12 Vegan Thanksgiving Desserts That Steal the Pie Spotlight

You brought the sides, I brought the sugar rush. These 12 vegan Thanksgiving desserts deliver cozy flavors, easy techniques, and zero dairy drama. We’re talking creamy, gooey, crunchy, and “wait, that’s vegan?” level delicious. Ready to win the dessert table without the turkey nap?

1. Silky Maple Pumpkin Pie That Nobody Will Guess Is Vegan

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This pie tastes like a warm hug from November. It’s ultra-smooth thanks to coconut milk, with deep maple notes that make it extra special. Bake it the day before and chill—stress-free hosting, unlocked.

Ingredients:

• 1 vegan pie crust (9-inch)
• 1 3/4 cups pumpkin puree
• 3/4 cup full-fat coconut milk
• 1/2 cup pure maple syrup
• 1/3 cup brown sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt

Instructions:

1. Preheat oven to 350°F (175°C). Place crust in a pie dish and prick the bottom with a fork.
2. Whisk pumpkin, coconut milk, maple syrup, brown sugar, cornstarch, vanilla, spices, and salt until smooth.
3. Pour into crust and smooth the top. Bake 50–60 minutes until set at the edges and slightly jiggly in the center.
4. Cool completely, then chill at least 4 hours for the perfect slice.

Serve with a dollop of coconut whipped cream. Want a twist? Add 1 tbsp bourbon to the filling. IMO, it’s holiday magic.

Estimated Nutrition (per slice, 1/8 pie): 300 Calories; 12g Fat; 48g Carbs; 3g Fiber; 45g Net Carbs; 3g Protein. Serving size estimated.

2. Pecan Pie Bars With A Buttery Shortbread You’ll Dream About

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All the gooey pecan pie vibes, none of the cracking-top stress. These bars use a melt-in-your-mouth shortbread and a maple-pecan filling. They slice cleanly and travel like champs.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/2 cup vegan butter, melted
• 1/2 tsp salt
• 1 cup chopped pecans
• 1/2 cup maple syrup
• 1/3 cup brown sugar
• 2 tbsp cornstarch
• 1/3 cup full-fat coconut milk
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch salt

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment.
2. Mix flour, powdered sugar, melted butter, and salt. Press into pan. Bake 12 minutes.
3. Whisk maple syrup, brown sugar, cornstarch, coconut milk, vanilla, cinnamon, and salt. Fold in pecans.
4. Pour over crust and bake 25–28 minutes until set. Cool fully before slicing.

Drizzle with melted dark chocolate for flair. Prefer crunch? Use half chopped and half whole pecans.

Estimated Nutrition (per bar, 1/12 pan): 250 Calories; 13g Fat; 33g Carbs; 2g Fiber; 31g Net Carbs; 2g Protein. Serving size estimated.

3. Apple Crisp With Ridiculous Oat Crumble

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This crisp tastes like a cozy sweater in dessert form. Tart apples, cinnamon, and a golden oat topping that shatters in the best way. No pie crust, no problem.

Ingredients:

• 6 cups apples, peeled and sliced
• 2 tbsp lemon juice
• 1/4 cup brown sugar
• 1 tbsp cornstarch
• 1 tsp cinnamon
• Pinch nutmeg
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 tsp salt
• 6 tbsp vegan butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C). Toss apples with lemon, brown sugar, cornstarch, cinnamon, and nutmeg. Spread in a 9-inch baking dish.
2. Combine oats, flour, brown sugar, and salt. Cut in butter until crumbly.
3. Sprinkle topping over apples. Bake 35–40 minutes until bubbling and golden.

Serve warm with vanilla dairy-free ice cream. Feeling extra? Add 1/2 cup chopped walnuts to the crumble for crunch.

Estimated Nutrition (per serving, 1/8 pan): 260 Calories; 9g Fat; 43g Carbs; 4g Fiber; 39g Net Carbs; 3g Protein. Serving size estimated.

4. Chocolate Avocado Silk Pie That Breaks The Internet

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This no-bake stunner tastes like truffle filling in a crust. Avocado brings the lush texture, chocolate brings the drama. Make it ahead and keep your oven free.

Ingredients:

• 1 vegan chocolate cookie crust (9-inch)
• 2 large ripe avocados
• 1/2 cup melted dark chocolate (60–70% cacao)
• 1/4 cup cocoa powder
• 1/3 cup maple syrup
• 1/4 cup coconut cream
• 1 tsp vanilla extract
• Pinch salt

Instructions:

1. Blend avocados, melted chocolate, cocoa, maple syrup, coconut cream, vanilla, and salt until silky.
2. Scrape into crust and smooth. Chill 2–3 hours until set.
3. Top with shaved chocolate or raspberries.

Adjust sweetness with more maple if your chocolate runs extra dark. FYI: no one will taste the avocado, so don’t spill the secret.

Estimated Nutrition (per slice, 1/10 pie): 320 Calories; 18g Fat; 40g Carbs; 6g Fiber; 34g Net Carbs; 4g Protein. Serving size estimated.

5. Cranberry-Orange Cheesecake Bars With Gingersnap Crust

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Bright, tangy, creamy—these bars wake up the dessert table. The gingersnap crust adds spice that screams holidays. They set beautifully and slice like a dream.

Ingredients:

• 1 1/2 cups crushed vegan gingersnap cookies
• 1/4 cup melted vegan butter
• 16 oz vegan cream cheese
• 1/2 cup coconut cream
• 1/2 cup sugar
• 1/4 cup maple syrup
• 2 tbsp cornstarch
• 1 tbsp orange zest
• 2 tbsp orange juice
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries
• 2 tbsp sugar (for cranberries)

Instructions:

1. Preheat oven to 325°F (165°C). Line an 8-inch pan with parchment.
2. Mix gingersnap crumbs with butter. Press into pan and bake 8 minutes.
3. Blend cream cheese, coconut cream, sugar, maple, cornstarch, zest, juice, and vanilla until smooth. Fold in cranberries tossed with 2 tbsp sugar.
4. Pour over crust and bake 30–35 minutes until mostly set. Cool, then chill 4 hours.

Top with candied orange peel for sparkle. Swap cranberries for pomegranate arils if you prefer juicy pops.

Estimated Nutrition (per bar, 1/12 pan): 270 Calories; 15g Fat; 31g Carbs; 2g Fiber; 29g Net Carbs; 3g Protein. Serving size estimated.

6. Sweet Potato Cupcakes With Maple “Buttercream” Swirls

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These cupcakes bake up tender and plush with warm spices. The maple frosting tastes like pancakes met cake and fell in love. Great for kids, great for adults who act like kids around dessert.

Ingredients:

• 1 cup mashed roasted sweet potato
• 3/4 cup brown sugar
• 1/3 cup neutral oil
• 1 cup almond milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup vegan butter (for frosting)
• 2 cups powdered sugar (for frosting)
• 2–3 tbsp maple syrup (for frosting)
• Pinch salt (for frosting)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Whisk sweet potato, brown sugar, oil, milk, and vanilla.
3. In another bowl, mix flour, baking powder, baking soda, spices, and salt. Fold into wet just until combined.
4. Divide into liners and bake 18–20 minutes. Cool completely.
5. Beat vegan butter, powdered sugar, maple, and salt until fluffy. Pipe onto cupcakes.

Sprinkle with toasted pecans for crunch. Sub oat milk if almond isn’t your thing.

Estimated Nutrition (per cupcake, frosted): 290 Calories; 12g Fat; 45g Carbs; 1g Fiber; 44g Net Carbs; 2g Protein. Serving size estimated.

7. Salted Caramel Pear Galette That Looks Fancy (But Isn’t)

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Rustic meets elegant with buttery layers and tender pears. The vegan caramel brings the ooze, the flaky crust brings the wow. No lattice skills required—just fold and bake.

Ingredients:

• 1 vegan pie dough round
• 3 ripe pears, thinly sliced
• 2 tbsp sugar
• 1 tsp lemon juice
• 1/2 tsp cinnamon
• 1 tbsp cornstarch
• 2 tbsp coconut cream
• 1/3 cup coconut sugar
• 2 tbsp vegan butter
• 1/4 tsp sea salt
• 2 tsp plant milk (for brushing)

Instructions:

1. Preheat oven to 400°F (205°C). Toss pears with sugar, lemon, cinnamon, and cornstarch.
2. Roll dough on parchment. Pile pears in center, leaving a 2-inch border. Fold edges over and brush with plant milk.
3. Bake 30–35 minutes until golden.
4. For caramel: Simmer coconut sugar with vegan butter and coconut cream 3–4 minutes until thick. Stir in salt. Drizzle over warm galette.

Finish with a sprinkle of flaky salt. Serve with vanilla ice cream because you’re worth it.

Estimated Nutrition (per slice, 1/8 galette): 240 Calories; 10g Fat; 37g Carbs; 3g Fiber; 34g Net Carbs; 2g Protein. Serving size estimated.

8. No-Bake Pumpkin Spice Truffles You Can’t Stop “Taste-Testing”

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These bite-sized beauties vanish fast. They’re creamy, spiced, and dunked in chocolate—aka the trifecta. Make a double batch if you like having any left for guests, seriously.

Ingredients:

• 3/4 cup pumpkin puree
• 1/3 cup almond butter
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups fine almond flour
• 1 tsp pumpkin pie spice
• Pinch salt
• 10 oz dark chocolate, chopped
• 1 tsp coconut oil

Instructions:

1. Mix pumpkin, almond butter, maple, and vanilla. Stir in almond flour, spice, and salt until doughy.
2. Roll into 24 balls. Chill 30 minutes.
3. Melt chocolate with coconut oil. Dip truffles, let set on parchment.

Dust with cocoa or sprinkle with crushed pecans. Store chilled for best texture.

Estimated Nutrition (per truffle, 1/24 batch): 120 Calories; 7g Fat; 12g Carbs; 2g Fiber; 10g Net Carbs; 2g Protein. Serving size estimated.

9. Gingerbread Sticky Toffee Pudding (Vegan And Gloriously Gooey)

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Dark, sticky, and wildly aromatic. This British classic gets a gingerbread twist and a dairy-free toffee sauce. Bring spoons and an attitude.

Ingredients:

• 1 cup pitted dates, chopped
• 1 cup hot strong tea or water
• 1/3 cup brown sugar
• 1/3 cup molasses
• 1/3 cup neutral oil
• 1 cup almond milk
• 1 tsp vanilla
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup coconut cream (sauce)
• 1/2 cup brown sugar (sauce)
• 3 tbsp vegan butter (sauce)
• Pinch salt (sauce)

Instructions:

1. Soak dates in hot tea 10 minutes, then mash.
2. Preheat oven to 350°F (175°C). Grease an 8-inch pan.
3. Whisk sugar, molasses, oil, milk, vanilla, and dates.
4. Combine flour, baking powder, baking soda, spices, and salt. Fold into wet.
5. Bake 30–35 minutes until a toothpick comes out clean.
6. Simmer sauce ingredients 3–4 minutes. Pour over warm pudding.

Serve with vanilla ice cream or extra sauce on the side. Add 1/2 cup chopped crystallized ginger if you like a kick.

Estimated Nutrition (per serving, 1/9 pan with sauce): 360 Calories; 13g Fat; 60g Carbs; 2g Fiber; 58g Net Carbs; 3g Protein. Serving size estimated.

10. Chai-Spiced Rice Pudding With Toasted Pistachios

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Ultra-creamy, tea-infused comfort in a bowl. It’s cozy without being heavy and sings with warming spices. Bonus: it reheats like a champ.

Ingredients:

• 3 cups oat milk
• 1/2 cup arborio or short-grain rice
• 1/4 cup sugar
• 1 chai tea bag
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch cardamom
• Pinch salt
• 1/4 cup chopped pistachios
• 2 tbsp maple syrup (for drizzle)

Instructions:

1. Bring oat milk and tea bag to a simmer. Steep 5 minutes, remove bag.
2. Add rice, sugar, vanilla, spices, and salt. Simmer gently, stirring often, 25–30 minutes until thick and creamy.
3. Spoon into bowls, top with pistachios and maple drizzle.

Swap pistachios for toasted almonds if preferred. Thin with extra milk if it thickens in the fridge—no stress.

Estimated Nutrition (per serving, 1/6 recipe): 220 Calories; 6g Fat; 37g Carbs; 2g Fiber; 35g Net Carbs; 4g Protein. Serving size estimated.

11. Maple Pecan Turtles With A Pinch Of Flaky Salt

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Crunchy, chewy, chocolatey—these little clusters deliver big candy shop energy. You make an easy vegan caramel and crown it with chocolate. They disappear faster than you can say “save me one.”

Ingredients:

• 1 1/2 cups pecan halves, toasted
• 1/2 cup coconut cream
• 1/2 cup coconut sugar
• 2 tbsp maple syrup
• 2 tbsp vegan butter
• 1/2 tsp vanilla extract
• Pinch sea salt
• 8 oz dark chocolate, melted
• Flaky sea salt for topping

Instructions:

1. Arrange pecans in little clusters on parchment.
2. Simmer coconut cream, coconut sugar, maple, and vegan butter 4–5 minutes until thickened. Stir in vanilla and salt.
3. Spoon caramel over clusters. Let set slightly, then top with chocolate. Sprinkle flaky salt.

Use roasted cashews for a twist. Keep chilled for snappy texture.

Estimated Nutrition (per turtle, 1/16 batch): 160 Calories; 12g Fat; 12g Carbs; 2g Fiber; 10g Net Carbs; 2g Protein. Serving size estimated.

12. Brown Sugar Bourbon Pumpkin Bread Pudding For The Win

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Leftover bread? Meet your glow-up. Custardy pumpkin goodness baked until golden, then doused in a quick bourbon sauce—company-worthy and totally vegan.

Ingredients:

• 6 cups day-old crusty bread, cubed
• 1 1/2 cups almond milk
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 3 tbsp cornstarch
• 2 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 cup raisins or chopped dates
• 2 tbsp vegan butter (sauce)
• 1/3 cup brown sugar (sauce)
• 1/4 cup coconut cream (sauce)
• 1–2 tbsp bourbon (sauce, optional but glorious)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×10-inch dish.
2. Whisk milk, pumpkin, brown sugar, maple, cornstarch, vanilla, spice, and salt.
3. Toss bread and raisins with custard. Rest 10 minutes to soak. Bake 35–40 minutes until set and golden.
4. Simmer sauce ingredients 2–3 minutes. Stir in bourbon off heat. Pour over warm pudding.

Add a handful of toasted pecans for crunch. Not into bourbon? Sub extra vanilla and a pinch of cinnamon.

Estimated Nutrition (per serving, 1/10 pan with sauce): 330 Calories; 10g Fat; 54g Carbs; 3g Fiber; 51g Net Carbs; 5g Protein. Serving size estimated.

There you go—12 vegan Thanksgiving desserts that bring the cozy, the crunch, and the crowd-pleasing vibes. Pick a couple, make them ahead, and stroll into dinner like a dessert hero. Trust me, nobody will miss the dairy.

Nutrition values are estimates based on standard USDA ingredient data and common brands; actual numbers will vary with specific products and portion sizes.