Vegan Pecan Pie Recipe

This easy vegan pecan pie is perfect for holiday tables and special occasions! With an irresistibly flaky crust and sweet filling bursting with caramelized pecans, it tastes just like the classic dessert you know and love. Made without corn syrup!

Last year I actually shared this pecan pie as a part of a special email list-only recipe. This year, I wanted to bring that same well-loved recipe to the blog after so many requests for it. For another classic Thanksgiving dessert made 100% vegan, try my vegan apple pie !

My goodness, WHAT A PIE! Before I even get into how mouth-watering and delicious this vegan pecan pie is, let’s talk about how it takes only 20 minutes of prep!! It’s great if you need a quick holiday pie to bring to your dessert table. It’s especially great if you’re vegan, or have someone who is or is egg free and needs an egg free dessert. I just know it’s a recipe you guys are going to love!

Why I Love This Recipe

• It’s a classic. This vegan pecan pie is just as traditional as my vegan pumpkin pie , capturing everything you love about the classic dessert, but making it 100% vegan. If you’re a traditional pecan pie lover, you’re going to adore this pie!
• Made without corn syrup. I skip the corn syrup in my pecan pie filling, and it still tastes tastes sweet and buttery, with all the delicious flavour that I love.
• Quick. Did I mention that this pie takes all of 20 minutes to prepare? It’s ready for the oven with zero fussing and it always turns out great. I love making this dessert for holiday parties and Thanksgiving gatherings. It’s just so darn easy!

Notes on the Ingredients

Ok, so what do you need to make a perfect vegan pecan pie? Here are few notes to help you get delicious results. You’ll find a full list of ingredients with amounts in the recipe card below the post.

• Vegan butter – Don’t switch this for oil. Plant-based butter gives this recipe that traditional pecan pie flavor!
• Cornstarch – Helps to bind the pie together flawlessly. I have not tested arrowroot starch here so I can’t advise if it works, but feel free to test it.
• Agave nectar – Or maple syrup. Both work well as a replacement for traditional corn syrup, but agave is stickier and closer in texture, so that’s what I use.
• Raw brown or cane sugar – A mix of dry and wet sugars really brings in the right flavor.
• Egg substitutes – Essential for the binding of this pie. I recommend Bob’s Red Mill Egg Replacer . It’s a great purchase that you can use in lots of vegan baking recipes! Otherwise, homemade flax eggs also work here.
• Pecans – You can’t make pecan pie without them! I recommend using the freshest, best-quality nuts you can get for the best flavor and texture.
• Pie crust – I include my homemade vegan pie crust recipe below (it’s also gluten-free). If you’re short on time you can use your favorite brand of store-bought pie crust.

Super Easy Vegan Pie Crust

As I mentioned above, if you are in a hurry you can use your favorite store bought pie crust for this recipe. In this case, just skip right to the pre-baking part before making and adding the filling.

If you want to go the homemade route, I recommend using my vegan pie crust recipe . It makes a tender and flaky pie crust that is absolutely perfect for all kinds of pies. It can be made in advance too, so you can make your pie crust a couple days beforehand, then finish up your pecan pie once it’s closer to the day you want to serve it. Check out the steps below, and refer to the linked recipe for detailed instructions.

• Make the pie dough. Prepare one recipe of vegan pie dough according to the directions.
• Add the crust to the pie dish. Roll the dough out and press it into your pie pan . Use a sharp knife to trim off any excess, and shape the edges using your fingers as pictured.
• Par-bake the pie crust. Bake the prepared crust in the oven for 10 minutes at 350ºF. Afterward, let the pie crust cool on a wire rack while you prepare the pecan pie filling.

How to Make Vegan Pecan Pie

With your pie crust ready to go, let’s talk about making this vegan pecan pie. These are the steps, and you’ll find the printable recipe with the full instructions in the recipe card after the post.

• Melt the vegan butter. Start by melting vegan butter in a microwave-safe bowl. After, whisk in the cornstarch until it’s completely dissolved.
• Combine the remaining ingredients (except the pecans). Add all the pie ingredients to a large bowl, leaving out the pecans for now. Give that a good whisk to combine.

• Add the pecans. Now, arrange the pecans neatly and evenly in the bottom of your par-baked pie crust.
• Add the filling mixture. Pour the prepared filling over the pecans, watching as the pecans rise to the top.

• Bake. This vegan pecan pie goes into the oven at 350ºF for 50 minutes. Make sure it’s positioned on the center rack.
• Cool. Leave the pie to cool on a wire rack. Wait until it’s cooled completely before you slice it!

How to Make Sure Your Pecan Pie Sets

This recipe was created to be just like a traditional gooey but firm pecan pie. It’s normal for this pie to be a bit jiggly when it comes out of the oven! It will thicken as it cools and sets. If you’re concerned that your pecan pie is a bit runny, or if you prefer an even firmer pie, put it in the fridge and it should firm up after a couple of hours.

In this case, I recommend popping it in the microwave for about 10 seconds before serving so that it softens again. You can also let the cold pie sit at room temperature for about an hour to come back to a gooey-er consistency.

Recipe Tips

• Use a homemade crust recipe (if you can). I highly recommend my pie crust recipe as it can withstand the heavier vegan pecan pie filling. For a store-bought alternative, I recommend the Bob’s Red Mill Pie Crust Mix, which I also tested and it works perfectly here. Plus, its flakiness and butteriness offsets the sweetness of the pie.
• If you want to purchase a pre-made crust, I highly recommend a high-quality, less-sweet brand. I tested one of the cheaper brands and the crust dissolved in the pie and completely fell apart. Choose wisely!
• Can I make a crustless pie? I also tested this recipe as a crustless pecan pie, since I know some of you do ask for this option! While the pie was delicious, it essentially flipped over, becoming an upside down pecan pie, since all the pecans settled to the bottom of the pan. Not ideal.
• What’s the best egg replacement for pie? I highly recommend getting this (affiliate link) Bob’s Red Mill Egg Replacer and using it in this pie. It’s my favorite egg replacer and works so well in this pie. You can of course use flax eggs, although it won’t hold as well, and I’m not sure flax eggs would look so great in this pie.
• Test the pie for doneness. Your vegan pecan pie should be slightly wobbly when it comes out of the oven. It’ll continue to set and firm up as it cools.
• Let the pie cool completely before slicing into it. Cutting it before it’s cooled to room temperature affects the consistency.
• Top with vegan whipped cream. I love this pie with a dollop of my homemade coconut whipped cream , which is totally vegan and is super easy to make!
• Make it picture-perfect. If you’re showing this pie off, I like to go in and just slightly arrange the pecans into an even layer again and maybe even flip some so it’ll bake very pretty.

How to Store

This vegan pecan pie is fine to stay at room temperature for a few hours after baking. For longer storage, keep the pie in the fridge. Let it cool completely, then cover it with saran wrap and refrigerate for up to 4 days.

More Vegan Thanksgiving Desserts

• Vegan Sweet Potato Pie
• Vegan Pumpkin Sheet Cake
• Vegan Pumpkin Cupcakes
• Pumpkin Cheesecake

Ingredients

• 1/4 cup vegan butter , (56g)
• 1 1/2 tablespoons cornstarch , (15g)
• 1 cup agave nectar , (350g) or maple syrup (240mL)
• 1/4 cup brown sugar , or cane sugar (55g)
• 3 Bob’s Red Mill Egg Replacer egg substitutes* , or flax eggs
• 1/2 teaspoon cinnamon powder
• 3/4 teaspoon sea salt
• 3/4 teaspoon vanilla extract
• 2 cups pecans , roughly chopped (240g)
• Gluten Free Vegan Pie Crust Recipe , or store-bought pie crust

Instructions

• Preheat oven to 350°F/180°C.
• Pre-bake the pie crust in a deep 9" pie pan for 10 minutes in the oven. Remove and let cool on a wire rack for about 5 minutes.
• Place the vegan butter in a microwave safe bowl and microwave for at least 45 seconds. Remove and whisk the cornstarch in until it’s completely dissolved.
• In a large bowl, add all the pie ingredients except the pecans. Whisk together well until all incorporated.
• Arrange the pecans neatly and evenly on the bottom of the pie crust. Pour the liquid over the pecans to cover and watch as the pecans rise to the top. If you’re showing this pie off, I like to go in and just slightly arrange the pecans into an even layer again and maybe even flip some so it’ll bake very pretty.
• Bake for 50 minutes in the oven on the lower shelf in the centre. The pie should be slightly wobbly when you’re taking it off but still held together. Remove and place on a wire rack to cool completely. Don’t slice into pie until it’s completely cooled.
• Enjoy!!

Notes

• I highly recommend using my pie crust recipe since it can withstand the thickness of this Pecan Pie. If you would rather use a store-bought mix variety, I would recommend the Bob’s Red Mill Pie Crust Mix which I also recipe tested and works perfectly here! Plus its flakiness and butteriness offsets the sweetness of this pie perfectly.
• If you want to purchase a pre-made crust, I highly recommend a high quality less sweet brand. I also tested one of the cheaper brands and it fell completely apart and got dissolved by the pie.
• I also tested making this crustless since I know some readers do ask for this option. While the pie was delicious, it essentially flipped over, becoming an upside down pecan pie, and all the pecans settled to the bottom of the pie.
• Let the pie cool completely before slicing into it. Cutting it before will affect the consistency.
• This pie was created to be just like the traditional gooey but firm Pecan Pie, but if you want it even firmer, put it in the fridge! If you’re keeping it in the fridge and want it softer, you can pop it in the microwave for about 10 seconds or let it sit at room temperature for about an hour to come back to this consistency.
• I highly recommend getting this (affiliate link). Bob’s Red Mill Egg Replacer and using it in this pie. It’s my favourite egg replacer and works so well in this pie. UPDATED: I’ve had a few readers now share that flax eggs worked perfectly for them!

Vegan Pecan Pie

Ingredients

• 1/4 cup vegan butter (56g)
• 1 1/2 tablespoons cornstarch (15g)
• 1 cup agave nectar (350g) or maple syrup (240mL)
• 1/4 cup brown sugar or cane sugar (55g)
• 3 Bob’s Red Mill Egg Replacer egg substitutes* or flax eggs
• 1/2 teaspoon cinnamon powder
• 3/4 teaspoon sea salt
• 3/4 teaspoon vanilla extract
• 2 cups pecans roughly chopped (240g)
• Gluten Free Vegan Pie Crust Recipe or store-bought pie crust

Instructions

• Preheat oven to 350°F/180°C.
• Pre-bake the pie crust in a deep 9" pie pan for 10 minutes in the oven. Remove and let cool on a wire rack for about 5 minutes.
• Place the vegan butter in a microwave safe bowl and microwave for at least 45 seconds. Remove and whisk the cornstarch in until it’s completely dissolved.
• In a large bowl, add all the pie ingredients except the pecans. Whisk together well until all incorporated.
• Arrange the pecans neatly and evenly on the bottom of the pie crust. Pour the liquid over the pecans to cover and watch as the pecans rise to the top. If you’re showing this pie off, I like to go in and just slightly arrange the pecans into an even layer again and maybe even flip some so it’ll bake very pretty.
• Bake for 50 minutes in the oven on the lower shelf in the centre. The pie should be slightly wobbly when you’re taking it off but still held together. Remove and place on a wire rack to cool completely. Don’t slice into pie until it’s completely cooled.
• Enjoy!!

Video

Notes

• I highly recommend using my pie crust recipe since it can withstand the thickness of this Pecan Pie. If you would rather use a store-bought mix variety, I would recommend the Bob’s Red Mill Pie Crust Mix which I also recipe tested and works perfectly here! Plus its flakiness and butteriness offsets the sweetness of this pie perfectly.
• If you want to purchase a pre-made crust, I highly recommend a high quality less sweet brand. I also tested one of the cheaper brands and it fell completely apart and got dissolved by the pie.
• I also tested making this crustless since I know some readers do ask for this option. While the pie was delicious, it essentially flipped over, becoming an upside down pecan pie, and all the pecans settled to the bottom of the pie.
• Let the pie cool completely before slicing into it. Cutting it before will affect the consistency.
• This pie was created to be just like the traditional gooey but firm Pecan Pie, but if you want it even firmer, put it in the fridge! If you’re keeping it in the fridge and want it softer, you can pop it in the microwave for about 10 seconds or let it sit at room temperature for about an hour to come back to this consistency.
• I highly recommend getting this (affiliate link). Bob’s Red Mill Egg Replacer and using it in this pie. It’s my favourite egg replacer and works so well in this pie. UPDATED: I’ve had a few readers now share that flax eggs worked perfectly for them!

Nutrition

Vegan Pecan Pie https://jessicainthekitchen.com/vegan-pecan-pie-recipe/ November 11, 2020

This is the best Vegan Cornbread! It’s only 15 minutes of prep time and is simple, moist and fluffy, with a hint of traditional sweetness. It’s a great buttery side dish for your Thanksgiving table! Serve with some vegan butter or as a side to some chili or soup .

This year I’ve spent a lot of time ensuring that when you visit Jessica in the Kitchen, you find way more easy, simple & delicious “ b a sics ”. The classics that you know and love, veganised. This vegan cornbread is a great example of that.

I wanted that quintessential soft, fluffy and buttery cornbread that had the perfect texture to soak up some extra vegan butter or gravy . The kind that you could just place at the thanksgiving table and no one would question it, just focus on how delicious it is. That’s this!

Notes on the Ingredients

• vegan milk – any kind will do, but I do highly recommend soy milk or oat milk. The flavours are neutral and curdle beautifully for a great buttermilk for this.
• apple cider vinegar or white vinegar – necessary to curdle the milk, and gives this that incredible buttermilk flavour
• fine-grain cornmeal – most cornmeal you find will be fine-grain so no need to worry about this, just ensure it isn’t coarse essentially for the best texture.
• flour – you can use all purpose or gluten free – I specify in the recipe!
• egg replacer (I use Bob’s Red Mill) – I highly recommend the Bob’s Red Mill egg replacer for this for the closest texture. Although flax egg also works perfectly – I’ve used both!
• oil/vegan butter – the choice is yours. Vegan butter (homemade or storebought) will give you the perfect buttery flavour; oil will give you an incredible moistness (it’s also moist with butter) and is great if you can’t find vegan butter where you live.
• sugar and maple syrup – this adds a hint of sweetness I adore in cornbread. I don’t recommend leaving it out because it also adds to texture and moistness.

How to Make Vegan Cornbread

Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix.

In the same container as the milk mixture (just to avoid using extra containers), mix all the wet ingredients together slowly to incorporate, then a bit quicker to mix together properly.

In a large bowl, mix all the dry ingredients together. Set aside.

Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.

Pour the batter into the pan, and using a spatula, smooth down the top into an even layer. Bake for 23-25 minutes, until a toothpick, comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool.

Slice into 9 or 12 slices, serve with vegan butter or maple syrup and enjoy!

• Don’t over mix the batter. You want to mix it until just combined, to ensure the fluffiest cornbread. Overmixing can make the flour tough.
• This isn’t the recipe to try and use less oil or flour or sugar in. That will affect the end texture!
• If you’re looking for something made for less oil, try my cornbread muffins (which you can bake into a square).
• Can you make this vegan cornbread gluten-free? Yes! Just sub in gluten-free flour by the weight !
• You can dress up this cornbread in so many different ways! You can add cheese, jalapeños, vegan meat pieces, jam and so much more!

I’ve already shared cornbread muffins , a cheesy cornbread skillet & even a cornbread stuffing . But there’s nothing like good old fashioned cornbread.

More Thanksgiving Side Dish Recipes

• Green Bean Casserole
• Cranberry Sauce
• Mashed Potatoes

Ingredients

• 1 1/4 cups vegan milk , any kind will do
• 2 teaspoons apple cider vinegar , or white vinegar
• 1 1/4 cups fine-grain cornmeal , (150g)
• 1 cup all-purpose flour , (148g) or gluten free baking mix (I used Bob’s Red Mill All Purpose Gluten Free Flour Mix)
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 teaspoon sea salt
• 3 tablespoons cane sugar , or coconut sugar or organic brown sugar
• 1 vegan egg substitute , (I use Bob’s Red Mill) or flax egg
• 1/4 cup vegan butter , melted (44g) or oil (highly recommend vegan butter for flavour)
• 3 tablespoons maple syrup , (69g)

Instructions

• Preheat oven to 400°F/200°C. Lightly grease an 8×8 square baking pan with oil or spray with baking spray. Set aside.
• Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix. In a large bowl, mix all the dry ingredients (cornmeal, flour, baking soda, baking powder, sea salt and the cane sugar) together. Set aside.
• In the same container as the milk mixture (just to avoid using extra containers), add all the other wet ingredients (egg replacer, melted vegan butter, maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
• Pour the batter into the pan, and using a spatula, smooth down the top into an even layer.
• Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with vegan butter or maple syrup (or both) and enjoy!

Notes