Like the rest of your holiday meal, the last (but not least) course needs no animal products to impress everyone at the table.

We’ve gathered some of our favorite dessert recipes by Farm Sanctuary Chef Gail Patak to help you celebrate with compassion.

These vegan Thanksgiving recipes are sweet to animals – and sure to satisfy your sweet tooth.

Moist and flavorful, our pumpkin bread offers all the comfort-food vibes you’re looking for this fall.

Makes two 9-inch loaves, each with 3-4 servings

Ingredients:
2 cups granulated sugar
1 cup dark brown sugar
1 cup vegetable oil
1 ¾ cups pumpkin puree (canned)
3 ½ cups all-purpose flour
1 tsp salt
2 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground allspice
1 tsp ground nutmeg
½ tsp ground cloves
⅔ cup water

Instructions:
Preheat oven to 350 degrees. Prepare two (2) 8×4 bread pans with a light coating of vegan butter and a dusting of flour.

In a large mixing bowl, measure all dry ingredients and set aside.

In a second large mixing bowl, use a hand mixer or electric standing mixer to blend water oil, and pumpkin. Then, slowly add dry ingredients and continue until blended. 

Pour mixed bread batter into prepared baking dishes and set on middle rack in pre-heated oven. Bake for approximately 40 minutes. Test with a toothpick for readiness: Toothpick will come out clean. 

Remove from oven and set aside to cool.

Enjoy the bread on its own, or combine it with our Pumpkin Custard and Butter Rum Sauce to make the delicious Pumpkin Bread Pudding below!

What could make that Pumpkin Bread you just made better? Let it soak up even more flavor in this fall-inspired bread pudding.

Makes 8 servings

Here are the components you’ll need for the dish.

Pumpkin Bread, *see recipe above

Pumpkin Custard

Ingredients:
2 ½ cups full-fat oat milk
¼ cup pumpkin puree (canned)
¼ cup corn starch
¼ cup vegan egg (Just Egg is recommended)
⅓ cup sugar
¼ cup pure maple syrup
3 tsp pumpkin pie spice (McCormick is recommended)
2 tsp pure vanilla extract

Instructions: Pour all ingredients into blender. Blend on high until smooth, approximately 30 seconds.

Butter Rum Sauce

Ingredients:
4 Tbsp vegan butter (Earth Balance recommended)
¾ cup dark brown sugar
⅓ cup full-fat oat milk
3 Tbsp rum (Malibu Spiced and Mt. Gay are both vegan-friendly)
1 tsp pure vanilla extract
Pinch of sea salt

Instructions:
In a small (9- or 10-inch) skillet, melt vegan butter over medium heat. Add in dark brown sugar and whisk until butter is incorporated and smooth. While slowly pouring into the butter/sugar saucepan, whisk in the full-fat oat milk, dark rum, pinch of sea salt, and the vanilla extract until slightly thickened. Remove from heat.

Serve warm, poured over your completed Pumpkin Bread Pudding (instructions below).

Pumpkin Bread Pudding final assembly & baking:

Preheat oven to 350 degrees. Meanwhile, butter a 9×13 baking pan.

Place cubed pumpkin bread in pan, spreading it out as evenly as possible. Pour custard mixture evenly on top of bread and let soak for approximately 5 minutes. Top with 8 tsp of melted vegan butter and a dusting of sugar.

Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes to brown the top.

Best served at room temperature or warm. Serve immediately, or keep in refrigerator until reheating in a oven-safe dish, covered, at 325-degrees for 15 minutes.

None of your guests will miss the dairy when they dig into this sweet vegan ricotta tart. Toasted pine nuts top it off to add texture and taste.

Makes 6 servings

Ingredients:
⅔ cup pine nuts
1 ½ cups unbleached all-purpose flour
1 cup raw cane sugar
½ cup vegan butter, melted then cooled (microwave or stovetop)
½ cup water
8 ounces vegan cream cheese (Tofutti or Kite Hill recommended)
1 cup vegan ricotta (Kite Hill recommended)
1 ½ cups vegan egg (Just Egg recommended)

Instructions:

Toast pine nuts: Preheat the oven to 350°. In a small pan, heat the pine nuts over medium-low heat forabout 3-4 minutes to toast, tossing frequently to keep from burning.

Tart dough: Using a food processor, pulse ¼ cup of the toasted pine nuts with the flour and 3 Tbsp of sugar until a crumbly dough forms. Slowly add the butter while pulsing until combined. Remove the dough mixture and press into a tart pan, preferably one with a removable bottom (springform pan). Refrigerate for approximately an hour. Place chilled dough in tart pan on a baking sheet and bake in oven at 350 degrees for approximately 20 minutes or until slightly golden. Let cool completely. 

Sweet ricotta mixture: In a sauce pan, heat the remaining sugar with the water, bring to a boil, then remove from heat; this water-sugar mixture is now simple syrup. In the food processor (cleaned after dough use), place the cream cheese and ricotta. Slowly add the Just Egg and pulse for approximately 30 seconds. While pulsing, add the simple syrup and process until smooth and creamy.

Sweet Ricotta & Pine Nut Tart final assembly & baking:

Pour the sweet cream cheese mixture into the prepared tart shell and bake for about 20 minutes at 350 degrees. Add the remaining toasted pine nuts and bake for an additional 12 minutes.

Change up the classic Thanksgiving apple dessert with this galette. It still features all that autumn apple goodness, but you don’t need to use a pie pan!


Makes 6 servings

Here are the components you’ll need for the dish.

Sweet Pastry Dough

Ingredients:
1 ¼ cups unbleached all-purpose flour, plus extra for rolling
½ tsp salt
½ tsp light brown sugar
8 Tbsp vegan butter, sliced and chilled
5 Tbsp ice water, super cold

Instructions:
In a large mixing bowl, place flour, salt, and sugar and mix with a fork until combined. Add 4 Tbsp of butter and combine with a fork until well mixed. Repeat with the remaining 4 Tbsp of butter. You can also use your hand to mix if you want.

Slowly add the cold water and continue to add 1 Tbsp at a time until a dough forms into a ball shape.

With your hands, knead the dough mixture for about 30 seconds and press into a disc. Wrap in plastic and place in the refrigerator for a minimum of 2 hours.

Caramelized Apple Filling

Ingredients:

6 apples, peeled, cored, and sliced ⅛ inch thick (3 Granny Smith & 3 Fuji recommended)
¼ cup pure cane sugar
¼ cup pure maple syrup
⅛ cup apple juice or cider
2 tsp cinnamon
½ tsp ground ginger
2 Tbsp vegan butter
2 tsp fresh lemon juice
2 Tbsp corn starch

Instructions: In a large nonstick pan, place the butter first and warm to melt. Add the apples, sugar, maple syrup, juice or cider, cinnamon, ginger, and lemon juice; then heat the pan to medium and saute all ingredients until the apples turn a light golden color and the sauce thickens. Remove from heat, let cool, and place in a mixing bowl. Toss with cornstarch until well incorporated. Follow the instructions on finishing the galette construction below.

Caramel Apple Galette final assembly & baking:

Dust your rolling surface (wood cutting board recommended) and your rolling pin with about 2 Tbsp of flour. Roll out to about ⅛ inch thick. Place the dough on a baking sheet and fill with the apple mixture. Bring all sides of the dough around the filling in a freeform manner.

Bake the finished galette for approximately 25 minutes at 375 degrees. Cool completely before slicing and serving.