50+ Delicious Thanksgiving Vegan Dessert Recipes to Elevate Your Celebration

Thanksgiving is a time for gratitude, family gatherings, and, of course, delicious food! While traditional Thanksgiving feasts often revolve around turkey and hearty sides, the dessert table is where the magic truly happens.

For those following a vegan lifestyle or simply looking to incorporate more plant-based options into their holiday celebrations, this collection of 50+ Thanksgiving vegan dessert recipes offers an abundance of mouthwatering choices that are sure to impress your guests.

From creamy pies to decadent cakes and delightful cookies, these desserts are crafted with wholesome, plant-based ingredients that retain all the classic flavors of the season.

Whether you’re preparing for a large family gathering or an intimate dinner, these recipes will not only satisfy your sweet tooth but also showcase the beauty of vegan baking.

So, roll up your sleeves, gather your ingredients, and get ready to create some unforgettable vegan desserts that will be the highlight of your Thanksgiving feast!

50+ Delicious Thanksgiving Vegan Dessert Recipes to Elevate Your Celebration

As you prepare for Thanksgiving, remember that dessert doesn’t have to be an afterthought. With these 50+ Thanksgiving vegan dessert recipes, you can create a stunning array of sweet treats that everyone will love.

From comforting classics like pumpkin pie to innovative desserts like chocolate avocado mousse, this collection is designed to inspire creativity in the kitchen while catering to all dietary preferences.

Not only do these vegan desserts taste amazing, but they also provide a healthier alternative, allowing you to indulge without the guilt.

So, this holiday season, impress your family and friends with these delectable vegan options and make your Thanksgiving dessert table truly memorable.

With each bite, you’ll be celebrating the joy of the season, the love of food, and the beauty of compassion for our planet.

Vegan Pumpkin Pie

This Vegan Pumpkin Pie is a delightful twist on the classic dessert, combining the rich flavors of pumpkin and warm spices with a creamy coconut milk filling. The recipe is easy to prepare, ensuring you can impress your guests without spending all day in the kitchen. Using a pre-made vegan pie crust saves time, but if you prefer homemade, it’s easy to whip up with simple ingredients. Serve this pie with a dollop of coconut whipped cream for an extra touch of indulgence.

Ingredients:

• For the Crust:
  • 1 vegan pie crust (store-bought or homemade)
• For the Filling:
  • 1 can (15 oz) pure pumpkin puree
  • 1 cup full-fat coconut milk
  • 3/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Crust: If using a homemade crust, prepare it according to your recipe. If using a store-bought crust, fit it into a 9-inch pie plate and set aside.
3. Make the Filling: In a large bowl, whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
4. Fill the Pie Crust: Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
5. Bake: Bake for 50-60 minutes or until the filling is set and the edges are slightly firm. The center may still jiggle slightly, but it will firm up as it cools.
6. Cool and Serve: Allow the pie to cool at room temperature for at least 2 hours before slicing. Serve with coconut whipped cream if desired.

This Vegan Pumpkin Pie is sure to become a staple at your Thanksgiving table. Its rich flavor and creamy texture will delight both vegans and non-vegans alike. Not only does it celebrate the season’s quintessential flavors, but it also provides a guilt-free indulgence that everyone can enjoy. The combination of spices creates a comforting aroma, making your home feel warm and inviting during the holidays. Plus, with the ease of preparation, you’ll have more time to spend with your loved ones.

Vegan Apple Crisp

A warm Vegan Apple Crisp is the perfect Thanksgiving dessert, offering a cozy blend of spiced apples and a crumbly oat topping. This dish is simple to make and can be prepared ahead of time, making it an excellent choice for the holiday hustle. The sweetness of the apples paired with the crunch of the oat topping creates a delightful texture contrast. Serve it warm, with a scoop of dairy-free vanilla ice cream for an extra treat that will please everyone at the table.

Ingredients:

• For the Filling:
  • 6 medium apples, peeled, cored, and sliced
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
• For the Topping:
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Filling: In a large bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Mix until the apples are well coated.
3. Prepare the Topping: In another bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Pour in the melted coconut oil and stir until the mixture resembles coarse crumbs.
4. Assemble the Crisp: Spread the apple mixture evenly in a greased 9×13-inch baking dish. Sprinkle the oat topping evenly over the apples.
5. Bake: Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
6. Cool and Serve: Allow to cool slightly before serving. Best enjoyed warm with a scoop of dairy-free ice cream.

This Vegan Apple Crisp is a wonderful way to embrace the flavors of fall during Thanksgiving. The comforting combination of tender apples and a crunchy topping creates a nostalgic experience, reminiscent of family gatherings. This dessert is not only delicious but also versatile; feel free to mix in other fruits, such as pears or cranberries, for an added twist. By serving it warm with a scoop of ice cream, you’ll create a decadent dessert that embodies the spirit of the season while keeping it plant-based. Your guests will rave about this delightful addition to the holiday feast, ensuring it becomes a cherished tradition in years to come.

Vegan Chocolate Pecan Pie

Indulge in the rich flavors of this Vegan Chocolate Pecan Pie, a decadent dessert that combines the classic pecan pie with a chocolate twist. The creamy chocolate filling pairs beautifully with crunchy pecans, creating a mouthwatering combination that is both festive and satisfying. Perfect for those with a sweet tooth, this pie is not only vegan but also incredibly easy to make. It’s a guaranteed crowd-pleaser that will leave everyone asking for seconds.

Ingredients:

• For the Crust:
  • 1 vegan pie crust (store-bought or homemade)
• For the Filling:
  • 1 cup pecans, chopped
  • 1 cup almond milk
  • 1 cup maple syrup
  • 1/2 cup dark chocolate chips (dairy-free)
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Crust: If using a homemade crust, prepare it according to your recipe. If using a store-bought crust, fit it into a 9-inch pie plate and set aside.
3. Melt the Chocolate: In a small saucepan over low heat, melt the dark chocolate chips with a splash of almond milk, stirring until smooth.
4. Mix the Filling: In a large bowl, whisk together the remaining almond milk, maple syrup, cornstarch, vanilla extract, and salt until smooth. Add the melted chocolate and mix until fully incorporated. Fold in the chopped pecans.
5. Fill the Pie Crust: Pour the chocolate pecan filling into the prepared pie crust, spreading it evenly.
6. Bake: Bake for 40-45 minutes, or until the filling is set and the edges are slightly firm.
7. Cool and Serve: Allow the pie to cool at room temperature for at least 2 hours before slicing. Serve chilled or at room temperature.

This Vegan Chocolate Pecan Pie is a luxurious dessert that redefines Thanksgiving indulgence. The rich chocolate flavor adds a new dimension to the traditional pecan pie, making it an irresistible treat. Not only does it cater to those following a vegan lifestyle, but it also appeals to chocolate lovers and pie enthusiasts alike. With its easy preparation and stunning presentation, this pie will become a highlight of your Thanksgiving feast. As your guests savor each bite, they will appreciate the effort you put into creating a dessert that everyone can enjoy. This recipe is sure to be a hit and a new holiday tradition for years to come.

Vegan Chocolate Mousse

This Vegan Chocolate Mousse is an indulgent and rich dessert that offers all the creaminess and decadence of traditional mousse without the use of dairy or eggs. Made with silken tofu and dark chocolate, this recipe is not only easy to prepare but also provides a luxurious texture that will impress your guests. Flavored with a hint of vanilla and a touch of maple syrup, it’s a delightful way to end your Thanksgiving meal. Top it off with some fresh berries or whipped coconut cream for an elegant presentation.

Ingredients:

• 1 block (12 oz) silken tofu, drained
• 1 cup dark chocolate chips (dairy-free)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between, until completely smooth. Let it cool slightly.
2. Blend Ingredients: In a blender or food processor, combine the silken tofu, melted chocolate, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
3. Chill: Spoon the mousse into individual serving cups or bowls. Refrigerate for at least 2 hours to allow it to set.
4. Serve: Serve chilled, topped with fresh berries or coconut whipped cream if desired.

This Vegan Chocolate Mousse is a stunning and satisfying dessert that is sure to wow your Thanksgiving guests. Its creamy texture and rich chocolate flavor make it a decadent option that can easily compete with traditional desserts. The use of silken tofu adds a nutritious twist, making this indulgent treat a guilt-free pleasure. Whether you serve it in elegant cups or casual bowls, this mousse will leave a lasting impression. Its ease of preparation allows you to focus on your holiday gathering, while still providing a show-stopping dessert that everyone can enjoy.

Vegan Cranberry Orange Bread Pudding

This Vegan Cranberry Orange Bread Pudding is a warm, comforting dessert that beautifully blends seasonal flavors. The tartness of cranberries combined with the zesty brightness of oranges creates a delightful contrast to the soft, custardy bread. This dish can be prepared ahead of time and simply baked before serving, making it a practical choice for Thanksgiving. Drizzled with a simple orange glaze, it’s an elegant yet rustic dessert that highlights the flavors of the season.

Ingredients:

• 6 cups stale bread, cubed (French or challah)
• 1 cup fresh or frozen cranberries
• 1/2 cup sugar
• 1/4 cup orange juice
• Zest of 1 orange
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups almond milk
• 1 tablespoon cornstarch
• 1 tablespoon vanilla extract
• For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • Zest of 1 orange

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Bread: In a large bowl, combine the cubed bread, cranberries, sugar, orange juice, orange zest, cinnamon, nutmeg, and salt. Toss until the bread is well coated.
3. Make the Custard: In another bowl, whisk together the almond milk, cornstarch, and vanilla extract until smooth. Pour over the bread mixture and stir until evenly combined.
4. Bake: Pour the mixture into a greased 9×13-inch baking dish. Bake for 35-40 minutes or until the top is golden brown and the custard is set.
5. Make the Glaze: While the pudding is baking, whisk together the powdered sugar, orange juice, and zest until smooth.
6. Serve: Drizzle the glaze over the warm bread pudding before serving.

This Vegan Cranberry Orange Bread Pudding is a festive dessert that perfectly captures the essence of Thanksgiving. Its combination of sweet and tart flavors, along with the warm, comforting texture, makes it an ideal ending to your holiday meal. The orange glaze adds a bright finishing touch, elevating this dish from simple to sublime. This bread pudding not only showcases seasonal ingredients but also provides a wonderful way to use up leftover bread. Your guests will appreciate the creativity and thoughtfulness behind this dessert, making it a memorable part of your Thanksgiving celebration.

Vegan Maple Pecan Pie Bars

These Vegan Maple Pecan Pie Bars are a delightful, portable twist on the classic pecan pie. With a buttery crust made from oats and coconut oil and a gooey filling sweetened with maple syrup, these bars are easy to make and perfect for serving at your Thanksgiving gathering. The combination of crunchy pecans and sweet maple flavor creates a rich, satisfying dessert that everyone will love. They can be made ahead of time and sliced into bars for easy serving, making them an ideal treat for a potluck or dessert table.

Ingredients:

• For the Crust:
  • 1 1/2 cups rolled oats
  • 1/2 cup almond flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
• For the Filling:
  • 1 cup pecans, chopped
  • 1/2 cup maple syrup
  • 1/4 cup almond milk
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Make the Crust: In a mixing bowl, combine the rolled oats, almond flour, melted coconut oil, maple syrup, and salt. Press the mixture firmly into the bottom of an 8×8-inch baking dish.
3. Bake the Crust: Bake the crust for 10-12 minutes, or until lightly golden.
4. Prepare the Filling: In a separate bowl, whisk together the maple syrup, almond milk, cornstarch, vanilla extract, and salt until smooth. Stir in the chopped pecans.
5. Combine and Bake: Pour the filling over the pre-baked crust and spread evenly. Bake for an additional 20-25 minutes, or until the filling is set.
6. Cool and Slice: Allow the bars to cool completely in the pan before slicing into squares.

These Vegan Maple Pecan Pie Bars are a wonderful addition to your Thanksgiving dessert lineup. They offer all the delightful flavors of traditional pecan pie but in a convenient, easy-to-serve format. The sweet maple syrup pairs beautifully with the crunchy pecans, creating a satisfying treat that will leave everyone asking for the recipe. These bars not only taste delicious but are also a fantastic way to showcase seasonal ingredients, making them a perfect choice for your holiday gathering. Their delightful appearance and irresistible flavor will surely make them a new favorite for Thanksgiving and beyond.

Vegan Pumpkin Spice Cheesecake

This Vegan Pumpkin Spice Cheesecake captures all the flavors of traditional pumpkin pie in a creamy, indulgent cheesecake form. Made with cashews and coconut milk, this dessert is both rich and satisfying without the use of dairy. The pumpkin puree, along with warming spices like cinnamon and nutmeg, brings the essence of fall to your table. Set on a crunchy graham cracker crust, this cheesecake is sure to impress your guests with its beautiful presentation and delicious flavor. It’s an excellent option for those looking to enjoy a classic Thanksgiving dessert with a vegan twist.

Ingredients:

• For the Crust:
  • 1 1/2 cups graham cracker crumbs (or gluten-free alternative)
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
• For the Filling:
  • 2 cups raw cashews, soaked for at least 4 hours and drained
  • 1 cup pumpkin puree
  • 1/2 cup coconut milk
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin spice
  • 1 teaspoon lemon juice

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
3. Bake the Crust: Bake the crust for 10 minutes, then let it cool.
4. Prepare the Filling: In a blender or food processor, combine the soaked cashews, pumpkin puree, coconut milk, maple syrup, vanilla extract, pumpkin spice, and lemon juice. Blend until completely smooth.
5. Assemble and Bake: Pour the filling over the cooled crust and spread it evenly. Bake for 45 minutes or until the edges are set. The center will still be slightly jiggly.
6. Chill: Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight.

This Vegan Pumpkin Spice Cheesecake is a delightful centerpiece for your Thanksgiving dessert table. Its creamy texture and rich flavor are sure to impress even the most dedicated pumpkin pie lovers. The combination of pumpkin and spices evokes the warmth of the season, while the graham cracker crust adds a satisfying crunch. This cheesecake not only offers a vegan option but also provides a unique twist on a classic dessert. Serve it chilled with a dollop of coconut whipped cream for a truly decadent treat that captures the essence of Thanksgiving.

Vegan Apple Crisp

This Vegan Apple Crisp is a warm and comforting dessert that showcases the natural sweetness of apples combined with a crunchy oat topping. It’s an easy, one-dish dessert that is perfect for Thanksgiving gatherings. The tartness of the apples, combined with the sweetness of maple syrup and a hint of cinnamon, creates a deliciously balanced flavor. Topped with a crumbly oat and almond mixture, this crisp is best served warm, perhaps with a scoop of dairy-free vanilla ice cream. It’s a nostalgic dessert that will surely bring smiles to your table.

Ingredients:

• For the Filling:
  • 6 cups apples, peeled and sliced (Granny Smith or Honeycrisp)
  • 1/2 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • A pinch of salt
• For the Crisp Topping:
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • A pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Filling: In a large bowl, combine the sliced apples, maple syrup, lemon juice, cinnamon, and salt. Toss to coat the apples evenly. Spread the mixture in a greased 9×13-inch baking dish.
3. Make the Crisp Topping: In another bowl, mix together the rolled oats, almond flour, melted coconut oil, brown sugar, cinnamon, and salt until crumbly.
4. Assemble and Bake: Sprinkle the crisp topping evenly over the apple mixture. Bake for 30-35 minutes, or until the topping is golden and the apples are tender.
5. Serve: Serve warm with dairy-free ice cream or coconut whipped cream.

This Vegan Apple Crisp is a delightful way to enjoy the flavors of fall and is sure to become a family favorite. The combination of sweet apples and crunchy topping creates a satisfying texture that perfectly complements each other. Easy to prepare and bake, this dessert allows you to spend more time with your loved ones during Thanksgiving while still serving a deliciously satisfying treat. Whether enjoyed on its own or with a scoop of dairy-free ice cream, this apple crisp will warm hearts and bellies, making it a wonderful addition to your holiday celebrations.

Vegan Chocolate Chip Cookies

These Vegan Chocolate Chip Cookies are a classic treat that everyone will adore. With their soft, chewy texture and rich chocolate flavor, they are the perfect dessert for any Thanksgiving gathering. Made with simple ingredients like almond flour and coconut oil, these cookies are easy to whip up and can be customized with various mix-ins. They’re delicious on their own but can also be enjoyed warm with a glass of almond milk. These cookies are a delightful way to add a sweet touch to your Thanksgiving feast, pleasing both vegan and non-vegan guests alike.

Ingredients:

• 1 cup almond flour
• 1/2 cup rolled oats
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• A pinch of salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Dough: In a mixing bowl, combine the almond flour, rolled oats, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt. Stir until a dough forms. Fold in the chocolate chips.
3. Shape the Cookies: Use a tablespoon to scoop the dough and form balls. Place them on the prepared baking sheet, flattening them slightly.
4. Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
5. Serve: Enjoy warm or allow to cool completely.

These Vegan Chocolate Chip Cookies are a nostalgic and satisfying dessert that can bring joy to your Thanksgiving festivities. Their deliciously chewy texture and rich chocolate flavor will please cookie lovers of all ages. They are quick to prepare and bake, making them an excellent choice for a last-minute dessert or a sweet addition to your Thanksgiving spread. Serve them warm or at room temperature, and watch as they disappear from the plate. This simple yet delightful dessert showcases the joy of baking while offering a comforting, familiar taste that makes Thanksgiving even more special.

Vegan Chocolate Pumpkin Muffins

These Vegan Chocolate Pumpkin Muffins combine the rich flavors of chocolate and pumpkin, making them a delightful treat for Thanksgiving. The moistness of the pumpkin puree ensures that the muffins are fluffy and tender, while cocoa powder adds a decadent chocolate flavor. Perfect for breakfast, dessert, or a snack, these muffins are easy to whip up and can be enjoyed by everyone, regardless of their dietary preferences. The addition of pumpkin spice adds a seasonal touch, making these muffins a cozy choice for the holiday.

Ingredients:

• 1 cup pumpkin puree
• 1/4 cup almond milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (or gluten-free alternative)
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon pumpkin spice
• A pinch of salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, pumpkin spice, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the chocolate chips.
5. Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These Vegan Chocolate Pumpkin Muffins are a delightful fusion of flavors that embody the spirit of Thanksgiving. Their soft, moist texture, coupled with the richness of chocolate and the warmth of pumpkin spice, makes them a crowd-pleaser. Perfect for breakfast or as an afternoon snack, these muffins can be enjoyed by anyone, regardless of their dietary restrictions. Whether served warm or at room temperature, they bring the festive spirit of the season to your table. Pair them with a warm cup of tea or coffee for a cozy treat that celebrates the flavors of fall.

Vegan Pecan Pie Bars

These Vegan Pecan Pie Bars are a modern twist on the traditional pecan pie, perfect for those who prefer a handheld dessert option. With a buttery, crumbly crust and a gooey, caramel-like filling packed with pecans, these bars are a delightful treat that is both rich and satisfying. They capture the essence of classic pecan pie while being completely plant-based. These bars are easy to make ahead of time, making them an excellent choice for busy Thanksgiving preparations, and they are sure to impress your guests with their irresistible flavor.

Ingredients:

• For the Crust:
  • 1 1/2 cups all-purpose flour (or gluten-free alternative)
  • 1/2 cup coconut oil, melted
  • 1/4 cup maple syrup
  • A pinch of salt
• For the Filling:
  • 1 cup pecans, chopped
  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar (or brown sugar)
  • 1/4 cup almond milk (or any plant-based milk)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. Prepare the Crust: In a mixing bowl, combine the flour, melted coconut oil, maple syrup, and salt. Mix until a dough forms. Press the dough into the bottom of the prepared baking dish to form an even layer.
3. Bake the Crust: Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let it cool slightly.
4. Make the Filling: In a separate bowl, combine the chopped pecans, maple syrup, coconut sugar, almond milk, cornstarch, vanilla extract, and salt. Mix well until combined.
5. Assemble and Bake: Pour the filling over the pre-baked crust and spread it evenly. Bake for an additional 20-25 minutes, or until the filling is set and bubbly.
6. Cool and Cut: Allow the bars to cool completely in the baking dish before slicing into squares.

These Vegan Pecan Pie Bars bring the classic flavors of pecan pie into a convenient, easy-to-eat format that is perfect for Thanksgiving. The combination of a crumbly crust with a gooey pecan filling creates a delightful texture and flavor that will satisfy your sweet tooth. They are a great make-ahead dessert, allowing you to prepare them in advance and enjoy your holiday stress-free. Serve these bars as a sweet ending to your Thanksgiving feast, and watch as your guests rave about this delicious vegan alternative to traditional pecan pie.

Vegan Cranberry Orange Cake

This Vegan Cranberry Orange Cake is a festive dessert that brings bright flavors to your Thanksgiving table. The tartness of fresh cranberries is beautifully balanced by the sweetness of oranges, creating a moist and flavorful cake that is sure to be a hit. Perfectly spiced with hints of vanilla and cinnamon, this cake is an excellent choice for those looking to incorporate seasonal ingredients into their holiday baking. It can be served plain or topped with a simple glaze, making it versatile and delightful for any occasion.

Ingredients:

• 2 cups all-purpose flour (or gluten-free alternative)
• 1 cup almond milk (or any plant-based milk)
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• A pinch of salt
• 1 cup fresh cranberries
• Zest of 1 orange
• Juice of 1 orange

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix Wet Ingredients: In a large bowl, whisk together the almond milk, melted coconut oil, maple syrup, orange juice, and vanilla extract until well combined.
3. Combine Dry Ingredients: In another bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the fresh cranberries and orange zest.
5. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve plain or drizzle with a simple glaze made from powdered sugar and a bit of orange juice.

This Vegan Cranberry Orange Cake is a delightful addition to your Thanksgiving dessert lineup. Its vibrant flavors and beautiful presentation make it a standout choice that will brighten up your holiday feast. The combination of tart cranberries and sweet orange not only tastes wonderful but also looks stunning on the table, providing a splash of color amidst the traditional Thanksgiving desserts. Whether enjoyed on its own or with a light glaze, this cake will leave a lasting impression and make your Thanksgiving celebration even more special.

Vegan Sweet Potato Pie

This Vegan Sweet Potato Pie is a rich, creamy dessert that captures the essence of fall. With its velvety sweet potato filling, warm spices, and flaky crust, this pie is a delightful twist on the classic pumpkin pie. The natural sweetness of the sweet potatoes pairs beautifully with cinnamon, nutmeg, and ginger, creating a comforting dessert that is sure to please. Perfect for Thanksgiving gatherings, this pie is not only delicious but also packed with nutrients, making it a guilt-free indulgence for everyone at the table.

Ingredients:

• For the Crust:
  • 1 1/4 cups all-purpose flour (or gluten-free alternative)
  • 1/4 cup coconut oil, solid
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 2-4 tablespoons ice water
• For the Filling:
  • 2 cups sweet potato puree (about 2 medium sweet potatoes, cooked)
  • 1 cup coconut milk (or any plant-based milk)
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 tablespoon cornstarch
  • A pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Make the Crust: In a mixing bowl, combine the flour and salt. Cut in the solid coconut oil until the mixture resembles coarse crumbs. Stir in the maple syrup and enough ice water to form a dough. Press the dough into a 9-inch pie pan and prick the bottom with a fork.
3. Blind Bake the Crust: Place the crust in the oven and bake for 10 minutes. Remove and let it cool slightly.
4. Prepare the Filling: In a large bowl, combine the sweet potato puree, coconut milk, maple syrup, vanilla extract, spices, cornstarch, and salt. Mix until smooth and well combined.
5. Fill the Crust: Pour the sweet potato filling into the pre-baked crust, spreading it evenly.
6. Bake: Bake the pie for 45-50 minutes or until the filling is set and slightly firm to the touch.
7. Cool and Serve: Allow the pie to cool before slicing. Serve plain or with whipped coconut cream for an extra treat.

This Vegan Sweet Potato Pie is a delightful addition to your Thanksgiving dessert table. Its creamy filling and warm spices create a comforting experience that evokes the flavors of the season. Not only is it a delicious treat, but it also offers the nutritional benefits of sweet potatoes, making it a wholesome choice for your holiday gathering. Your guests will love the rich taste and beautiful presentation, and it’s sure to become a cherished favorite for Thanksgivings to come.

Vegan Apple Crisp

This Vegan Apple Crisp is a warm, comforting dessert that highlights the classic flavors of fall. Juicy apples are baked with a sweet, crunchy topping made from oats, nuts, and spices, creating a delightful contrast in texture and flavor. Perfect for Thanksgiving, this crisp can be served warm with a scoop of dairy-free ice cream or a dollop of coconut whipped cream. It’s an easy-to-make dessert that allows the natural sweetness of the apples to shine while satisfying your cravings for something sweet and cozy.

Ingredients:

• For the Filling:
  • 6 cups apples, peeled and sliced (such as Granny Smith or Honeycrisp)
  • 1/4 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • A pinch of salt
• For the Topping:
  • 1 cup rolled oats
  • 1/2 cup almond flour (or any nut flour)
  • 1/2 cup chopped walnuts or pecans
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon cinnamon
  • A pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the Filling: In a large bowl, toss the sliced apples with maple syrup, lemon juice, cinnamon, nutmeg, and salt. Spread the apple mixture evenly in the prepared baking dish.
3. Make the Topping: In another bowl, combine the rolled oats, almond flour, chopped nuts, melted coconut oil, maple syrup, cinnamon, and salt. Mix until well combined.
4. Assemble the Crisp: Sprinkle the topping evenly over the apple filling in the baking dish.
5. Bake: Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
6. Cool and Serve: Allow the crisp to cool slightly before serving. Enjoy warm, with dairy-free ice cream or whipped coconut cream if desired.

This Vegan Apple Crisp is a celebration of seasonal flavors, making it a perfect dessert for Thanksgiving. Its combination of tender, spiced apples and a crunchy oat topping creates a delicious balance that will leave your guests craving more. This recipe is simple yet satisfying, allowing you to enjoy the festivities without spending hours in the kitchen. Whether served as a cozy ending to your Thanksgiving meal or as a delicious breakfast treat the next day, this apple crisp will surely become a staple in your holiday dessert repertoire.

Vegan Gingerbread Cookies

These Vegan Gingerbread Cookies are a festive and flavorful treat that brings the spirit of the holidays to your Thanksgiving table. The combination of warm spices, including ginger, cinnamon, and cloves, creates a rich flavor that is both comforting and aromatic. Perfect for decorating or enjoying plain, these cookies are not only delicious but also easy to make. They can be cut into various shapes, making them a fun activity for the whole family. These cookies are sure to become a holiday favorite, delighting guests with their delightful taste and charming appearance.

Ingredients:

• 2 cups all-purpose flour (or gluten-free alternative)
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup coconut oil, solid
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
3. Cream Wet Ingredients: In a separate bowl, beat the solid coconut oil and brown sugar together until creamy. Add the molasses, almond milk, and vanilla extract, mixing until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. If the dough is too soft, refrigerate for about 30 minutes to firm it up.
5. Roll and Cut: On a floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet.
6. Bake: Bake for 8-10 minutes or until the edges are firm. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
7. Decorate (Optional): Once cool, decorate with vegan frosting or icing if desired.

These Vegan Gingerbread Cookies are a delightful addition to your Thanksgiving festivities, bringing warmth and sweetness to your dessert table. Their rich spices and delightful aroma evoke the joy of the holiday season, making them perfect for both enjoying and decorating. Whether you opt for classic shapes or creative designs, these cookies are a hit with kids and adults alike. Serve them alongside a warm cup of tea or hot cocoa, and let the flavors of gingerbread enhance your Thanksgiving celebration. These cookies are not just treats; they’re a festive tradition waiting to be shared.

Note: More recipes are coming soon!