Best Ever Healthier Vegan Pecan Pie (No Corn Syrup!)
My favorite vegan pecan pie recipe that’s completely gluten free, dairy free, eggless and one fourth of the sugar of traditional pecan pie! Made with a vegan pie crust and absolutely no corn syrup, it’s the best pecan pie you’ll ever make!
For me, pecan pie is just a must to have at any holiday table.
Well, this is the pie that turned me into a vegan pecan pie lover.
I kid you not, everyone who has tried a slice had a jaw on the floor, where’s my next slice kind of expression. I swear this is not to toot my own horn, but there’s some straight up magic that happens when baking this Paleo pecan pie!
It’s sweet, chewy, and nutty, while not being overwhelming on the sugar content (we’re talking a fourth of the sugar that a traditional pecan pie has), and has a perfectly flaky Paleo pie crust to boot.
You’ll never know this vegan Thanksgiving pie is naturally dairy free, grain free, gluten free, lower in sugar, and contains zero corn syrup.
The Best Vegan Pecan Pie that everyone loves!!
Okay, so I know that’s a bold statement to make, and you probably see a lot of people use it.
To make sure that this vegan pecan pie stood up to all other pecan pies, I did a blind taste test on my taste testers 😉 Meaning, for those that didn’t have allergies, I just presented it as a pecan pie!
And to my amazement, they just kept going back for more…and more…and more!
The most common question: “What the heck did you put in this, it tastes amazing!!”
How to make a Vegan Pecan Pie from scratch (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Making a healthy vegan pecan pie is much easier than you think, so if you’re craving pecan pie this holiday season, you don’t need to go out and purchase!
Plus, your kitchen is just going to smell lovely for your guests, so that’s always a win!
Let’s go over how to make the pie crust first, and then we’ll go into the vegan pecan filling!
Flaky vegan pie crust
So if you haven’t had a chance to check out my ultimate pie crust guide, I highly recommend giving that a go because that will have all of my best tips for making a pie crust, even gluten free and Paleo if needed.
But while we’re here, I wanted go over why this is truly the best healthy pie crust you’ll ever make.
Every time I make this pie, no one believes me that it’s gluten free, dairy free, and low in sugar, and what’s more the comments are always about the pie crust.
Amazing Pecan Pie Filling
Is it possible to make a pecan pie filling without both corn syrup and eggs? It most certainly is!
I really wanted to make a healthy pecan pie that didn’t have to be drown out in a bunch of syrups, but still tasted incredible.
So the filling is a combination of:
- Toasted pecan halves (a must! Everyone always comments on the pecan flavor as well- that’s all due to the toasting!)
- Coconut milk (or cream from a can)
- Coconut sugar (only a bit- only a FOURTH of the amount of sugar in regular pecan pies)
- Flaxseed “eggs“
- Vanilla extract
- A touch of maple syrup
- Sea salt
The full instructions for this pecan pie filling are found in the recipe card below.
However, here’s an overview of how to make this easy vegan pecan pie:
- Mix the ingredients together:
In a small saucepan, whisk together the dairy free milk, coconut sugar, maple syrup, arrowroot, vanilla, and sea salt. Make sure the clumps of arrowroot have dissolved.
- Heat the mixture:
On the stove top, heat the pecan pie mixture on medium heat, constantly stirring. It should take about 4-5 minutes to fully thicken.
- Add in the flaxseed mixture.
Remove the sauce pan from heat, and whisk in the flaxseed “eggs.”
- Fold in the toasted pecan halves.
Make sure you’ve toasted the pecan halves before doing so!
- Bake the vegan pecan pie!
Finally, you’ll pour the filling into your par-baked pie crust and bake!
My best pie tips & tricks
- Make sure to toast the pecans. You just want a lightly golden brown kinda feel to them. That’s enough to add enough depth in flavor and aroma to your pie. Trust me, everyone will flip!
- Use tinfoil or a pie crust shield to protect the edges of your golden brown pie crust during the second half of baking. We’re not blind baking this crust, so this is crucial!
- Give the vegan pecan pie time to set at room temperature: This pecan pie is best served slightly warm, so I allow it to cool at room temperature for about an hour before serving!
- Don’t forget the vanilla! I love to use bourbon vanilla extract (bourbon pecan pies are a thing, and I love them!), but you can use whichever vanilla you prefer.
- Serve pecan pie warm with your favorite dairy free ice cream! I personally love my Paleo vegan vanilla ice cream, but use whichever you’d like!
You’re just going to absolutely love this easy vegan pecan pie!
Happy vegan pecan pie making!
More vegan Thanksgiving pie recipes you’ll love:
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!Print
My favorite Paleo vegan pecan pie recipe that’s completely gluten free, dairy free, and a fourth of the sugar that traditional pecan pie has, yet tastes like the classic! Made with a vegan Paleo pie crust and simple ingredients, it’s the best pecan pie you’ll ever make!
- 1 serving Vegan Flaky Pie Crust, par-baked
Vegan Pecan Pie Filling:
- 2 cups pecan halves
- 1/3 cup coconut sugar
- 1/2 cup coconut milk or dairy free milk of choice
- 2 tbsp maple syrup
- 3 tbsp ground flaxseed with 1/2 cup water
- 2 tbsp arrowroot powder
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- Make the pie crust: First prepare the pie crust according to the vegan flaky pie crust recipe. You will need to par-bake it. Once the pie crust is par-baked, begin to make the filling.
- Toast: Preheat the oven to 350F. While the oven is preheating, lay the pecan halves onto a baking sheet lined with tin foil. Place the pecan halves into the oven to toast for 7 minutes, or until fragrant. Remove from the oven and let cool. Keep the oven on at 350F.
- Mix: Whisk together the coconut milk, vanilla, coconut sugar, arrowroot powder, and maple syrup together until there are no more clumps of arrowroot starch in a medium saucepan.
- Heat: Continue to mix the mixture on medium-heat until it begins to thicken, about 4-5 minutes. Then Remove from heat and pour the mixture into a large bowl.
- Stir in the flaxseed: Let the mixture cool for 5 minutes, then add in the flaxseed mixture, and mix together. Stir until the mixture is completely mixed. Set aside.
- Fold in the pecan halves: Add in the pecan halves and fold until evenly coated.
- Bake: Remove the pie crust from the fridge, and pour mixture into the pie crust. Arrange the pecan halves if you desire. Bake the pie for 30 minutes with crust covered with tinfoil or a pie crust shield around the pie crust edges. Then remove the pie shield and bake for an additional 15-20 minutes, or until the filling has set.
- Serve: Remove from the oven and allow to cool at room temperature for 1-2 hours before serving.
- Serving Size: 1 slice
- Calories: 323
- Sugar: 9.8 g
- Sodium: 217.5 mg
- Fat: 25.4 g
- Saturated Fat: 5.1 g
- Carbohydrates: 23 g
- Fiber: 3.7 g
- Protein: 3.9 g
- Cholesterol: 0 mg
Keywords: vegan pecan pie, gluten free pecan pie, grain free pecan pie, dairy free pecan pie