Vegan Pecan Pie
Oct 19, 2021 (Last updated Jan 7, 2025) by Hannah Sunderani
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.
Sweetened with brown rice syrup and maple syrup – I love this alternative to corn syrup, which is traditionally used in pecan pie recipe. The result is a perfectly sweet pecan pie (that’s not too sweet! – which I often find with most pecan pie recipes on the web).
Hands-down 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!
Vegan Pecan Pie
This vegan pecan pie is:
- Vegan! (of course)
- sweet and caramely
- sweetened with brown rice syrup and maple syrup (healthier alternative to corn syrup)
- 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!
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.
(My little tip is to thaw two pie tart shells as the store bought versions run small.Use the second shell to build up the walls and 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.
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.
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.
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).
Other recipes you might like:
If you’re digging this pie recipe, you might also like these:
- Holiday Vegan Chocolate Tarts
- Raw Chocolate Tart with Coconut Yogurt
- Vegan Lemon Bars
- Easy Apple Galette
- Vegan Peach and Raspberry Galette
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.
Pin it on Pinterest!
Save this recipe for later! Pin it on Pinterest!
Vegan Pecan Pie
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!
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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. 🙂