SF

Vegan Pecan Pie

This vegan pecan pie is sweet and caramely. It's a crowd-pleasing pie that's easy to make, with just 10 ingredients and all pantry staples. 
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
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Vegan Pecan Pie

Hiya friends! My goodness I am SO excited to share this Vegan Pecan Pie that I made for Thanksgiving with you! It’s 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 – with just 10 ingredients and all pantry staples. 

I served this vegan pecan pie at Thanksgiving and it was a HUGE hit! I’m so proud of this recipe.

So, let me tell you exactly how to make this vegan pecan pie recipe, so that you can enjoy it pronto!

easy vegan pecan pie recipe

Vegan Pecan Pie

This vegan pecan pie is:

  • Vegan! (of course)
  • sweet and caramely
  • loaded with pecans!
  • SO easy to make (the easiest pie I’ve ever made. Honestly!)
  • just 10 ingredients
  • pantry staple ingredients
  • a crowd-pleaser! Whether you’re vegan or not.
  • Can be frozen (thaw before eating)

I know you’re going to love this recipe as much as we do, and that it will be a huge hit with your loved ones. It’s incredibly easy to follow along with the instructions.

All-in-all, it’s a great recipe to make around the Holidays (Thanksgiving and Christmas) when you’ve got a bunch of other recipes to make!

easy vegan pecan pie recipe

How to make Vegan Pecan Pie

This vegan pecan pie requires simple and easy to follow along steps. 

Start by thawing your store-bought vegan pie crust. (Note – not all store-bought pie crusts are vegan, but many of them are! I used the No Name Deep Dish Pie shells and transferred it to my own 9-inch pie dish with removable bottom (for a prettier edge).

If you prefer to make your own 9-inch vegan pie crust, this vegan pie crust recipe from NYT is a goodie!

I’ve kept it simple by using store-bought pastry. Let the pie shell thaw in your pie dish, and mould it to the dish when thawed. (It’s helpful to thaw both pie dishes if doing so to allocate for any “patch work” that might be needed when transferring to your own dish).

pie crust

Then, we will make the filling by combining all the filling ingredients (minus the pecans) in a medium bowl and mixing together with a hand mixer on medium speed until combined. 

mixing the filling

Then we’ll fold the pecans into the filling. Pour the filling into the pie dish and bake uncovered for 30 minutes at 350F/180C. It’s helpful to place the pie on a parchment lined baking sheet to catch any overspill that might occur.

easy vegan pecan pie recipe

Remove the pie from the oven and cover with tin foil, then place back in the oven to bake for another 30-35 minutes, until the edges are firm and the inside is a little wiggly. Let cool completely. 

And there you go, you just made the easiest, most decadent pie. I told you, it’s incredibly simple!! I’ve made lots of pies in my lifetime, and hands down – this is the easiest pie recipe I’ve made to date.

  easy vegan pecan pie recipe  

 

Can you freeze this vegan pecan pie recipe?

Absolutely! In fact, I made this pie a few days in advance of Thanksgiving and froze it.

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.

easy vegan pecan pie recipe

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easy vegan pecan pie recipe

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.

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SF

Vegan Pecan Pie

This vegan pecan pie is sweet and caramely. It's a crowd-pleasing pie that's easy to make, with just 10 ingredients and all pantry staples. 
vegan pecan pie
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serves 12 people

Ingredients

  • 1 vegan deep dish pie crust, 9-inch thawed (*see notes)

Filling

  • 3 tbsp ground flax
  • 9 tbsp water
  • 1 cup light corn syrup
  • 1/2 cup brown sugar
  • 1/4 cup vegan butter melted
  • 3 tbsp corn starch
  • 1 tbsp blackstrap molasses
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp fine sea salt
  • 2 1/2 cup pecans chopped

Instructions

  • Preheat oven to 350F/180C. Line a baking sheet with parchment paper. Remove the pie crust from the freezer and let thaw, 20 minutes. (See notes if you plan to transfer the pie crust to your own pie dish).
  • 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 corn syrup, brown sugar, butter, corn starch, molasses, 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 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.

Notes

If transferring the pie crust your own pie dish: remove the crust from the disposable shell and let it thaw in your pie dish. Mould it to the dish when thawed, about 20 minutes.
(It's helpful to thaw two pie dishes when using your own-pie dish to allow 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.)

Approvals

Nutrition

Calories: 596kcal | Carbohydrates: 69g | Protein: 5g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 324mg | Potassium: 233mg | Fiber: 4g | Sugar: 49g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
DID YOU

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