This vegan pecan pie recipe is a flaky crust with a 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!
A homemade pecan pie is a must have on any holiday table. I don’t know why I don’t make this pie more often, as it is one of my all time favorites. I mean, I do have pecan pie bars and chocolate pecan bars, but they aren’t the same.
I first tried a southern style Pecan Pie when I joined my friend for his family’s Thanksgiving celebrations. As someone who resides primarily in Australia, this tradition was both enlightening AND delicious.
My favorite was without a doubt this incredible pie, and I brought their family recipe home with me! Their traditional recipe calls for butter, eggs, and corn syrup, but I wanted to give my own spin on it. Firstly, I kept it vegan and gluten free, by omitting the dairy and replacing the original pie crust flour with gluten free flour. Secondly, I swapped out the corn syrup for a mix of maple syrup and vegan butter and can say it is BETTER than the original.
If there is one dessert pie you need to make during the holiday season, it has to be this one!
How do you make pecan pie
- 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 the 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 a 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 its 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.
Start by preparing your pie crust. Once that is done, prepare your caramel pecan filling. 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. Transfer the filling into the prepared pie crust. Cover the top with the remaining pecans. Bake the pie at 180C/350F 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.
Tips to make the best vegan pecan pie
- You can make this pecan pie up to 3 days in advance, before serving. I recommend cooking it completely then reheating.
- The 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.
Storing and Freezing Pecan Pie
- 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 thaw: Thaw the pie at room temperature, or overnight in the refrigerator. To serve warm, heat up in the microwave or oven.
More Holiday Desserts to try
Vegan Pecan Pie (GF!)
- 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.
- Transfer the mixture into the pie crust. Top with remaining pecans all over the top.
- 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.