Vegan Pecan Pie

This 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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Prep Time: 10

Cook Time: 55

Chill Time: 4

Total Time: 5 5

Course: Dessert

Cuisine: American

Keyword: vegan pecan pie

Servings:

Calories: 572kcal

Author: Mandy Applegate

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

US Customary - Metric

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.

Nutrition