The Best Vegan Pecan Pie
The best homemade vegan pecan pie made from scratch! It's moist, flavorful, gooey, and very delicious. The pie is 100% plant-based, gluten-free nutrient-dense, refined sugar-free, and easy to make!
Servings 10
Equipment
- Food processor*
- Blender*
- Kitchen scale*
Ingredients
Gluten-Free Pie Crust
- 1 cup and 1 tbsp (160 g) gluten-free flour blend (*see notes)
- 7 tbsp (40 g) almond flour (ground almonds)
- 2 tbsp (26 g) vegan butter softened (or coconut oil)
- 2 flax eggs (2 tbsp ground flax seeds + 1/4 cup water)
- 1 1/2 tbsp (20 g) granulated sugar (*see notes)
- Pinch of sea salt
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
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale. Check out the easy-to-follow step-by-step process shots above in the blog post.
Pie Crust:
- 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.
Notes
- 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 Facts
The Best Vegan Pecan Pie
Amount per Serving
Calories
324
% Daily Value*
Fat
20
g
31
%
Saturated Fat
4
g
20
%
Carbohydrates
35
g
12
%
Fiber
5
g
20
%
Sugar
13
g
14
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.