Easy Vegan Pecan Pie Recipe
It doesn’t get much easier than this Vegan Pecan Pie for a dairy-free, egg-free holiday dessert! Made with a buttery, flaky vegan pie crust and a sweet pecan filling, you’d never even know that this pie is vegan. Whip it up in no time at all for a classic holiday dessert that everyone will love!
RELATED: Dairy-Free Pumpkin Pie
Table of Contents
Is Pecan Pie Vegan?
Typically pecan pie is made with eggs and butter, which means that it is not vegan. However, this Vegan Pecan Pie recipe is easy to make and delicious!
What You’ll Need
Vegan Pie Crust – This Easy Vegan Pie Crust recipe is so delicious for any type of vegan pie! A store-bought vegan pie crust works great, too.
Pecan Halves – The pecan halves are roughly chopped (but not overly chopped) for the best-ever pecan pie filling.
Flax Egg – Ground flaxseed mixed with water thickens to make a vegan flax egg! Another option is to use a vegan egg substitute.
Vegan Butter – While you can always use coconut oil instead, there’s something about the flavor of vegan butter that really brings this recipe to life. I highly recommend it!
Maple Syrup or Light Corn Syrup – There are two options for the syrup: maple syrup or light corn syrup. Technically, the light corn syrup works slightly better in binding the ingredients and creating the right pecan pie filling texture. However, the flavor of the maple syrup takes this recipe to another level! Feel free to choose from whatever you have on hand and whatever works best for you.
Vanilla Extract – The vanilla adds so much delicious flavor!
Brown Sugar – The brown sugar in this recipe sweetens it to perfection while also adding that warm, holiday flavor.
Cornstarch – A little bit of cornstarch thickens the filling mixture for the perfect vegan pecan pie!
Ground Cinnamon – While optional, adding a little bit of ground cinnamon can add depth to the flavor and bring out that holiday taste!
How to Make Vegan Pecan Pie
Here’s how to make Vegan Pecan Pie:
- Prep or make the vegan pie crust.
- Press into a 9-inch pie dish and add roughly chopped pecans.
- Whisk the ground flaxseed and water together to create a vegan egg.
- Stir together with the rest of the ingredients.
- Pour the sugar mixture over the pecans.
- Bake for 60-65 minutes.
- Let cool, then chill in the refrigerator!
TIP: It’s best to let pecan pie chill in the fridge for at least 4 hours, but ideally overnight before serving!
Vegan Pie Topping Ideas
Add these delicious toppings for a sweet, vegan treat!
- Vegan Vanilla Ice Cream
- Coconut Whipped Cream
- Powdered Sugar Dusting
Storing This Recipe
Keep this pecan pie covered at room temperature for 1-2 days or store in the refrigerator for 3-5 days!
You’ll Also Love: Pumpkin Pie Overnight Oats
More Holiday Recipes You’ll Love
- Mini Pumpkin Pies
- Vegan Butterfinger Cheesecake
- Pie Crust Cookies
- Healthier Gingerbread Cookies Recipe
- The BEST Pecan Pie Bars (Dairy-Free)
- Healthy Apple Pie Minis {Vegan}
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Vegan Pecan Pie Recipe
Ingredients
- 1 batch vegan pie crust
- 2 1/4 cups pecans, halved
- 2 Tablespoons ground flaxseed
- 1/4 cup water
- 1/4 cup melted vegan butter
- 2/3 cup maple syrup (or light corn syrup)
- 1 Tablespoon vanilla extract
- 3/4 cup brown sugar
- 3 Tablespoons cornstarch
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the pie crust and press into a 9-inch pie pan.
- Roughly chop the pecans and add them to the pie crust. Set aside.
- Whisk together the ground flax seed with the water and set aside until a gel forms (about 2-3 minutes).
- Once thickened, whisk together with all remaining ingredients until smooth.
- Pour the sugar mixture on top of the pecans and smooth out the top.
- Place the prepared pie pan on a baking sheet (since it can bubble up a bit while baking), then bake for 60-65 minutes. If the pie crust begins to brown too much, tent the pie with foil.
- Once done, use a rubber spatula to gently press down on the pecans.
- Let cool at room temperature for 30 minutes, then place in the fridge for at least 3-4 hours (but ideally overnight) before slicing and serving.
Video
Notes
- There are two options for the syrup: maple syrup or light corn syrup. Technically, the light corn syrup works slightly better in binding the ingredients and creating the right pecan pie filling texture. However, the flavor of the maple syrup takes this recipe to another level! Feel free to choose from whatever you have on hand and whatever works best for you.
Claire L Carbone says:
Thank you for this recipe. My daughter-in-law from Moldova is vegan and my neighbor’s daughter has a dairy allergy. Both will love this recipe for Christmas. I love that you give alternatives to the ingredients and/or explain why a certain ingredient is needed. I love your website.
Claire