This easy vegan pecan pie is delicious, sticky, rich, nutty, and amazing! Traditionally, pecan pie is made with eggs and dairy so it’s not vegan, but my recipe uses 9 simple ingredients you probably already have in your kitchen to make it completely plant-based and can also be made gluten-free. I add a splash of bourbon and a dash of cinnamon to make this the best vegan pecan pie ever!
After years of fan requests, I’m finally sharing my easy vegan pecan pie recipe with you! This classic dessert is perfect for serving at your Thanksgiving or Christmas dinner, but it’s so delicious, you’ll want to eat it year-round! Like my pumpkin pie recipe, this vegan pecan pie recipe needs to set and chill so it’s best to make this pie a day or two ahead. You can enjoy this pie as is or serve a slice with my homemade vanilla ice cream or coconut whipped cream. OMG I’M JUMPING…
Ingredients:
Pecan Halves: I chopped 1 ½ cups of pecans, and then halved 1 cup of pecans. I use the unchopped halves to decorate the top of the pie for a gorgeous presentation.
Corn Syrup: Pecan pie is traditionally made with corn syrup. I used light corn syrup, but if you prefer you can use golden or dark corn syrup which has more flavor. If you prefer to avoid corn syrup, you can replace it with an equal amount of agave.
Brown Sugar: I also add brown sugar to the pie for a richer flavor. Yum!
Cornstarch: Traditionally eggs are used in pecan pie so it is not vegan. Instead of eggs, I use cornstarch to thicken it which works wonders!
Vegan butter: I use Earth Balance brand but any brand of vegan butter will do.
Bourbon: I like to add a bit of bourbon to enhance the flavor of the pie. If you want to omit it, replace it with an equal amount of water.
Cinnamon: I like to add a touch of cinnamon to my vegan pecan pie for a touch of warm spice. Yum!
Salt: A touch of salt to enhance the flavor and for the perfect sweet and salty balance.
Chaotic cover: I make my homemade vegan pie crust recipe, but you can alternatively use a store-bought frozen pie crust. Just check the ingredients to make sure it’s vegan, there are many of them. Thaw pie crust before use. The pie crust does not need to be pre-baked as it will bake in the oven with the filling. Pre-baking may burn it. As is common with pecan pie recipes, the filling can sometimes leak through the pie crust. To help the pie from sticking to the pie plate, grease the pie plate well before lining it with the pie crust. Try to make sure there are no holes in the pie crust. If the filling runs out, don’t worry, I actually like it because it makes the crust extra caramely and delicious!
How to Make Easy Vegan Pecan Pie:
Preheat your oven to 350°F (180°C).
Grease a 9″ (23 cm) pie plate to prevent sticking, then roll out your pie dough and line the pie plate. Try to make sure there are no cracks in the crust to help it from leaking. If you’re using store-bought For frozen pie crust, let it thaw first. Do not pre-bake the crust.
Roughly chop 1 ½ cups of pecans. Leave the remaining 1 cup pecan halves whole.
In a medium bowl, whisk together the corn syrup and corn starch until there are no lumps. Now stir in the brown sugar, vegan butter, bourbon, vanilla extract, cinnamon and salt.
Spread 1 ½ cups chopped pecans over bottom of pie crust, then pour filling mixture.
Now use the remaining 1 cup of whole pecan halves to decorate the top of the pie. You can just scatter them randomly, or you can make a pattern, your choice!
Place the pie on a baking sheet to catch any drippings, then bake for 50 – 55 minutes until bubbly and browned. Remove the pie from the oven and let cool at room temperature until completely cool and set. Let cool for about 6 hours or so then transfer to the fridge to set overnight. Store pecan pie in the refrigerator for up to 4 days.
This easy vegan pecan pie is:
- Classic old fashioned dessert, but made vegan
- Gooey, sticky, rich and nutty
- The perfect dessert for Christmas Thanksgiving
More holiday vegan dessert recipes to try:
Easy Vegan Pumpkin Pie
Homemade Vegan Vanilla Ice Cream
Easy Vegan Apple Crumble
The best vegan apple pie ever
Easy Vegan Pumpkin Cheesecake
If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.
Hungry!
Sam Turnbull.
Easy Vegan Pecan Pie
This easy vegan pecan pie is delicious, sticky, rich, nutty, and amazing! 9 simple ingredients you probably already have in your kitchen to make it completely plant-based and gluten-free too. I add a splash of bourbon and a dash of cinnamon to make this the best vegan pecan pie ever!
Serving: 9 9″ pie (about 6 servings)
Calories: 591kcal
material
- 2 ½ the cup Halve pecans 1 ½ cups chopped, 1 cup whole left (see step 3)
- 1 the cup Corn syrup (light or dark)
- ¼ the cup Cornstarch
- ½ the cup brown sugar
- ¼ the cup Vegetarian butter melted
- 2 table spoon bourbon (or substitute with water)
- 1 ½ teaspoon Vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 9″ Vegan Pie Crust Homemade or store bought (gluten-free if preferred)
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instructions
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Preheat your oven to 350°F (180°C).
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Grease a 9″ (23 cm) pie plate to prevent sticking, then roll out your pie dough and line the pie plate. Try to make sure there are no cracks in the crust to help it from leaking. If you’re using store-bought For frozen pie crust, let it thaw first. Do not pre-bake the crust.
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Roughly chop 1 ½ cups of pecans. Leave the remaining 1 cup pecan halves whole.
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In a medium bowl, whisk together the corn syrup and cornstarch until there are no lumps. Now mix in the brown sugar, vegan butter, bourbon, vanilla extract, cinnamon and salt.
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Spread 1 ½ cups chopped pecans over bottom of pie crust, then pour filling mixture. Now use the remaining 1 cup of whole pecan halves to decorate the top of the pie. You can just scatter them randomly, or you can make a pattern, your choice!
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Place the pie on a baking sheet to catch any drippings, then bake for 50 – 55 minutes until bubbly and browned. Remove the pie from the oven and let cool at room temperature until completely cool and set, about 6 hours or until chilled, then transfer it to the refrigerator to set overnight. Store pecan pie in the refrigerator for up to 4 days.
nutrition
Worship: 1Servings (recipe makes 9 servings) | Calories: 591kcal | Sugars: 64g | Protein: 5g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fats: 7g | Monounsaturated fats: 13g | Trans fats: 0.03g | Sodium: 263mg | Potassium: 155mg | Fiber: 3g | Sugar: 42g | Vitamin A: 255IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 6mg