Vegan Pecan Pie

5 from 8 votes

This vegan pecan pie tastes so authentic and divine with a flaky, golden crust and a creamy, silky, custardy filling made without butter and eggs.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: slices

Calories: 427kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Bowl (you can mix the dough, rinse out the bowl and use it for the filling)
Pie plate

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)

US Customary - Metric

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.

How to store vegan pecan pie

Once the pie has cooled to room temperature, 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.

Nutrition