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Happy turkeys part 3 - Thanksgiving dessert recipes


What vegans eat for dessert! (recipe not included)
Sara Jelley, food: Boulder Vegan Meetup members

Turn Thanksgiving into 'Thanks-for-living' like the Boulder (and Beyond) Vegan meetup group has. Show the world's animals the same compassion that you show for your loved ones this holiday by including vegan dishes in place of the more traditional meat and dairy dishes.

The following are some great recipes from fellow vegan meetup members. Check out my entree and side dish pages for the background on these recipes or for some main and side dish recipes that will go great with these succulent desserts.

Pumpkin Bars
form Matt Bear,

Ener-G egg replacer equivalent of 4 eggs
15 oz can of pumpkin (with spices added)
1 cup vegetable oil
2 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1½ teaspoons cinnamon

3 oz Tofutti Better Than Cream Cheese
6 tablespoons vegan margarine
1½ cups powdered sugar
1 tablespoon vanilla
1 tablespoon rice dream or other non-dairy beverage

Beat egg replacer, pumpkin, and oil; add remaining ingredients and mix. Bake in jelly roll pan for 20 minutes or until a toothpick inserted in the center comes out clean. Frost when cool.

For frosting, mix all ingredients together until smooth. Add more powdered sugar or milk to reach desired consistency.

Simple Pie Crust
by Ann Swissdorf

1 cup organic unbleached, unenriched white flour
1/3 cup organic whole wheat flour*
1/4 cup raw sugar or Sucanant
1/2 cup Earth Balance Margarine or Spectrum

In a mixing bowl, combine flours and sugar. With a pastry cutter, cut margarine into flour mixture until crumbly. Gently roll between hands to check for large lumps of margarine. Press firmly into the bottom and sides of a 9 or 10 inch pie pan. Bake at 350 degrees, for 20 minutes or until golden brown. Cool and fill. May be used for no-bake or baked type fillings. Always bake and cool before filling. For pies that need more than 45 minutes baking time, pre bake crust only about 15 minutes. *You may omit white flour and use all whole wheat to equal 1 1/3 cups.

Pumpkin Pie
from Matt Bear,

1 unbaked pastry crust

Blend in a blender of food processor until smooth and creamy:
3/4 pound tofu
1 (16 oz.) can pumpkin (2 cups)
1 1/2 teaspoon cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/3 cup oil
1 tsp. vanilla
1 cup light brown sugar
1 1/2 Tablespoon molasses

Pour mixture into pie shell. Bake for one hour. Chill and serve.

Tofu Whipped Topping
by Ann Swissdorf

12.3 oz package extra-firm or firm silken tofu
1/4 cup Earth Balance Margarine
6 Tbsp. raw sugar
1 Tbsp. Lemon juice
1 tsp. Vanilla extract

Blend until smooth and creamy. Chill.
Dollop on chilled sliced pie.