Vegan Pecan Pie
Add Preferred SourceThis vegan pecan pie is rich, gooey, and packed with caramel-like flavor. It’s made without eggs or dairy but still has that classic texture and nutty crunch. Perfect for Thanksgiving, holidays, or whenever you need a slice of comfort!
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This recipe brings all the cozy, nostalgic flavors of a classic pecan pie—without eggs and completely dairy-free. I love how the gooey filling, sweetened with maple syrup, wraps around crunchy pecans in the best way. It’s my go-to dessert when I want something rich and satisfying. While it’s perfect for Thanksgiving, I honestly make it year-round. Serve it warm with a scoop of vegan ice cream, and you’ll see why this is one of my favorites!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegan Pecan Pie
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how simple this pie is to put together. The filling comes together in one bowl, and the hardest part is waiting for it to cool! Here’s how to make it step by step.
Prepare the Pie Crust
Line a 9-inch pie pan with a vegan pie crust. Whether you’re using store-bought or homemade, make sure it’s chilled before adding the filling. Pop it in the fridge while you prep everything else.
Make the Flax Egg
In a small bowl, mix the ground flaxseeds with water. Let it sit for a few minutes to thicken. This acts as the binder and egg replacer.
Mix the Filling
In a large bowl, whisk together the melted vegan butter, maple syrup, flax eggs, sugar, cornstarch, vanilla, and bourbon (if using). You want the vegan pecan pie filling mixture to be smooth and well combined.
Add the Pecans
Stir the chopped pecan nuts into the filling. This ensures every bite is packed with nutty goodness.
Pour and Bake
Pour the filling into the prepared pie crust, spreading it evenly. Bake at 350°F (180°C) for 50-55 minutes until the top is golden brown and bubbly. If the crust starts to darken too much, cover the edges with a pie crust shield or foil after the first 15-20 minutes.
Cool and Set
Remove from the oven and let the pie cool on a wire rack for about 30 minutes. Sprinkle the reserved pecan halves on top of the pie for decoration. Then, transfer it to the fridge for at least 4 hours—overnight is even better—to let it fully set.
Slice and Serve
Once chilled, slice and enjoy! I love serving mine with vegan ice cream or coconut whipped cream.
Recipe Notes and Tips
I’ve made this vegan pecan pie plenty of times, and here are a few things that make it even better:
- Pie crust options: You can either use your favorite vegan pie crust recipe, or a store-bought pie crust. Gluten-free works too, and you can get even more indulgent with a chocolate pie crust!
- Chill the pie crust: Keeping the crust cold helps it stay flaky while baking.
- Use a pie crust shield: If the edges of your crust brown too quickly, cover them with foil or a pie crust shield after 15-20 minutes.
- Swap the sweetener: You can use brown rice syrup, corn syrup, or agave instead of maple syrup for a slightly different flavor.
- Add a splash of rum or bourbon: If you like a deeper, caramel-like taste, a little bourbon makes a big difference.
- Make it gluten-free: Use a gluten-free pie crust to keep the whole pie gluten-free.
- Make ahead: This pie actually tastes better when made a day in advance. Let it cool completely, then refrigerate overnight for the best texture.
- Why does my pie look too soft after baking? It needs time to set! Let it cool for at least 4 hours in the fridge before slicing. If it’s still too soft, chill it a little longer.
How to Store Leftover Vegan Pecan Pie
To store, cover the pie loosely with foil or plastic wrap and keep it in the fridge for up to 5 days. If you prefer a firmer texture, keep it chilled until serving. If you like it softer, let it sit at room temperature for about 15 minutes before digging in.
For longer storage, you can freeze the pie. Wrap individual slices or the whole pie tightly in plastic wrap, then place it in an airtight container or ziplock bag. It will stay good for up to 2 months. When you’re ready to enjoy, let it thaw in the fridge overnight.
What to Serve With This Vegan Pecan Pie Recipe
This pie is delicious on its own, but I love pairing it with a scoop of vegan vanilla or caramel ice cream for extra indulgence. A dollop of coconut whipped cream adds a light, creamy contrast, while a drizzle of vegan caramel sauce takes it to the next level. If you’re serving it after a holiday meal, a hot cup of tea or coffee makes the perfect match for the warm, nutty flavors.
More Dessert Recipes You Will Love
I love a good dessert, and if you do too, here are more sweet treats to try:
- Vegan Apple Pie
- Vegan Pumpkin Pie
- Vegan Carrot Cake Cookies
- No-Bake Mini Vegan Cheesecakes
- No-Bake Mini Vegan Cheesecakes
Ingredients
- 1 vegan pie crust
- 2 tablespoons ground flaxseeds
- 4 tablespoons water
- 4 tablespoons vegan butter melted
- ¾ cup maple syrup
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons bourbon optional
- 2 cups chopped pecans
- ½ cup pecan halves for decorating
Instructions
- Line a 9-inch pie plate with the vegan pie crust. Refrigerate the crust until ready to fill. Preheat the oven to 350°F (180°C).1 vegan pie crust
- In a small bowl, mix the ground flaxseeds and water. Set aside to thicken.2 tablespoons ground flaxseeds, 4 tablespoons water
- In a large bowl, combine the melted vegan butter, maple, flax eggs, sugar, cornstarch, vanilla, and optional bourbon. Whisk until smooth.4 tablespoons vegan butter, ¾ cup maple syrup, ¾ cup granulated sugar, 3 tablespoons cornstarch, 2 teaspoons pure vanilla extract, 2 tablespoons bourbon
- Stir the chopped pecans into the sugar mixture before pouring it into the crust.2 cups chopped pecans
- Bake for 50-55 minutes, until golden brown and bubbly. If the crust starts to burn, cover it with a pie crust shield after 15-20 minutes of baking.
- Remove from the oven and let cool on a wire rack for 30 minutes. Sprinkle the remaining pecans to decorate. Then refrigerate for at least 4 hours (overnight is best) to set and firm up.½ cup pecan halves
- Slice and serve with vegan ice cream, if desired.
Notes
- Chill the pie crust: Keeping the crust cold helps it stay flaky while baking.
- Use a pie crust shield: If the edges of your crust brown too quickly, cover them with foil or a pie crust shield after 15-20 minutes.
- Swap the sweetener: You can use brown rice syrup, corn syrup, or agave instead of maple syrup for a slightly different flavor.
- Add a splash of rum or bourbon: If you like a deeper, caramel-like taste, a little bourbon makes a big difference.
- Make it gluten-free: Use a gluten-free pie crust to keep the whole pie gluten-free.
- Make ahead: This pie actually tastes better when made a day in advance. Let it cool completely, then refrigerate overnight for the best texture.
- Why does my pie look too soft after baking? It needs time to set! Let it cool for at least 4 hours in the fridge before slicing. If it’s still too soft, chill it a little longer.
Storage Instructions
- Fridge: To store, cover the pie loosely with foil or plastic wrap and keep it in the fridge for up to 5 days. If you prefer a firmer texture, keep it chilled until serving. If you like it softer, let it sit at room temperature for about 15 minutes before digging in.
- Freeze: For longer storage, you can freeze the pie. Wrap individual slices or the whole pie tightly in plastic wrap, then place it in an airtight container or ziplock bag. It will stay good for up to 2 months. When you’re ready to enjoy, let it thaw in the fridge overnight.
