As the season of gratitude and togetherness draws near, there’s no better way to culminate your Thanksgiving feast than with a symphony of vegan desserts that redefine indulgence. This carefully crafted selection of vegan desserts invites you to savor the richness of plant-based flavors, transforming your holiday table into a sanctuary of sweet celebration.
Whether you’re embracing a vegan lifestyle or simply seeking to add more compassionate choices to your Thanksgiving spread, these “10 EasyVegan Thanksgiving Desserts” stand as a testament to the delicious possibilities that unfold when mindful choices meet culinary creativity.
Vegan Pumpkin Pie
This vegan pumpkin pie is perfect for fall gatherings or any time you’re craving a classic dessert with a plant-based twist.
Ingredients:
For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut oil, solid (or vegan butter)
- 2 tablespoons maple syrup
- 3-4 tablespoons ice-cold water
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 1/2 cup full-fat coconut milk (from a can)
- 1/2 cup brown sugar, packed
- 1/4 cup cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice (or a mixture of cinnamon, nutmeg, ginger, and cloves)
- 1/4 teaspoon salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the Pie Crust:
- In a food processor, combine the flour, coconut oil (or vegan butter), and maple syrup. Pulse until the mixture resembles coarse crumbs.
- Add ice-cold water, one tablespoon at a time, and pulse until the dough comes together.
- Press the dough into a 9-inch pie dish, covering the bottom and sides. Use a fork to create small indentations on the bottom of the crust.
- Place the crust in the refrigerator while you prepare the filling.
3. Make the Pumpkin Filling:
- In a mixing bowl, whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch (or arrowroot powder), vanilla extract, pumpkin pie spice, and salt until well combined.
4. Assemble and Bake:
- Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes or until the center is set, and the edges are golden brown. You can use a toothpick; if it comes out clean when inserted into the center, the pie is ready.
- Remove from the oven and let it cool completely before serving.
5. Chill and Serve:
- For best results, refrigerate the pie for a few hours or overnight to allow the flavors to meld and the filling to set.
- Slice, serve, and enjoy your easy and delicious vegan pumpkin pie!
Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are soft, chewy, and full of chocolatey goodness. Enjoy them with your favorite plant-based milk or share them with friends and family for a delightful treat!
Ingredients:
- 1/2 cup (1 stick) vegan butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the Wet Ingredients:
- In a mixing bowl, cream together the softened vegan butter, brown sugar, granulated sugar, and vanilla extract until smooth and well combined.
3. Mix the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Be careful not to overmix.
5. Add Chocolate Chips:
- Fold in the vegan chocolate chips until evenly distributed throughout the cookie dough.
6. Form Cookie Dough Balls:
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie.
7. Bake:
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Keep in mind that the cookies will continue to firm up as they cool.
8. Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Store:
- Store the vegan chocolate chip cookies in an airtight container at room temperature. They can also be frozen for longer storage.
Vegan Sweet Potato Pie
This Vegan Sweet Potato Pie is a delightful and healthier alternative to traditional pie recipes. Enjoy its rich, comforting flavors, and share it with friends and family for a delightful dessert experience.
Ingredients:
For the Pie Crust:
- 1 1/2 cups graham cracker crumbs (check for vegan-friendly ones)
- 1/3 cup melted coconut oil or vegan butter
- 2 tablespoons maple syrup
For the Sweet Potato Filling:
- 2 cups mashed sweet potatoes (about 2 medium-sized sweet potatoes, cooked and peeled)
- 1/2 cup coconut milk (from a can)
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 2 tablespoons cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
2. Make the Pie Crust:
- In a bowl, mix together graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup until well combined.
- Press the mixture into a 9-inch pie dish to form the crust.
3. Prepare the Sweet Potato Filling:
- In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well incorporated.
4. Fill the Pie Crust:
- Pour the sweet potato filling into the prepared pie crust, spreading it evenly.
5. Bake:
- Bake in the preheated oven for 50-60 minutes or until the center is set. You can use a toothpick; if it comes out clean when inserted into the center, the pie is ready.
6. Cool and Serve:
- Allow the pie to cool for at least 30 minutes before slicing. For best results, refrigerate for a few hours or overnight to allow the flavors to meld.
7. Optional Toppings:
- Garnish with a dollop of coconut whipped cream or a sprinkle of cinnamon before serving, if desired.
Vegan Banana Cake
This Vegan Banana Cake is moist, flavorful, and perfect for any occasion. Whether as a dessert or a sweet treat with your afternoon tea, this cake is sure to be a crowd-pleaser.
Ingredients:
For the Cake:
- 3 ripe bananas, mashed
- 1/2 cup plant-based milk (such as almond, soy, or coconut)
- 1 teaspoon apple cider vinegar
- 1/3 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
For the Frosting:
- 1/4 cup vegan butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons plant-based milk
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square cake pan.
2. Prepare the Wet Ingredients:
- In a bowl, mix together mashed bananas, plant-based milk, apple cider vinegar, melted coconut oil or vegetable oil, and vanilla extract.
3. Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
4. Mix Wet and Dry Ingredients:
- Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Add Sugar:
- Add both granulated sugar and brown sugar to the batter, stirring until well incorporated.
6. Pour into Cake Pan:
- Pour the batter into the prepared cake pan, spreading it evenly.
7. Bake:
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Make the Frosting:
- While the cake is cooling, prepare the frosting. In a bowl, beat together softened vegan butter, powdered sugar, vanilla extract, and plant-based milk until smooth and creamy.
9. Frost the Cake:
- Once the cake has cooled, spread the frosting evenly over the top.
- Add sliced bananas on top (optional)
10. Serve and Enjoy:
- Slice and serve your delicious vegan banana cake. Enjoy!
Vegan Pecan Pie
Enjoy this Vegan Pecan Pie as a classic and indulgent dessert, perfect for holiday celebrations or any special occasion!
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup coconut oil, solid (or vegan butter)
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the Pecan Filling:
- 2 cups pecan halves
- 1 cup full-fat coconut milk (from a can)
- 1 cup brown sugar, packed
- 1/3 cup cornstarch or arrowroot powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
2. Prepare the Pie Crust:
- In a food processor, combine the flour, coconut oil (or vegan butter), and salt. Pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
- Press the dough into a 9-inch pie dish, covering the bottom and sides. Crimp the edges with your fingers or a fork.
3. Toast the Pecans:
- Spread the pecan halves on a baking sheet and toast them in the preheated oven for about 8-10 minutes, or until fragrant. Watch them carefully to avoid burning. Set aside.
4. Prepare the Pecan Filling:
- In a mixing bowl, whisk together the coconut milk, brown sugar, cornstarch or arrowroot powder, maple syrup, vanilla extract, and salt until smooth.
5. Assemble and Bake:
- Arrange the toasted pecans in an even layer in the pie crust. Pour the pecan filling over the pecans, ensuring they are well coated.
- Bake in the preheated oven for 45-50 minutes or until the center is set. Cover the edges of the crust with foil if they start to brown too quickly.
6. Cool and Serve:
- Allow the pecan pie to cool completely before slicing. For best results, refrigerate for a few hours or overnight to allow the flavors to meld.
7. Optional: Serve with Vegan Whipped Cream:
- Serve slices of the pecan pie with a dollop of vegan whipped cream or vanilla dairy-free ice cream.
Vegan Walnut-Stuffed Dates
These walnut-stuffed dates are not only a simple and nutritious treat but also a delightful combination of natural sweetness from the dates and the rich, earthy flavor of the walnuts. Enjoy the wholesome goodness!
Ingredients:
- 12 large Medjool dates, pitted
- 24 walnut halves
- 1/4 teaspoon ground cinnamon (optional)
- A pinch of sea salt (optional)
Instructions:
1. Prepare the Dates:
- Carefully slice each Medjool date lengthwise on one side to create an opening. Be sure to remove the pit.
2. Stuff with Walnuts:
- Take two walnut halves and press them into the opening of each date where the pit was removed. The walnuts will sit snugly inside the dates.
3. Optional: Add Seasonings:
- If desired, sprinkle a pinch of ground cinnamon or sea salt over the stuffed dates. This adds an extra layer of flavor.
4. Arrange and Serve:
- Arrange the stuffed dates on a serving platter.
5. Enjoy:
- Serve these vegan walnut-stuffed dates as a delightful snack, appetizer, or even as a sweet ending to a meal.
Vegan Pumpkin Bread Pudding with Frosting Drizzle
This indulgent dessert is perfect for the fall season, and the frosting drizzle adds a sweet finishing touch to this delightful treat. Enjoy!
Ingredients:
For the Bread Pudding:
- 1 loaf of day-old vegan bread, cut into cubes (about 6 cups)
- 1 cup canned pumpkin puree
- 2 cups unsweetened almond milk (or any plant-based milk of choice)
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped nuts (optional)
For the Frosting Drizzle:
- 1 cup powdered sugar
- 2 tablespoons almond milk (or any plant-based milk)
- 1/2 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a baking dish.
2. Prepare the Bread:
- Cut the day-old vegan bread into cubes and place them in the prepared baking dish.
3. Make the Pumpkin Mixture:
- In a mixing bowl, whisk together the pumpkin puree, almond milk, brown sugar, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
4. Pour Over Bread:
- Pour the pumpkin mixture over the bread cubes, ensuring that all the bread is coated. Let it sit for about 10 minutes to allow the bread to absorb the liquid.
5. Add Raisins or Nuts (Optional):
- If desired, sprinkle raisins or chopped nuts over the bread mixture and gently fold them in.
6. Bake:
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set.
7. Prepare the Frosting Drizzle:
- While the bread pudding is baking, whisk together the powdered sugar, almond milk, and vanilla extract in a small bowl until you have a smooth glaze.
8. Drizzle Frosting:
- Once the bread pudding is done, allow it to cool for a few minutes. Drizzle the frosting over the top of the bread pudding.
9. Serve:
- Serve warm and enjoy your delicious Vegan Pumpkin Bread Pudding with Frosting Drizzle!
Vegan Cheesecake
This Vegan Cheesecake is rich, creamy, and indulgent without any dairy. It’s a perfect dessert for special occasions or whenever you’re craving a delightful, plant-based treat!
Ingredients:
For the Crust:
- 1 1/2 cups vegan graham cracker crumbs
- 1/3 cup melted coconut oil or vegan butter
- 2 tablespoons maple syrup
For the Cheesecake Filling:
- 2 cups raw cashews, soaked in water for at least 4 hours or overnight
- 1/2 cup coconut cream (from a can)
- 1/2 cup lemon juice
- 1/3 cup melted coconut oil
- 2/3 cup maple syrup
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Make the Crust:
- In a bowl, combine graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup. Press the mixture into the bottom of the prepared springform pan to create an even crust.
3. Bake the Crust:
- Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and let it cool while you prepare the filling.
4. Prepare the Cheesecake Filling:
- In a blender or food processor, combine soaked cashews, coconut cream, lemon juice, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
5. Pour Over the Crust:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
6. Chill:
- Place the cheesecake in the refrigerator and let it chill for at least 4-6 hours or overnight to set.
7. Optional Toppings:
- Top with fresh fruit, a drizzle of chocolate, or a dollop of vegan whipped cream before serving.
8. Slice and Serve:
- Once the cheesecake is set, carefully remove the sides of the springform pan. Slice and serve your delicious Vegan Cheesecake.
Vegan Tiramisu
Ingredients:
For the Coffee Soaking Liquid:
- 1 1/2 cups strong brewed coffee, cooled
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon coffee liqueur (optional)
For the Cashew Mascarpone:
- 1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight
- 1/2 cup coconut cream (from a can)
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
For Assembly:
- Vegan ladyfingers or sponge cake
- Cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions:
1. Prepare the Coffee Soaking Liquid:
- In a shallow dish, combine the strong brewed coffee, maple syrup or agave nectar, and coffee liqueur (if using). Mix well and set aside.
2. Make the Cashew Mascarpone:
- In a blender or food processor, combine soaked cashews, coconut cream, melted coconut oil, maple syrup, vanilla extract, and lemon juice. Blend until smooth and creamy. Adjust sweetness and acidity to taste.
3. Assemble the Tiramisu:
- Dip each vegan ladyfinger or sponge cake into the coffee soaking liquid, making sure not to soak them for too long. Arrange a layer of soaked ladyfingers or sponge cake in the bottom of a serving dish.
- Spread a layer of the cashew mascarpone over the ladyfingers.
- Repeat the layers until all the ingredients are used, finishing with a layer of the cashew mascarpone on top.
4. Chill:
- Cover the tiramisu and refrigerate for at least 4-6 hours or overnight to allow the flavors to meld and the dessert to set.
5. Garnish:
- Before serving, dust the top with cocoa powder and garnish with dark chocolate shavings if desired.
6. Serve:
- Slice and serve your delicious Vegan Tiramisu.
Vegan Blueberry Pie
Enjoy the burst of blueberry flavor in this delightful vegan pie! It’s perfect for summer or any time you’re craving a fruity, comforting dessert.
Ingredients:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup vegan butter, cold and cut into small cubes
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup ice water (or more as needed)
For the Blueberry Filling:
- 5 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions:
1. Prepare the Pie Crust:
- In a food processor, combine the flour, vegan butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- With the processor running, gradually add ice water until the dough comes together. Be careful not to overmix.
- Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Roll Out the Pie Crust:
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out one disc of the chilled pie crust to fit a 9-inch pie dish. Transfer the crust to the dish, trimming any excess around the edges.
3. Prepare the Blueberry Filling:
- In a large bowl, mix together the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch of salt.
4. Fill the Pie:
- Pour the blueberry filling into the prepared pie crust.
5. Roll Out the Second Crust:
- Roll out the second disc of pie crust and either create a lattice pattern or place it as a full crust on top. Trim and crimp the edges to seal the pie.
6. Bake:
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes or until the crust is golden brown and the filling is bubbly.
7. Cool:
- Allow the pie to cool on a wire rack before slicing. This helps the filling set.
8. Serve:
- Serve your delicious Vegan Blueberry Pie on its own or with a scoop of vegan vanilla ice cream.
Wishing you a Thanksgiving filled with warmth, love, and the sweet satisfaction of delectable vegan desserts. Happy feasting!
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