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!
This vegan pecan pie is:
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!
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).
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.
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.
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.
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.
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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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