Vegan Thanksgiving Desserts – Sweet, Cozy, and 100% Plant-Based

There’s something magical about Thanksgiving desserts. That cozy smell of cinnamon, pumpkin, and toasted pecans drifting through the kitchen just feels like home, doesn’t it? Whether you’re a long-time vegan or simply want to make your dessert table more inclusive this year, these vegan Thanksgiving desserts prove that plant-based baking can be every bit as comforting (and delicious) as the classics.

When I hosted my first fully vegan Thanksgiving, I remember my aunt’s skeptical look when I told her the pumpkin pie was dairy-free. She took one bite, paused, and said, “Wait… this is vegan?” That’s when I knew — vegan desserts can totally steal the show.

Below you’ll find my favorite easy, crowd-pleasing vegan desserts for Thanksgiving. They’re cozy, classic, and simple enough for any home baker.

Why You’ll Love These Vegan Thanksgiving Desserts

• Comforting and familiar: All your favorite holiday flavors — pumpkin, apple, pecan, chocolate — made dairy- and egg-free.
• Simple ingredients: You’ll find everything you need right in your pantry.
• Perfect for sharing: Ideal for family gatherings, potlucks, or Friendsgiving spreads.
• Make-ahead friendly: Many of these desserts taste even better the next day.
• 100% plant-based: Inclusive for vegans, vegetarians, and anyone avoiding dairy or eggs.

1. Vegan Pumpkin Pie

You can’t have Thanksgiving without pumpkin pie, right? This one keeps the creamy, spiced filling you love — just without the dairy or eggs. The secret? A smooth mix of pumpkin puree, coconut or oat milk, and a touch of cornstarch to help it set perfectly.

Ingredients:

• Pumpkin puree
• Plant-based milk (almond, oat, or soy)
• Cornstarch or arrowroot powder
• Brown sugar or maple syrup
• Pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, and cloves)
• Vegan pie crust

Instructions:

1. Whisk together all the filling ingredients until smooth and silky.
2. Pour into your vegan pie crust and bake until set around the edges.
3. Chill for at least 4 hours (overnight is even better).
4. Top with a dollop of coconut whipped cream and a sprinkle of cinnamon.

Tip: My mom always says the secret is patience — let it chill completely before cutting or you’ll end up with “pumpkin soup pie,” as she calls it.

2. Vegan Apple Crisp

If you want an easy dessert that fills the house with that classic fall aroma, apple crisp is it. Juicy apples, warm spices, and a crunchy oat topping make it pure comfort food.

Ingredients:

• 5–6 firm apples (Granny Smith or Honeycrisp)
• Lemon juice
• Cinnamon, nutmeg, and a pinch of salt
• Rolled oats
• Chopped pecans or walnuts
• Vegan butter or coconut oil
• Brown sugar or coconut sugar

Instructions:

1. Slice your apples and toss them with lemon juice and spices.
2. Mix oats, nuts, vegan butter, and sugar for the crisp topping.
3. Layer apples in a baking dish and sprinkle the topping evenly.
4. Bake until the apples are soft and bubbly and the top is golden.

Serving idea: Serve warm with a scoop of vegan vanilla ice cream — my little cousin swears it tastes like “apple pie and cookies had a baby.”

3. Vegan Pecan Pie Bars

If slicing pies stresses you out, these vegan pecan pie bars are your best friend. They’ve got all the rich, sticky flavor of traditional pecan pie but in easy-to-grab squares.

Ingredients:

• Vegan shortbread crust (flour, vegan butter, maple syrup)
• Chopped pecans
• Maple syrup or brown rice syrup
• Coconut cream or vegan butter
• Vanilla and a pinch of sea salt

Instructions:

1. Press the crust mixture into a lined baking pan and bake slightly to set.
2. Whisk together the pecan filling and pour it over the crust.
3. Bake until golden and fragrant.
4. Cool completely before cutting into bars.

Variation: Add a handful of dark chocolate chips for a chocolate-pecan twist.

4. Vegan Chocolate Mousse

This one’s a showstopper and surprisingly easy. Creamy, silky, and perfectly rich — no one will believe it’s made without dairy.

Ingredients:

• Silken tofu or ripe avocados
• Melted vegan dark chocolate
• Maple syrup
• Vanilla extract
• Pinch of salt

Instructions:

1. Blend everything until smooth and glossy.
2. Spoon into small glasses or bowls.
3. Chill for at least 2 hours.
4. Top with berries, nuts, or a pinch of flaky salt.

When I made this last year, my brother ate two servings before realizing it was tofu-based. He’s still shocked.

5. Vegan Carrot Cake with Coconut Cream Frosting

Looking for something a little different? This spiced carrot cake fits right in with Thanksgiving flavors — and that dreamy coconut frosting takes it over the top.

Ingredients:

• Grated carrots
• Flour (regular or whole wheat)
• Brown sugar
• Baking powder and soda
• Cinnamon and nutmeg
• Plant-based milk and oil
• Shredded coconut or crushed pineapple (optional)
• Coconut cream (for frosting)

Instructions:

1. Mix the dry ingredients in one bowl and the wet in another.
2. Combine, fold in the carrots, and pour into a greased baking pan.
3. Bake until a toothpick comes out clean.
4. Cool, then frost with whipped coconut cream.

Variation: Add chopped walnuts or raisins for texture.

6. Vegan Sweet Potato Pie

Sweet potato pie has that same cozy vibe as pumpkin, but a bit richer and naturally sweeter. It’s a great alternative if you want to switch things up this year.

Ingredients:

• Mashed sweet potatoes
• Coconut milk
• Brown sugar or maple syrup
• Cinnamon, nutmeg, and vanilla
• Vegan pie crust

Instructions:

1. Blend everything into a silky filling.
2. Pour into your crust and bake until the center just barely jiggles.
3. Cool completely before slicing.

Serving tip: I love adding toasted pecans on top for crunch — my aunt says it “tastes like Thanksgiving in a bite.”

Tips & Variations

• Make ahead: Most of these desserts taste even better after chilling overnight.
• Gluten-free? Use almond or oat flour for crusts and toppings.
• Nut-free options: Swap nuts for pumpkin seeds or sunflower seeds.
• Sweetener swaps: Maple syrup, agave, or coconut sugar all work beautifully.
• Spice it up: Add extra cinnamon or a splash of bourbon extract for warmth.

Serving & Storage

• Serving: Pair with vegan whipped cream, dairy-free ice cream, or fresh fruit.
• Storage: Most desserts will keep 3–5 days in the fridge. Pies and mousse can be frozen for longer storage.
• Leftovers: Turn leftover pie into parfaits — just layer with coconut cream in a glass jar.

FAQs

Q: Can non-vegans enjoy these too?
Absolutely. Every year, my non-vegan relatives ask for extra slices. The flavors are classic — you won’t miss the dairy or eggs.

Q: Can I make these desserts ahead of time?
Yes! In fact, most of them are even better the next day once they’ve had time to chill and set.

Q: I’m new to vegan baking — where should I start?
Try the apple crisp or chocolate mousse. They’re almost foolproof and great confidence builders.

Q: What’s a good vegan substitute for eggs in baking?
Flaxseed “eggs” (1 tablespoon ground flax + 3 tablespoons water) or mashed banana work great for binding.

Final Thoughts

Thanksgiving is about togetherness — and desserts are a big part of that. Whether it’s a classic pumpkin pie or a rich chocolate mousse, these vegan Thanksgiving desserts make sure everyone at the table gets to enjoy a sweet ending.

So, go ahead and bake your favorites, share them with family, and don’t be surprised when someone asks for the recipe (and then looks shocked when you say, “It’s vegan!”).

If you try any of these, leave a comment or share your favorite vegan Thanksgiving treat — I’d love to hear what’s on your holiday dessert table this year!

Also Read:

Vegan Thanksgiving Side Dishes – Easy, Cozy, and Crowd-Pleasing Plant-Based Classics