Vegan Pecan Pie
This vegan pecan pie comes together with just 10 ingredients, most of which are pantry staples! Made without eggs or corn syrup, it has a rich, crunchy, caramel-like filling with a perfectly flaky crust. It bridges the gap between plant-based treats and classic holiday favorites in an unbelievably delicious way.
โค๏ธ Why youโll love this recipe
- Sweet & salty: Maple syrup and brown sugar give a caramel-like depth to the filling, while a sprinkle of flaky sea salt on top balances everything out.
- Perfectly crunchy: Pecans provide the perfect contrasting texture to the gooey pie filling. Theyโre crunchy, rich, and toasty!
- Simple: While this vegan pecan pie may seem like a challenging recipe to master, weโve made the steps easy enough for both seasoned bakers and beginners.
- Crowd pleaser: This pie is 100% vegan, but even non-vegans will be asking for seconds (or thirds!).
If you love vegan pecan pie, don’t miss our other mouth-watering recipes like vegan apple pie, vegan pumpkin pie, vegan sweet potato pie, and vegan pumpkin cheesecake.
๐ฅง Gooey vegan pecan pie
Pecan pie is a quintessential holiday dessert that weโve been busy veganizing, and weโve finally landed on a winner! Weโve been testing this recipe for a while to create the texture we remember and love about the traditional recipe.
Instead of eggs and corn syrup, weโve opted for cornstarch to thicken the mixture and maple syrup (with some brown sugar) to sweeten it. Once you taste your first bite, youโll be kicking yourself for not trying a plant-based version sooner!
Our biggest tip for this vegan pecan pie is to use a homemade vegan pie crust because it makes all the difference. The flaky layers of crust perfectly complement the crunchy pecans and sweet, gooey filling.
๐ Ingredients & substitutions
- Pie crust: The base that holds everything together! Check out our vegan pie crust recipe for tips and tricks on crafting the best dough. You can also use a store-bought vegan-friendly pie dough if youโre short on time.
- Vegan butter: Gives the filling its richness and depth. You can try coconut oil as an alternative, though it will alter the final texture and flavor profile slightly.
- Organic brown sugar: Provides the molasses-rich sweetness pecan pie is known for. Coconut sugar will also work as a refined sugar-free option. Or, you can use organic cane sugar for a more neutral sweetness.
- Maple syrup: We use this natural sweetener to bring depth and a hint of earthiness in place of corn syrup. As Canadians, we can attest that pure maple syrup will elevate this dessert so much more. You can also use agave, but keep in mind that it’s sweeter than maple syrup, so adjust accordingly.
- Cornstarch: Acts as a thickener in place of eggs, helping the filling set. Tapioca starch also works well, but you will need about double the amount.
- Water: Helps in dissolving and distributing the cornstarch. For a richer flavor, you can use coconut cream or vegan heavy cream.
- Vanilla: Pure vanilla extract adds a delicate aroma and enhances the overall flavor. You can also use vanilla bean paste.
- Cinnamon: Imparts a warm, spiced undertone that takes this vegan pecan pie to another level! Try nutmeg or allspice for a different aromatic note.
- Fine-grain salt: We use fine-grain salt in the filling and flaky sea salt on top of the pie to enhance the sweetness and intensify the flavors.
- Pecan halves: The star ingredient, providing a crunchy texture and nutty flavor. Feel free to use pecan halves or chopped pecans โ itโs up to you!
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
๐ How to make vegan pecan pie
Step 1: Make the crust
Start your vegan pecan pie by first preparing the crust. Whether you’re using our homemade recipe or store-bought vegan-friendly pie dough, roll it out to 12 inches to give yourself enough overhang to trim and crimp.
We recommend freezing the crust for about an hour before baking to reduce shrinkage, prevent the filling from seeping through, and achieve a flaky result. After some trial and error, we donโt recommend skipping this step!
Step 2: Mix the filling
Melt the vegan butter until it sizzles, then whisk in the brown sugar and maple syrup until the sugar is mostly dissolved. Mix the cornstarch with water and vanilla in a container.
It wonโt seem like enough liquid, but we donโt want too much going into the filling! When youโre adding the cornstarch mixture, make sure to whisk constantly to prevent lumps. Mix in the salt and cinnamon, then bring everything to a simmer again.
Step 3: Assemble the pie
Once the filling is done simmering, remove the pie crust from the freezer and fill it with the pecan halves or pieces. Top the nuts with the filling mixture, making sure itโs evenly dispersed.
Step 4: Bake the pie
Bake the pie until the crust is golden and the filling is bubbling and thickened. Remember, every oven is different, so if you notice your crust browning too quickly, use a pie shield or some foil.
Once itโs done, remove the pie and immediately sprinkle the top with flaky sea salt. Let it cool on a wire rack for a couple of hours, then slice and serve at room temperature or slightly warm. Happy eating!
If you have questions about this vegan pecan pie recipe, check out our FAQs or leave a comment down below!
๐ฆ What to serve with vegan pecan pie
Enhance your vegan pecan pie even more with some of our favorite toppings like these:
- Vegan whipped cream
- A drizzle of vegan caramel
- A scoop of dairy-free vanilla ice cream
- Fresh berries
๐ก๏ธ Storage & reheating
For those rare occasions when you have leftovers or if you want to prep ahead, here’s how to store and reheat your vegan pecan pie:
- Room temperature: Cover the pecan pie with plastic wrap and aluminum foil and it will last for 2-3 days on the countertop (the benefits of no eggs)!
- Fridge: Store your pecan pie dish covered tightly with plastic wrap and foil or in an airtight container for up to 4-5 days in the fridge.
- Freezer: Wrap the pie tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months this way. You can also freeze individual slices this way. Let it thaw overnight in the fridge, then allow it to come to room temperature.
- Prep ahead: You can prep the filling a day ahead and store it in the fridge. When youโre ready to bake, reheat it over low, assemble the pie, and pop it in the oven.
โป๏ธ Variations
- Bourbon: Mix in a splash of bourbon to the filling for a more complex pie.
- Orange zest pecan pie: Mix some orange zest for a hint of citrus flavor.
- Chocolate: Replace the brown sugar with dark chocolate chips and a teaspoon of instant espresso powder for a rich, chocolate-infused pie.
- Gluten-free: Instead of our regular vegan pie crust, try using a 1:1 gluten-free flour blend to make your vegan pecan pie gluten-free.
๐งโ๐ณ Top tips
- Freeze the crust: Always freeze your pie crust for at least an hour to ensure a flaky result and reduced shrinkage. In our recipe testing, we found blind-baking didnโt work as well as freezing the crust.
- Continuous whisking: When youโre adding the cornstarch slurry, whisk the mixture constantly to achieve a smooth, lump-free filling.
- Pecan placement: Spread the pecans out evenly across the crust so every slice has an equal share of crunchy nuts (thatโs the best part)!
- Use a shield: Keep an eye on the crust during baking. If it’s browning too quickly, use a pie shield or foil to protect it.
- Let the pie cool: Resist cutting into the pie immediately after baking! Let it cool and set for the perfect texture.
- Sea salt finish: Don’t skip the flaky sea salt! It adds the perfect contrast to the characteristically sweet pie filling.
๐ฌ FAQ
The filling might be runny if it wasn’t simmered long enough. Simmer it as written on the recipe card to achieve the right consistency after baking.
Your vegan pecan pie is done baking when the crust is golden brown, and the filling should be bubbling and slightly thickened (it will continue thickening as it sets).
A soggy crust can happen with wet pie fillings. This is why we recommend freezing your crust and simmering the filling mixture to slightly thicken it before adding it to the crust.
No, you can serve the pie at room temperature or slightly warm. However, the texture is also great straight out of the fridge. If youโre storing it for later, refrigeration is recommended.
๐ด More fall desserts
If you loved this vegan pecan pie, youโll go crazy for these other fall and winter vegan desserts:
- Vegan Apple Crisp: Cinnamon-spiced apples with a crunchy oat topping.
- Vegan Pumpkin Cookies: Warm spiced notes infused into chewy, cakey cookies.
- Vegan Pumpkin Muffins: Moist, tender muffins with a homemade pecan streusel.
- Vegan Apple Cider Donuts: Tender baked donuts with a cinnamon sugar coating.
The Best Vegan Pecan Pie
Equipment
- Rolling Pin
- 9-inch pie dish
- Shallow saucepan
- Whisk
- Spatula
- Pie shield
Ingredients
- 9-inch vegan pie crust
- 4 tablespoons vegan butter
- ยพ cup packed organic brown sugar
- ยพ cup pure maple syrup
- 6 tablespoons cornstarch
- 3 tablespoons water
- 2 teaspoons vanilla extract
- ยฝ teaspoon ground cinnamon
- ยฝ teaspoon fine-grain salt
- 2 ยผ cups pecan halves
- Flaky sea salt for garnishing
Instructions
Crust
- Prepare homemade vegan pie crust according to our recipe, or use store-bought vegan-friendly pie dough.
- Roll it out to a 12-inch diameter, then fit it into a 9-inch pie dish, trimming and crimping the edges as desired. Freeze the whole pie dish for 60 minutes. If youโll be freezing it overnight, make sure to cover the crust.
Filling
- When the pie crust is ready, preheat the oven to 350ยฐF.
- Melt the butter in a high-walled skillet or shallow saucepan until itโs sizzling, then add brown sugar and maple syrup. Bring the mixture to a simmer for 1-2 minutes.
- Combine the cornstarch, water, and vanilla in a small container. While whisking constantly, add this mixture, along with the cinnamon and salt, to the melted butter mixture.
- While continuing to whisk, bring everything to a simmer for another 2-3 minutes. Turn the heat off and let the filling cool for 5-10 minutes.
Bake
- Remove the crust from the freezer and fill it with the pecans. Top the pecans with the simmered filling mixture, making sure itโs spread out evenly.
- Bake the pie for 50-55 minutes until the crust is golden and the filling is bubbling and thickened (it will continue to thicken as it cools). Add a pie shield around the 30-minute mark if the crust is browning too quickly.
- Once itโs done, remove the pie and immediately sprinkle the top with flaky sea salt. Let it cool on a wire rack for 1-2 hours, then slice and serve at room temperature or slightly warm. Happy eating!
Video
Notes
- Freeze the crust: Always freeze your pie crust for at least an hour to ensure a flaky result and reduced shrinkage. In our recipe testing, we found blind-baking didnโt work as well as freezing the crust.
- Continuous whisking: When youโre adding the cornstarch slurry, whisk the mixture constantly to achieve a smooth, lump-free filling.
- Pecan placement: Spread the pecans out evenly across the crust so every slice has an equal share of crunchy nuts (thatโs the best part)!
- Use a shield: Keep an eye on the crust during baking. If it’s browning too quickly, use a pie shield or foil to protect it.
- Let the pie cool: Resist cutting into the pie immediately after baking! Let it cool and set for the perfect texture.
- Sea salt finish: Don’t skip the flaky sea salt! It adds the perfect contrast to the characteristically sweet pie filling.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.