Thanksgiving dessert should be the calm part of the day, not another project. These 15 easy vegetarian Thanksgiving desserts keep the steps short and the ingredients familiar. There is a classic pumpkin pie, a few bars and crisps that slice cleanly, and several no-bake desserts that leave the oven free for everything else. Every recipe is vegetarian as written, and several are fully vegan. Pick two or three that fit your oven time and your fridge space, and let the rest go.
The photos in this post are AI-generated illustrations, not the creators’ own photos. Each recipe is linked to the creator’s own recipe page, where you will find the full ingredients and steps.
1. Vegan Pumpkin Pie with Coconut Whipped Cream
This is the familiar Thanksgiving pie, made without eggs or dairy. The filling is pumpkin, coconut milk, brown sugar, maple syrup and spices, thickened with cornstarch, and it bakes in a flaky crust. The topping is coconut cream whipped until it holds soft peaks, added just before serving so it stays light. Ease note: the filling is whisked smooth in one bowl; bake 15 minutes at 425°F, then 45 to 50 minutes at 350°F, and chill for at least 4 hours. The pie can be baked 1 to 2 days ahead.
Inspired by Oh My Veggies: Vegan Pumpkin Pie with Coconut Whipped Cream Topping
2. Eggless Vegetarian Pumpkin Pie
A five-ingredient filling does the work here: fresh pumpkin puree, cream, light brown sugar, cornstarch and pumpkin pie spice, whisked until smooth and poured into a baked pastry shell. The result slices neatly after an overnight chill, with a buttery crust underneath. Ease note: with a store-bought pie shell and canned puree, the creator says the pie can be in the oven in 5 minutes; bake for about an hour and refrigerate overnight.
Inspired by Passionate About Baking: Delicious Vegetarian Pumpkin Pie
3. Layered Vegan Pumpkin Dessert
When the oven is busy, this jar dessert covers the pumpkin pie craving with no baking at all. Crushed cookies, toasted pecans, a maple pumpkin caramel and a creamy pumpkin filling made with vegan vanilla yogurt are stacked in jars or one baking dish. Ease note: 15 minutes to put together; keep the layers separate until close to serving time so the cookies and pecans stay crunchy, and chill briefly so the layers settle.
Inspired by The Picky Eater: Layered Vegan Pumpkin Dessert
4. No-Bake Vegan Pumpkin Cheesecake
Soaked cashews blend with pumpkin puree, coconut oil, maple syrup and lemon juice into a rich filling that sets in the freezer, over a graham cracker crust. It tastes like pumpkin pie and cheesecake in the same slice, with a little tang from the lemon. Ease note: 15 minutes of prep, then 2 to 3 hours in the freezer to set; make it 1 to 2 days ahead and let a frozen slice sit for about 20 minutes before serving.
Inspired by Dances with Knives: No-Bake Vegan Pumpkin Cheesecake with Cashews
5. No-Bake Pumpkin Pie
This is the shortest route to a pumpkin pie on the table. Instant vanilla pudding, cornstarch, pumpkin puree, plant milk and pumpkin pie spice are whisked together, folded with non-dairy whipped topping, and poured into a ready-made graham cracker crust. Ease note: a few minutes of effort, then refrigerate for at least 4 hours, overnight if you can; it can be made a couple of days in advance and uses no oven space at all.
Inspired by This Wife Cooks: No-Bake Pumpkin Pie
6. Pumpkin Cheesecake Bars
A 9 by 13 pan takes the fuss out of cheesecake. A pressed graham cracker crust holds a plain cheesecake layer, with spoonfuls of pumpkin cheesecake mixture swirled through it with a butter knife. No springform pan and no water bath. Ease note: 15 minutes of prep and 35 to 40 minutes of baking; cool in the oven for 30 minutes, then chill for about 90 minutes before cutting. The bars keep in the fridge for up to 5 days.
Inspired by Jessica Burgess of Fantabulosity: Pumpkin Cheesecake Bars
7. Healthy Apple Crisp
Apples, maple syrup, lemon and spices sit under an oat and pecan crumble in this lighter crisp. It is gluten-free and easily made dairy-free or vegan with coconut oil or vegan butter, and the topping is mixed in one bowl. Ease note: 15 minutes of prep and 45 minutes of baking; assemble it unbaked and freeze for up to 3 months, then bake from frozen, or refrigerate leftovers for up to 5 days.
Inspired by Laura Villanueva of Eat Your Nutrition: Healthy Apple Crisp
8. Easy Pecan Pie Bars
All the gooey pecan pie flavor, cut into neat squares. A thick shortbread crust is pressed into the pan, prebaked so the bottom stays crisp, then topped with a cinnamon pecan filling made with corn syrup, brown sugar, eggs and a little heavy cream. Ease note: no pie dough to roll or chill; pull the bars when the center barely jiggles, cool completely, and chill overnight for the cleanest slices. They freeze for up to 2 months.
Inspired by Chahinez Tabet Aoul of Lifestyle of a Foodie: Easy Pecan Pie Bars with Shortbread Crust
9. Southern Sweet Potato Pie
Sweet potatoes are boiled, mashed and mixed with butter, sugar, eggs, heavy cream, vanilla, cinnamon and nutmeg, then poured into a pie crust. The flavor is close to pumpkin pie but a little lighter, and the texture is smooth. Ease note: 15 minutes of prep; boil the potatoes for about 15 minutes, then bake 15 minutes at 425°F and 35 to 40 minutes at 350°F. Cool completely and refrigerate until serving, chilled or at room temperature.
Inspired by Milisa of Miss in the Kitchen: Southern Sweet Potato Pie
10. Easy Cranberry Bars
Fresh cranberries cook down with sugar, orange juice, zest and cornstarch into a jammy filling, spread over a buttery shortbread crust and finished with the same dough as a cinnamon crumb topping. The tart filling cuts through the rich food that comes before dessert. Ease note: 15 minutes of prep and a filling that cooks in 8 to 10 minutes; bake 45 to 55 minutes, then cool completely for at least 2 hours and refrigerate for an hour for clean cuts.
Inspired by Epic Dishes: Easy Cranberry Bars Recipe with Fresh Cranberries
11. Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting
These are soft, pillowy cookies with a thick layer of cinnamon cream cheese frosting. The key step is drying the canned pumpkin with paper towels first, so the dough bakes up properly instead of spreading. Ease note: bake for 12 to 14 minutes until the centers are puffy; let the cookies cool completely before frosting, and store them in an airtight container with parchment between the layers.
Inspired by Beauty Beyond Bones: Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting
12. Easy Apple Pie Bars
The same oat mixture forms both the crust and the crumble topping here, so there is no dough to roll, chill or shape. Sliced apples tossed with brown sugar, cinnamon, flour and lemon juice bake under the topping until tender and golden. Ease note: 10 minutes of prep and 40 to 45 minutes of baking; let the bars cool for at least 4 hours, or overnight, so the filling sets before slicing. They freeze for up to 3 months.
Inspired by The Casual Foodist: Easy Apple Pie Bars
13. Pear and Cranberry Crisp
Ripe pears and tart cranberries bake under an oat, almond flour and walnut topping, with honey in the filling and browned butter in the topping if you have three extra minutes. The cranberries are optional, but they add the red color that suits a holiday table. Ease note: bake for 40 to 45 minutes until the filling bubbles at the edges and the top turns lightly golden; rest the crisp for 5 to 10 minutes and serve with vanilla ice cream.
Inspired by Kathryne Taylor of Cookie and Kate: Pear Crisp
14. Pumpkin Bread Pudding
Cubes of day-old brioche soak up a pumpkin custard made with half-and-half, dark brown sugar, eggs and warm spices, then bake until golden on top and creamy in the middle. Serve it warm with caramel sauce, toasted pecans and whipped cream or ice cream. Ease note: 10 minutes of prep and about 40 minutes of baking, after a 15-minute soak; assemble it up to 24 hours ahead and refrigerate, then bake from cold with a few extra minutes.
Inspired by Kathleen of Gonna Want Seconds: Pumpkin Bread Pudding
15. Secretly Vegan Chocolate Pecan Pie
Toasted pecan halves and chocolate chips sit in a filling of coconut milk, coconut sugar, maple syrup and ground flaxseed, with arrowroot to help it set. There are no eggs to temper and no corn syrup, and the pie can be stored covered for a day because it contains no eggs. Ease note: toast the pecans for 7 minutes, whisk the filling in one bowl, then bake 30 minutes covered and 20 to 25 minutes uncovered; cool for 2 hours before serving.
Inspired by The Banana Diaries: Secretly Vegan Chocolate Pecan Pie
Planning a dessert table without a second oven
Pick one pie, one bar or crisp, and one cold dessert. That gives guests a choice without filling every oven rack. The no-bake cheesecake, the no-bake pumpkin pie and the layered pumpkin dessert all need fridge space, not oven time, so make those first and let them chill while the pies bake.
Work backward from serving time. Pies and bars need hours to cool and set, so bake them in the morning or the day before. Cookies and crisps can go in last, while the turkey rests, because they are good warm. Put a small label by each dessert with the main allergens, nuts in particular, so guests can help themselves without asking.
Frequently asked questions
Can I make these desserts ahead of time?
Yes, most of them. The no-bake desserts, the cheesecake bars, the pecan pie bars and the apple crisp can all be made 1 to 3 days ahead, and several freeze well. Check the ease note on each dessert, since the window varies, and add whipped cream or ice cream at serving time rather than in advance.
Which desserts need no oven?
Three in this list need no oven at all: the layered vegan pumpkin dessert, the no-bake vegan pumpkin cheesecake, and the no-bake pumpkin pie. They set in the fridge or freezer, which makes them useful when the oven is full. The cheesecake needs 2 to 3 hours in the freezer, and the no-bake pie needs at least 4 hours in the fridge.
Are all of these recipes vegetarian?
Yes, as written. Every recipe linked here contains no meat, poultry, fish or meat stock, and none of the 15 uses gelatin. Several are fully vegan. If you are cooking for someone who avoids animal rennet, check cheese and pastry labels, and use vegetable-based gelatin only if a recipe ever calls for it, which none of these do.
How do I get neat pie and bar slices?
Chill first, then cut. Pies need at least 4 hours in the fridge, and bars cut cleanest after an overnight chill. Run a sharp knife under hot water, dry it, and wipe it clean between cuts. For cheesecake bars, a plastic knife sticks less, according to the creator.
What if some guests are vegan or dairy-free?
Start with the vegan desserts in this list: the coconut cream pumpkin pie, the layered pumpkin dessert, the no-bake cheesecake, the no-bake pie and the chocolate pecan pie. For the others, check the creator’s page for swaps, since several give dairy-free or vegan options, and keep the vegan dessert on a separate plate so it is easy to spot.
How many desserts should I make for Thanksgiving?
Two or three is enough for most tables. One pie, one tray of bars or a crisp, and one cold dessert covers the guests who want a classic slice and the guests who only want a small taste. Baking more than that usually means leftovers, and most of these keep well, so leftovers are not a problem if you do go further.
Conclusion
Easy is a plan, not a compromise. Make the cold desserts first, bake the pies and bars while they chill, and save the warm crisp or cookies for last. If you want starters that follow the same make-ahead idea, our 18 make-ahead vegetarian Thanksgiving appetizers pair well with these desserts, and our 16 make-ahead vegetarian Thanksgiving side dishes use the same calm, day-before approach for the main meal.
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