Perfectly Set Vegan Pecan Pie (No Corn Syrup!)
If you’re looking for an unbelievably delicious and decadent vegan pecan pie that tastes like the classic, then look no further. This vegan Thanksgiving pie is made with a flaky buttery crust and a quick and simple pecan filling that’s sweetened with maple syrup- not corn syrup!
For me, pecan pie is just a must to have at any holiday table.
It’s right up there with vegan pumpkin pie and vegan apple pie – classics that deserve a spot at any vegan Thanksgiving dinner (but if you want more than just pie, I highly recommend scooting over to my post on the best vegan Thanksgiving desserts! My vegan pecan pie cheesecake is a great option for both pie lovers and cheesecake connoisseurs!).
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 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 pie crust to boot (that you can easily make gluten free using my easy vegan gluten-free pie crust!).
Absolutely no one will be able to tell that this pecan pie is made without eggs, nor dairy, nor butter, nor cornstarch, nor corn syrup!
What makes this the perfect vegan pecan pie:
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!!”
Here’s why this pecan pie works:
- Texture: This version of the classic Thanksgiving pie is both perfectly gooey yet sets like a dream- so no mess when you cut into a slice! This is because we’re using several vegan egg replacements that, when combined, mimic the texture and structure of traditional eggs.
- Taste and flavor: Aside from the buttery and flaky pie crust (all thanks to the vegan butter!), the toasted pecans shine through as the perfect nutty and sweet flavor when combined with maple syrup over corn syrup. With corn syrup, you just get sugar as the flavor, whereas with maple syrup, you get the full depth of fall flavors for a cozy after dinner treat!
- Ease: When I say that this is as easy as pie, I really do mean it. You won’t need to worry about accidentally scrambling your filling- because there aren’t any eggs! You simply heat everything together, pour it into your par-baked crust, and bake! Perfect for beginners and seasoned bakers alike 🙂
- Nostalgia: My favorite component of this pie is the feeling it evokes when you tuck into a slice. You’ll be reminded of Thanksgiving dinners and holidays from when you were a kid. This vegan pecan pie is truly reminiscent of an old-fashioned pecan pie- just all cruelty free and plant based 🙂
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.
You can swap in my gluten-free pie crust, my traditional flaky vegan pie crust recipe (similar to an all butter crust), or my oat flour pie crust. Any of these options work!
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!)
- Heavy vegan cream: I recommend using a branded heavy vegan cream, like Silk or CountryCrock, or you can use coconut cream or coconut milk! Soy milk or oat milk also work here.
- Coconut sugar (only a bit- only a FOURTH of the amount of sugar in regular pecan pies)
- Flaxseed “eggs“:
- Vanilla extract
- 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.
- Bake the vegan pecan pie!
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 or coconut whipped cream!
You’re just going to absolutely love this easy vegan pecan pie!
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there so I can re-share them with the community!
Happy vegan pecan pie making!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
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!
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The Easiest Vegan Pecan Pie (No Corn Syrup!)
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
The world’s BEST easy 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 pie crust and simple ingredients, it’s the best pecan pie you’ll ever make!
- 1 serving Vegan Flaky Pie Crust or gluten free vegan pie crust par-baked
Vegan Pecan Pie Filling:
- 2 cups pecan halves
- 1/2 cup coconut sugar
- 1/2 cup vegan heavy cream, coconut milk or dairy free milk of choice
- 1/4 cup maple syrup
- 3 tbsp ground flaxseed with 1/2 cup water
- 4 tbsp arrowroot starch or 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.
See blog post for full details!
- 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
This pie is amazing seriously cant believe how healthy the ingredients are!!
Aw thank you Jess!! Means the world!
Looks Delicious!!! To make vegan could I sub eggs for a flax egg or even applesauce?
Hi Callie! Aw thank you! I had one reader suggest that she’s used flaxseed and it works!! I wouldn’t do applesauce, I would definitely go with flax- from what I’ve read around the web, that seems to be the trick! If you try it, let me know how it goes! I haven’t personally tried it so I can’t vouch, but would love to hear if it was a success!
“the best pecan pie you’ll ever make” … actually though! finally a marketing claim that lives up to the hype 🙂
Aw you’re too kinda haha!! 🙂
Haven’t made it yet, just wondering if it’s sweet enough?
Hi AJ! This pie is DEFINITELY sweet! 🙂 The first version was overwhelmingly so I believe, but this version is just enough that it won’t give you a toothache, but it will still be a dessert 🙂
Thank you thebananadiaries! I might give it a try.
Absolutely!! Let me know if you do!
Do you use canned coconut milk?
Hi Lindsey! Yes I would recommend coconut milk, but I have tried this with refrigerated- it still works, but definitely prefer the pecan pie with canned, as it’s a bit gooier!
Hi! After you parbake the pie crust, do you let it cool then place in fridge until the filling is ready? How long do you place it in the fridge for?
Hi Morgan! You can just let it cool on the countertop!
This pie is delicious and perfectly sweet! I made it for a family birthday and it was a hit. I don’t think anyone even knew it was vegan + healthy. Thanks for the amazing recipe!
Aw this is so wonderful!! Thank you so much for trying it and for leaving this review!! Enjoy!
This was an incredible delicious pie recipe. I did changed a few ingredients, for example I used chia seed meal instead of flax meal, and I added Javy coffee concentrate bc I love that taste with no bitterness of regular coffee. In the ingredients list I changed the arrowroot to 2 tablespoon instead of two teaspoons. I decided to bake the pie crust for 5 minutes using the dry bean system and I also roasted the pecans. I also skipped the chia meal step of adding water, and placed it into the bowl for mixing. I cooked the pie a total of 50 minutes and set it on the countertop for 2 hours and then in the refrigerator for 12 hours. The pie was a huge success with my family. This was my first pecan pie, (my first pie at all) and I was very happy it worked out as you stated in your blog. I am Vegan now 5 years and its taken me this long to even attempt a pie. Thank you so much for this recipe and I will subscribe to your blog today.
I don’t know what I did wrong, but the vegan crust was too hard to eat! I used all purpose gluten free flour, lite coconut milk and your vegan butter. The filling was good, but I like it sweeter ( my son ate it anyway, and was grateful!).
I’m so sorry to hear about the crust! It sounds like it might have been overworked a bit, but also what brand of GF flour did you use? I recommend Bob’s Red Mill in the blue bag (so the 1:1 GF flour!).
Can you use corn starch instead of arrowroot? Sounds delish!
Hi Deanna! Absolutely! Enjoy 🙂
This pecan pie is absolute perfection! It’s not overly sweet, slices perfectly and don’t even get me started on the crust…amazing! I made my crust gf but it was perfect. I did drizzle it with a bit of vegan caramel and it was a match made in heaven. Five stars all the way!!!
I thought the filling for the pie was delicious and healthy. Will be using the ingredients from now on. Also, as for the crust still having trouble making it but I know eventually I’ll figure it out.
So so happy to hear it!! Thank you so much for the review, and so glad the pie crust ended up working 🙂