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When you think of Thanksgiving dessert, I’m guessing pumpkin pie immediately pops into your mind. And hey, pumpkin pie is delicious (I’m not here to cancel it). But let’s be real—after the main feast, wouldn’t it be nice to have a little more variety on the table?

Especially if you’ve got vegan guests coming, or you’re simply looking for dairy-free, egg-free options that taste just as indulgent.

Looking for more easy, make-ahead vegan holiday recipes? Explore my Easy Vegan Thanksgiving & Christmas Cookbook — it includes 55+ festive recipes ready in 30 minutes or less, all made with 10 ingredients or fewer and practical prep-ahead tips for stress-free hosting.

10 Easy Vegan Thanksgiving Dessert Recipes

Good news: you don’t have to settle for plain fruit or “just a slice of pumpkin pie.” I’ve rounded up 10 amazing vegan Thanksgiving desserts that’ll wow your family, and are easy to make. From cheesecakes to crisps, cookies, and bars. Trust me, no one’s going to miss the butter or cream.

1. Vegan Pumpkin Cheesecake

If you love pumpkin pie but want to change it up, pumpkin cheesecake is the perfect upgrade. It’s creamy, tangy, and rich—without any dairy. Cashews, coconut cream, or vegan cream cheese make the filling silky smooth, while a simple graham cracker or oat-nut crust adds crunch.

Pro tip: let it chill overnight for the best flavor. This is one of those desserts that tastes even better the next day (if it lasts that long).

Ingredients:

• 1 ½ cups graham cracker crumbs (check vegan brand)
• ¼ cup melted vegan butter
• 2 (8 oz) tubs vegan cream cheese (like Kite Hill or Tofutti)
• 1 cup canned pumpkin purée
• ¾ cup coconut cream (thick part from a can of coconut milk)
• ¾ cup sugar or maple syrup
• 2 tsp pumpkin pie spice
• 2 tsp vanilla extract
• 2 tbsp cornstarch

Instructions:

1. Preheat oven to 350°F (175°C). Line a springform pan with parchment.
2. Mix graham crumbs and melted butter, press into pan.
3. In a blender, combine cream cheese, pumpkin, coconut cream, sugar, spice, vanilla, and cornstarch. Blend until smooth.
4. Pour over crust. Bake 40–45 minutes, until edges are slightly firm.
5. Cool, then refrigerate at least 4 hours or overnight.

2. Apple Crisp with Oat Crumble Topping

Apple crisp is one of those desserts that screams fall. Warm, gooey apples baked under a crunchy oat topping? Heaven. Bonus: it’s naturally easier to make vegan—just use coconut oil or vegan butter in the crumble.

Pair it with a scoop of vanilla coconut milk ice cream and you’ll have a dessert people fight over.

Ingredients:

• 6 apples, peeled and sliced
• 2 tbsp lemon juice
• 2 tbsp sugar
• 1 tsp cinnamon
• 1 cup rolled oats
• ½ cup flour
• ½ cup brown sugar
• ½ cup melted vegan butter

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toss apples with lemon, sugar, and cinnamon. Spread in a baking dish.
3. Mix oats, flour, brown sugar, and butter. Crumble over apples.
4. Bake 35–40 minutes, until topping is golden and apples are soft.

3. Pecan Pie Bars

Traditional pecan pie is a little tricky to veganize, but bars? Way easier. These pecan pie bars use a shortbread-style base and a gooey maple syrup filling loaded with pecans. They cut into perfect squares for a dessert table or potluck.

Plus, bars mean you can sneak a piece before dinner without anyone noticing. 😉

Ingredients:
For crust:

• 1 cup flour
• ¼ cup sugar
• ½ cup vegan butter, melted

For filling:

• ½ cup maple syrup
• ½ cup brown sugar
• 2 tbsp cornstarch
• 2 tbsp almond milk
• 1 ½ cups chopped pecans
• 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C). Line 8×8 pan with parchment.
2. Mix crust ingredients, press into pan, bake 10 minutes.
3. In a saucepan, whisk syrup, sugar, cornstarch, and almond milk. Cook until thick, about 3–5 minutes.
4. Stir in pecans + vanilla. Spread over crust.
5. Bake 25 minutes. Cool before slicing.

4. Vegan Chocolate Cream Pie

Chocolate lovers, this one’s for you. A vegan chocolate cream pie is silky, decadent, and perfect for Thanksgiving. Think Oreo or almond crust, a rich chocolate pudding filling, and a dollop of coconut whipped cream on top.

It’s one of those desserts that looks impressive but is surprisingly easy to make. Perfect for when you want to impress your non-vegan relatives.

Ingredients:

• 1 prepared vegan cookie crust (Oreo or graham)
• 1 can coconut milk (full fat)
• 1 cup dairy-free chocolate chips
• ¼ cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla
• Coconut whipped cream (store-bought or homemade)

Instructions:

1. Heat coconut milk in saucepan until just steaming.
2. Whisk in chocolate chips, sugar, cornstarch, and vanilla until smooth and thickened.
3. Pour into crust, refrigerate at least 3 hours.
4. Top with whipped cream before serving.

5. Sweet Potato Pie

Sweet potato pie doesn’t get as much love as pumpkin, but honestly, it deserves a spot on your table. It’s naturally sweet, creamy, and has a subtle caramel-like flavor. Vegan butter and plant milk keep it dairy-free, while warm spices like cinnamon and nutmeg make it holiday-ready.

If you’ve never tried it, this might become your new favorite Thanksgiving dessert.

Ingredients:

• 1 vegan pie crust (store-bought or homemade)
• 2 cups cooked mashed sweet potato
• 1 cup coconut milk
• ¾ cup brown sugar
• 2 tbsp cornstarch
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C).
2. Blend all filling ingredients until smooth.
3. Pour into crust.
4. Bake 45–50 minutes, until set. Cool completely before slicing.

6. Vegan Pumpkin Cookies with Maple Glaze

Sometimes after a big meal, a little handheld sweet is all you want. Enter: soft, pillowy pumpkin cookies topped with a maple glaze. They’re like a mix between a cookie and a mini cake—light, fluffy, and melt-in-your-mouth good.

These are great for snacking throughout the day or boxing up as a little “take home” treat for guests.

Ingredients:
Cookies:

• 1 cup pumpkin purée
• ½ cup sugar
• ½ cup brown sugar
• ½ cup melted coconut oil
• 2 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon

Glaze:

• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp plant milk

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet.
2. Mix pumpkin, sugars, oil, and vanilla. Add flour, soda, cinnamon. Stir to combine.
3. Scoop onto tray. Bake 12–14 minutes.
4. Mix glaze, drizzle over cooled cookies.

7. Cranberry Oatmeal Bars

Not every Thanksgiving dessert has to be super rich. Cranberry oatmeal bars are the perfect balance of sweet and tart, with a chewy oat crust and jammy cranberry filling. They look festive (bright red filling!), taste incredible, and cut easily into squares.

They’re also freezer-friendly, so you can make them ahead and save yourself stress on the big day.

Ingredients:

• 2 cups rolled oats
• 1 cup flour
• ¾ cup brown sugar
• ½ cup vegan butter, melted
• 1 cup cranberry sauce (homemade or canned)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix oats, flour, sugar, and butter until crumbly.
3. Press half into 8×8 pan. Spread cranberry sauce.
4. Sprinkle remaining oat mix on top.
5. Bake 25–30 minutes. Cool before slicing.

8. Vegan Carrot Cake with Cream Cheese Frosting

Carrot cake might not be “traditional Thanksgiving,” but hear me out—it totally works. It’s moist, spiced, and full of texture thanks to shredded carrots, walnuts, or raisins. Top it off with a tangy vegan cream cheese frosting and you’ve got a crowd-pleaser.

This is also a great option if you want something a little less pumpkin-focused but still seasonal.

Ingredients:
Cake:

• 2 cups flour
• 1 cup sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• ½ tsp salt
• 1 cup applesauce
• ½ cup vegetable oil
• 2 cups shredded carrots
• ½ cup walnuts (optional)

Frosting:

• 1 tub vegan cream cheese
• ½ cup vegan butter
• 2 cups powdered sugar
• 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C). Grease 9×13 pan.
2. Mix dry ingredients. Stir in applesauce, oil, carrots, and nuts.
3. Bake 30–35 minutes.
4. Beat frosting ingredients until smooth. Spread on cooled cake.

9. Chocolate Pecan Pie

If you can’t choose between chocolate and pecans, why not combine them? A vegan chocolate pecan pie is rich, gooey, and downright indulgent. Use flax eggs, maple syrup, and dairy-free chocolate chips for a dessert that feels classic but with a fun twist.

Serve it warm with vegan vanilla ice cream and watch it disappear.

Ingredients:

• 1 vegan pie crust
• ½ cup maple syrup
• ½ cup brown sugar
• 2 tbsp cornstarch
• 2 tbsp almond milk
• 1 cup chopped pecans
• ½ cup dairy-free chocolate chips
• 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C).
2. Whisk syrup, sugar, cornstarch, and milk in saucepan until thick.
3. Stir in pecans, chocolate, and vanilla.
4. Pour into crust, bake 35 minutes.
5. Cool completely before slicing.

10. No-Bake Pumpkin Pie Cups

Hosting a big dinner and already stressing about oven space? No-bake pumpkin pie cups are your new best friend. Layer crushed graham crackers (or gingersnaps), creamy pumpkin filling, and coconut whipped cream into little jars or glasses.

They’re adorable, easy to prep ahead, and portion-controlled (well… sort of. You’ll probably want two).

Ingredients:

• 1 ½ cups crushed vegan graham crackers or gingersnaps
• ¼ cup melted vegan butter
• 1 cup pumpkin purée
• ½ cup coconut cream
• ½ cup sugar or maple syrup
• 1 tsp pumpkin pie spice
• Coconut whipped cream

Instructions:

1. Mix crumbs with butter, press into bottom of jars/cups.
2. Blend pumpkin, coconut cream, sugar, and spice until smooth. Spoon over crust.
3. Top with whipped cream. Chill 1 hour before serving.

Bonus Tips for Serving Vegan Thanksgiving Desserts

• Make ahead where you can. Cheesecakes, crisps, and bars all taste great after sitting a day or two.
• Label desserts. Even if everything’s vegan, guests appreciate knowing what’s what.
• Offer coffee or tea. It’s the perfect pairing with rich desserts and helps balance the sweetness.

And honestly? Don’t overthink it. Good dessert is good dessert—vegan or not.

Conclusion: Your Table, Your Twist

So there you have it: 10 amazing vegan Thanksgiving desserts that go way beyond pumpkin pie. From cheesecakes to crisps to cute little no-bake cups, you’ve got plenty of options to make your holiday spread unforgettable.

Whether you’re hosting a fully vegan feast or just want to add a couple of plant-based sweets to the mix, these recipes prove you don’t need butter and eggs to make something indulgent.

Now it’s your turn: which one are you making first? Drop a comment below and let’s swap dessert ideas!

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FAQ: Vegan Thanksgiving Desserts

1. What desserts are naturally vegan for Thanksgiving?
Apple crisp, fruit crumbles, cranberry oatmeal bars, and some dark chocolate treats are naturally easy to make vegan. Just swap out butter with coconut oil or vegan butter.

2. How do you replace eggs in vegan baking?
Common swaps include flax eggs (ground flax + water), chia eggs, applesauce, mashed banana, or even aquafaba (the liquid from canned chickpeas).

3. Can you make vegan pumpkin pie ahead of time?
Yes! Most vegan pies actually set better if you let them chill overnight. Make it a day or two in advance and store it in the fridge.

4. What’s the best vegan ice cream for Thanksgiving desserts?
Coconut or oat milk-based vanilla ice creams pair beautifully with pies and crisps. Brands like So Delicious, Oatly, and Nadamoo are reader favorites.

5. How can I make desserts that impress non-vegans?
Focus on flavor and texture first. Rich chocolate pies, gooey pecan bars, and creamy cheesecakes taste indulgent no matter what. No one will even think to ask if they’re vegan.

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