Five Wholesomely Yummy Vegan Thanksgiving Pies

Happy Thanksgiving-Friendsgiving-Giving of Gratitude days, all! While the real the history of Thanksgiving itself may not be as palatable—as in, maybe not at all— as we may have grown up believing, there is a purity and peacefulness about what it has evolved to truly celebrate and practice: home, friends, family, gratitude. There is a coziness that comes from homespun traditions. Of these, pies are a must—and they can be wholesome as well as delectable. While pumpkin is a standout star, there’s always room for a little adventure when it comes to dessert! Here are some of my favorites.

Maple Ginger Pumpkin Pie: While there’s ample room for all the fall favorites and more, Pumpkin does deserve a spotlight! Pure maple syrup and fresh ginger bring out the pure, gourdgeous flavor, alongside the classic warm spices.

Pumpkin Cheesecake: Cheesecake isn’t technically “pie” (if it was, it would be cheesepie, right?), but this creamy dreamy freezer treat with a pie/tart-look is too delectable to leave out.

Sweet Potato Pie: Kind of like a competing cousin, the humble Sweet Potato actually inches just above also nutrient-rich pumpkin when it comes to nutritional profiles. Owing its just-right firm texture to psyllium and coconut milk, the natural flavors really shine in this silky treat.

Pecan Date Pie: Made with Medjool dates, pure maple syrup, plant milk, tahini, and flaxmeal, this beauty delivers rich, delicious flavor without corn syrup, butter, or eggs. It isn’t the ooey-gooey, sticky-sweet sensation of a classic Southern pecan pie—nor is it the sugar rush. As an added bonus, it’s really easy to make, with the filling blitzed in the blender.

Blueberry Basil Pie: A classic delight with a Tulsi twist, this delectable blueberry pie’s distinct yet subtle, elevated flavor owes to a couple of tablespoons of loose leaf tea stirred into the filling– the combination is as lovely in flavor as it is deliciously fragrant.