Vegan Pecan Pie – Ingredients, Equipment and Instructions

Creating a vegan pecan pie wasn’t easy for me. It took numerous attempts to perfect the recipe. I faced a big challenge as eggs typically bind the filling together. To overcome this, I experimented with flax eggs and cornstarch, striking the right balance of liquids to thicken and hold the filling.

The taste and texture of this pie are remarkable—it’s akin to caramel, with a subtle bourbon note if you fancy. It’s undeniably sweet, so a small slice suffices to satisfy. Unlike other vegan pecan pie recipes, mine retains the traditional essence that I fondly remember. It’s a crowd-pleaser for pecan pie enthusiasts, whether vegan or not. I genuinely hope it brings you as much joy as it does for me. Pair it with a dollop of coconut whipped cream for added delight.

This Easy Vegan Pecan Pie embodies gooey, rich, and nutty flavors. While conventional pecan pie contains eggs and dairy, my version relies on 9 basic kitchen ingredients, making it entirely plant-based, and it can be made gluten-free. A touch of Bourbon and a hint of cinnamon elevate its taste to create what I believe is the ultimate vegan pecan pie.

After countless requests from fans, I’m thrilled to share my tried-and-tested vegan pecan pie recipe. This classic dessert, perfect for holiday feasts, is a year-round favorite. Similar to my sweet potato pie, it’s best to let this pecan pie set and cool, preferably making it a day or two ahead. Whether you’re a fan of Pecan Pie Bars, Chocolate Pecan Pie, or the classic Pecan Pie, you’ll find the same delightful essence. Enjoy it on its own or savor a slice with homemade vanilla ice cream or coconut whipped cream. Gosh, just thinking about it makes my mouth water.

What Sets This Vegan Pecan Pie Apart?

This vegan pecan pie stands out for a reason, and I’ll break down why it’s considered the perfect choice. To ensure its excellence, I conducted a blind taste test with my trusty taste testers. Presented as a regular pecan pie to those without allergies, the results were remarkable – they couldn’t get enough!

The most common question I received was, “What did you put in this? It tastes amazing!” Now, let’s delve into why this pecan pie is a winner:

1. Texture: This Thanksgiving classic strikes the right balance, being perfectly gooey yet setting like a dream when you slice into it. The secret lies in using various vegan egg replacements that, when combined, replicate the texture and structure of traditional eggs.

2. Taste and Flavor: Beyond the buttery and flaky pie crust (thanks to vegan butter!), the toasted pecans steal the show with their ideal nutty and sweet flavor, complemented by the richness of maple syrup instead of corn syrup. Unlike corn syrup, which imparts a sugary flavor, maple syrup brings out the full depth of fall flavors for a cozy post-dinner treat.

3. Ease: When I say this pie is “as easy as pie,” I mean it. No need to worry about accidentally scrambling your filling because there are no eggs involved. Simply heat everything together, pour it into your partially baked crust, and bake. It’s perfect for both beginners and seasoned bakers alike.

4. Nostalgia: The most cherished aspect of this pie is the nostalgic feeling it evokes when you take a slice. It transports you back to Thanksgiving dinners and childhood holidays. This vegan pecan pie captures the essence of an old-fashioned pecan pie, all while being cruelty-free and plant-based.

Overview: How to make a Vegan Pecan Pie Recipe?

Overview - How to make vegan pecan pie

Prepare for a delightful culinary adventure with this vegan pecan pie. Begin by crafting a vegan pie crust, no need to pre-bake it; just chill it in the refrigerator. Preheat your oven to 350 degrees F as you embark on this sweet journey.

In a small bowl, create flax eggs by stirring together ground flaxseeds and water, allowing the mixture to thicken—a perfect substitute for eggs. Now, in a large bowl, whisk together melted vegan butter, corn syrup (or alternatives like maple syrup or brown rice syrup), flax eggs, sugar, cornstarch, vanilla, and optionally, bourbon. Achieve a smooth and well-combined filling.

For the pecans, a crucial component, roughly chop them, reserving some halves for an elegant top decoration. Spread these pecans evenly into the waiting pie crust. Pour the luscious sugar mixture over the pecans, ensuring an even distribution.

Into the oven goes this masterpiece for 60-65 minutes, emerging thick, bubbly, and enticingly dark brown. Exercise patience; it will retain some liquidity until cooled. To prevent crust burning, use a pie crust shield after 15-20 minutes of baking.

After the oven, a touch of coarse salt adds a final flourish. Let the pie cool at room temperature for 30 minutes before the refrigerator takes over, chilling it for at least 3 hours (though overnight is even better). When it’s time to serve, consider a pairing with coconut whipped cream for the perfect finish.

For those with specific dietary needs, the recipe offers alternatives. A gluten-free pie crust or a store-bought vegan crust accommodates different preferences. Planning ahead? This pie allows preparation up to 2 days in advance, storing effortlessly in the refrigerator. If your cravings demand more time, freeze it, ensuring a thorough thaw in the refrigerator before serving.

In the pursuit of perfection, the recipe explores alternatives. While corn syrup brings out the best, maple syrup and brown rice syrup provide worthy substitutes. Curious about cornstarch alternatives? Tapioca starch or arrowroot might work, although testing is yet to confirm.

Embark on this culinary journey, creating a vegan pecan pie that promises rich flavors and a delightful experience for every dessert enthusiast.

Also Read: Coffee Semifreddo With Pralines & Chocolate Espresso Beans

Best Vegan Pecan Pie

Austin CarterAustin Carter
Indulge in the perfect vegan pecan pie that boasts a delightful balance of gooey texture and dreamy set. Elevating the classic Thanksgiving treat, this pie captures the essence of the holidays with its buttery, flaky crust complemented by the rich flavors of toasted pecans and maple syrup. Easy to make, even for beginners, it avoids the fuss of egg-related concerns. Relish a cruelty-free, plant-based slice that not only tastes amazing but also evokes a nostalgic sense of old-fashioned pecan pies from your childhood holidays.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 399 kcal


  • Small Bowl To prepare flax eggs
  • Pie Plate For baking and serving the pecan pie
  • Large Bowl For mixing the filling ingredients
  • Oven To bake the pie at 350 degrees F
  • Wire rack For cooling the pie after baking


  • 1 Vegan Pie Crust
  • 2 tbsp ground flaxseeds
  • 4 tbsp Water
  • 3/4 cup dark corn syrup (or maple syrup/brown rice syrup)
  • 3 tbsp cornstarch
  • 4 tbsp vegan butter (melted)
  • 3/4 cup granulated sugar
  • 2 tbsp pure vanilla extract
  • 2 tbsp bourbon ((optional))
  • 2 cup coarse chopped pecans (10oz) (plus extra halves for decorating)


  • Prepare a vegan pie crust (no need to pre-bake) and chill it in the refrigerator until ready to use. Preheat the oven to 350 degrees F.
  • Make flax eggs: In a small bowl, mix ground flaxseeds and water, then set aside to thicken.
  • In a large bowl, combine melted vegan butter, corn syrup, flax eggs, sugar, cornstarch, vanilla, and optional bourbon. Whisk until smooth.
  • Roughly chop pecans, leaving some whole for decorating. Spread them evenly into the unbaked pie crust.
  • Pour the sugar mixture over the pecans in the pie crust.
  • Bake for 60-65 minutes until thick, bubbly, and dark brown. Don't cut into it immediately; it will still be liquidy until it cools. Use a pie crust shield if needed.
  • After baking, sprinkle with coarse salt if desired, and let it cool on a wire rack. Allow the pie to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (overnight is even better).
  • Slice and serve with coconut whipped cream if desired. Enjoy!


Additional Tips:

  • For a gluten-free option, use a gluten-free crust.
  • You can make the pie up to 2 days in advance and store it in the refrigerator.
  • If freezing, wrap the pie well; thaw in the refrigerator before serving.
  • Maple syrup or brown rice syrup can be alternatives to corn syrup.
  • Tapioca starch or arrowroot may work as alternatives to cornstarch.


Calories: 399kcal
Keyword best vegan pecan pie, Best vegan pecan pie recipe, easy vegan pecan pie recipe, How to make vegan pecan pie
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Nutrition Facts( Per Serving):

Saturated Fat4g
Vitamin A225IU
Vitamin C1mg

Also Read: Golden Milk Ice Cream With Meringue Recipe

How to Serve Vegan Pecan Pie?

To serve vegan pecan pie, you have options! Whether you prefer it warm or cold, the key is to let it cool completely first for the best texture.

After it has cooled, if you’re in the mood for a warm treat, simply heat each slice in the microwave for about 20 seconds. Once warmed, top it off with your favorite vegan whipped cream or vegan ice cream. This adds a delightful touch to your pecan pie experience.

Can I prepare the vegan pecan pie in advance?

Absolutely! You can make this delicious pie a day or two ahead of time. Just cover it and store it in the refrigerator. When you’re ready to enjoy it, allow the pie to come to room temperature before serving.

How long can I store the pecan pie in the fridge?

This pie holds up well in the refrigerator when covered. You can store it for up to 5 days, ensuring it stays fresh and delicious.

Can I freeze the pecan pie for later?

Yes, you can freeze this pie for future indulgence. It freezes well for up to 3 months. To enjoy it later, thaw it overnight in the fridge and let it come to room temperature before serving.

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