Squash Pie Recipe Vegan: Nutty Crust and Silky Spiced Filling

This vegan squash pie delivers all the comfort of classic pumpkin pie without a single drop of dairy or egg. The secret lies in a nutty crust made with almond flour and coconut oil, paired with a silky filling that balances sweetness and spice perfectly.

I've perfected this recipe over years of testing, ensuring every bite is rich, flavorful, and completely plant-based.

The crust achieves a beautiful golden-brown finish thanks to a precise blend of almond flour, flaxseed meal, and cold coconut oil—no butter substitutes needed. While it bakes, the filling develops into a velvety texture with just the right amount of cinnamon, nutmeg, and ginger, all while remaining naturally sweetened.

What makes this recipe truly special is how it captures that traditional squash pie experience without compromising on taste or texture.

By using canned pumpkin (or butternut squash) and a simple aquafaba mixture for binding, you'll achieve a filling that's impossibly smooth and rich. The crust stays crisp around the edges while remaining tender in the center, creating the perfect balance.

This pie isn't just vegan—it's the kind of dessert that will leave everyone asking for seconds, regardless of dietary preferences.

Perfect for holiday gatherings or cozy weeknight treats, this recipe makes two 9-inch pies that bake in just under an hour. The aromas alone will fill your kitchen with warmth, while the visual appeal of a golden crust and perfectly spiced center makes it a showstopper.

Let's create something truly special that everyone can enjoy.

Ingredients for squash pie recipe vegan

Eight simple ingredients transform into two showstopping vegan pies—nutty crust and silky spiced filling.

The almond flour is non-negotiable for that perfect golden crust. Bob's Red Mill or Anthony's Goods brands are my go-tos—they're finely ground and consistent. Coconut oil needs to be cold when mixing to avoid melting the crust before baking. For the squash, I usually grab a can of Libby's 100% pumpkin—it's smooth and unsweetened. Butternut squash works too, just roast it until tender and blend. The flaxseed meal is your egg substitute here, so don't skip toasting it lightly first for extra nuttiness.

No almond flour? Oat flour or walnuts blended into a fine powder work in a pinch, though texture might differ. Ran out of coconut oil? Refined coconut oil or avocado oil both work, but the flavor won't be quite as rich. The aquafaba is the secret weapon for binding—save the brine from a can of chickpeas and whip it up. No vanilla extract? Vanilla bean paste or even a scraped vanilla bean adds that same depth. For the spices, Penzeys has the best quality ground spices, but regular grocery store brands work fine if they're fresh. The key is toasting your spices lightly before using for maximum flavor.

The crust dough should be cold when you roll it out—keep it chilled between parchment paper. The filling keeps well in the fridge for 5 days, so make it ahead if you're baking the next day. For the whole pie, it stores beautifully for 4 days covered at room temperature, or 2 weeks in the fridge. Freeze individual slices wrapped in parchment for 3 months—just thaw overnight before serving. The crust reheats best at 350°F for 10 minutes to restore crispiness.

Step-by-step instructions for nutty crust and silky spiced filling

Here's how to build this dreamy vegan pie from the bottom up.

In a small bowl, whisk together the 0.25 cup flaxseed meal and the 0.25 cup cold water. Let it sit for 5 minutes until it thickens into a gel-like consistency—this is your egg substitute. You'll see it transform from liquid to a pudding-like texture, which is what binds our crust together.

I like to give it a quick stir after 3 minutes to ensure it's fully activated. If you forget this step, don't worry—just give it another minute or two. This mixture replaces eggs perfectly while keeping everything vegan.

In a large mixing bowl, combine the 2 cups almond flour, 0.5 cup cold coconut oil, 2 tbsp ground cinnamon, 0.5 tsp sea salt, and the flaxseed egg mixture. Use your hands or a fork to work everything together until it forms a crumbly dough that holds when pressed.

Here's the thing—this crust needs to be cold to prevent melting. If your kitchen is warm, chill the dough in the fridge for 10 minutes before pressing it into the pie dish. The dough should be firm enough to hold its shape when you press it into a 9-inch pie dish, about ¼-inch thick.

In a separate large bowl, whisk together the 15 oz canned pumpkin puree, 1 cup butternut squash puree, 0.5 cup maple syrup, 0.25 cup coconut milk, 0.25 cup whipped aquafaba, 1 tsp vanilla extract, 1 tsp ground nutmeg, 1 tsp ground ginger, and 0.5 tsp sea salt until completely smooth.

The aquafaba should be whipped to soft peaks before adding—this gives the filling that signature lightness. If your mixture looks too thick, add 1 tablespoon cold water at a time until it reaches a pourable consistency. Pour the filling over the crust, spreading it evenly to the edges.

Preheat your oven to 375°F. Place the unbaked pie on a baking sheet to catch any potential drips, then bake for 40-45 minutes until the crust is golden brown and the filling is set but still slightly jiggly in the center.

I know it's tempting to open the oven early to check, but resist! The filling needs that full time to set properly. When you pull it out, the edges should be beautifully browned, and the center should just barely wobble when gently shaken. Let it cool completely before slicing—this ensures clean cuts and the perfect texture.

Make-ahead tips for leftovers

Filling Prep Ahead

Make the filling up to 3 days in advance and store it in an airtight container in the fridge. The flavors deepen overnight, and the spices meld beautifully. Just whisk it again before pouring over the crust to ensure smoothness.

I always prep mine the night before—I love waking up to the smell of spices ready to bake. 🌿

Crust Prep Shortcut

Roll out the crust dough and line your pie dish 24 hours ahead. Wrap it tightly in plastic wrap and refrigerate. This chilling time prevents shrinking and makes rolling out much easier.

For extra insurance, freeze the lined dish for 1 hour before adding filling—this keeps the crust crisp even when baking. 🥧

Full Pie Assembly

Assemble the entire pie (crust + filling) and refrigerate unbaked for up to 12 hours. This helps prevent a soggy bottom while baking.

I often make mine the night before Thanksgiving—it sits beautifully overnight, and the aroma fills the kitchen when I pull it from the oven the next day. 🍂

Baking Timeline

For holiday stress-free baking, bake the pie 2 hours before serving. The residual heat keeps it warm while you finish other dishes. If baking ahead, store the fully baked pie in an airtight container at room temperature for 2 days, or refrigerate for 5 days.

Reheat slices at 350°F for 10 minutes to restore crust crispness. ⏰

Freezer-Friendly

Freeze the fully baked pie in individual slices wrapped in plastic wrap and parchment paper. Store in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving. The texture remains perfect—just as good as fresh-baked! This is my go-to for Christmas morning desserts. ❄️

Make-Ahead Serving

Slice the pie and arrange on a platter 1 hour before serving. The edges soften slightly at room temperature, creating that perfect balance of textures. Garnish with a sprinkle of ground cinnamon or a drizzle of maple syrup right before serving for a restaurant-quality finish. 🍽️

Frequently asked questions