This is the most amazing vegan pecan pie! Sugary, rich and almost caramelly, no one would ever guess it’s dairy and egg free. Gluten free option.
Developing a pecan pie recipe that is vegan is no small task, and it took me SEVERAL tries to get it right. I almost gave up after a few liquidy pies that would just not firm up, but I persisted and finally came up with the perfect vegan pecan pie!
Eggs usually go a long way at holding the filling together, so that was my biggest hurdle. A combination of flax eggs (don’t worry, you can’t detect this at all) and cornstarch, not to mention the right amount of other liquids, is the key to a filling that thickens and holds together.
The flavor and texture of this pie are out of this world incredible. It tastes almost like caramel, with a slight hint of bourbon (optional but so good). It’s a pretty sweet pie for sure, and a small slice will totally satisfy.
I have seen many recipes for vegan pecan pie but none look like the traditional one I remember. My recipe is sure to please any pecan pie lover, vegan or otherwise! I hope you love it as much as I do. Serve with a dollop of coconut whipped cream.
Ingredients needed (with substitutions)
- One pie crust – Use my recipe for vegan pie crust for the best results. It’s super flaky and doesn’t burn easily in the oven, plus it’s easy to make! You may also use a gluten free crust or store bought.
- Flax eggs – Simply ground flaxseeds with water.
- Melted vegan butter – You only need a few tablespoons, I would not skip this.
- Dark corn syrup – I know some people are not comfortable using corn syrup, so if that’s you, feel free to use brown rice syrup or pure maple syrup. They both work fairly well, but not as well as corn syrup. I rarely use corn syrup, but this is a once in a year pie, so I feel comfortable doing so. You do you!
- Granulated sugar
- Cornstarch – You probably could use arrowroot or tapioca starch, but I’m not positive as I haven’t tested it.
- Vanilla extract
- Bourbon – We are only using 2 tablespoons for an amazing flavor, but you can skip it if needed.
- Pecans, of course!
How to make vegan pecan pie
- In a small bowl, mix the ground flaxseeds and water. In a large bowl, add the melted vegan butter, corn syrup, flax eggs, sugar, cornstarch, vanilla and bourbon and whisk until well combined.
- Coarsely chop the pecans, leaving some intact for decoration, if desired.
- Spread the pecans evenly in the pie crust.
- Pour the liquid mixture over the pecans, then top with some pecan halves like I did, around the edges.
Place the pie on a baking sheet to catch any drips. Bake for about 55 minutes until thick, golden and bubbly. If the crust starts to burn, add a pie shield or foil over the pie after 15-20 minutes. When you take it out of the oven, sprinkle with coarse salt. Not required, but a nice touch.
Let it cool for 30 minutes at room temperature then place in the refrigerator. At least 4 hours in the refrigerator is best so it can settle and firm up. Serve with coconut whipped cream or vegan whipped cream.
Make ahead & freezing
You can make the pie 1-2 days ahead of time and store in the refrigerator until ready to serve. If you want to make it more than 2 days ahead, bake the pie, let it cool completely, then wrap well and freeze.
When ready to serve, move the pie to the refrigerator to thaw overnight. Make sure it is unfrozen before you slice and serve.
More vegan holiday pies you’ll love
The Most Amazing Vegan Pecan Pie
Ingredients
- 1 Vegan Pie Crust *see Notes for other options
- 2 tablespoons ground flaxseeds
- 4 tablespoons water
- 4 tablespoons vegan butter, melted
- 3/4 cup dark corn syrup *or maple syrup/brown rice syrup
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons bourbon, optional
- 2 cups coarse chopped pecans (10 oz), + 1/2 cup pecan halves for decorating the top
Instructions
- Prepare a vegan pie crust (there is no need to pre-bake it) and line a 9 inch pie plate with it. Stick the pie plate with the crust in the refrigerator until ready to fill it. Preheat the oven to 350 degrees F.
- Prepare the flax eggs: In a small bowl, stir together the ground flaxseeds and water, then set aside to let thicken. This is your egg substitute.
- In a large bowl, add the melted vegan butter, corn syrup, flax eggs, sugar, cornstarch, vanilla and optional bourbon and whisk until well combined and smooth.
- Roughly chop the 10 oz pecans and have another 1/2 cup halves ready for decorating the top. I like to use my food processor to quickly chop them.
- Carefully spread the pecans evenly into the unbaked pie crust. Pour the sugar mixture into the pie crust over the pecans, evenly. Alternatively, stir the chopped pecans into the sugar mixture, then pour into the crust.
- Place the pie on a baking sheet to catch any drips and bake the pie for 50-55 minutes, until thick and bubbly and golden brown. It will still be quite liquidity until it cools so don’t cut into it right away. Use a pie crust shield after 15-20 minutes of baking if the crust starts to burn.
- Remove from oven, sprinkle with coarse salt, if desired, and let cool on a wire rack at room temperature for 30 minutes, then move to the refrigerator. At least 4 hours in the refrigerator is best to let it settle and firm up. Overnight is even better!
- Slice and serve the pie with coconut whipped cream, if desired. Enjoy!
Notes
- Gluten free: Use a gluten free crust to make the pie gluten free. You can also use a store-bought crust to make it easier, just check the ingredients to make sure it's vegan.
- Make ahead: You can make the pie up to 2 days in advance and store it in the refrigerator until ready to serve.
- Freeze it: If you want to make it more than a couple of days in advance, you can make it, wrap it very well and freeze it. The day before serving, transfer the pie to the refrigerator to thaw before serving.
- Alternative to corn syrup: I tried the pie several ways, and using corn syrup resulted in the best pie, but maple syrup works quite well. Brown rice syrup works pretty well, too.
- Cornstarch alternative: Tapioca starch or arrowroot will probably work here, but I haven't tested it to know for sure.
So, if one makes it exactly as the recipe, why does it boil over?
I’m not sure why some people have reported it boiling over in the oven. This has never happened to me. Perhaps some people use a store bought pie crust that doesn’t have as deep a center as a standard pie dish with a homemade crust. Or they use a pie dish that is too small. Or maybe oven temperatures that run too hot, causing this to happen.
I made this for Thanksgiving on Wednesday night but made “mini” pies instead. I also used Rum instead of Bourbon, keeping all other ingredients the same. I used premade pie crusts and cut them into 3.5″ rounds for the cupcake tin. I got 19 mini pies. I mixed the nuts into the goo for most of the pies, because it seemed easier. My pies did boil over but the cupcake tin contained the goo. When cooled this extra “toffee like candy” was delicious. These pies were the first to be devoured. The mini pies are convenient for snacking and eating. I topped with maple flavored plant whipped cream. Will make again. Thank you!
Thanks for your fantastic review and for sharing the changes you made, Amy! I’m thrilled you loved the pies 🙂
This pie was amazingly sweet and gooey! I had never made a pecan pie before and this recipe was super easy. Lots of compliments. I will definitely make it again! I used a standard 9 inch pan and it did NOT boil over. It was perfect!
Hi Nicole. I’m so glad the pie turned out wonderful for you! Thanks for taking time to share your fabulous review and feedback! Happy cooking!
This was amazing. I made it last year with maple syrup and it was loose. This year I used corn syrup and it came out just like traditional pecan pie. Truly amazing. Highly recommend adding the coarse salt on top after baking. It was a show stopper dessert.
Hi Emily. I’m so glad you loved the pie! Thanks for taking time to share your fantastic review and feedback! Your tips are awesome!
Made it for Thanksgiving
Was fantastic!
Everyone wanted more 🍁☺️
The flavor of the filling was okay, but after baking it for 60 minutes at 350, it was rock hard 🙁
It was missing that gooey pecan pie feel since it was so hard to chew.
Taste is good, texture went a little iffy with it spilling over and a lot of oil sitting on top after cooling… not sure what I did wrong here because it seems a lot of people had success! Curious for any suggestions because I love pecan pie but can’t have the typical kind due to my baby’s food allergies 😭
Hi Paige, mine totally bubbled over too, so you are not alone! I just took it out of the oven. Hopefully it’ll still taste good! Happy Thanksgiving!
I’ve made this last year and want to make it again. The flavor was amazing but it became super hard and un cuttable after being in the fridge. Where do you think I might have gone wrong?
It sounds like it got overcooked! Maybe cut down the baking time. I haven’t had that happen!
Hi Nora,
I just took mine out of the oven after the 65 minutes and it definitely bubbled over. How can I tell if it is overcooked since I just took it out? Trying to figure out if I should remake it.
Thank you!
I’m not sure why this happens sometimes. I wonder if it’s a matter of certain ovens running hotter than they should. I haven’t been able to recreate it bubbling over in my kitchen. I would see how it looks after chilling for a while, hopefully it turns out okay.
Can you share why you use so much cornstarch? Doesn’t this risk getting too runny if gets too hot for too long?
The cornstarch helps the pie filling thicken since there are no eggs like regular pecan pie. Instead of getting runny, the cornstarch will help the pie filling thicken, especially as it cools.
I see there’s no salt added – is the vegan butter salted? Thanks!
Yes, I always use salted vegan butter as it’s what is available most of the time.
I feel like I’m missing something but what size pie is this for? 9″ pie plate?
Yes, 9 inch pie plate.
with a yard full of pecan trees, this is a go-to holiday pie, and this recipe is a go-to recipe!
nora cooks should be everyone’s go-to vegan/plant based site!
Thank you for your fabulous feedback, Rodbo! Your review is awesome, and your feedback means a lot! I appreciate you!
Looks amazing, planning on throwing chocolate into it. I used to make chocolate pecan pie every year. Hoping it works
Planning to throw choc chips in too! I hope it works out well!
Hi Nora! Can I sub the flax with 2 tbsp of bobs egg replacer instead?
Sorry, I’m not sure if an egg substitute will work. This pie is rather picky!
I’ve made this pie many times and it’s always a big hit with my husband. He can’t tell it’s vegan. I’ve put in the refrigerator to chill after baking but curious if it has to be refrigerated all the time or can it sit out? It’s really tough to cut when it’s in the refrigerator.
Yes, it’s best if it’s stored in the fridge at all times but you can leave it out at room temperature for a couple of hours before serving. This will make it a bit easier to slice.
I’m not vegan, I’m alpha-gal, so eggs are okay, but condensed milk is not. If I made this with real eggs, I’m guessing two? Otherwise, it sounds yummy. I might try what the reader who mentioned agave did. I use agave a lot for sweetening.
I have to be careful with granulated sugar, as a lot of it is processed with bone char, and I cannot have ANY trace of mammalian products. I buy Morena at Walmart, it’s unrefined and certified vegan. It comes from Mexico, and is comparable in price to C&H.
Yes, 2 eggs is correct. Happy baking!
My pie came out hard and chewy like candy, and I only baked it for 50 min.
Any suggestions?
Did you make any substitutions to the recipe? Does your oven run hot? It’s hard to know what exactly went wrong without being there.
Maybe I’m bias as I made it but this pie is incredible.Thanks Nora for a fantastic vegan recipe, this will now be my go to dessert when I want to impress.
I couldn’t find dark corn syrup so used agave instead as that what I had at home, doesn’t seem to have affected it.
I’m thrilled you loved the pie! Thank you so much for your terrific feedback and review!
Just made it! Used 1/2 light corn syrup, 1/2 maple syrup, used bourbon…I overflowed, but so, so tasty!!! I like it warm with vegan vanilla ice cream and whipped cream .
I just made it like an hour ago for a friend who’s vegan. I’m waiting for it to chill in the fridge. I added Bourbon and it still overflowed, not too much thankfully. It smells good, so I’m sure the taste will match. Thanks for the recipe!
You are welcome! I hope you enjoy the pie!
Can you sub molasses for the dark corn syrup?
I’m not sure, the flavor would be very different and I’m not sure how the texture will come out either.
I made two of these last night and they came out incredible; best I’ve ever had. Thank you!
You are welcome! I’m so glad the pies turned out wonderful for you! Thanks for your fabulous feedback!
Hi Nora, I want to make this recipe into mini pies. Would I cook them at the same temperature? And how long would you bake them? I’ve tried many of your recipes and they have all been great! My favorite is your Beef and Broccoli with soy curls. My family of five eat it at least once a week😊. Thanks for all you do!
Hi Linda. I am glad you are enjoying my recipes. Thanks for your encouraging feedback! I’ve never made mini pecan pies, however, I would say about 25 minutes. Hope this helps.
What should be the oven’s temperature?
Hi Isabel. The oven should be set to 350 degrees F.
I love this recipe so much and am back here to make it for a second year in a row. It was a huge hit with my non vegan family. The only thing I do differently is actually double the recipe and adjust the cooking time a little as a result. I think my pie pans are just a little deeper so it takes 1.5x the amount of filling and then I make little pies from the extras. Thanks Nora, you have the best recipes. 🙂
Great recipe. I substituted 1/4 cup molasses and 1/2 maple syrup for the corn syrup, and used only 1/2 cup granulated sugar. Nice rich flavor, not overly sweet.
Hi Jean. Thank you for sharing your feedback and substitutions for the pecan pie! I’m glad yours turned out just as you wanted it!
I love the recipe, I had trouble with it boiling a lot. I also made vegan pecan tasies and had the same issue. Taste is wonderful if I can get it from boiling so much. I used maple syrup. The tasies I used aquafoba egg and sugar. Perhaps I need to bake on 325 instead of 350. I love all your recipes you are wonderful thank you so much.
Merry Christmas!
Went by your recipe came out runny