Vegan Squash Meringue Pie Recipe | Creamy Dairy-Free Holiday Dessert

Vegan Squash Meringue Pie Recipe: A Creamy, Plant-Based Twist on a Classic Dessert

If you're looking for a unique plant-based dessert that combines creamy squash filling with a light and fluffy vegan meringue topping, this Vegan Squash Meringue Pie Recipe is sure to impress. Featuring naturally sweet roasted squash, warm autumn spices, and a crisp dairy-free pie crust, this dessert offers all the comfort of a traditional holiday pie while remaining completely vegan.

The silky squash filling is made with roasted butternut squash or pumpkin, creamy coconut milk, maple syrup, and aromatic spices, while the vegan meringue—crafted from aquafaba (the liquid from canned chickpeas)—creates a beautiful toasted topping that's surprisingly similar to classic egg white meringue.

Perfect for Thanksgiving, Christmas, fall gatherings, or any special occasion, this pie delivers a delightful combination of creamy, airy, and lightly spiced flavors that everyone, vegan or not, will enjoy.

In this complete guide, you'll learn how to make the perfect Vegan Squash Meringue Pie, including ingredients, detailed instructions, expert tips, recipe variations, serving suggestions, storage advice, nutritional information, and frequently asked questions.

 

Why You'll Love This Vegan Squash Meringue Pie

This recipe is a favorite because it is:

• Completely dairy-free and egg-free
• Rich, creamy, and beautifully balanced
• Perfect for holidays and celebrations
• Made with wholesome plant-based ingredients
• Naturally colorful and elegant
• Great for make-ahead entertaining
• Beginner-friendly with step-by-step instructions
• A show-stopping dessert for any occasion

 

What Is Vegan Squash Meringue Pie?

Vegan Squash Meringue Pie is a plant-based dessert inspired by classic pumpkin and lemon meringue pies. Instead of eggs and dairy, the filling is made with roasted squash, coconut milk, maple syrup, and cornstarch for a silky texture. The pie is topped with fluffy aquafaba meringue, which is whipped until glossy and baked or lightly toasted for a golden finish.

The result is a dessert that's creamy, airy, lightly sweet, and full of comforting seasonal flavors.

 

Ingredients

For the Pie Crust

• 1 vegan 9-inch pie crust (homemade or store-bought)
• 1 tablespoon plant-based milk (for brushing, optional)

 

For the Squash Filling

• 2 cups roasted butternut squash or pumpkin puree
• 1 cup full-fat coconut milk
• ½ cup pure maple syrup
• ¼ cup brown sugar
• 3 tablespoons cornstarch
• 2 tablespoons plant-based butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch of salt

 

For the Vegan Meringue

• ¾ cup aquafaba (liquid from canned chickpeas)
• ½ teaspoon cream of tartar
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract

 

Garnishes

• Ground cinnamon
• Lemon zest (optional)
• Toasted coconut flakes
• Chopped pecans

 

Kitchen Equipment

You'll need:

• 9-inch pie dish
• Mixing bowls
• Electric hand mixer or stand mixer
• Blender or food processor
• Rubber spatula
• Saucepan
• Oven

 

How to Make Vegan Squash Meringue Pie

Step 1: Prepare the Pie Crust

Preheat the oven to 375°F (190°C).

Fit the vegan pie crust into a 9-inch pie dish.

Prick the bottom with a fork.

Bake for 10–12 minutes until lightly golden.

Allow it to cool completely.

 

Step 2: Roast the Squash

If using fresh squash:

• Peel and cube the squash.
• Roast at 400°F (200°C) for 30–35 minutes until tender.
• Cool slightly.

Blend until completely smooth.

If using canned pumpkin puree, skip this step.

 

Step 3: Make the Filling

In a blender or food processor, combine:

• Roasted squash puree
• Coconut milk
• Maple syrup
• Brown sugar
• Cornstarch
• Melted vegan butter
• Vanilla
• Cinnamon
• Ginger
• Nutmeg
• Cloves
• Salt

Blend until silky smooth.

Transfer the mixture to a saucepan.

Cook over medium heat for 5–7 minutes, stirring constantly, until thickened.

Pour the filling into the cooled pie crust.

Smooth the top.

Allow it to cool completely, then refrigerate for at least 2 hours.

 

Step 4: Prepare the Vegan Meringue

Place the aquafaba and cream of tartar in a clean mixing bowl.

Beat on high speed until soft peaks form.

Gradually add the sugar, one tablespoon at a time.

Continue beating until stiff, glossy peaks form.

Mix in the vanilla extract.

 

Step 5: Top the Pie

Spread the vegan meringue over the chilled squash filling.

Create decorative peaks using the back of a spoon or a spatula.

 

Step 6: Brown the Meringue

Option 1:

Bake at 350°F (175°C) for 10–12 minutes until lightly golden.

Option 2:

Use a kitchen torch to toast the meringue until golden brown.

 

Step 7: Chill and Serve

Refrigerate the pie for 1 hour before slicing.

Garnish with cinnamon, toasted coconut, or chopped pecans.

 

Pro Tips for Perfect Vegan Squash Meringue Pie

Use Roasted Squash

Roasting intensifies the squash's natural sweetness and creates a richer flavor than boiling.

 

Chill Before Adding the Meringue

A fully chilled filling helps support the fluffy meringue topping.

 

Whip Aquafaba Thoroughly

Ensure the aquafaba reaches stiff peaks before adding it to the pie.

 

Add Sugar Slowly

Gradually adding sugar creates a more stable, glossy meringue.

 

Toast Carefully

Watch the meringue closely while baking or torching to avoid burning.

 

Best Serving Suggestions

Serve with:

• Vegan whipped cream
• Fresh berries
• Maple caramel drizzle
• Toasted pecans
• Cinnamon tea
• Coffee
• Chai latte
• Oat milk cappuccino

 

Delicious Variations

Pumpkin Meringue Pie

Replace the squash with pumpkin puree.

 

Sweet Potato Meringue Pie

Use roasted sweet potatoes instead of squash.

 

Chocolate Squash Pie

Add ¼ cup cocoa powder to the filling for a chocolate twist.

 

Maple Pecan Pie

Top the finished pie with candied pecans and extra maple syrup.

 

Coconut Squash Pie

Increase the coconut flavor with toasted coconut flakes mixed into the filling.

 

Storage Instructions

Refrigerator

Store covered in the refrigerator for up to 4 days.

 

Freezer

Freeze the pie without the meringue for up to 2 months.

Prepare the fresh meringue after thawing.

 

Reheating

This pie is best served chilled.

If desired, briefly toast the meringue before serving.

 

Nutritional Information (Approximate Per Slice)

Nutrient	Amount
Calories	310
Protein	3 g
Fat	13 g
Saturated Fat	8 g
Carbohydrates	47 g
Fiber	3 g
Sugar	28 g
Sodium	170 mg

 

Frequently Asked Questions

What Is Aquafaba?

Aquafaba is the liquid from canned chickpeas. When whipped, it behaves similarly to egg whites and creates a light, airy vegan meringue.

 

Can I Use Pumpkin Instead of Squash?

Yes. Pumpkin puree works wonderfully and creates a very similar flavor and texture.

 

Can I Make This Pie Ahead of Time?

Yes. Prepare the pie a day in advance and add the meringue shortly before serving for the best presentation.

 

Why Didn't My Aquafaba Whip?

Make sure the bowl is completely clean and grease-free, and use room-temperature aquafaba for the best results.

 

Can I Use Homemade Pie Crust?

Absolutely. A homemade vegan pie crust adds even more flavor and a flaky texture.

 

Expert Tips for Bakery-Quality Results

• Roast the squash until lightly caramelized to enhance its sweetness.
• Blend the filling until completely smooth for a silky texture.
• Chill the filling thoroughly before adding the meringue.
• Create decorative peaks in the meringue to achieve beautiful golden tips when toasted.
• Let the pie rest before slicing to ensure clean, attractive servings.

 

Health Benefits of Vegan Squash Meringue Pie

Although it's a dessert, this pie includes several nutritious ingredients.

• Butternut squash is rich in vitamin A, vitamin C, potassium, and dietary fiber.
• Coconut milk provides healthy fats that contribute to a creamy texture.
• Maple syrup offers natural sweetness along with small amounts of antioxidants and minerals.
• Aquafaba replaces eggs without cholesterol, making the dessert suitable for vegan diets.
• Warm spices such as cinnamon and ginger add antioxidants and comforting flavor without extra calories.

Enjoying a slice as part of a balanced diet allows you to indulge in a festive dessert while incorporating wholesome plant-based ingredients.

 

Final Thoughts

This Vegan Squash Meringue Pie Recipe is a beautiful combination of creamy roasted squash filling, flaky vegan pie crust, and fluffy toasted aquafaba meringue. Rich in seasonal flavor and elegant in presentation, it's an excellent dessert for holidays, family gatherings, or whenever you're craving a unique plant-based treat. Whether you're serving vegan guests or simply exploring new baking ideas, this pie offers a delicious twist on a timeless classic that's sure to leave everyone asking for another slice.

 

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