Vegan Pecan Pie
This Vegan Pecan Pie is crunchy, gooey, and perfectly sweet. Pecan Pie is one of those traditional pies everyone needs at least once a year!
This Vegan Pumpkin Pie is dairy free, egg free, gluten free, and contains ZERO corn syrup.
WHY THIS VEGAN PECAN PIE RECIPE IS SO GOOD
- This recipe uses no eggs, no dairy, and no corn syrup! It’s super sweet thanks to the brown sugar. The filling is also held together with flax eggs and a little cornstarch.
- It’s easy enough to make Thanksgiving morning, but you can also make it ahead of time, too!
- This Vegan Pecan Pie recipe contains no eggs and dairy, meaning this pie can sit at room temperature until it is ready to serve. Just make sure you cover it until you are ready.
- Pecan Pie is as traditional as Pumpkin Pie during the holiday season. So we made this pie as allergy friendly as possible to ensure everyone can have a slice.
TIPS AND TRICKS FOR MAKING VEGAN PECAN PIE
- Here is our favorite recipe for a Vegan Pie Crust that will help you keep this dish vegan-friendly. This homemade crust is gluten-free and pairs perfect with this Vegan Pecan Pie filling.
- Be sure to melt the dairy-free butter when prepping all your pie ingredients. You want it to be warm so the sugar can dissolve completely but not boiling hot.
- For that perfectly set but still creamy pecan pie filling, you want to pull it out of the oven at the right time. I bake my pie about half an hour, but time can range on every oven. When the filling is mostly set, give the pecan pie a gentle shake. If the edges are still but the center wobbles slightly, it is time to cool! Luckily, the vegan pecan pie will continue to set as it cools to room temperature.
- For the best results, let the pie cool completely. This ensures a beautifully set slice of vegan pecan pie with no lost runny filling.
- You can also make this vegan pecan pie recipe ahead of time! I like to make mine one day early, but you can make this recipe up to 3 days in advance. You can also freeze a whole baked pie. Simply thaw in the fridge the night before, and enjoy!
- Enjoy this pie with a helping of Vegan Caramel Sauce for a very sweet treat!
MORE DELICIOUS HOLIDAY RECIPES
- Christmas Chocolate Covered Strawberries
- Christmas Fruit Salad
- Christmas Pretzels
- White Chocolate Chex Mix
- Pecan Logs
- Vegan Gingerbread Cookies
- Vegan Sweet Potato Pie
- Candied Pecans
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Vegan Pecan Pie
This Vegan Pecan Pie is crunchy, gooey, and perfectly sweet. Pecan Pie is one of those traditional pies everyone needs at least once a year!This Vegan Pumpkin Pie is dairy free, egg free, gluten free, and contains ZERO corn syrup.
Ingredients
- ⅓ cup vegan butter
- ½ cup brown sugar
- ¾ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 2 flax eggs
- 1 ¾ cups pecans roughly chopped
- Whole pecans for decoration optional
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- In a small bowl, mix the cornstarch with 4 teaspoons water, adding 1 teaspoon of water at a time and mixing after each addition. Stir until combined into a milky liquid with no lumps.
- Melt the butter in a bowl in the microwave. Whisk in the brown sugar.
- Add the maple syrup, vanilla, flax eggs, and salt and whisk again to combine. Add the cornstarch mixture, and whisk again.
- Place pie crust on a baking sheet. Fill the pie crust with chopped pecans, spreading them out evenly.
- Pour the filling mixture over the top of the pecans, and arrange the extra whole pecans on top as desired.
- Bake for 30 to 35 minutes, until the pie is mostly set but the center still jiggles slightly.
- Leave on baking sheet for about 10 minutes before carefully transferring to a plate to cool.
Notes
- Find our Vegan Pie Crust recipe here.
