Everyday Dairy-Free Living

No-stress Thanksgiving – Three Vegan Pie Fillings and The Only Gluten-free Piecrust You’ll Ever Need

November 22, 2016
By: So Delicious

Thanksgiving is about family and gratitude.

Thanksgiving Day is about taking time to spend with loved ones, not taking forever to prepare a perfect meal. While a little madness is part of the fun, you can avoid chaos in the kitchen by prepping your pies ahead of time. Naturally, we considered dessert first!

Keep your oven free on the big day with our gluten-free, vegan crust that’s pre-baked in advance and filled with one or all 3 of the amazing chill-to-set fillings we’re sharing here.

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Don’t be intimidated.

Our bake-ahead crust recipe is a smart one, for sure. But, don’t worry. It’s really simple! All it takes is a bit of patience and an appreciation for the process.

 A Few Keys to Success:

  1. The inclusion of xanthan gum in this recipe is important to help the crust roll out evenly.
  2. For a light, flaky crust, “massage” cold vegan butter into the flour by hand until it’s fully hydrated.
  3. Ice water will help keep the vegan butter cold as you work, ultimately ensuring flakiness. Slowly add the ice water to the mixture, until a tight dough is formed.
  4. For the best flavor and texture, your dough must chill. Once it comes together, wrap the slightly flattened disc in plastic wrap and place in the refrigerator for 30 minutes or up to a week.
  5. Stick with it. Gluten-free dough is delicate and can crumble, but once you’ve had some practice and know what to expect, you’re sure to bake a pretty pie.

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This versatile recipe yields enough dough for several pies and since it’s gluten-free and vegan, no one needs to miss out.

Ready to roll? Get our recipe here: Easy 5-Ingredient Vegan and Gluten-free Pie Crust

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Fillings – Everyone has a favorite!

If all goes well on Thanksgiving Day (and it will), your oven will be busier than you are. With no oven space to spare, you’ll be glad you pre-baked your crusts in advance and every one of our scrumptious pie fillings can simply be chilled to set.

This year, everyone can have their favorite. Traditionalists will adore our Spiced Pumpkin Mousse while chocolate lovers dive into our Chocolate CocoWhip filling. For something new, gather everyone and try the Holiday Coconut Nog Pie together.

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Spiced Pumpkin Mousse Pie


  • 1 (15 ounce) Can Pumpkin puree
  • 1 Container So Delicious Dairy Free Culinary Coconutmilk, refrigerated
  • 2 tsp. Cinnamon (plus more for garnish)
  • 1 tsp. Nutmeg (plus more for garnish)
  • 1/2 tsp. Ginger
  • 1/4 tsp. Allspice
  • 1/2 tsp. Salt
  • 1 (4.6 ounce) Packet Vanilla Pudding Mix
  • 1-2 C. So Delicious Dairy Free CocoWhip Topping plus more for garnish


  1. Place the Culinary Coconut Milk in a small saucepan over medium heat.
  2. Stir in all remaining ingredients, except CocoWhip. Stir and bring to a simmer. Reduce the heat to low for several minutes, stirring occasionally.
  3. Remove from heat and pour into a bowl to cool.
  4. Once the pumpkin puree mixture has cooled, fold in about 1 cup of the CocoWhip, taking care not to over mix.
  5. Pour into prepared piecrust and chill for 2-4 hours.

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Chocolate CocoWhip Pie



  1. In a small saucepan, bring Culinary Coconutmilk to a boil. Remove promptly from heat.
  2. In a large mixing bowl, pour hot Coconutmilk over chocolate chips. Stir the mixture until smooth and melty.
  3. Blend in vanilla extract and fold in CocoWhip.
  4. Pour into pre-baked piecrust. Chill for 2 hours to set before garnishing with more CocoWhip.

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Holiday Coconut Nog Pie



  1. In a medium saucepan, whisk together vegan vanilla pudding mix, nutmeg, and nog.
  2. Stir the mixture constantly, over medium heat, until thickened. When the mixture begins to bubble, remove from heat. Add the rum.
  3. Once the mixture has cooled completely, fold in the CocoWhip.
  4. Pour into pre-baked piecrust. To set, refrigerate 2 hours.
  5. Add additional CocoWhip topping and garnish with more nutmeg, if desired.

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Thank You.

We know you’ll take great care to prepare and share a meal with your loved ones on Thanksgiving, and we hope you enjoy every minute of it. This year, we’re thankful for each other, for our fans and for CocoWhip (obviously!).

Avoid chaos in the kitchen by prepping your dairy-free pies ahead of time. Naturally, we considered dessert first!

Happy Thanksgiving!

❤️ The So Delicious Dairy Free Team

Reviews & Comments


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    1. Hi Michelle! You can use either. Because we used a vegan pudding mix that was cook and serve, we cooked it with the rest of our ingredients. If you choose instant, just heat the other ingredients and add the pudding mix just before pouring and chilling.

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