This is the most amazing vegan pecan pie! Sugary, rich and almost caramelly, no one would ever guess it’s dairy and egg free. Gluten free option.
Developing a pecan pie recipe that is vegan is no small task, and it took me SEVERAL tries to get it right. I almost gave up after a few liquidy pies that would just not firm up, but I persisted and finally came up with the perfect vegan pecan pie!
Eggs usually go a long way at holding the filling together, so that was my biggest hurdle. A combination of flax eggs (don’t worry, you can’t detect this at all) and cornstarch, not to mention the right amount of other liquids, is the key to a filling that thickens and holds together.
The flavor and texture of this pie are out of this world incredible. It tastes almost like caramel, with a slight hint of bourbon (optional but so good). It’s a pretty sweet pie for sure, and a small slice will totally satisfy.
I have seen many recipes for vegan pecan pie but none look like the traditional one I remember. My recipe is sure to please any pecan pie lover, vegan or otherwise! I hope you love it as much as I do. Serve with a dollop of coconut whipped cream.
Ingredients needed (with substitutions)
- One pie crust – Use my recipe for vegan pie crust for the best results. It’s super flaky and doesn’t burn easily in the oven, plus it’s easy to make! You may also use a gluten free crust or store bought.
- Flax eggs – Simply ground flaxseeds with water.
- Melted vegan butter – You only need a few tablespoons, I would not skip this.
- Dark corn syrup – I know some people are not comfortable using corn syrup, so if that’s you, feel free to use brown rice syrup or pure maple syrup. They both work fairly well, but not as well as corn syrup. I rarely use corn syrup, but this is a once in a year pie, so I feel comfortable doing so. You do you!
- Granulated sugar
- Cornstarch – You probably could use arrowroot or tapioca starch, but I’m not positive as I haven’t tested it.
- Vanilla extract
- Bourbon – We are only using 2 tablespoons for an amazing flavor, but you can skip it if needed.
- Pecans, of course!
How to make vegan pecan pie
- In a small bowl, mix the ground flaxseeds and water. In a large bowl, add the melted vegan butter, corn syrup, flax eggs, sugar, cornstarch, vanilla and bourbon and whisk until well combined.
- Coarsely chop the pecans, leaving some intact for decoration, if desired.
- Spread the pecans evenly in the pie crust.
- Pour the liquid mixture over the pecans, then top with some pecan halves like I did, around the edges.
Place the pie on a baking sheet to catch any drips. Bake for about 55 minutes until thick, golden and bubbly. If the crust starts to burn, add a pie shield or foil over the pie after 15-20 minutes. When you take it out of the oven, sprinkle with coarse salt. Not required, but a nice touch.
Let it cool for 30 minutes at room temperature then place in the refrigerator. At least 4 hours in the refrigerator is best so it can settle and firm up. Serve with coconut whipped cream or vegan whipped cream.
Make ahead & freezing
You can make the pie 1-2 days ahead of time and store in the refrigerator until ready to serve. If you want to make it more than 2 days ahead, bake the pie, let it cool completely, then wrap well and freeze.
When ready to serve, move the pie to the refrigerator to thaw overnight. Make sure it is unfrozen before you slice and serve.
More vegan holiday pies you’ll love
The Most Amazing Vegan Pecan Pie
Ingredients
- 1 Vegan Pie Crust *see Notes for other options
- 2 tablespoons ground flaxseeds
- 4 tablespoons water
- 4 tablespoons vegan butter, melted
- 3/4 cup dark corn syrup *or maple syrup/brown rice syrup
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons bourbon, optional
- 2 cups coarse chopped pecans (10 oz), + 1/2 cup pecan halves for decorating the top
Instructions
- Prepare a vegan pie crust (there is no need to pre-bake it) and line a 9 inch pie plate with it. Stick the pie plate with the crust in the refrigerator until ready to fill it. Preheat the oven to 350 degrees F.
- Prepare the flax eggs: In a small bowl, stir together the ground flaxseeds and water, then set aside to let thicken. This is your egg substitute.
- In a large bowl, add the melted vegan butter, corn syrup, flax eggs, sugar, cornstarch, vanilla and optional bourbon and whisk until well combined and smooth.
- Roughly chop the 10 oz pecans and have another 1/2 cup halves ready for decorating the top. I like to use my food processor to quickly chop them.
- Carefully spread the pecans evenly into the unbaked pie crust. Pour the sugar mixture into the pie crust over the pecans, evenly. Alternatively, stir the chopped pecans into the sugar mixture, then pour into the crust.
- Place the pie on a baking sheet to catch any drips and bake the pie for 50-55 minutes, until thick and bubbly and golden brown. It will still be quite liquidity until it cools so don’t cut into it right away. Use a pie crust shield after 15-20 minutes of baking if the crust starts to burn.
- Remove from oven, sprinkle with coarse salt, if desired, and let cool on a wire rack at room temperature for 30 minutes, then move to the refrigerator. At least 4 hours in the refrigerator is best to let it settle and firm up. Overnight is even better!
- Slice and serve the pie with coconut whipped cream, if desired. Enjoy!
Notes
- Gluten free: Use a gluten free crust to make the pie gluten free. You can also use a store-bought crust to make it easier, just check the ingredients to make sure it's vegan.
- Make ahead: You can make the pie up to 2 days in advance and store it in the refrigerator until ready to serve.
- Freeze it: If you want to make it more than a couple of days in advance, you can make it, wrap it very well and freeze it. The day before serving, transfer the pie to the refrigerator to thaw before serving.
- Alternative to corn syrup: I tried the pie several ways, and using corn syrup resulted in the best pie, but maple syrup works quite well. Brown rice syrup works pretty well, too.
- Cornstarch alternative: Tapioca starch or arrowroot will probably work here, but I haven't tested it to know for sure.
Haven’t made it yet but was wondering when is best to add the pecans on the top?
Before baking right?
Hi Yosef. The pecans are added before baking. See step 5 of the instructions: Carefully spread the pecans evenly into the unbaked pie crust. Pour the sugar mixture into the pie crust over the pecans, evenly. Alternatively, stir the chopped pecans into the sugar mixture, then pour into the crust. Enjoy!
can I use coconut oil instead of the butter? And tapioca starch instead of cornstarch? and premade graham crust?
You might be able to use coconut oil, but it can get rather greasy and burn easily, so it’s not my favorite choice. I’m not sure if tapioca starch will thicken as well as cornstarch, but it might work okay. A graham crust would work, yes.
I added a few twists including using brown rice syrup and substituting 1/4 cup of it with date syrup as well. Additionally I put the syrup and melted butter in a blender with a cup of raisins and blended on high until the raisins were finely minced and lastly I added 1 teaspoon of cinnamon. It came out deliciously rich with a mildly molasses overtone ;?)
That sounds really wonderful! Thanks for sharing.
Too much corn starch! Its all I can taste. So disappointed. I kept looking at the measurements and was surprised to see 3 tablespoon. Is it a mis print? IF I ever attempt to make this again, i will definitely cut the amount of cornstarch in half; at least. It won’t be going to my Christmas dinner!
I’m so sorry to hear that Stephanie! I’ve never heard that before. I can’t taste the cornstarch at all. It just helps the filling thicken and then set up correctly.
Absolutely not. We have made three this year using this same recipe and each pie has been splendid. Not sure what you did wrong.
Should I use roasted or raw pecans? Thanks!
I use raw pecans for the pecan pie.
I must be looking at the wrong.
I want to make a vegan pecan pie and I see all the ingredients but not the portions.
Help.
The complete recipe is in the recipe card located near the bottom of the page. There is also a Jump to Recipe button at the top of each page.
Hi Nora;
I have made several of your recipes for awhile. This year for Thanksgiving I decide to try your pecan and pumpkin pie recipe. Both were outstanding and so easy to make! I have used brown rice syrup for all my baking for awhile now and it works great. Much better than corn syrup that has high fructose corn syrup.
Your crust recipe is now a keeper. I been using my mother-in-laws recipe however we love yours. Also your chocolate cake is a winner!
Thank you for sharing your talent.
This filling has worked perfectly both times I’ve made it. People LOVE it when I make this pie.
Hi Rachel. I’m so thrilled that the pie turned out perfect and delicious for you! Thanks for taking time to share your wonderful review and feedback!
Um…YUMMERS!! THIS WAS DELICIOUS. The only problem I had was I didn’t even notice it was supposed to go in the fridge and it sat out overnight then when served it was a bit runny. It was the best tasting pecan pie ever though and I’m going to make another using Bob Red Mills egg replacer, it’s made with psyllium husks and firms up better than ground flax does when in water. But OMG thank you for this recipe it’s a keeper!!!
I’m so glad you loved the pie, Chrissy! Yes, it’s best if it’s stored in the fridge, and left out at room temperature for a couple of hours before & during serving. Thank you for taking time to share your wonderful review and feedback! Wishing you lots of happy cooking!
I have made this now for the 2nd year, my son is vegan and he loved it, my problem is that it bubbles over in a huge way and I’m not sure if or what I’m doing wrong. The only substitute I make is the egg substitute, I use Just eggs, which is a mung bean product, and no bourbon,
Any suggestion would be great,
Question, really… is it ok to decrease the added sugar? It’s a little too sweet for my taste.
Hi Ryan. Yes, the sugar can be reduced. A lot of people use 1/2 cup. Enjoy!
The only thing I didn’t see was the baking temperature. What is the
It’s in step 1. Preheat to 350.
Would the cook time/ oven temp be different if I cook them in muffin tins? I really want to make mini pecan tarts.
Hi Emma. I think these would bake well as mini pies in a cupcake/muffin pan. Just cut the crusts to the necessary size. I have never made mini pecan pies, however, others have reported they worked out great. I would say bake about 16-25 minutes at the oven temperature provided in the recipe. Happy cooking!
Did they turn out!?? Cause I’m about to try this too!
Could I use brown sugar in place of the granulated sugar and light instead of dark corn syrup? Would that affect the texture or the flavor balance?
I think that will work, though brown sugar will add a little more moisture. I haven’t tried it myself.
Hi Nora,
I purchased a pecan crust. Will this work or is the cooking time too long. I don’t want a burned crust.
Thanks,
Cyndi B.
I’m not sure as I’ve never used a pecan crust in this recipe or another actually. I think it should be okay, but I can’t be sure.
Is there anything I can substitute the flax egg with? I made this pie last year and it was delicious, but a relative visiting had a flax seed allergy, and I want her to try it:)
Hi Zara. I’m glad you loved the pie! Thank you for sharing that! I am not sure how an egg substitute will work for this recipe, as I have only used flax eggs. I have received comments from bakers who used an egg substitute with success. You will need about 4 eggs worth of whatever egg substitute you use. Let me know how it works for you! Happy cooking!
Had vegan guest for dinner who told me she loves pecans… your pie was amazing: so easy and as good as the non vegan I made for the others- next time I’ll just make yours for everyone! I used vanilla extract and sprinkled butterscotch chips on top
(It was too sweet so I will use 1/4 cup sugar only )thank you so much!!
Hi Mali. How wonderful that the pie was a hit. I also recommend you try my pecan bars as well, they are one of my favorites! I appreciate your glowing 5 star review! Wishing you lots of happy cooking!
Love all your recipes Nora! It is just my husband and I this year and we wanted to try this as mini tarts. Do you have any suggestions on how to adapt to do this, maybe in a muffin tin? Thank you for always being so helpful!
Hi Marla. Thanks for the love! I’m thrilled you are enjoying my recipes! I think these would bake well at mini pies in a cupcake/muffin pan. Just cut the crusts to the necessary size. I have never made mini pecan pies, however, others have reported they worked out great. I would say bake about 16-25 minutes. Happy cooking!
I made this last year for Thanksgiving (with a store-bought crust) and it was a huge hit! Vegans and non-vegans all loved it. Looking forward to making it again. Nora is the best!!!
Hi Lisa. I’m so glad everyone loved the pie last year! Thanks for sharing this awesome review and feedback! I appreciate you using my recipes, and wish you happy cooking and a great Thanksgiving!
I’m 92 years old, done a lot of baking, first time I’ve made pecan pie, everyone enjoyed it
my beef with it…. it was very sticky, and the bottom of the pan..outside,
My son has an egg allergy and always misses out when someone makes pecan pie. I’ve tried a few recipes to find one he liked. He LOVED this one and even those of us used to regular pecan pie loves it too. Thanks!
Made this for my husband who is vegan and loves pecan pie. Used 3/4 c. maple syrup, omitted bourbon, and the rest was the same as recipe. Five stars. This pie was indeed amazing. Its a keeper!
Thank you for sharing your wonderful feedback! I’m so glad you loved the pie!
Is the recipe meant for a 9″ or 12″ pie pan? Also, I need to exclude the bourbon. Should I use a non-alcohol substitute?
9 inch. No just leave out the bourbon, it’s not necessary to replace it.
Yum! What a great recipe! This was my first time making a pecan pie. I didn’t follow the recipe exactly…I ate a little while it was warm and didn’t want to wait 3 hours 🙂 I also used a store bought deep crust, light corn syrup, and didn’t have flax seeds so I substituted Bob’s Red Mill egg replacer. It was hard to figure out exactly how much to use, but ended up using 3 Tb of that and 4 Tb of water and it turned out perfectly! Thanks, Nora!
This sounds great! One thing I can’t tell since all the pics are from above… A lot of pecan pies are mostly the gooey part, and I like mine really chock full of nuts. Which is this one? And if it’s not so nut-heavy, do you think it would be ok to use less goo and more nuts? Thank you!
I would say it’s not one that is chock full of nuts, I know what you mean by that. You could probably add more nuts though and maybe a little less of the liquid mixture.