This vegan pecan pie slices easily, looks stunning and tastes delicious. The crust is golden and flaky and the filling is smooth, creamy and custardy, just as it should be.
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The best vegan pecan pie recipe
You can't let the holidays go by without baking this vegan pecan pie. It's an authentic tasting version of this all-time Thanksgiving classic and I've tried and tested it dozens of times to come up with the perfect, foolproof recipe.
Pecan pie filling is usually a custard of eggs and butter or cream, so making a vegan filling that sets perfectly can be a bit of a challenge. My vegan pecan pie filling solves that conundrum by using almond flour. It not only creates a delicious, caramel-like filling that sets nicely and has the perfect texture, it makes this pie even more delicious. The filling is sweetened with maple syrup instead of traditional corn syrup, keeping the recipe healthier overall. The pecans, which toast in the oven, are crunchy and full of flavor.
You can make my easy vegan pie crust for this vegan pecan pie recipe, or buy one at the store. There are several brands that make accidentally vegan pie crusts. Either way, this is an easy recipe and you will be proud of yourself when you set this pie down at the holiday table.
More pie? Try this vegan blueberry pie, vegan strawberry pie, vegan pumpkin pie and vegan apple pie.
Recipe card
Vegan Pecan Pie
Ingredients
- 1 vegan pie crust
- ¾ cup blanched almond flour
- ¾ cup maple syrup
- ¼ cup sugar
- 1 teaspoon pure vanilla extract
- ¼ cup oat milk (or any nondairy milk)
- 3 tablespoon cornstarch (cut down to 2 for a more gooey filling)
- 2½ cups pecan halves
- 4 tablespoon vegan butter (melted)
Instructions
- Prepare the pie crust by rolling it to a diameter slightly larger than your pie plate and fit it in. Crimp or flute the edges for a decorative touch and keep in the refrigerator until the filling is ready.
- Preheat the oven to 375 degrees Fahrenheit. Set the rack to the lowest position.
- In a bowl, mix all of the filling ingredients: almond flour, maple syrup, sugar, cornstarch, pure vanilla extract, butter and oat milk. Finally stir in 2 cups of pecans.
- Pour the filling into the pie crust. Decorate the top with the remaining half cup of pecans. Place pie plate on a baking sheet.
- Bake for 40-50 minutes on the lowest rack of the oven. The filling should seem set when you pull it out or give it more time.
- Once the pie comes out of the oven cool it thoroughly on a rack for 5-6 hours or overnight before slicing.
Notes
- I like adding the pecan halves to the filling as they are, but you can also chop them up into smaller pieces if you prefer them like that in the filling.
- You can decorate the pie top with more pecan halves or leave it plain--your choice. It will look pretty either way.
- If you would prefer to use traditional corn syrup instead of maple syrup, use dark corn syrup in the same amount.
- If you don't have the time to make a homemade crust, a store bought pie crust is perfectly fine in this recipe. There are several brands that make accidentally vegan pie crusts.
Nutrition Information
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How to make vegan pecan pie
- Prepare the pie crust by rolling it to a diameter slightly larger than your pie plate and fit it in. Crimp or flute the edges for a decorative touch and keep in the refrigerator until the filling is ready.
- Preheat the oven to 375 degrees Fahrenheit. Set a rack in the lowest position in the oven.
- In a bowl, whisk together the filling ingredients: almond flour, maple syrup, sugar, cornstarch, pure vanilla extract, and oat milk. Finally stir in 2 cups of pecans.
- Pour the filling into the pie crust. Decorate the top with more pecans, if you wish. Place pie plate on a baking sheet.
- Bake for 50 minutes on the lowest rack. The filling should seem set when you pull it out. Don't cut it at this point, however. Cool the pie thoroughly on a rack for 5-6 hours or overnight before slicing.
Nysa says
Just felt like pie this weekend and made this delicious vegan pecan pie. SO SO GOOD. I don't know how I've lived without it for so long.
DH says
Made this today for Thanksgiving... so easy and SO DELICIOUS
Vaishali says
Awesome! So happy to hear.
Amber Da Ponte says
when do you add in the melted butter? There is no mention of if in the instructions but it is listed in the ingredients. I'm literally in the middle of making this and just noticed this 🙁 I hope someone can help me!
Vaishali says
Add it with the rest of the filling ingredients.
Amber Da Ponte says
I ended up putting the butter in the filling. On another note, I had to take my pie out of the oven after only 35 minutes as my crust was so dark it would have burned if I left it any longer. Any idea why this may have happened? Otherwise, I'm excited to try the pie! I love Pecan Pie!!
Vaishali says
Sounds like your oven temp was off. That can happen--oven temps often vary drastically.
Amber Da Ponte says
🙁 I'll just have to make it again lol. Question about waiting 5-6 hours. I'm dying to try it and it's been 3 hours, what would happen if I cut into it?
Vaishali says
The filling would not have set and will be very runny. You do have to give it time to cool and even refrigerate for a bit before cutting so it sets up properly.
Amber Da Ponte says
Thanks so much for your quick responses! If I lower the temp to 350 and bake for only 35 minutes, would that work?
Vaishali says
Hi Amber, you want to make sure that the filling sets--the crust getting dark can be avoided to some extent by putting some foil around the crust to cover it. You can lower the temp but make sure that the filling has set as instructed before you remove the pie from the oven.
Seena says
I’d been looking for a pecan pie recipe that didn’t use corn syrup and was happy to see this. It was also my first time baking with vegan shortening and butter. (Your crust recipe was easy and delicious). It was a hit. My mom loves pecan pie so I can rest easier knowing this is better for her. It has a nice maple flavor and is not too sweet. And the filling has just the right of gooeyness in my opinion. I topped it with some coconut whipped cream (out of a can). I will definitely make this again! Thanks Vaishali!!
Vaishali says
Awesome, so happy you made the pie, Seena!
Lynn says
Made this for Thanksgiving it was really good. I will only be using this recipe for pecan pie in the future. Thank you for sharing.
Vaishali says
So lovely to hear. Thanks, Lynn!
Jakki Gillett says
This looks delish! I'll make it as soon as you tell me how much oatmeal to use! It's not mentioned in the list of ingredients, but is mentioned in the METHOD.
Vaishali says
Hi Jakki, it’s oat milk not oat meal. Stupid autocorrect changed it in couple of spots. I’ve corrected now. You need 1/4 cup. 🙂
Sandra says
Last time I check labels, the vegan butters have undesirable and unhealthy ingredients. Would pure coconut oil work with this recipe?
Vaishali says
Miyoko's vegan butter is great with natural oils and ingredients, but yes, coconut oil will work just as well.
Clifford Legler says
I am giving this 5 🌟 based on the ingredients and appearance. As a lazy vegan I'm not likely to make it, but really enjoyed reading about it. Two dessert items I've missed since giving up animal products in the mid 90s are Lemon Meringue and Pecan pies, both way too labor intensive, vegan or otherwise.
Vaishali says
Hi Clifford, thanks! As a fellow vegan who's lazy myself 🙂 I totally appreciate not wanting to go to the trouble. But if you miss pecan pies, this one is practically no work at all. If you buy a storebought crust (and many vegan crusts are available--I linked above to a guide) all you need are five minutes to mix up the filling, pour it into the crust, and bake. You don't even have to chop the pecans!
Anmol says
I have long experimented with a vegan pecan pie, and finally landed on a version that tasted great but the texture was... mediocre. I used arrowroot as the thickener which always gave it a weird, flabby texture.
I'm so excited to try baking this up this weekend. It is far less fussy than the recipe I used, it looks beautiful and... it's an excuse to make pecan pie!
Thanks so much for this. I'll be thinking of you this weekend when I cut the first slice 😎
Vaishali says
Hi Anmol, hope you try it! It is our favorite pecan pie recipe for sure. 🙂
Anmol says
I'm anxiously waiting for it to cool, but can attest that it was ridiculously easy to put together and smells delish! Thanks again!!
Vaishali says
So great you made it! Hope you enjoy the pie.