The best vegan pecan pie ever! This recipe will give you perfect results each time! This pie tastes divine, slices easily, and looks stunning. The tasty filling uses little sugar and maple syrup stands in for corn syrup, which is traditionally used in pecan pies. The pie is soy-free and if you don't eat wheat you can make it entirely gluten-free by using a gf crust.
I've always found making pecan pies a little more challenging than making fruit pies because the filling is made almost entirely with eggs, butter and corn syrup: all ingredients I don't use in my kitchen. In the past I've tried versions of vegan pecan pie with tofu or solely with cornstarch as a thickener, but I've been less than satisfied: the filling ends up being too gooey and runny or too floury for my liking.
I'm so happy, then, to be able to share with you this gorgeous and rather perfect vegan pecan pie recipe: one that I've created after lots of trial and error and one that uses an off-the-beaten-path ingredient in the filling. But it's also one that makes this pie even more delicious: almond flour.
Do read on to find out how to make this dairy-free and egg-free pie, and I hope you will do so this holiday season. It's a keeper and everyone you feed is guaranteed to love it!
Why you'll love this vegan pecan pie
- It's delicious. That's true of every recipe I share with you, but with this pie the deliciousness is off the charts. The caramel-like filling is soft and luscious and the crunchy pecans, nicely toasted in the oven, add a lovely texture contrast. The crust--golden and flaky--makes this pie even more amazing and crave-worthy.
- It's foolproof. If you follow instructions there is no reason you won't be slicing and eating a beautiful pie a few hours after you make it.
- It's easy. It really is. You just mix up the filling ingredients in a bowl and pour it all into the pie crust and bake. Couldn't get simpler.
- It's a classic. I'm speaking now, of course, about pecan pies in general. This southern dessert is a stalwart of the holiday table and baking one up will put you right into that cozy, comforting mood that we all should be in at this time of year.
Ingredients
- Vegan pie crust. You can make the amazingly flaky homemade vegan pie crust recipe I use for all my pies. You will need just one crust for this pecan pie so you can halve the recipe). Or use a store bought crust. It all works.
- ¾ cup super fine almond flour. This is a great stand in for the eggs in this recipe and it is oh so good here! You will need some cornstarch because the almond flour by itself is not going to give enough firmness, but it adds amazing, marzipan-like softness and flavor.
- ¾ cup maple syrup. This is the primary sweetener in this pie and it makes an admirable--and healthier--substitute for corn syrup, which is typically used in pecan pies.
- ¼ cup sugar. You can use vegan cane sugar, as I did, or any sugar of your choice. Brown sugar is great too.
- 1 teaspoon pure vanilla extract.
- ¼ cup oat milk. Any nondairy milk is fine. I like oat milk in desserts because it's so creamy.
- 3 tablespoons cornstarch. For a more gooey, less firm filling use 2 tbsp.
- 2 ½ cups pecans. I use two cups in the filling an another half cup or so to decorate the top of the pie.
- 4 tablespoons vegan butter. Make sure you melt it before adding it to the filling.
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.
Helpful tips and tricks
- 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.
- 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.
How to store the pie
Once the pie has cooled down to room temperature, you can cover it with aluminum foil or plastic wrap and keep it in the fridge for up to three days.
For longer storage, wrap the pie tightly in cling wrap or place in freezer-safe bag or container and freeze for 2-3 months.
More delicious vegan pie recipes
Vegan Pecan Pie
Equipment
- Bowl (you can mix the dough, rinse out the bowl and use it for the filling)
Ingredients
- 1 vegan pie crust
- ¾ cup super fine 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.
Recipe 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.
Amber Da Ponte
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
Add it with the rest of the filling ingredients.
Amber Da Ponte
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
Sounds like your oven temp was off. That can happen--oven temps often vary drastically.
Amber Da Ponte
🙁 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
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
Thanks so much for your quick responses! If I lower the temp to 350 and bake for only 35 minutes, would that work?
Vaishali
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
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
Awesome, so happy you made the pie, Seena!
Lynn
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
So lovely to hear. Thanks, Lynn!
Jakki Gillett
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
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
Last time I check labels, the vegan butters have undesirable and unhealthy ingredients. Would pure coconut oil work with this recipe?
Vaishali
Miyoko's vegan butter is great with natural oils and ingredients, but yes, coconut oil will work just as well.
Clifford Legler
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
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
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
Hi Anmol, hope you try it! It is our favorite pecan pie recipe for sure. 🙂
Anmol
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
So great you made it! Hope you enjoy the pie.