Thanksgiving Vegan Dessert Recipes

Thanksgiving is a celebration of gratitude, gathering, and of course, indulgence — but it doesn’t have to mean compromising your values or dietary needs. Whether you’re fully plant-based, cooking for guests with dairy allergies, or just looking to lighten things up, vegan Thanksgiving desserts offer all the festive sweetness without animal products.

From silky pumpkin cheesecakes and gooey chocolate pecan pies to baked apple crisps and no-bake delights, these recipes are totally dairy-free, egg-free, and absolutely delicious. No one at the table will believe they’re vegan.

Best of all? They’re easy to prep ahead, great for potlucks, and feel just as cozy and indulgent as their traditional counterparts.

Why Choose Vegan Thanksgiving Desserts?

Choosing vegan desserts doesn’t mean giving up rich flavors or beautiful presentation. In fact, plant-based ingredients like nuts, dates, coconut cream, oat flour, and maple syrup bring a natural depth of flavor and satisfying texture.

Benefits of vegan Thanksgiving treats include:

• Dairy-free and egg-free for guests with allergies

• Lower in saturated fat (depending on ingredients)

• Cholesterol-free and often high in fiber

• Inclusive for vegan, vegetarian, and plant-curious guests

• Easy to prep in advance — many freeze or chill well

Let’s dive into the sweet stuff with some of the best tried-and-true vegan Thanksgiving dessert recipes.

Creamy & Classic: Vegan Pumpkin Cheesecake

Ingredients for Crust

• 1½ cups vegan graham cracker crumbs or oat flour

• ¼ cup melted coconut oil

• 2 Tbsp maple syrup

• Pinch of cinnamon

Ingredients for Filling

• 1½ cups raw cashews (soaked 4+ hours or boiled 10 minutes)

• 1 cup canned pumpkin puree

• ⅓ cup maple syrup

• ¼ cup full-fat coconut milk (solid part only)

• 2 Tbsp lemon juice

• 2 tsp pumpkin pie spice

• 1 tsp vanilla extract

• Pinch of sea salt

Instructions

1. Preheat oven to 350°F (175°C).

2. Mix crust ingredients in a bowl. Press into bottom of a springform pan lined with parchment. Bake for 8–10 minutes. Let cool.

3. In a blender or food processor, blend soaked cashews, pumpkin, maple syrup, coconut milk, lemon juice, spices, vanilla, and salt until ultra smooth.

4. Pour into crust. Smooth top with a spatula.

5. Bake for 40–45 minutes until edges are set. Chill completely for at least 4 hours (preferably overnight).

6. Serve with whipped coconut cream and a dusting of cinnamon.

Why it works:
Cashews give this cheesecake its luxurious texture without any dairy. Pumpkin, spices, and maple syrup make it pure Thanksgiving comfort.

Cozy & Crumbly: Vegan Apple Crisp

Ingredients

• 5–6 medium apples, peeled and sliced (Honeycrisp or Fuji work well)

• 1 Tbsp lemon juice

• 2 Tbsp maple syrup

• 1 tsp cinnamon

• ¼ tsp nutmeg

• Pinch of sea salt

Crisp Topping

• 1 cup rolled oats

• ½ cup almond flour or oat flour

• ¼ cup coconut sugar or brown sugar

• ¼ cup coconut oil, chilled and cut into chunks

• ¼ tsp cinnamon

Instructions

1. Preheat oven to 375°F (190°C).

2. Toss apples with lemon juice, maple syrup, cinnamon, nutmeg, and salt. Spread in baking dish.

3. In a bowl, combine oats, almond flour, sugar, coconut oil, and cinnamon. Mix until crumbly.

4. Sprinkle over apples.

5. Bake 35–40 minutes until topping is golden and apples are tender.

6. Serve warm with a scoop of vegan vanilla ice cream or dairy-free whipped cream.

Why it works:
Simple ingredients, perfect crunch, and a warm, cinnamon-kissed center. No one misses butter when coconut oil brings flavor and texture.

Decadent & Nutty: Vegan Chocolate Pecan Pie

Ingredients for Crust

• 1½ cups almond flour

• ¼ cup coconut oil

• 2 Tbsp maple syrup

• Pinch of salt

Ingredients for Filling

• ¾ cup maple syrup

• ¼ cup unsweetened applesauce

• 2 Tbsp arrowroot starch or cornstarch

• 1 tsp vanilla extract

• ¼ tsp salt

• 1 cup chopped pecans

• ¼ cup dairy-free dark chocolate chips

Instructions

1. Preheat oven to 350°F (175°C).

2. Mix crust ingredients. Press into a pie plate. Pre-bake for 8–10 minutes.

3. In a bowl, whisk syrup, applesauce, starch, vanilla, and salt until smooth.

4. Fold in pecans and chocolate chips. Pour into crust.

5. Bake 35–40 minutes until center is mostly set. Cool completely before slicing.

Why it works:
It’s sweet, fudgy, and rich — without eggs, butter, or processed sugars. Maple syrup and applesauce create a gooey texture that mimics the traditional pecan pie.

Light & Chilled: Vegan No-Bake Pumpkin Mousse

Ingredients

• 1 can full-fat coconut milk (chilled overnight)

• 1 cup pumpkin puree

• ¼ cup maple syrup

• 1 tsp pumpkin pie spice

• ½ tsp cinnamon

• ½ tsp vanilla extract

• Pinch of salt

Instructions

1. Scoop only the solid part of chilled coconut milk into a mixing bowl. Whip with a hand mixer until fluffy.

2. Add pumpkin, maple syrup, spices, vanilla, and salt. Beat until smooth.

3. Chill 1–2 hours before serving in ramekins or dessert cups.

Optional toppings: Crushed pecans, dairy-free chocolate shavings, whipped coconut cream

Why it works:
No baking needed, yet it tastes like dessert heaven. The whipped coconut creates an ultra-creamy mousse that’s light and indulgent.

Fun & Kid-Friendly: Vegan Pumpkin Cookies

Ingredients

• 1 cup pumpkin puree

• ½ cup coconut sugar

• ¼ cup coconut oil

• 1 tsp vanilla extract

• 1¼ cups oat flour

• ½ tsp baking soda

• ½ tsp cinnamon

• ¼ tsp nutmeg

• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

2. Mix wet ingredients in one bowl. Combine dry ingredients in another.

3. Add dry to wet and stir to combine.

4. Drop by spoonfuls onto baking sheet. Flatten slightly.

5. Bake 10–12 minutes until edges are golden. Cool on wire rack.

Why it works:
Soft, fluffy, and made with whole food ingredients. Perfect for kids and adults alike — and they stay fresh for days.

No-Bake Elegance: Vegan Chocolate Tart with Almond Crust

Crust Ingredients

• 1½ cups almond flour

• ¼ cup cocoa powder

• 3 Tbsp maple syrup

• 2 Tbsp melted coconut oil

• Pinch of salt

Filling

• 1½ cups dairy-free dark chocolate chips

• ¾ cup full-fat coconut milk

• 1 tsp vanilla extract

Instructions

1. Mix crust ingredients and press into a tart pan. Chill while making filling.

2. Heat coconut milk until just simmering. Pour over chocolate chips and let sit 1 minute. Stir until smooth.

3. Add vanilla and pour into crust. Chill for at least 4 hours until set.

4. Garnish with berries or sea salt.

Why it works:
Elegant and rich with minimal ingredients. A showstopper that’s both vegan and gluten-free.

Simple & Sweet: Baked Pears with Cinnamon and Walnuts

Ingredients

• 3 ripe pears, halved and cored

• 1 Tbsp maple syrup

• ½ tsp cinnamon

• ¼ cup chopped walnuts

Instructions

1. Preheat oven to 375°F (190°C).

2. Place pear halves cut side up in a baking dish. Drizzle with maple syrup and sprinkle with cinnamon and walnuts.

3. Bake 20–25 minutes until tender and slightly caramelized.

4. Serve warm with a dollop of coconut yogurt or nut butter.

Why it works:
Naturally sweet, minimal sugar, and perfect for a lighter finish to a rich holiday meal.

Tips for Perfect Vegan Thanksgiving Desserts

• Soak your cashews: Always soak cashews for creamy fillings. Boil them for a quick shortcut if you’re short on time.

• Use full-fat coconut milk: Chill cans overnight for best whipping results.

• Sweeten naturally: Maple syrup, dates, and applesauce bring sweetness and moisture without refined sugar.

• Use starch for binding: Arrowroot or cornstarch helps vegan pies and custards set properly.

• Keep things cold: Many vegan desserts hold shape best when fully chilled. Plan ahead and refrigerate overnight when needed.

Frequently Asked Questions

Are these desserts gluten-free as well as vegan?
Many of these recipes are naturally gluten-free or can be easily adapted by using oat flour, almond flour, or gluten-free certified oats. Always double-check your ingredients to ensure they’re gluten-free if needed.

What can I use instead of coconut?
If avoiding coconut, try oat cream, soy milk, or cashew cream in place of coconut milk. For oil, use a neutral plant oil like avocado oil where applicable.

Can I freeze vegan desserts?
Absolutely. Many vegan cheesecakes, tarts, and cookies freeze beautifully. Just thaw in the fridge overnight or on the counter for a few hours before serving.

How do I make whipped coconut cream?
Chill a can of full-fat coconut milk overnight. Scoop the solid part and whip with a little maple syrup and vanilla until fluffy. Store chilled until ready to serve.

Will non-vegans enjoy these desserts?
Yes! These desserts are so rich and flavorful, no one will even notice they’re dairy- and egg-free. The key is great texture, seasonal spices, and natural sweetness.

How far ahead can I make vegan Thanksgiving desserts?
Most can be made 1–3 days in advance. Cheesecakes and tarts actually taste better after chilling overnight. Cookies and crisps can be baked the day before or earlier and stored in airtight containers.

Final Thoughts

Vegan Thanksgiving desserts are more than just an alternative — they’re a celebration of flavor, creativity, and inclusivity. Whether you’re baking for a plant-based crowd or simply want to offer options that everyone can enjoy, these recipes deliver all the warmth and sweetness of the season.

From silky pumpkin cheesecakes and fudgy pecan pies to cinnamon-laced crisps and elegant tarts, these treats prove that dairy-free and egg-free doesn’t mean flavor-free.

So go ahead — indulge, share, and savor every bite. Happy (vegan) Thanksgiving!