This homemade gluten-free pecan pie is moist, flavorful, and super moreish with no corn syrup, refined sugars, eggs, or dairy! Instead, this healthier vegan pecan pie recipe is naturally sweetened with dates and maple syrup with a pumpkin puree ‘twist’ – for the perfect treat for your Thanksgiving/ holiday table!
The Best Gluten-Free Pecan Pie– No Corn Syrup!
With the holidays around the corner, I’ve been using the ‘practice run’ excuse to get in the kitchen and whip up batches of green bean casserole, pumpkin pie, and this dairy-free, gluten-free pecan pie recipe! Although, whether you need the perfect dessert to end your holiday meal or just a mid-week treat – this healthy (ish) vegan pecan pie is more than happy to take its proud place at your table!
Is Pecan Pie Vegan?
Traditional pecan pie recipes usually include eggs, butter, and copious amounts of refined sugar (often corn syrup). While the latter may help with texture and prevent crystallization, it’s also fairly controversial for the health-conscious. For that reason, I’ve created not only a vegan and gluten-free pecan pie recipe, but one that’s also corn syrup-free!
Instead, this vegan pecan pie has a delicious pumpkin twist. With a combination of pumpkin puree, dates, coconut milk, maple syrup, and warming spices thickened with cornstarch and mixed with plenty of pecans, this vegan pie perfectly blends all the best parts of both a pumpkin pie and pecan pie combined.
It’s super moist, slightly gooey, and packed with flavor and texture over a buttery gluten-free crust. Overall, it’s the perfect fall dessert!
Plus, since it’s dairy-free, egg-free, soy-free, gluten-free, and refined sugar-free – this pumpkin pecan pie is also a great ‘one size fits all’ diet-friendly dessert for your holiday table! Made even better by the fact that it’s really simple to prepare.
There’s no need to blind bake the crust, no preheating the filling – just blend the ingredients, pour over the crust, and bake to slightly gooey, sweet, and comforting perfection. So even if you don’t celebrate Thanksgiving where you’re from, this is a must-try Fall dessert!
Gluten-free Pie Crust:
- Gluten-free flour: I used a combination of rice flour and tapioca flour for a crisp, buttery gluten-free crust. However, If you’re not gluten-free, then even regular wheat flour would work.
- Almond flour: For a nut-free version, use sunflower seed flour (ground sunflower seeds). Other ground nuts/seeds should also work.
- Vegan butter: Use softened vegan butter/margarine OR coconut oil.
- Flax eggs: You’ll need to use either ground flaxseed or chia seeds. These will function as a binder for this eggless pecan pie crust.
- Sugar: For a refined sugar-free, vegan pecan pie recipe, I recommend using coconut sugar or date sugar. However, any granulated sugar (like brown sugar – or sugar-free sweetener like Erythritol/swerve) should work fine.
- Salt: Just a pinch to round out the flavors.
The Pecan Pie Filling:
- Pumpkin puree: Use canned pumpkin puree (not pumpkin pie filling) or make your own (as written in recipe notes here). Alternatively, sweet potato puree would work.
- Coconut milk: Full-fat canned coconut milk (shaken) works best. Use light, if preferred.
- Dates: To naturally thicken and sweeten the dairy-free pecan pie filling. You could substitute another soft, sticky, dried fruit like figs.
- Maple syrup: I wouldn’t recommend subbing the pure maple syrup unless absolutely needed as the flavor is delicious within the pumpkin pecan pie. However, if you do need to, agave syrup, rice syrup, date syrup, etc., would work.
- Cornstarch: Will help to thicken and bind the eggless pecan pie filling instead of eggs. You may be able to use arrowroot flour or tapioca starch instead, though I haven’t tried.
- Vanilla extract: Use pure natural vanilla for the best flavor.
- Spices: You’ll need the warming spices of cinnamon, ginger, and cloves for this vegan pecan pie. They help to add depth and round out this fantastic Fall dessert!
- Pecans: Can’t have pecan pie without plenty of protein-dense, fiber-dense pecans! Use raw, unsalted pecans as roasted pecans are more likely to burn in the oven.
- Chocolate: You can add a handful or two of dairy-free chocolate chips to the pumpkin pecan pie filling before baking.
- Orange: Add a teaspoon of orange zest to add a dimension of flavor.
- Flaky salt: A pinch of flaky salt sprinkled over the baked gluten-free pecan pie will help enhance the flavors.
- Black pepper: Just a pinch to enhance the flavor of the warming spices.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Gluten-Free Pecan Pie?
Step 1: Prepare the gluten-free pecan pie crust
- First, prepare the chia/flax eggs by combining 2 tbsp of ground flaxseed with ¼ cup of water and whisking well. Then set aside for 5 minutes to thicken.
- Then, add all the pecan pie crust ingredients to a food processor and pulse/process for a few seconds until a dough forms. Alternatively, you can mix it in a bowl.
- Transfer the pie dough to the bottom of a greased 9-inch pie pan, spreading it around 2-inches (5 cm) up the sides of the pan, too. Then, transfer the pan to the fridge and preheat the oven to 350F/175C.
Step 2: Prepare the vegan pecan pie filling
- Add all the ingredients (except the pecans) to a food processor/blender and blend until completely smooth.
- Then, add the chopped pecans and fold in/stir in with a spoon or spatula.
- Transfer the pecan pie filling to the chilled crust and spread it out with a spatula. Then decorate with more whole pecans, if preferred.
You can cover the top with pecans, only put a row along the outside of the pie, etc. It’s up to you!
- Bake the pumpkin pecan pie in the oven for 35 minutes. Then switch off the oven and allow it to cool in the oven for a further 10 minutes.
The exact baking time can vary due to oven and elevation levels, so keep an eye on it.
- Remove the pecan pie from the oven and allow it to cool on the counter before transferring to the refrigerator to fully set. Finally, use a sharp knife to slice and serve- enjoy!
How to Serve
You can enjoy a slice of this gluten-free pecan pie chilled, at room temperature, or warmed- with:
- Vegan vanilla ice cream
- Coconut whipped cream
- With a cup of coffee, chai, or hot chocolate
Let me know in the comments how you serve your dairy-free pecan pie!
How to Make Ahead and Store Pumpkin Pecan Pie?
Can I make it ahead? You can prepare the gluten-free pie dough 1-2 days in advance and store it in the refrigerator, pressed into the pie pan, and wrapped tightly with plastic wrap.
You can also prepare the entire dairy-free pecan pie 1-2 days in advance and store it in the refrigerator until you’re ready to serve.
Does pumpkin pie need to be refrigerated? Yes, it does. Store any leftover pecan pie slices in an airtight container in the fridge for up to 4 days
Can you freeze pecan pie? Sure, can! Store leftovers in the freezer for up to two months. If you’re freezing sliced pecan pie, I recommend placing parchment paper between the slices to avoid them sticking together when freezing. That way, you can remove just a piece or two at a time!
Recipe Notes and FAQs
- Cheat pie crust: Feel free to save time and effort by using a store-bought pie crust.
- Mini pecan pies: Use several smaller tart pans and adjust the baking time accordingly. It will differ based on how small the pans are. For bite-sized versions, I recommend blind baking the crust for 10 minutes first, then baking the filled tarts for 10-15 minutes. For slightly larger ones, I recommend checking on it at 20 minutes, until ready.
- Allow it to cool completely: This is necessary to allow the dairy-free pecan pie filling to thicken and become sliceable.
- Using an 8-inch pan: This will work too, but the pie will need a few more minutes of baking time since the filling will be thicker.
- To adjust the texture: You can change how coarsely you chop the pecans.
- For crustless pecan pie: You can pour the pumpkin pecan pie filling into ramekins and bake them that way.
More Sweet Vegan Pie Recipes
If you try this dairy-free, gluten-free pecan pie recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.
Gluten-Free Pecan Pie
Gluten-Free Pie Crust
Pecan Pie Filling
- 1 1/3 cup (300 g) pumpkin puree or sweet potato puree
- 1/2 cup (120 ml) coconut milk from a can (shaken)
- 3.5 oz (100 g) dates pitted (see notes)
- 1/4 cup (85 g) maple syrup or any other liquid sweetener
- 3 tbsp (25 g) 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 (170 g) chopped pecans
- More pecans for decoration
- You can watch the video in the post for visual instructions.I recommend measuring the ingredients in grams on a kitchen scale.
- 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.
- 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.
Nutrition information is an estimate and has been calculated automatically
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