This vegan pecan pie recipe proves you do not need eggs, dairy butter, or corn syrup to get that classic gooey, nutty filling everyone loves.
It swaps in simple plant based ingredients that bake up just as rich and glossy as the traditional version.
I make this every November for our holiday table, and even the die hard traditionalists in my family cannot tell the difference.
The filling sets up thick and caramel like, studded with toasted pecans in every single bite.
This pie comes together with about twenty minutes of hands on prep, no matter your baking experience level.
I love serving it alongside my Southern Pecan Pie Recipe for a fun taste test between the classic and the plant based version.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 15 minutes, plus 3 hours cooling |
| Servings | 10 slices |
| Difficulty Level | Easy |
Why You’ll Love This Vegan Pecan Pie Recipe
This pie delivers everything you want from a holiday dessert without a single animal product in sight.
The filling is thick, sticky, and packed with toasted pecan flavor in every forkful.
It is also incredibly simple to pull together, since there is no tempering eggs or fussing with a stovetop candy thermometer.
Once you taste it, you will understand why this recipe has become a permanent fixture on my Thanksgiving table.
- No eggs, dairy, or corn syrup required
- Rich, glossy filling with a deep caramel flavor
- Comes together in one bowl plus a quick whisk
- Freezer friendly, so it can be made well ahead of the holidays
- Naturally sweetened with maple syrup and brown sugar
You might also enjoy: Vegan Maple Pecan Pie Recipe if you want an even more pronounced maple flavor.
Ingredients
Every ingredient here plays a specific role in getting that classic pecan pie texture without eggs or dairy.
Here is exactly what you will need.
- 1 unbaked vegan pie crust (9 inch, homemade or store bought)
- 1 cup packed light brown sugar
- 3/4 cup pure maple syrup
- 1/3 cup vegan butter, melted
- 3 tablespoons cornstarch
- 3 tablespoons unsweetened plant milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 cups pecan halves, divided
My homemade Vegan Pie Crust Recipe is what I use for this pie, since it holds up well under the sticky filling.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few basics that make the process smoother.
- 9 inch glass pie dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Aluminum foil or a pie crust shield
- Cooling rack
Read Also: Bourbon Pecan Pie Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend when making this pie, based on years of testing pecan pie recipes in my own kitchen.
1. Pure Maple Syrup
A good quality, dark amber maple syrup gives this filling a deep, rich flavor that lighter syrups simply cannot match.
It also helps the filling set up with that classic glossy, sticky finish.
2. Vegan Butter
A quality plant based butter with a real buttery flavor makes a noticeable difference in the depth of this filling.
I always keep a block in my fridge specifically for holiday baking.
3. Fresh Pecan Halves
Freshness matters enormously with pecans, since stale nuts can turn a beautiful pie bitter.
I always buy a fresh bag close to when I plan on baking, and I toast them first for maximum flavor.
4. Glass Pie Dish
A glass dish lets you actually see the crust browning underneath, which is essential for a filling this sticky and prone to overbaking.
It also transitions beautifully from oven to table.
5. Pie Crust Shield
This little tool saves the edges of your crust from burning during the long bake time this pie needs.
It is reusable, adjustable, and one of the best five dollar investments for pie season.
I picked up most of these habits while perfecting my Chocolate Pecan Pie Recipe, which relies on the same quality ingredients.
Step-by-Step Instructions: How to Make Vegan Pecan Pie
1. Prepare the Pie Crust
- Roll out your unbaked vegan pie crust and fit it into a 9 inch glass pie dish.
- Trim any excess dough hanging over the edge, leaving about half an inch overhang.
- Fold the overhang under itself and crimp the edges with your fingers or a fork for a decorative border.
- Place the crust in the refrigerator to chill for at least 20 minutes while you prepare the filling. Chilling helps prevent the crust from shrinking or slumping in the oven.
2. Toast the Pecans
- Preheat your oven to 350 degrees Fahrenheit.
- Spread all 2 cups of pecan halves in a single layer on a baking sheet.
- Toast for 7 to 8 minutes, until fragrant and just slightly darkened, stirring once halfway through.
- Remove from the oven and set aside to cool slightly. Toasting deepens the nutty flavor, so do not skip this step.
3. Make the Filling
- In a large mixing bowl, whisk together the brown sugar and cornstarch until no lumps of cornstarch remain.
- Add the maple syrup, melted vegan butter, plant milk, vanilla extract, salt, and cinnamon to the bowl.
- Whisk everything together vigorously for about a minute, until the mixture is smooth, glossy, and fully combined.
- Set aside 1/2 cup of the toasted pecans for decorating the top of the pie later.
- Roughly chop the remaining 1 1/2 cups of toasted pecans and stir them into the filling mixture.
4. Assemble the Pie
- Remove the chilled pie crust from the refrigerator.
- Pour the pecan filling mixture evenly into the prepared crust, using a spatula to spread it into an even layer.
- Arrange the reserved 1/2 cup of pecan halves decoratively across the top of the filling.
- Place the pie dish on a baking sheet to catch any drips and make it easier to move in and out of the oven.
5. Bake the Pie
- Increase your oven temperature to 375 degrees Fahrenheit.
- Cover the edges of the crust with a pie crust shield or strips of aluminum foil to prevent overbrowning.
- Bake for 20 minutes, then reduce the oven temperature to 350 degrees Fahrenheit.
- Continue baking for another 30 to 35 minutes, until the filling is set around the edges but still has a slight jiggle in the very center.
- Remove the foil or crust shield during the final 10 minutes of baking so the top pecans can turn golden brown.
6. Cool and Set
- Transfer the pie to a cooling rack and let it cool at room temperature for at least 1 hour.
- Refrigerate the pie for a minimum of 2 hours, or until fully set, before slicing.
- Use a sharp knife wiped clean between cuts for the cleanest slices.
Another favorite for crust prep: Flaky Pie Crust Recipe
Tips for The Best Vegan Pecan Pie
A few small details make a big difference between a good vegan pecan pie and a great one. Keep these in mind as you bake.
- Always toast the pecans first, since raw pecans bake up soft and bland by comparison
- Do not skip the cooling and chilling time, since the filling needs it to set into clean slices
- Use full pecan halves on top for the best presentation, and chopped pecans in the filling for easier slicing
- Check the pie at the 45 minute mark, since ovens vary and this filling can go from perfectly set to overbaked quickly
- Let the pie come to room temperature or slightly warm before serving for the best texture
I picked up this same low and slow baking approach while developing my Pumpkin Pecan Pie Recipe.
Serving Suggestions
This pie is rich enough to stand on its own, but a few simple additions take it to the next level. It is a natural fit for any holiday dessert spread.
- A scoop of dairy free vanilla ice cream
- A dollop of coconut whipped cream
- A light drizzle of extra maple syrup right before serving
- A sprinkle of flaky sea salt for a sweet and salty finish
- Alongside a warm mug of spiced apple cider
Read Also: Cranberry Pecan Salad
Variations of Vegan Pecan Pie
Once you have the base recipe down, it is easy to make it your own. Here are a few of my favorite twists.
- Chocolate Vegan Pecan Pie: Stir 1/2 cup of dairy free chocolate chips into the filling before baking
- Bourbon Vegan Pecan Pie: Add 2 tablespoons of bourbon in place of 2 tablespoons of the plant milk
- Gluten Free Vegan Pecan Pie: Swap in a gluten free pie crust in place of the standard crust
- Mini Vegan Pecan Pies: Divide the filling among a muffin tin lined with small crust rounds and reduce the bake time to about 25 minutes
- Spiced Vegan Pecan Pie: Add 1/4 teaspoon each of ground nutmeg and ground ginger alongside the cinnamon
If chocolate is calling your name, my Chocolate Chip Pecan Pie Recipe leans fully into that combination.
Storage and Reheating
This pie stores beautifully, which makes it a great make ahead option for busy holiday schedules. Here is how to keep it fresh.
- Refrigerator: Store covered in the fridge for up to 5 days
- Freezer: Wrap the fully cooled pie tightly and freeze for up to 2 months
- Thawing: Thaw overnight in the refrigerator before serving
- Reheating: Warm individual slices in a 300 degree Fahrenheit oven for about 10 minutes
- Room temperature: The pie can sit out for up to 2 hours before it should be refrigerated again
Another favorite: Pecan Pie Bars Recipe for an even easier make ahead treat.
Nutritional Facts
These values are approximate and will vary slightly depending on the specific brands of ingredients you use.
This is based on one slice out of ten total slices.
- Calories: approximately 380 per slice
- Total Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 44g
- Sugar: 30g
- Protein: 3g
- Fiber: 2g
- Sodium: 160mg
For a lighter take on holiday pie, my Vegan Pumpkin Pie Recipe runs a bit lower in sugar per slice.
Health Benefits of Key Ingredients
While this is still very much a dessert, a few of the ingredients here offer some genuine nutritional upside.
Pecans in particular are a nutrient dense nut.
- Pecans: A good source of heart healthy monounsaturated fats and fiber
- Maple syrup: Contains trace minerals like manganese and zinc, unlike refined white sugar
- Cinnamon: Has natural antioxidant properties
- Vanilla extract: Adds flavor complexity without added sugar
- Plant milk: Provides a dairy free option that is typically lower in saturated fat
You might also enjoy: Butter Pecan Cookies Recipe for another pecan forward treat.
FAQs About Vegan Pecan Pie
1. Can I use a store bought crust for this recipe?
Yes, many store bought pie crusts are accidentally vegan, though you should always double check the ingredient label.
Look for crusts made with vegetable shortening rather than butter or lard.
2. Why is my filling too runny after baking?
This usually means the pie needed a few more minutes in the oven or did not chill long enough afterward.
The filling continues to set as it cools, so give it the full resting time before slicing.
3. Can I make this pie nut free?
Unfortunately pecans are essential to this specific recipe and cannot be fully substituted.
If you need a nut free dessert, I recommend trying a different pie recipe entirely.
4. Is corn syrup necessary for pecan pie to set properly?
No, cornstarch does an excellent job of thickening this filling without any corn syrup at all.
The texture ends up just as glossy and sliceable as versions made with corn syrup.
5. Can I make this pie ahead of time for Thanksgiving?
Absolutely, this is actually an ideal make ahead dessert since it needs time to chill anyway.
Bake it up to 2 days ahead and store it covered in the refrigerator until serving.
If you love nut based holiday desserts, my Bourbon Pecan Tart Recipe is another one worth trying this season.
Vegan Pecan Pie
Ingredients
- 1 unbaked vegan pie crust 9 inch, homemade or store bought
- 1 cup packed light brown sugar 200g
- 3/4 cup pure maple syrup 180ml, dark amber preferred
- 1/3 cup vegan butter 75g, melted
- 3 tablespoons cornstarch
- 3 tablespoons unsweetened plant milk 45ml
- 1 tablespoon vanilla extract 15ml
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 cups pecan halves divided, 1 1/2 cups chopped for filling and 1/2 cup reserved for top decoration, toasted
Equipment
- 9-inch glass pie dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet to catch drips and toast pecans
- Aluminum foil or pie crust shield to prevent crust overbrowning
- Cooling rack
Method
- Roll out the unbaked vegan pie crust and fit it into a 9 inch glass pie dish. Trim the overhang to half an inch, fold it under, and crimp the edges. Chill the crust in the refrigerator for at least 20 minutes.
- Preheat oven to 350°F. Spread all 2 cups of pecan halves in a single layer on a baking sheet and toast for 7 to 8 minutes until fragrant, stirring once. Remove and set aside to cool slightly.
- In a large mixing bowl, whisk together the brown sugar and cornstarch until no lumps remain. Add the maple syrup, melted vegan butter, plant milk, vanilla, salt, and cinnamon. Whisk vigorously for about a minute until smooth and glossy.
- Reserve 1/2 cup of toasted pecans for decorating the top. Roughly chop the remaining 1 1/2 cups of pecans and stir them into the filling mixture.
- Remove the chilled crust from the refrigerator. Pour the filling evenly into the crust and spread into an even layer. Arrange the reserved 1/2 cup of pecan halves decoratively on top. Place the pie dish on a baking sheet.
- Increase oven temperature to 375°F. Cover the crust edges with a pie crust shield or foil. Bake for 20 minutes, then reduce heat to 350°F and bake for another 30 to 35 minutes until the filling is set around the edges but still has a slight jiggle in the center. Remove the shield during the final 10 minutes.
- Transfer the pie to a cooling rack and cool at room temperature for at least 1 hour. Refrigerate for a minimum of 2 hours until fully set before slicing. Use a sharp knife wiped clean between cuts for clean slices.
Nutrition
Notes
- Always toast the pecans first for the deepest flavor; raw pecans bake up soft and bland by comparison.
- Do not skip the cooling and chilling time, the filling needs it to set into clean, sliceable pieces.
- Use full pecan halves on top for presentation and chopped pecans in the filling for easier slicing.
- Check the pie at the 45 minute mark since oven temperatures vary and the filling can go from perfectly set to overbaked quickly.
- Let the pie come to room temperature or serve slightly warm for the best texture and flavor.
- Store covered in the refrigerator for up to 5 days, or freeze tightly wrapped for up to 2 months.
- To reheat, warm individual slices in a 300°F oven for about 10 minutes.
- For a chocolate twist, stir 1/2 cup of dairy free chocolate chips into the filling before baking.
- For a bourbon version, replace 2 tablespoons of the plant milk with 2 tablespoons of bourbon.
- To make mini pies, divide the filling among a muffin tin lined with small crust rounds and bake for about 25 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This vegan pecan pie has earned a permanent spot on my holiday table, and I think it deserves one on yours too.
It is proof that plant based baking can still deliver that nostalgic, classic dessert experience.
Give it a try this season and let me know how it turns out in the comments below. I would love to see your photos, so please do share with me.
Recommended:
- Chocolate Bourbon Pecan Pie Recipe
- Pecan Pie Dump Cake Recipe
- Vegan Mushroom Stroganoff Recipe
- Maple Pecan Overnight Oats Recipe
- Bourbon Pecan Bread Recipe
