No eggs, no dairy, all flavor—these vegan Thanksgiving desserts satisfy sweet tooths from grandma to the kids’ table. I’ve baked them for mixed-diet crowds and watched omnivores scrape the pans clean. Pumpkin, apple, pecan, chocolate—classics reimagined with coconut milk, flax eggs, and zero compromise. Stock canned pumpkin, maple syrup, and plant milk—let’s make the holiday sweet and cruelty-free.
1. Vegan Pumpkin Pie with Coconut Whip
Silky pumpkin in almond crust—cinnamon cloud topping.
Ingredients
- 15 oz pumpkin + 3/4 cup maple
- 1 can coconut cream + cornstarch
- Almond flour crust (almonds + dates + oil)
- Coconut whip
Step-by-Step Instructions
- Blend pumpkin, maple, cream, spice, cornstarch.
- Pour into pressed crust—bake 350°F for 45 minutes.
- Chill 4 hours—set firm.
- Whip chilled coconut cream—dollop high.
Why You’ll Love It
Make day before. GF crust = bonus.
2. Apple Cranberry Crisp (Oat Topping)
Tart cranberries + apples under crunchy oats—scoopable joy.
Ingredients
- 4 apples + 2 cups cranberries
- 1 cup oats + almond flour + coconut oil
- Maple + cinnamon
- 9×9 pan
Step-by-Step Instructions
- Toss fruit with maple, cornstarch.
- Mix crisp topping—crumble over.
- Bake 375°F for 35 minutes—bubbly.
- Serve warm—vegan ice cream.
Why You’ll Love It
One bowl, 10 minutes prep. Frozen berries = easy.
3. Chocolate Avocado Mousse
Avocado silk—rich, 5 minutes, no cook.
Ingredients
- 2 avocados + 1/4 cup cocoa
- 1/3 cup maple + plant milk
- Vanilla + salt
- Cacao nibs
Step-by-Step Instructions
- Blend everything—velvet smooth.
- Chill 30 minutes—thickens.
- Spoon into cups—nib sprinkle.
- Serve cold—spoon fights.
Why You’ll Love It
Healthy-ish decadence. Double chocolate = fudgy.
4. Pecan Pie Bars (Date Caramel)
Pecan topping on date caramel—chewy, sticky.
Ingredients
- Oat crust (oats + coconut oil)
- Dates + pecans + maple
- 8×8 pan
Step-by-Step Instructions
- Press oat crust—bake 10 minutes.
- Blend soaked dates, maple—spread.
- Top pecans—bake 25 minutes.
- Cool—cut bars.
Why You’ll Love It
No corn syrup. Freezes perfect.
5. Pumpkin Spice Chia Pudding
Chia pudding—overnight, grab-and-go.
Ingredients
- 1 can coconut milk + 1/3 cup chia
- Pumpkin puree + spice
- Maple + pecans
Step-by-Step Instructions
- Whisk milk, pumpkin, spice, maple.
- Stir in chia—rest 5 minutes, stir again.
- Chill overnight—thick set.
- Top pecans—spoon layers.
Why You’ll Love It
Make 3 days ahead. Mason jars = portable.
6. Maple Roasted Sweet Potato Bites
Sweet potato cubes—candy glaze, 20 minutes.
Ingredients
- 2 sweet potatoes, diced
- 1/4 cup maple + coconut oil
- Cinnamon + sea salt
Step-by-Step Instructions
- Toss cubes in oil, maple.
- Roast 400°F for 20 minutes—caramel edges.
- Salt sprinkle—toothpick serve.
- Warm bite—sweet crunch.
Why You’ll Love It
Dessert or side. Marshmallow fluff = extra.
7. No-Bake Cranberry Energy Balls
Cranberry bites—roll and done.
Ingredients
- 1 cup dates + dried cranberries
- 1 cup nuts + coconut
- Orange zest
Step-by-Step Instructions
- Pulse everything—sticky dough.
- Roll balls—coat coconut.
- Chill 15 minutes—firm up.
- Pile in bowl—grab one.
Why You’ll Love It
5 minutes, kid help. Raw = easy.
8. Vegan Apple Cider Donuts (Baked)
Cider donuts—cinnamon sugar coat.
Ingredients
- Apple cider reduced + flour
- Applesauce “egg” + donut pan
- Coconut sugar
Step-by-Step Instructions
- Boil cider to 1/2 cup—intense.
- Mix batter—pipe into pan.
- Bake 350°F for 12 minutes.
- Brush oil—roll sugar.
Why You’ll Love It
Cake donuts, 30 minutes total. Mini pan = cute.
9. Chocolate Pumpkin Brownies
Pumpkin swirl in fudgy brownies—double layer.
Ingredients
- Flax eggs + cocoa
- Pumpkin + maple
- 8×8 pan
Step-by-Step Instructions
- Mix brownie batter—pour half.
- Swirl pumpkin mix—top rest.
- Bake 325°F for 30 minutes—gooey.
- Cool—cut squares.
Why You’ll Love It
One bowl, GF flour swap. Avocado oil = moist.
10. Spiced Pear Crumble Bars
Pear filling—oat crust, streusel top.
Ingredients
- Pears + maple
- Oats + almond flour + oil
- 8×8 pan
Step-by-Step Instructions
- Press half oat mix—bake 10 minutes.
- Layer spiced pears.
- Crumble rest—bake 30 minutes.
- Cool—cut bars.
Why You’ll Love It
Fall fruit star. Frozen pears = year-round.
11. Coconut Milk Rice Pudding with Cranberry Compote
Rice pudding—creamy, warm, topped tart.
Ingredients
- Arborio + coconut milk
- Maple + vanilla
- Cranberries + orange
Step-by-Step Instructions
- Simmer rice in milk 25 minutes—stir often.
- Sweeten maple—vanilla off heat.
- Cook compote 10 minutes—spoon over.
- Serve warm—cozy bowl.
Why You’ll Love It
Stovetop, 30 minutes. Leftover rice = faster.
12. Pumpkin Spice Truffles
Pumpkin ganache—rolled in spice, 15 minutes.
Ingredients
- Vegan chocolate + coconut cream
- Pumpkin + spice
- Cocoa or spice coat
Step-by-Step Instructions
- Heat cream—melt chocolate, stir pumpkin.
- Chill 1 hour—scoop balls.
- Roll in cocoa—set 15 minutes.
- Gift box—bite bliss.
Why You’ll Love It
Make week ahead. Spice sugar = pretty.
There you have it—12 vegan Thanksgiving desserts that taste like indulgence, not restriction. Bake, chill, or no-cook—your plant-based spread ends the feast on a high note. Stock coconut milk, maple, and a hot oven; sweetness is served.
