This easy vegan pecan pie is perfect for holiday tables and special occasions! With an irresistibly flaky crust and sweet filling bursting with caramelized pecans, it tastes just like the classic dessert you know and love. Made without corn syrup!

Last year I actually shared this pecan pie as a part of a special email list-only recipe. This year, I wanted to bring that same well-loved recipe to the blog after so many requests for it. For another classic Thanksgiving dessert made 100% vegan, try my vegan apple pie!

Overhead view of a slice of vegan pecan pie on a plate next to the rest of the pie in pie dish.

My goodness, WHAT A PIE! Before I even get into how mouth-watering and delicious this vegan pecan pie is, let’s talk about how it takes only 20 minutes of prep!! It’s great if you need a quick holiday pie to bring to your dessert table. It’s especially great if you’re vegan, or have someone who is or is egg free and needs an egg free dessert. I just know it’s a recipe you guys are going to love! 

Why I Love This Recipe

  • It’s a classic. This vegan pecan pie is just as traditional as my vegan pumpkin pie, capturing everything you love about the classic dessert, but making it 100% vegan. If you’re a traditional pecan pie lover, you’re going to adore this pie!
  • Made without corn syrup. I skip the corn syrup in my pecan pie filling, and it still tastes tastes sweet and buttery, with all the delicious flavour that I love.
  • Quick. Did I mention that this pie takes all of 20 minutes to prepare? It’s ready for the oven with zero fussing and it always turns out great. I love making this dessert for holiday parties and Thanksgiving gatherings. It’s just so darn easy!
Close up of a slice of vegan pecan pie on a plate with a dollop of whipped cream on top, next to a fork.

Notes on the Ingredients

Ok, so what do you need to make a perfect vegan pecan pie? Here are few notes to help you get delicious results. You’ll find a full list of ingredients with amounts in the recipe card below the post.

  • Vegan butter – Don’t switch this for oil. Plant-based butter gives this recipe that traditional pecan pie flavor!  
  • Cornstarch – Helps to bind the pie together flawlessly. I have not tested arrowroot starch here so I can’t advise if it works, but feel free to test it.
  • Agave nectar – Or maple syrup. Both work well as a replacement for traditional corn syrup, but agave is stickier and closer in texture, so that’s what I use.
  • Raw brown or cane sugar – A mix of dry and wet sugars really brings in the right flavor.
  • Egg substitutes – Essential for the binding of this pie. I recommend Bob’s Red Mill Egg Replacer. It’s a great purchase that you can use in lots of vegan baking recipes! Otherwise, homemade flax eggs also work here.
  • Pecans – You can’t make pecan pie without them! I recommend using the freshest, best-quality nuts you can get for the best flavor and texture.
  • Pie crust – I include my homemade vegan pie crust recipe below (it’s also gluten-free). If you’re short on time you can use your favorite brand of store-bought pie crust.

Super Easy Vegan Pie Crust

As I mentioned above, if you are in a hurry you can use your favorite store bought pie crust for this recipe. In this case, just skip right to the pre-baking part before making and adding the filling.

If you want to go the homemade route, I recommend using my vegan pie crust recipe. It makes a tender and flaky pie crust that is absolutely perfect for all kinds of pies. It can be made in advance too, so you can make your pie crust a couple days beforehand, then finish up your pecan pie once it’s closer to the day you want to serve it. Check out the steps below, and refer to the linked recipe for detailed instructions.

Step by step photos showing how to prepare and roll out a vegan pie crust.
  • Make the pie dough. Prepare one recipe of vegan pie dough according to the directions.
  • Add the crust to the pie dish. Roll the dough out and press it into your pie pan. Use a sharp knife to trim off any excess, and shape the edges using your fingers as pictured.
  • Par-bake the pie crust. Bake the prepared crust in the oven for 10 minutes at 350ºF. Afterward, let the pie crust cool on a wire rack while you prepare the pecan pie filling.

How to Make Vegan Pecan Pie

With your pie crust ready to go, let’s talk about making this vegan pecan pie. These are the steps, and you’ll find the printable recipe with the full instructions in the recipe card after the post.

Step by step photos showing how to mix the filling ingredients for vegan pecan pie.
  • Melt the vegan butter. Start by melting vegan butter in a microwave-safe bowl. After, whisk in the cornstarch until it’s completely dissolved.
  • Combine the remaining ingredients (except the pecans). Add all the pie ingredients to a large bowl, leaving out the pecans for now. Give that a good whisk to combine.
Step by step photos showing how to assemble a vegan pecan pie.
  • Add the pecans. Now, arrange the pecans neatly and evenly in the bottom of your par-baked pie crust.
  • Add the filling mixture. Pour the prepared filling over the pecans, watching as the pecans rise to the top.
step by step showing the baked and cooled pie
  • Bake. This vegan pecan pie goes into the oven at 350ºF for 50 minutes. Make sure it’s postitioned on the center rack.
  • Cool. Leave the pie to cool on a wire rack. Wait until it’s cooled completely before you slice it!

How to Make Sure Your Pecan Pie Sets

This recipe was created to be just like a traditional gooey but firm pecan pie. It’s normal for this pie to be a bit jiggly when it comes out of the oven! It will thicken as it cools and sets. If you’re concerned that your pecan pie is a bit runny, or if you prefer an even firmer pie, put it in the fridge and it should firm up after a couple of hours.

In this case, I recommend popping it in the microwave for about 10 seconds before serving so that it softens again. You can also let the cold pie sit at room temperature for about an hour to come back to a gooey-er consistency.

Recipe Tips

  • Use a homemade crust recipe (if you can). I highly recommend my pie crust recipe as it can withstand the heavier vegan pecan pie filling. For a store-bought alternative, I recommend the Bob’s Red Mill Pie Crust Mix, which I also tested and it works perfectly here. Plus, its flakiness and butteriness offsets the sweetness of the pie.
  • If you want to purchase a pre-made crust, I highly recommend a high-quality, less-sweet brand. I tested one of the cheaper brands and the crust dissolved in the pie and completely fell apart. Choose wisely!
  • Can I make a crustless pie? I also tested this recipe as a crustless pecan pie, since I know some of you do ask for this option! While the pie was delicious, it essentially flipped over, becoming an upside down pecan pie, since all the pecans settled to the bottom of the pan. Not ideal.
  • What’s the best egg replacement for pie? I highly recommend getting this (affiliate link) Bob’s Red Mill Egg Replacer and using it in this pie. It’s my favorite egg replacer and works so well in this pie. You can of course use flax eggs, although it won’t hold as well, and I’m not sure flax eggs would look so great in this pie.
  • Test the pie for doneness. Your vegan pecan pie should be slightly wobbly when it comes out of the oven. It’ll continue to set and firm up as it cools.
  • Let the pie cool completely before slicing into it. Cutting it before it’s cooled to room temperature affects the consistency.
  • Top with vegan whipped cream. I love this pie with a dollop of my homemade coconut whipped cream, which is totally vegan and is super easy to make!
  • Make it picture-perfect. If you’re showing this pie off, I like to go in and just slightly arrange the pecans into an even layer again and maybe even flip some so it’ll bake very pretty.
Overhead view of a slice of vegan pecan pie topped with whipped cream on a plate with a fork, next to a small bowl of whipped cream and the rest of the pie in a pie plate.

How to Store

This vegan pecan pie is fine to stay at room temperature for a few hours after baking. For longer storage, keep the pie in the fridge. Let it cool completely, then cover it with saran wrap and refrigerate for up to 4 days.

More Vegan Thanksgiving Desserts

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Close up of a slice of vegan pecan pie on a plate with a dollop of whipped cream on top, next to a fork.

Vegan Pecan Pie

Servings: 10 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
This easy vegan pecan pie recipe is perfect for holiday tables and special occasions! I make this recipe without corn syrup and it still tastes like the homemade pecan pie we know and love. 
5 (from 14 ratings)
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Ingredients

Instructions 

  • Preheat oven to 350°F/180°C.
  • Pre-bake the pie crust in a deep 9" pie pan for 10 minutes in the oven. Remove and let cool on a wire rack for about 5 minutes.
  • Place the vegan butter in a microwave safe bowl and microwave for at least 45 seconds. Remove and whisk the cornstarch in until it’s completely dissolved.
  • In a large bowl, add all the pie ingredients except the pecans. Whisk together well until all incorporated.
  • Arrange the pecans neatly and evenly on the bottom of the pie crust. Pour the liquid over the pecans to cover and watch as the pecans rise to the top. If you’re showing this pie off, I like to go in and just slightly arrange the pecans into an even layer again and maybe even flip some so it’ll bake very pretty.
  • Bake for 50 minutes in the oven on the lower shelf in the centre. The pie should be slightly wobbly when you’re taking it off but still held together. Remove and place on a wire rack to cool completely. Don’t slice into pie until it’s completely cooled.
  • Enjoy!!

Notes

  • I highly recommend using my pie crust recipe since it can withstand the thickness of this Pecan Pie. If you would rather use a store-bought mix variety, I would recommend the Bob’s Red Mill Pie Crust Mix which I also recipe tested and works perfectly here! Plus its flakiness and butteriness offsets the sweetness of this pie perfectly.
  • If you want to purchase a pre-made crust, I highly recommend a high quality less sweet brand. I also tested one of the cheaper brands and it fell completely apart and got dissolved by the pie.
  • I also tested making this crustless since I know some readers do ask for this option. While the pie was delicious, it essentially flipped over, becoming an upside down pecan pie, and all the pecans settled to the bottom of the pie.
  • Let the pie cool completely before slicing into it. Cutting it before will affect the consistency.
  • This pie was created to be just like the traditional gooey but firm Pecan Pie, but if you want it even firmer, put it in the fridge! If you’re keeping it in the fridge and want it softer, you can pop it in the microwave for about 10 seconds or let it sit at room temperature for about an hour to come back to this consistency.
  • I highly recommend getting this (affiliate link). Bob’s Red Mill Egg Replacer and using it in this pie. It’s my favourite egg replacer and works so well in this pie. UPDATED: I’ve had a few readers now share that flax eggs worked perfectly for them!  
    Calories: 274kcal, Carbohydrates: 26g, Protein: 2g, Fat: 18g, Saturated Fat: 2g, Sodium: 213mg, Potassium: 88mg, Fiber: 2g, Sugar: 21g, Vitamin A: 227IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg

    Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

    Cuisine: American
    Course: Dessert, Desserts
    Author: Jessica Hylton