The best homemade vegan pecan pie made from scratch! It’s moist, flavorful, gooey, and very delicious! I partnered up with American Pecan to make this nutrient-dense pie and share the recipe with you! The pie is 100% plant-based (dairy-free, eggless), gluten-free, refined sugar-free, and easy to make!
Did you know that pecans are the only major tree nut native to North America? I love that they are so versatile, tasty, and super nutritious way to add plant-protein, fiber, good fats, and essential minerals. Pecan pie is my favorite holiday pie, and I am very excited to share this easy recipe with you!
Pecan Pie Without Corn Syrup
Is pecan pie vegan? Most pecan pie recipes contain light or dark corn syrup, eggs, sugar, butter, pecans, and a thickener. To make this pecan pie healthier and furthermore vegan, I didn’t use animal products like eggs and butter. I also left out the corn syrup and refined sugar.
Instead, I used pumpkin puree, dates, coconut milk, maple syrup, pecans, a thickener, and a few spices to make this pie flavorful, and tasty!
How To Make Vegan Pecan Pie?
Check the step-by-step process shots below. All measurements and written instruction steps are in the recipe card below!
Homemade Vegan Pie Crust (Gluten-Free)
STEP 1: Make the flax egg first: Put 2 tbsp ground flax seeds to a small bowl, add 1/4 cup of water and mix with a whisk. Set aside for 5 minutes.
STEP 2: Add all pie crust ingredients to a food processor and blend for a few seconds until the dough comes together. This is how the dough will look like:
STEP 3: Press the dough into the bottom of a 9-inch pie pan and about 2 inches (ca. 5 cm) up the sides. Put the pie pan into the fridge and preheat the oven to 350 °F (175 °C).
Pecan Pie Filling
STEP 1: In the first shot (picture below), you can see that I added all pecan pie filling ingredients to the food processor. You can also use a blender.
STEP 2: Blend on high for a few minutes. Scrape down the sides from time to time and blend again. The mixture should be really smooth.
STEP 3: Add chopped pecans and stir with a spoon.
STEP 4: Pour the filling into the uncooked pie crust and spread it evenly. You can decorate the pie with more pecans if you wish. Then bake it in the oven.
- You can make the vegan pie crust ahead of time and store it in the refrigerator. You can also use a store-bought pie crust.
- Use mashed sweet potato instead of pumpkin puree. Both work great.
- Top it with vegan ice cream or coconut whip.
- Enjoy the pie warm or at room temperature.
- Serve this vegan pecan pie with dairy-free hot chocolate or chai.
Does Pecan Pie Need To Be Refrigerated?
Yes, it does! Pecan pie and most other pies (like pumpkin pie) get bad quickly at room temperature! Therefore, store the pie covered in the refrigerator for up to 4 days.
Can pecan pie be frozen? Absolutely! Wrap the pie tightly with plastic freezer wrap or tin foil. You can freeze it for up to 2 months.
This Pecan Pie Is:
- Vegan (dairy-free, egg-free)
- Refined sugar-free
- Soy-free (no tofu)
- Perfectly spiced
- Great for the holidays
Should you give this easy vegan pecan pie recipe a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your remakes! 🙂
If you are interested in more delicious pie recipes, you should also check out the following delicious gluten-free & vegan recipes:
The Best Vegan Pecan Pie
Gluten-Free Pie Crust
Pecan Pie Filling
- 1 1/3 cup pumpkin puree or sweet potato puree
- 1/2 cup coconut milk from a can (shaken)
- 3.5 oz dates pitted (*see notes)
- 1/4 cup maple syrup or any other liquid sweetener
- 3 tbsp cornstarch (*see notes)
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 6 oz chopped pecans
- More pecans for decoration
- I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list.
- To make the flax eggs, simply put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 1/4 cup of water and mix with a whisk. Set aside for 5 minutes.
- Put all pie crust ingredients into a food processor and blend for some seconds until the dough comes together.
- Press the dough into the bottom of a greased 9-inch pie pan and about 2 inches (ca. 5 cm) up the sides. Put the pie pan into the fridge and preheat the oven to 350 °F (175 °C).
Pecan Pie Filling:
- Process all filling ingredients (except the pecans) in a food processor or blender until completely smooth.
- Add the chopped pecans and stir with a spoon.
- Pour the filling into the uncooked pie crust and spread it with a spatula. Decorate the pecan pie with whole pecans if you wish.
- Bake in the oven for 35 minutes. Then turn off the oven and let the pie in the oven for a further 10 minutes.
- After the pie has cooled on the counter for a while, put it into the fridge to firm up.
- Slice and serve with vegan ice cream or whipped coconut cream. Enjoy! Store pie leftovers covered in the fridge for up to 4 days or in the freezer for up to 2 months.
- Check out the easy-to-follow step-by-step process shots above in the blog post.
- Pie crust: You can use a store-bought pie crust or make your own favorite pie crust.
- Flour: I used 3/4 cup (120 grams) of rice flour and 5 tbsp (40 grams) of tapioca flour. Regular flour (if not gluten-free) should be fine too. If the dough turns out too dry, simply add a little more vegan butter (or coconut oil).
- Granulated sugar: You can use coconut sugar, date sugar or any other granulated sweetener.
- Canned coconut milk: If you don't want to use canned coconut milk, you can use any other plant-based milk instead with the addition of 2 tablespoons of oil!
- Dates: Use soft and moist dates. If they aren't moist, I would recommend soaking them in hot water until softened.
- Cornstarch: You can use arrowroot flour instead.
- Recipe serves 10. Nutrition facts are for one piece.
If you are using Pinterest, feel free to pin the following photo: