Vegan Pecan Pie

5 from 23 votes

This vegan pecan pie has a flaky crust with gooey caramel and pecan filling, all baked to perfection. Made with no corn syrup and no dairy, this classic dessert is so simple to prepare! 

vegan pecan pie.

We love our classic vegan desserts.

Whenever we don’t have eggs on hand and want some dessert, our favorite recipes to make are chocolate chip cookies, brownies, and this vegan pecan pie. 

Why this recipe works

  • No corn syrup. Traditional pies tend to use corn syrup to give the filling the gorgeous gooey texture but not this one. We use maple syrup to replicate it. 
  • Naturally vegan. No eggs, no dairy, and no animal products are used. 
  • Easy to make. With less than 5 minutes of hands-on time, this recipe comes together quickly. 

What I love about this recipe is just how similar it tastes to a classic pie. We’ve been making this for years and no one ever can tell the difference. 

Ingredients needed

As mentioned earlier, this recipe calls for very simple ingredients that you likely already have on hand. Here is what you’ll need: 

  • 9-inch pie crust. You can use a store-bought pie crust or a homemade one. I used the same crust as my blueberry pie.
  • Maple syrup. Creates the gooey caramel filling. If you are worried about the maple flavor, you can also use agave nectar. 
  • Brown sugar. Gives a slight molasses flavor, without any molasses needed. 
  • Arrowroot powder. Thickens the filling. Only a small amount is used, to ensure it remains gooey. 
  • Vegan butter. Use good quality vegan butter, preferably from a stick (not spreadable). If you can’t find vegan butter, you can also use vegan margarine. 
  • Pecan Halves. A must for a pecan-centered recipe! Be sure your pecans are unsalted and in their raw state. Half will be blended into the filling the other half will be on top of the actual pie.
  • Vanilla extract. A must for any good pie recipe! 
  • Cinnamon. A warming spice, that takes this pie up a notch. 

How to make a vegan pecan pie

Foolproof is an understatement for this recipe. Besides prepping the crust and filling, there isn’t much else that goes into it. Ready to make some pie? 

Step 1- Prep the crust and filling

Start by preparing your pie crust. Once that is done, prepare your caramel pecan filling.

vegan pie crust.

In a high-speed blender, combine all your ingredients, except for half the pecans, and blend until the pecans have been broken down and the mixture is smooth.

pecan pie filling.

Step 2- Add filling and bake the pie

Transfer the filling to the prepared pie crust. Cover the top with the remaining pecans.

prepared vegan pecan pie.

Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling. Remove from the oven and let sit at room temperature, for 20 minutes, for the filling to thicken. Serve warm or let cool completely. 

pecan pie.

Tips to make the best recipe

  • You can make this pecan pie up to 3 days in advance, before serving. I recommend cooking it completely and then reheating it. 
  • Maple syrup is the secret ingredient in this recipe. Traditional pecan pies call for corn syrup, but the combination of maple syrup and arrowroot powder helps achieve the same texture! 
  • Do not overbake the pie. Your filling may still look a little gooey and liquid-like, but that thickens beautifully when cooling at room temperature.
  • Using a blender is key for the smooth and gooey filling. If you don’t have a blender, a food processor is fine. 

Storage instructions 

  • To store: Pecan pie should be stored in the refrigerator, covered, to ensure moisture builds up. It will keep well refrigerated for up to 1 week.
  • To freeze: You have the option to freeze the pie as a whole, or in individual portions. Cover the pie in plastic wrap, ensuring no air pockets remain. Cover in parchment paper and store in the freezer. Do the same for the individual portions, but omit the parchment paper. Frozen pecan pie will keep well for up to 6 months.
pecan pie vegan.

More vegan dessert recipes to try

Frequently asked questions

What makes a pecan pie not set up?

If you do not create a filling that is naturally thick, it is prone to falling apart.

What can you substitute for pecans in pecan pie?

While any nut can be used to replace pecans in pie, almonds and hazelnuts are best.

Is this gluten free?

When made with a gluten-free crust, this pie is suitable for celiacs.

vegan pecan pie recipe.

Vegan Pecan Pie | The BEST Classic Recipe

This vegan pecan pie has a flaky crust with gooey caramel and pecan filling, all baked to perfection. Made with no corn syrup and no dairy, this classic dessert is so simple to prepare! 
5 from 23 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 Slices
Calories: 197kcal
Author: Arman

Ingredients

Instructions

  • Prepare your pie crust and set aside. Preheat the oven to 180C/350F.
  • In a high speed blender, add your maple syrup, sugar, arrowroot powder, butter, cinnamon, vanilla extract, and half the pecans. Blend until the pecans have broken down and the filling is smooth.
    pecan pie filling
  • Transfer the mixture into the pie crust. Top with remaining pecans all over the top.
    pecan pie
  • Bake the pie for 25-30 minutes, or until the edges are golden brown and the filling is bubbling. Remove from the oven and let sit for 20 minutes, for the filling to thicken.

Notes

TO STORE: Pecan pie should be stored in the refrigerator, covered, to ensure to moisture builds up. It will keep well refrigerated for up to 1 week.
TO FREEZE: You have the option to freeze the pie as a whole, or in individual portions. Cover the pie in plastic wrap, ensuring no air pockets remain. Cover in parchment paper and store in the freezer. Do the same for the individual portions, but omit the parchment paper. Frozen pecan pie will keep well for up to 6 months.
TO REHEAT: Thaw the pie at room temperature, or overnight in the refrigerator. To serve warm, heat up in the microwave or oven.

Nutrition

Serving: 1Slice | Calories: 197kcal | Carbohydrates: 31g | Protein: 1g | Fat: 7g | Sodium: 100mg | Potassium: 61mg | Fiber: 1g | Vitamin A: 180IU | Calcium: 25mg | Iron: 1mg | NET CARBS: 30g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Comments

8 thoughts on “Vegan Pecan Pie

  1. 5 stars
    Amazing recipe, so easy to make and delicious! I am no expert in making cakes or pies, I made it for the first time and it turned out great! I love that it’s vegan AND gluten-free 🙂

  2. Being quite southern (I have lived in Georgia my whole life), I am very excited to have run across this recipe. I cannot wait to try it at Thanksgiving! Thank you!

  3. The pie is still in the oven, but I have to say I licked every drop I could get out of the blender and it was SO GOOD! I followed the recipe except I added about a tablespoon or so of molasses to complete the 3/4 cup of maple syrup. I do feel like maybe I should have parbaked the crust first, as it is still pretty pale, but I Cannot wait to try this! Thank you so much! ❤️ 🥧

  4. 5 stars
    Im not a leave a comment type person, but wen I leave one it’s cause I want was impressed and this impressed me..it was easy and delicious..only thing is I switched pecan for walnuts since I had some leftover from thanksgiving..will be making again

Leave a Reply

Your email address will not be published.

Recipe Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.