the filling for an extra layer of depth and warmth that enhances the fall flavors in the pie. The hint of brandy complements the sweetness, making each bite richer and more complex.
Frequently Asked Questions
Yes. You need to so it can chill overnight. It's even better the longer it is in the fridge.
No. The other strong flavors really cover any small, subtle taste you would get from the coconut cream. I don't taste it at all.
More Vegan Dessert Recipes You'll Love
What did you think?
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PrintRecipe
Vegan Butternut Squash Pie
- Total Time: 60 minutes
- Yield: 8 slices 1x
- Diet: Vegan
Description
This vegan butternut squash pie is the perfect plant-based dessert for fall, combining butternut squash with warm spices for a smooth and flavorful pie. It’s easy to make, completely dairy-free, and a great alternative to traditional pies.
Ingredients
For The Pie
- 1 9-inch Vegan Graham Cracker Crust
- 2 cups of frozen butternut squash* (~300 grams)
- 3 tablespoons cane sugar
- 3 tablespoons brown sugar
- 1 cup coconut cream
- 1 tablespoon arrowroot (use tapioca or potato starch as alternatives)
- 2 teaspoons of pumpkin pie spice
For The Crumb Topping
- ½ cup rolled oats
- ¼ cup all-purpose flour (or gluten-free flour)
- ¼ cup brown sugar or coconut sugar
- ¼ cup chopped nuts (pecans or walnuts work great)
- ¼ cup vegan butter, melted
- ½ teaspoon cinnamon
Instructions
- Prepare the Crust: If opting to make a homemade Graham cracker crust, take a look at this super easy Vegan Graham Cracker Crust.
- Make the Crumb Topping: While the crust bakes, create the crumb topping. In a small bowl, mix rolled oats, flour, brown sugar, cinnamon, and nuts. Drizzle in melted vegan butter and stir until the mixture is crumbly. Set aside.
- Blend the Filling: Cook the butternut squash according to the packages directions.* Then, combine the squash and all filling ingredients in the blender until smooth.
- Pour the Mixture: Pour the filling into a pie shell or graham cracker crust. Top with the crumb topping. Then bake at 325°F for 25 minutes before rotating and baking for another 25 minutes or until cooked through.
- Cool and Serve: Once cooled for 15 minutes, place in the refrigerator to chill overnight. Top with whipped cream when serving if desired.
Equipment
Buy Now → Notes
*For convenience, I use frozen butternut squash. To cook it, follow the package directions, which often include microwave or stovetop options. If you prefer, you can also roast it or use fresh butternut squash instead—just be sure to weigh out 300 grams for this recipe.
Chill the coconut cream in the fridge for a few hours until the top layer hardens, then scoop out the thickened part, leaving most of the liquid below.
Add an optional 1 ½ teaspoons of brandy to the filling for an extra layer of depth and warmth that enhances the fall flavors in the pie.
Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: dessert
- Method: bake
- Cuisine: American
Shannon S. says
This looks great. I'm going to try it.
Regi Pearce says
Wonderful! Can't wait till you do.