Healthy Vegan Thanksgiving Desserts Packed With Fall Flavor You’ll Crave All Season

Ready to end your feast on a high note—without the sugar crash? These healthy vegan Thanksgiving desserts are bursting with cozy fall flavors, naturally sweetened, and shockingly easy to make. We’re talking creamy, crunchy, spiced, and decadent in all the right ways—minus the dairy, eggs, and heavy processed stuff.

Whether you’re hosting the whole crew or just need something sweet to nibble with tea, these recipes deliver big-time. Let’s get whisking.

1. Maple-Pecan Apple Crisp That Makes the Whole House Smell Like Fall

If you love the warm hug of baked apples and cinnamon, this one’s your dessert soulmate. It’s got juicy, tender apples under a golden, toasty oat-pecan topping that’s naturally sweetened with maple syrup. Serve it warm with a scoop of vegan vanilla ice cream and just watch it disappear.

Ingredients:

• 6 medium apples (Honeycrisp, Pink Lady, or Granny Smith), peeled, cored, and sliced
• 2 tbsp fresh lemon juice
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp cornstarch or arrowroot starch
• Pinch of fine sea salt
• 1 cup old-fashioned rolled oats
• 1/2 cup almond flour
• 1/2 cup chopped pecans
• 1/4 cup coconut sugar (or more maple syrup)
• 1/4 tsp ground ginger (optional)
• 1/3 cup melted coconut oil or avocado oil
• Extra maple syrup for drizzling (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking dish or similar.
2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Spread evenly in the baking dish.
3. In another bowl, stir together oats, almond flour, pecans, coconut sugar, ginger (if using), and a pinch of salt. Pour in the melted oil and mix until crumbles form.
4. Scatter the crumble evenly over the apples. Don’t pack it down—loose crumbs get crispier.
5. Bake for 35–45 minutes, until the topping is golden and the apple juices are bubbling around the edges.
6. Cool 10 minutes before serving. Drizzle with a little maple syrup if you like things extra glossy.

Serve warm with vegan ice cream or coconut yogurt. Want more texture? Add pumpkin seeds to the topping. Gluten-free is already built-in, but if you’re sensitive, make sure the oats are certified GF. Leftovers are epic for breakfast with a dollop of almond butter—trust me.

2. Creamy Pumpkin Pie Bars With Pecan-Oat Crust (No Rolling Pin Required)

All the classic pumpkin pie vibes—silky, spiced, and satisfying—without wrestling a pie crust. These bars slice clean, travel well, and work beautifully on a dessert platter. They’re lightly sweet, warmly spiced, and set to perfection with coconut milk.

Ingredients:

• Crust:
• 1 1/2 cups rolled oats
• 1/2 cup pecans
• 3 tbsp coconut sugar
• 1/4 tsp fine sea salt
• 4 tbsp melted coconut oil
• 2 tbsp maple syrup
• Filling:
• 1 (15-oz) can pumpkin purée (not pie filling)
• 1 cup full-fat coconut milk (well-stirred)
• 1/3 cup maple syrup
• 2 tbsp coconut sugar
• 2 tbsp cornstarch or arrowroot starch
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
2. Make the crust: Pulse oats, pecans, coconut sugar, and salt in a food processor until it looks like coarse sand. Add coconut oil and maple syrup; pulse until it clumps when pressed.
3. Press the crust evenly into the pan. Bake 10 minutes to set.
4. Make the filling: Whisk pumpkin, coconut milk, maple syrup, coconut sugar, starch, spices, vanilla, and salt until silky smooth.
5. Pour over the warm crust. Tap the pan gently to release air bubbles.
6. Bake 30–35 minutes, until the edges are set and the center wobbles slightly.
7. Cool completely, then chill at least 3 hours (overnight is best) for clean slices.

Top with coconut whipped cream and a dusting of cinnamon. For extra drama, add a maple-pecan drizzle: simmer 1/4 cup maple syrup with 1 tbsp vegan butter and 1/3 cup chopped pecans for 2–3 minutes. Need nut-free? Swap sunflower seeds for pecans in the crust and use oat milk instead of coconut (increase starch by 1 tbsp).

3. Salted Tahini Chocolate Pumpkin Fudge (Freezer-Friendly and Foolproof)

Think rich chocolate fudge meets pumpkin spice latte, minus the refined sugar. This no-bake treat sets in the freezer and tastes like a truffle with a fall twist. It’s a perfect make-ahead dessert for nibbling post-dinner—or straight from the freezer, no judgment.

Ingredients:

• 1/2 cup runny tahini (well-stirred)
• 1/2 cup pumpkin purée
• 1/3 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup Dutch-process cocoa powder (or natural cocoa)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp fine sea salt, plus flaky salt for topping
• 1/3 cup mini dairy-free chocolate chips (optional)

Instructions:

1. Line a 9×5-inch loaf pan with parchment. Make sure the tahini is smooth and pourable; microwave 10–15 seconds if needed.
2. Whisk tahini, pumpkin, maple syrup, coconut oil, cocoa, vanilla, pumpkin spice, and salt until glossy and uniform.
3. Fold in chocolate chips, if using. Pour into the pan and smooth the top.
4. Sprinkle lightly with flaky salt. Freeze for 1–2 hours, until firm.
5. Lift out and slice into small squares. Keep stored in the freezer; they soften quickly at room temp.

For a nutty twist, swirl in 2 tbsp almond butter before freezing. Prefer milder sweetness? Reduce maple by 1–2 tablespoons and add 1 tablespoon non-dairy milk for texture. A little orange zest in the mix is surprisingly magical with chocolate and pumpkin—seriously.

4. Chai-Spiced Pear Galette With Almond Frangipane (Rustic, Elegant, Zero Fuss)

A free-form tart that looks bakery-level but couldn’t be simpler. The pears get soft and honeyed, the almond filling adds luxe creaminess, and the chai spices warm everything up. It’s vegan, cozy, and perfect with hot tea after a long day of cooking.

Ingredients:

• Crust:
• 1 1/4 cups all-purpose flour (or 1:1 GF blend)
• 2 tbsp coconut sugar
• 1/4 tsp fine sea salt
• 7 tbsp cold vegan butter, cubed
• 3–4 tbsp ice-cold water
• Almond Frangipane:
• 3/4 cup almond flour
• 3 tbsp maple syrup
• 2 tbsp softened vegan butter
• 1 tsp vanilla extract
• Pinch of salt
• Pears:
• 3 ripe but firm pears, thinly sliced
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 2 tsp cornstarch
• 1 tbsp plant milk (for brushing)
• Raw sugar for sprinkling (optional)

Instructions:

1. Make the crust: In a bowl, whisk flour, coconut sugar, and salt. Cut in the vegan butter until pea-sized crumbs form. Add ice water 1 tablespoon at a time until the dough just holds together. Press into a disk, wrap, and chill 30 minutes.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
3. Make frangipane: Mix almond flour, maple syrup, vegan butter, vanilla, and a pinch of salt until creamy.
4. Toss pears with lemon juice, maple syrup, spices, and cornstarch.
5. Roll the dough on a floured surface into a 12-inch circle. Transfer to the baking sheet.
6. Spread frangipane in the center, leaving a 2-inch border. Arrange pears on top in overlapping circles.
7. Fold the edges over the filling, pleating as you go. Brush crust with plant milk and sprinkle with raw sugar if using.
8. Bake 30–38 minutes, until the crust is golden and pears are tender.
9. Cool 15 minutes before slicing. The juices will thicken as it rests.

Serve with a dollop of coconut yogurt and a drizzle of warm maple syrup. Nut-free? Swap frangipane for an oat crumble (1/2 cup oats, 2 tbsp coconut sugar, 2 tbsp flour, 2 tbsp vegan butter). For extra sparkle, add a splash of vanilla bean paste or grated orange zest to the pears.

5. Caramelized Sweet Potato Cheesecake Cups With Ginger Cookie Crumble

These little cups are outrageously creamy, gently spiced, and naturally sweet. Roasted sweet potatoes bring caramel notes that play so well with a gingery cookie crumble. It’s a no-bake, make-ahead dessert that feels fancy but takes minimal effort.

Ingredients:

• Crust/Crumble:
• 1 1/4 cups vegan ginger cookies (or graham crackers), crushed
• 2 tbsp melted coconut oil
• Pinch of salt
• Filling:
• 1 1/2 cups mashed roasted sweet potato (from about 2 medium)
• 1 1/4 cups raw cashews, soaked 4–8 hours, drained
• 1/3 cup maple syrup
• 1/3 cup full-fat coconut milk
• 2 tbsp melted coconut oil
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp fine sea salt
• Caramel Drizzle (Optional):
• 1/3 cup coconut cream
• 1/4 cup coconut sugar
• 1 tbsp maple syrup
• Pinch of salt

Instructions:

1. Roast the sweet potatoes ahead: Pierce, bake at 400°F (200°C) for 45–60 minutes until very soft. Cool, peel, and mash until smooth.
2. Make the crumble: Mix crushed cookies, coconut oil, and a pinch of salt. Press 1–2 tablespoons into the bottom of 8 small jars or cups (leave some for topping).
3. Blend the filling: In a high-speed blender, combine sweet potato, soaked cashews, maple syrup, coconut milk, coconut oil, lemon juice, vanilla, pumpkin pie spice, and salt. Blend until silky smooth, scraping down as needed.
4. Spoon or pipe the filling over the crusts. Chill at least 4 hours, or overnight, to set.
5. Make the caramel (optional): Simmer coconut cream, coconut sugar, maple syrup, and a pinch of salt for 4–6 minutes, whisking, until slightly thickened. Cool to room temp.
6. Top the cups with a drizzle of caramel and the remaining cookie crumble before serving.

No high-speed blender? Soak cashews in hot water for 30–40 minutes to soften more quickly. For nut-free, replace cashews with 12 oz silken tofu and reduce coconut milk to 1/4 cup; chill well to set. A sprinkle of toasted coconut flakes adds lovely crunch.

Make-Ahead Tips and Smart Swaps

Trying to juggle mains, sides, and dessert? Here’s how to keep your sanity.

• Prep early: Bake the apple crisp topping and freeze; mix pumpkin pie bar filling a day ahead; roast sweet potatoes two days ahead.
• No coconut? Use oat milk and vegan butter where coconut milk or oil appears; just bump up thickener by 1–2 teaspoons if needed.
• Gluten-free: Use certified GF oats, cookies, and a 1:1 GF flour for the galette crust.
• Lower sugar: Reduce maple and coconut sugar by 25% and rely on fruit sweetness; add a pinch more spice to keep flavors bold.

Serving Board Ideas

Turn these into a dessert grazing board and let everyone sample everything. Slice the pumpkin bars small, cut fudge into bite-size squares, add tiny bowls of coconut whip, toasted nuts, and pomegranate arils for sparkle. A little drizzle of warm maple over the apple crisp right at the table? Instant applause.

There you go—five healthy vegan Thanksgiving desserts packed with fall flavor and zero compromise. Pick one, or go wild and make a couple. Your kitchen will smell like a cinnamon-scented dream, and your guests won’t miss the dairy for a second. Happy baking and even happier eating!