This vegan pecan pie has a flaky crust with gooey caramel and pecan filling, all baked to perfection. Made with no corn syrup and no dairy, this classic dessert is so simple to prepare!
We love our classic vegan desserts.
Why this recipe works
- No corn syrup. Traditional pies tend to use corn syrup to give the filling the gorgeous gooey texture but not this one. We use maple syrup to replicate it.
- Naturally vegan. No eggs, no dairy, and no animal products are used.
- Easy to make. With less than 5 minutes of hands-on time, this recipe comes together quickly.
What I love about this recipe is just how similar it tastes to a classic pie. We’ve been making this for years and no one ever can tell the difference.
As mentioned earlier, this recipe calls for very simple ingredients that you likely already have on hand. Here is what you’ll need:
- 9-inch pie crust. You can use a store-bought pie crust or a homemade one. I used the same crust as my blueberry pie.
- Maple syrup. Creates the gooey caramel filling. If you are worried about the maple flavor, you can also use agave nectar.
- Brown sugar. Gives a slight molasses flavor, without any molasses needed.
- Arrowroot powder. Thickens the filling. Only a small amount is used, to ensure it remains gooey.
- Vegan butter. Use good quality vegan butter, preferably from a stick (not spreadable). If you can’t find vegan butter, you can also use vegan margarine.
- Pecan Halves. A must for a pecan-centered recipe! Be sure your pecans are unsalted and in their raw state. Half will be blended into the filling the other half will be on top of the actual pie.
- Vanilla extract. A must for any good pie recipe!
- Cinnamon. A warming spice, that takes this pie up a notch.
How to make a vegan pecan pie
Foolproof is an understatement for this recipe. Besides prepping the crust and filling, there isn’t much else that goes into it. Ready to make some pie?
Step 1- Prep the crust and filling
Start by preparing your pie crust. Once that is done, prepare your caramel pecan filling.
In a high-speed blender, combine all your ingredients, except for half the pecans, and blend until the pecans have been broken down and the mixture is smooth.
Step 2- Add filling and bake the pie
Transfer the filling to the prepared pie crust. Cover the top with the remaining pecans.
Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling. Remove from the oven and let sit at room temperature, for 20 minutes, for the filling to thicken. Serve warm or let cool completely.
Tips to make the best recipe
- You can make this pecan pie up to 3 days in advance, before serving. I recommend cooking it completely and then reheating it.
- Maple syrup is the secret ingredient in this recipe. Traditional pecan pies call for corn syrup, but the combination of maple syrup and arrowroot powder helps achieve the same texture!
- Do not overbake the pie. Your filling may still look a little gooey and liquid-like, but that thickens beautifully when cooling at room temperature.
- Using a blender is key for the smooth and gooey filling. If you don’t have a blender, a food processor is fine.
- To store: Pecan pie should be stored in the refrigerator, covered, to ensure moisture builds up. It will keep well refrigerated for up to 1 week.
- To freeze: You have the option to freeze the pie as a whole, or in individual portions. Cover the pie in plastic wrap, ensuring no air pockets remain. Cover in parchment paper and store in the freezer. Do the same for the individual portions, but omit the parchment paper. Frozen pecan pie will keep well for up to 6 months.
More vegan dessert recipes to try
Frequently asked questions
If you do not create a filling that is naturally thick, it is prone to falling apart.
While any nut can be used to replace pecans in pie, almonds and hazelnuts are best.
When made with a gluten-free crust, this pie is suitable for celiacs.
TO FREEZE: You have the option to freeze the pie as a whole, or in individual portions. Cover the pie in plastic wrap, ensuring no air pockets remain. Cover in parchment paper and store in the freezer. Do the same for the individual portions, but omit the parchment paper. Frozen pecan pie will keep well for up to 6 months.
TO REHEAT: Thaw the pie at room temperature, or overnight in the refrigerator. To serve warm, heat up in the microwave or oven.
Serving: 1Slice | Calories: 197kcal | Carbohydrates: 31g | Protein: 1g | Fat: 7g | Sodium: 100mg | Potassium: 61mg | Fiber: 1g | Vitamin A: 180IU | Calcium: 25mg | Iron: 1mg | NET CARBS: 30g