This homemade vegan southern pecan pie is a must-have dessert for the holiday season. A healthier and easy one bowl recipe for making vegan pecan pie. With an ooey gooey filling with no corn syrup, no eggs or refined sugar. Rich, decadent and full of delicious flavor. The perfect combination of sweet and salty.
Want To Save This Recipe?
We'll email this post to you, so you can come back to it later!
Jump to:
No matter how you pronounce it, pee-kan or puh-kahn, is there a more classic Southern dessert than pecan pie? We say no. Along with sweet potato pie this is the center piece dessert at Thanksgiving and Christmas. Pecan pie is a classic American dessert with deep roots in Southern cuisine. There are several origin stories around pecan pie, but most agree that the makers of Karo corn syrup significantly contributed to popularizing the dish [1] . This along with the pecan tree's abundance in the Southern states, making pecans a readily available ingredient, has led to the popularity of this mouthwatering pie.
Why This Recipe Works
- 1-bowl, ease to make dessert for Thanksgiving and Christmas.
- There’s no pre-baking the crust or pre-cooking the filling.
- And to make it even easier you can always use a store bought crust.
- Delicious rich filling without corn syrup, without coconut milk and egg-free.
Ingredients
Traditionally pecan pie is absolutely not vegan, containing eggs and butter. To make it plant-based we are substituting these ingredients with vegan alternatives.
Raw Pecans — you need unroasted, unsalted Pecans. You’ll need chopped for the filling and halves for decoration.
Maple Syrup – this recipe is made without the corn syrup ingredient but instead is using maple syrup. Maple syrup provides a great flavor. And a little molasses for a deep rich flavor.
Vegan Butter - giving the filling a buttery taste and creamy texture.
Cornstarch — helps thicken the filling.
Flaxseed Meal – as an egg replacer in your pie filling.
Crust - Use our recipe for vegan pie crust. It’s super flaky and doesn’t burn easily in the oven, plus it’s easy to make or to save time use a store-bought pie crust.
See recipe card below for a full list of ingredients and measurements.
Benefits Of Making A Vegan Version
- Lower cholesterol: Eggs are naturally high in cholesterol [2] . We’ve replaced eggs with the heart healthy, ground flax seed which has no cholesterol.
- Allergen-Friendly: Vegan pecan pies are free from common allergens like dairy and eggs, making them suitable for individuals with allergies or intolerances.
Step By Step Instructions
Prepare Vegan Pie Crust
Step 1: Make the pie crust. Whisk together the flour, sugar, and salt in a medium bowl.
Step 2: Cut the vegan butter into the dry ingredients until it forms small crumbs. Add 2 tablespoon of cold water and stir. If it seems too dry or crumbly, add another ½ tablespoon cold water. Form into a ball then press into a disk.
Step 3: Wrap it in plastic wrap and refrigerate for 30 minutes.
Step 4: Flour and grease a 9” inch pie pan, and set aside.
Step 5: Once chilled, roll the dough out on a floured surface into a 10-inch circle. Place in the floured and greased pie pan, trimming the excess dough and fluting the edges. Place in refrigerator.
Make The Pie Filling:
Step 6: In a mixing bowl, combine the maple syrup, flaxseed meal, molasses, water, melted vegan butter, vanilla, nutmeg, cinnamon and salt in a medium bowl. Cover and refrigerate for 30 minutes until thickened.
Preheat oven to 350°F degrees.
Step 7: After 30 minutes remove from refrigerator and stir in the 1 cup of chopped pecans.
Step 8: Pour the filling into the cold pie crust.
Step 9: Top with pecan halves if desired, then bake in the preheated oven for 50-55 minutes. Cover the crust with aluminum foil or a pie shield, for about 30 minutes in if it's browning too quickly.
Step 10: The filling will not be completely set; it will get firmer as it cools. Let it cool at room temperature for 30 minutes, then transfer it to the refrigerator and chill for at least 4 hours. Overnight is even better before serving to allow the filling to set before serving!
Variations
- Vegan Bourbon Pecan Pie - Add 3 to 4 tablespoons of bourbon to your filling mixture.
- Vegan Pecan Pie Cheesecake
Servings Suggestions
- Serve the pie with a dollop of vegan whipped cream.
- Scoop of plant-based vanilla ice cream.
- Shave chococlate curls on top of your vegan whipped cream.
Storage
- Make In Advance? Yes, it's actually better if you do. Cooking the pie a day in advance gives the filling time to set perfectly.
- Should You Refrigerate The Pecan Pie? Yes, to keep your filling firm. Once your pecan pie has cooled, cover it and refrigerate it unless you plan to eat it immediately. Once refrigerated, you can serve individual slices cold, or heat them in 10-second increments in the microwave.
- To Store. Once cooled, refrigerate your pie. Tightly wrap in plastic wrap, or transfer to a sealed container. Store in refrigerator for 3-5 days.
- To Freeze. Wrap cool pie tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to a month. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving.
More Vegan Dessert Recipes
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Vegan Southern Pecan Pie
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
Crust - or pre-made pie crust.
- 1 cup All-purpose Flour
- 2 teaspoon Sugar
- ¼ teaspoon Salt
- ½ cup Vegan butter cold and cut into small cubes
- 2-2 ½ tablespoon Cold water
Filling:
- 1 cup Pure maple syrup
- 1 cup Chopped pecans
- ¼ cup Ground flaxseed meal
- 3 teaspoons Cornstarch mix with 3 teaspoons of water to make slurry.
- 1 tablespoon Molasses
- 4 tablespoon Vegan Butter melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Vanilla Bean paste
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Cinnamon
- ¼ teaspoon Salt
Garish
- ⅔ cup Pecan halves for decorative topping, optional
Instructions
Prepare Vegan Pie Crust
- To make the pie crust. Whisk together the flour, sugar, and salt in a medium bowl.1 cup All-purpose Flour, 2 teaspoon Sugar, ¼ teaspoon Salt
- Cut the vegan butter into the dry ingredients until it forms small crumbs. Add 2 tablespoon of cold water and stir. If it seems too dry or crumbly, add another ½ tablespoon cold water. Form into a ball then press into a disk.½ cup Vegan butter, 2-2 ½ tablespoon Cold water
- Wrap it in plastic wrap and refrigerate for 30 minutes.
- Flour and grease a 9 inch pie pan. Set aside.
- Once chilled, roll the dough out on a floured surface into a 10-inch circle. Place in the floured and greased pie pan, trimming the excess dough and fluting the edges. Place in refrigerator.
Make The Pie Filling:
- In a mixing bowl, combine the maple syrup, flaxseed meal, molasses, water, melted vegan butter, vanilla, nutmeg, cinnamon and salt in a medium bowl. Cover and refrigerate for 30 minutes until thickened.Preheat oven to 350°F degrees.1 cup Pure maple syrup, ¼ cup Ground flaxseed meal, 3 teaspoons Cornstarch, 1 tablespoon Molasses, 4 tablespoon Vegan Butter, 1 teaspoon Vanilla extract, 1 teaspoon Vanilla Bean paste, ¼ teaspoon Nutmeg, ⅛ teaspoon Cinnamon, ¼ teaspoon Salt
- After the 30 minutes remove from refrigerator and stir in the 1 cup chopped pecans.1 cup Chopped pecans
- Pour the filling into the cold pie crust.
- Top with pecan halves if desired, then bake in the preheated oven for 50-55 minutes. Cover the crust with aluminum foil or a pie shield about 30 minutes in if browning too quickly.⅔ cup Pecan halves
- The filling will not be completely set; it will get firmer as it cools. Let it cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 4 hours, overnight is even better before serving to allow the filling to set before serving!
Notes
Notes
- Make ahead: To give the pie filling a chance to completely set it is best to make at least a day in advance. You can make up to two days in advance.
- Premade and/or Gluten-free: We love to use Whole Wholley store bought pie crust which is vegan and gluten-free to make this recipe even easier to prepare.
- Cornstarch alternative: Tapioca starch can be substituted.
- We have not tested this recipe using corn syrup and would not recommend using in this recipe.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Leave a Reply