Vegan Pecan Pie
This vegan pecan pie is such a delicious twist on the classic. It is an indulgent syrupy pecan filled slice of decadence that will make your friends and family be filled with joy for the holidays, any special occasion, or just dinner. Also try Vegan Pound Cake, Vegan Pumpkin Cornbread, and Vegan Sweet Potato Casserole for your holiday needs.
This vegan pecan pie recipe is ridiculously easy to make. This a pecan pie without corn syrup, and it can be made using probably whatever sugar and syrup you have around. I have successfully used agave nectar and maple syrup, and cane sugar, turbinado sugar, and coconut sugar.
You can also use only cornstarch and omit the flaxseeds if you don’t have any. You will need to bake the pecan pie recipe a bit longer to make up for it being a bit less thick.
I made this gluten free pecan pie with a Wholly Wholesome pie crust because I was pressed for time, but you can also use my Gluten-Free Pie Crust or Almond Flour Pie Crust.
What Is Pecan Pie?
The Southern classic pecan pie is typically made with pecans, corn syrup, and eggs, making this the most decadent pie ever, and also very easy to make vegan and gluten-free.
Vegan Pecan Pie Ingredients:
- Homemade Pie Crust or store-bought crust of your choice
- 2 cups pecans, roughly chopped
- ¼ cup vegan butter
- 1 cup organic cane sugar
- ½ cup maple syrup
- ¾ cup non-dairy creamer or full-fat coconut milk
- ⅓ cup non-GMO cornstarch
- 1 tablespoon ground golden flaxseeds
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon Himalayan pink salt
How To Make Pecan Pie:
- Preheat oven to 350° F.
- Sift cornstarch and flaxseed into creamer or milk, then whisk together in a bowl.
- Meanwhile, melt butter in a medium-sized pot on medium heat.
- Add sugar, maple syrup, and creamer mixture. Whisk until thoroughly combined, then add pecans, vanilla, cinnamon, and salt.
- Remove the pot from the stove and pour the filling into the crust. Bake the pie for 45-55 minutes, until mostly solid. It is alright if the middle still shakes since it will harden as it cools.
Is Pecan Pie Vegan?
Most pecan pies have eggs, so they are not vegan. I made this vegan gluten-free pecan pie recipe with cornstarch and flaxseeds, which add tasteless stability to your pie.
Can You Freeze Pecan Pie?
You can freeze this pie after it is completely cooled. Defrost at room temperature for 3 hours before serving.
How To Tell When Pecan Pie Is Done?
The pie should slightly jiggle in the middle when shaken, but the parts closer to the edges should not still be liquidy. The crust should be light golden brown.
Other Pie Recipes
- Gluten-Free Pie Crust
- Almond Flour Pie Crust
- Vegan Pumpkin Pie
- Sweet Potato Pie
- Vegan Banana Cream Pie
- Strawberry Pie
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Nutrition
(Per serving)- Energy: 55 kcal / 230 kJ
- Fat: 16 g
- Protein: 3 g
- Carbs: 55 g
Cook Time
- Preparation: 10 min
- Cooking: 55 min
- Ready in: 1 h 5 min
- For: 8 servings
Ingredients
- Homemade Pie Crust, or store-bought of choice
- 2 cups pecans, roughly chopped
- 1/4 cup non-dairy butter
- 1 cup organic cane sugar
- 1/2 cup maple syrup
- 3/4 cup non-dairy creamer
- 1/3 cup non-GMO cornstarch
- 1 tablespoon ground golden flaxseeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Himalayan pink salt
Instructions
- Preheat oven to 350° F.
- Sift cornstarch and flaxseed into creamer or milk, then whisk together in a bowl.
- Meanwhile, melt butter in a medium-sized pot on medium heat.
- Add sugar, maple syrup, and creamer mixture. Whisk until thoroughly combined, then add pecans, vanilla, cinnamon, and salt.
- Remove the pot from the stove and pour the filling into the crust. Bake the pie for 45-55 minutes.
Amazing recipe!! I made it with the homemade pie crust. I was a bit concerned about how the crust would hold up, given that the pecan mixture was very liquid-y out of the pan, but it held up beautifully and firmed up into a gorgeous custard-like texture. The flavor is amazing. Also, don’t forget to grease your pie pan… 😬 I love this recipe so much! Made our Thanksgiving day feel that much more special.
Oh wow Jack, you made my day. This is my daughter Devannah’s recipe so I’m so happy you enjoyed it. Happy Thanksgiving!
This is my family’s new favorite dessert recipe! I made it twice: the 1st time I followed the recipe by the book, the 2nd time only using a 1/2 cup of sugar versus the 1 cup asked for. It turned out less rich and even better for my taste! I would suggest making it the 2nd way with less sugar because then you get more of that naturally sweet maple taste in every bite since it isn’t overpowered by the sugar. Then, bake it for about 40 min instead of 45-55 so that it doesn’t come out as hard. What a wonderful recipe, thank you!