Best Vegan Pecan Pie Recipes

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My homemade vegan pecan pie recipe is easy, sweet, and delicious. You’ll see why it’s everyone’s favorite pie, thanks to the sweet filling infused with pecans. It’s made with simple ingredients and easy-to-follow instructions. This is a classic pecan pie, given a southern twist with a bit of rum.

A closeup of a slice of vegan pecan pie on a plate. A fork is sitting in front of the plate.

When I became vegetarian, I discovered that most desserts were made with eggs out of habit. We don’t really need them. There are plenty of ways to make your favorite dessert egg-free, including pecan pie.

My big question, especially as Thanksgiving rolls around, is can I make a pecan pie without eggs? Everyone knows that it takes eggs to make the filling!

But guess what? You don’t need eggs to make a fabulous pecan pie that everyone will love!

Ingredients for a pie sit on a white marble counter top, including vegan butter, pecans and more.

the main ingredient

The ingredient list for this vegan pecan pie is like nothing you haven’t seen before. Well, except for the tofu. But tofu is easy to work with (much easier than cooking with eggs).

Vegan Pecan Pie Crust — I usually use my easy vegan pie crust. Looking for more vegan pie crust options? Also consider this simple oatmeal pie crust.
pecan — Pecan halves work best, and I buy them in bulk at Costco.
Syrup – Yes, this is a syrup pecan pie recipe. Because Karo is very readily available, affordable, and makes a perfect consistency for filling. If you want your vegan pecans without corn syrup, you can substitute maple syrup, agave, or vegan honey.
Cornstarch – This is a great thickener for vegetarian pies!
sugar — We are using brown sugar for this recipe. I like to use dark brown sugar because of its rich flavor and color, but light brown sugar works too.
Vegan butter — we want a rich, buttery flavor, and I use vegan butter to do the trick (I usually use Earth Balance).
rom — A little rum added to the filling adds flavor and bakes away as the alcohol cooks off, leaving a richly flavored, gooey dessert. If you don’t want to use rum, substitute vanilla extract.
Silken tofu — I’m using silken tofu as an egg substitute, and it makes a creamy filling.

Marley’s Tips

You can add about 1/2 cup of vegan chocolate chips to make vegan chocolate pecan pie!
Blind baking a pie crust means baking the crust without the filling. You’ll want to add pie weights to prevent the crust from bubbling. Blind baking helps create a crispier, flakier crust.

A slice of egg-free pecan pie sits on a plate in front of the rest of the pie.

Simple Vegan Pecan Pie Filling is gluten-free. However, to turn this into a vegan gluten-free pecan pie recipe you will need a gluten-free crust. You can use gluten-free flour in the crust.

Frequently Asked Questions

Is pecan pie vegan?

A typical pecan pie is not vegetarian because the filling is made with eggs and often, the crust is made with lard. I know what you’re thinking – gross! But don’t worry, a vegan pecan pie is just as impressive as a standard pecan pie.

What is the filling in pecan pie?

A classic pecan pie filling is made with eggs, syrup and pecans. So, what are the perfect egg substitutes for pecan pie? Interestingly, it is tofu. It makes such a creamy filling, you won’t even miss the egg!

How to tell when pecan pie is done?

Bake your vegan pecan pie for about an hour until the edges are set. There may be a slight wobble in the center, but not much. You can insert a butter knife into the center, which should come out clean. Remove the pie from the oven and set aside to cool. The pie will continue to firm up as it cools.

Should I refrigerate pecan pie?

Once your pecan pie has cooled, cover and refrigerate unless you plan to eat it immediately. Once refrigerated, you can serve individual slices cold, or heat in the microwave in 10-second increments.

Definitely vegan pecan pie set

Vegan pecan pie recipes use thickeners to ensure the pie sets. In this recipe, we are using cornstarch as a thickener. After testing several alternatives, cornstarch offered the best texture. The pie may come out of the oven a little sizzling, but it will thicken as it cools.

Looking down a whole pecan pie with a slice cut out and a bit of whipped cream on top.

Reader review

★★★★★
Nice pie! I used pure maple syrup and omitted rum. Won 3rd place in a pie cookoff!

the case

★★★★★
I’ve made it twice now (and will make it again today in preparation for Thanksgiving), and it’s incredible! My non-vegan boyfriend loves it.

mickey

We topped the vegan pecan pie slices with some delicious vegan whipped cream. The good news is you can make your own, or you can buy some dairy-free “Cool Whip” at the store these days.

More easy pie recipes

Do you love this easy vegan pecan pie and want more pie ideas? You’re in luck because here are some great vegan pie recipes:

Here are more amazing vegan pies you’ll want to make.

A slice of pie with whipped cream on top and a fork holding a bite in front of it.

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For the vegan crust:

Preheat oven to 350°F/175°C.
Prepare the pie crust, roll it out to about 1/8″ thickness and place it in a 9″ pie pan. If you are not blind baking, refrigerate the crust until you are ready to add the filling.
To blind bake: Prick the bottom of the crust a few times using a fork to crimp the edges. Add a piece of parchment paper to the bottom of the crust topped with the pie weight. Bake for 20 minutes until golden brown. Remove from oven and set aside to cool.

For the pecan pie filling:

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Toasting pecans

Toast the pecans on a baking sheet in your preheated oven (350°F/175°C) for about 5 to 8 minutes. Be careful not to burn them.

Pecan Topping

For the photo above, I used 50+ pecans for the top of the pie. You can choose different patterns to decorate the top of your pie, requiring fewer pecans.

the crust

You can blind-bake the pie crust or not. Here are tips either way:

Either way, roll up the dough, transfer it to a pie pan and crimp the edges.
Not blind baking — Under the crust will show a light shade of gold. Once you’ve completed the above step, cover the crust and refrigerate.
To bake blind — Strain under the crust and place a sheet of parchment paper underneath. Then add the pie weights and bake for 20 minutes until the crust is golden brown. Set aside to cool.

tofu

I use extra-firm silken tofu, but it’s not always easy to find (see comments for more info on this). You can use any form of silken tofu. You may be able to use soft regular (non-silken) tofu. To learn more about tofu and the different styles, see my tofu buying guide.
Regardless of the type of tofu you use, drain the packing liquid. No need to press it for this recipe.

Cornstarch

You can use 2 to 4 tablespoons of cornstarch.

For a soft, gooey pecan pie filling – Use 2 tbsp.
For a firm pie filling – Use 4 tbsp.

Corn syrup

If you don’t want to use corn syrup, replace it with maple syrup or agave nectar.

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

This post was originally published in 2015 and was updated in 2022 to include new photos, new text, and an updated recipe.

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