There’s something about the first cool morning in September that sends me straight to my recipe box. My kids know it too they’ll walk into the kitchen, catch that cinnamon-and-nutmeg smell in the air, and just grin, because they know pie season has officially begun. I’ve been baking for my family for over fifteen years now, and if there’s one thing I’ve learned, it’s that the best desserts start with what the season is already handing you.
That’s really the heart of this list. I lean on seasonal produce not just because it tastes better (though it absolutely does), but because it’s how I connect with my kids in the kitchen, with the neighbors who trade zucchini for apples over the fence, and honestly, with my own mom, who taught me to shop the season instead of the shopping list.
So before we get into the recipes, here are seven seasonal ingredients I build my whole fall table around apples (crisp, tart ones for baking), pumpkin (fresh or canned, both are fine don’t let anyone tell you otherwise), cranberries for that pop of tartness, pecans for warm crunch, cinnamon and warming spices, coconut oil for that flaky, dairy-free richness, and oats, my favorite quiet hero for texture and comfort.
I know Thanksgiving baking can feel like a lot, especially if you’re new to vegan baking or just short on time. I’ve burned crusts, I’ve had pumpkin filling that never set, I’ve cried a little over a galette that fell apart on the way to the oven. But every single recipe below has been tested in my own kitchen, tweaked until it worked for a real, busy family not a perfect one.
My biggest tip, always – don’t rush your dough, and don’t be afraid of a “rustic” looking pie. Some of my most loved desserts are the ones that aren’t perfectly pretty. They’re the ones made with love, shared around a table, and gone in ten minutes flat.
This year, I hope these recipes give you one less thing to stress about and one more reason to gather everyone close.
1. Salted Caramel Dutch Apple Pie
Prep: 30 min | Cook: 55 min | Serves: 8 | Difficulty: Medium
There’s a reason this pie disappears first at every gathering I’ve hosted. The apples get soft and jammy under that crumbly, buttery topping, and when the salted caramel hits your tongue right after, it’s pure magic. I love making this one because it feels fancy without actually being fussy your family will think you spent all day on it.
My tip- use a mix of tart and sweet apples so the filling doesn’t turn out one-note sweet. This pie easily serves eight happy people.
2. Classic Vegan Spiced Pumpkin Pie
Prep: 15 min | Cook: 50 min | Serves: 8 | Difficulty: Easy
This is the pie that started it all for me the one I make every single year without fail, because it just feels like Thanksgiving. It’s warm, silky, spiced just right with cinnamon and nutmeg, and nobody at the table ever guesses it’s dairy-free.
My cooking tip- let it cool completely before slicing, even though the smell will make that nearly impossible. It’s worth the wait. One pie comfortably feeds eight.
3. Flaky Coconut Oil & Vegan Butter Pie Crust
Prep: 20 min | Cook: N/A | Serves: 8 | Difficulty: Medium
Every great pie starts with a great crust, and this one took me years to get right. Combining coconut oil and vegan butter gives you that flaky, melt-in-your-mouth texture without any dairy at all. It’s the base for nearly everything I bake this time of year.
My honest tip, mom to mom- keep everything cold, even your hands if you can, and don’t overwork the dough. This makes enough for one double-crust pie.
4. Pumpkin Swirl Oat Bars
Prep: 15 min | Cook: 30 min | Serves: 12 | Difficulty: Easy
These bars are my answer to “I want pie but I don’t have pie energy today.” They’re soft, chewy, swirled with spiced pumpkin, and endlessly forgiving if your swirl isn’t picture-perfect. My kids grab these for after-school snacks all autumn long, honestly.
My tip- let them cool fully in the pan before cutting, or they’ll crumble on you. This batch cuts into twelve generous bars.
5. Glazed Spiced Apple Hand Pies
Prep: 35 min | Cook: 25 min | Serves: 8 | Difficulty: Medium
These little hand pies are my favorite thing to make when the kids want to help in the kitchen. They’re small, sweet, wrapped in flaky dough, and dipped in a simple glaze that makes them feel special. They also travel beautifully, which makes them perfect for potlucks and school events.
My tip- seal the edges well with a fork so the filling stays put in the oven. This recipe makes eight individual pies.
6. No-Bake Pecan Cream Pie
Prep: 25 min | Cook: 0 min (no-bake) | Serves: 8 | Difficulty: Easy
On years when my oven is already packed with the turkey substitute, stuffing, and two other pies, this is the one that saves me. It’s rich, creamy, loaded with toasted pecans, and comes together without ever turning on the oven. Guests always assume it took hours.
My tip- toast your pecans first, it makes a bigger flavor difference than you’d think. This pie serves eight nicely.
7. Vegan Cranberry-Apple Galette
Prep: 25 min | Cook: 40 min | Serves: 6-8 | Difficulty: Easy
I love a galette for the exact reason some people avoid it: it’s supposed to look a little imperfect and homemade. This one is packed with tart cranberries and warm spiced apples, folded into a rustic free-form crust. It’s become my go-to when I want something beautiful but low-stress.
My tip- don’t worry about neat folds, the charm is in the imperfection. It serves about six to eight around the table.
8. Pumpkin Spice Bread Pudding
Prep: 15 min | Cook: 45 min | Serves: 8 | Difficulty: Easy
This one is comfort in a dish, plain and simple. It’s warm, custardy, deeply spiced, and the perfect way to use up any bread that’s gone a little stale in your kitchen. I always make it the day after big dinners, when everyone still wants something sweet but nobody wants to work hard for it.
My tip- let the bread soak fully in the pumpkin mixture before baking for the best texture. This dish serves about eight.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.