Vegan Maple Pecan Pie (no corn syrup)
Oct 19, 2021 (Last updated Jul 28, 2026) by Hannah Sunderani
Say hello to this delicious and decadent vegan maple pecan pie! It’s gooey, nutty, sweet, and caramelized. You’d never know this pie was vegan and dairy-free.
This pecan pie comes together effortlessly – it’s a simple recipe with just 10 ingredients, most of which you likely already have in your pantry. This makes it the perfect pie to serve for during the holidays, like Christmas or Thanksgiving; when you have a lot of dishes on the go and need something simple yet memborable!
So, let me tell you exactly how to make this vegan pecan pie recipe, so that you can enjoy it pronto!
Why You’ll Love My Recipe
Most pecan pie recipes online use corn syrup for a thick and sweet filling. But my pecan pie is cooked using brown rice syrup infused with maple flavour from real maple syrup!
I love this syrup alternative because the result is a pecan pie that’s not overly sweet – and uses ingredients that I feel good about putting in my body.
Plus, the maple notes are a lovely compliment to the crunchy pecans that is unmatched! I hope you love this simple and elevated pecan pie as much as I do!
Hannah xx
How to make this Vegan Maple Pecan Pie
Making this vegan pecan pie is simple and straightforward. Trust me when I say that you definitely don’t need to be a master baker! Here’s what you’ll do:
Make this vegan pecan pie recipe with me!
Bake this vegan pecan pie recipe with me on my Ultimate Vegan Christmas Dinner Menu episode on YouTube.
And there we have it. The easiest, most delicious vegan pecan pie recipe that you and your loved ones will be swooning over. This recipe is sweet and caramely, and you’d never know it was vegan and dairy-free.
It’s the easiest pie recipe I’ve made to date – made with just 10 ingredients and all pantry staples. Serve it at your Holiday gathering, Thanksgiving or Christmas for a delicious dessert.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Vegan Maple Pecan Pie (no corn syrup)
Ingredients
- 2 9-inch frozen pie crusts (vegan) thawed (*details in instructions)
Filling
- 3 tbsp ground chia seeds (or ground flax seeds)
- 2/3 cup water
- 3/4 cup brown rice syrup
- 2 tbsp maple syrup
- 1 tbsp blackstrap molasses
- 1/4 cup vegan butter melted
- 1/3 cup brown sugar
- 2 tbsp arrowroot starch
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp fine sea salt
- 2 1/2 cup chopped pecans
Instructions
- Preheat oven to 350F/180C. Line a baking sheet with parchment paper. Remove the pie crusts from the freezer.
- Using your own 9-inch pie dish (for a homemade look), let one of your pie crusts thaw in your pie dish (20 minutes). Mould it to the bottom of the dish when thawed. Then use the second pie shell to build up the walls of your dish, peeling pieces as needed. (You might not need the whole pie shell for building the walls).
- Make the flax eggs: combine ground flax and water in a small bowl and whisk to combine. Let stand for 10 minutes to thicken.
- Prepare the filling: In a medium mixing bowl combine the brown rice syrup, maple syrup, molasses, melted butter, brown sugar, arrow root starch, vanilla extract, cinnamon, salt, and flax egg. Blend together with a hand mixer on medium speed until well combined, about 1 minute. Then, fold in the chopped pecans and stir well.
- Place the pie crust on the paper-lined baking sheet and pour the filling into the pie crust. (This will catch any over spill). Bake for 30 minutes. Remove the pecan pie from the oven and cover the top with tin foil. Place back in the oven to bake until the filling has set, and the inside is a little wiggly, 30 to 35 more minutes. Let the pie cool completely.
Watch The Video
Notes
How long does this vegan pecan pie keep?
This recipe will keep at room temperature for up to 5 days. Which means that can make this pecan pie a day or two in advance of serving. Wohoo!Can you freeze this vegan pecan pie recipe?
Absolutely! This pie can be frozen for up to 2 months. Cover in plastic wrap and parchment paper and store in an air-tight container. Let thaw completely before serving. (It’s helpful to thaw two pie dishes when using your own-pie dish as the store bought ones run small. Allow the second pie dish for building up the walls and for any “patch work” that might be needed when transferring it to your own dish. I also like to double up the sides so they’re extra thick.)Can you replace the brown rice syrup with something else?
Yes! You can replace brown rice syrup with corn syrup in this recipe as a 1:1 substitute. If you are using corn syrup then omit the 2 tbsp of maple syrup. (The maple syrup is used for thinning, which isn’t necessary for corn syrup as it’s already thinner than brown rice syrup).Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
LEAVE A COMMENT
AND RATE THIS RECIPE!
We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!
I love pecan pie snd was so grateful when i saw this recipe. It’s Easy and delicious! Thank you so much for sharing!
SO glad you enjoyed this recipe Raquel! 🙂
Thanks for the recipe! Going to make it today. If I want to use corn syrup instead of brown rice syrup, would it be 1 to 1? Also, if I make it one day ahead, do I need to freeze it or will it keep well in the refrigerator or at room temperature?
Hi Aishwarya! You can definitely use corn syrup in this recipe! Yes, replace as a 1 to 1 with the brown rice syrup and you can omit using the maple syrup. If you’re making it a day ahead you don’t need to freeze. The recipe will keep at room temperature for up to 5 days.
Hi! What a beautiful recipe! I want to try this and was wondering, if I don’t have corn syrup, what can I substitute it with? Or can I leave it out and increase the other liquid ingredients?
Hi Kiran! I’m so glad you asked this question – I’ve actually updated the recipe using brown rice syrup and maple syrup instead of corn syrup. Really love the change! Hope you enjoy it. 🙂