Vegan Pecan Pie Recipe

By Jessica Hylton -

This Vegan Pecan Pie takes only 20 minutes of prep and is incredibly easy to make! Homemade pie is perfect for holidays and special occasions, especially when you have an irresistible flaky crust paired with an indulgently sweet filling. This pecan pie recipe is made without corn syrup and still tastes like the classic dessert you know and love! 

pecan pie with a slice on a plate and 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 dish to bring to your holiday table. It’s especially great if you’re vegan, or have someone who is or is egg free and needs an egg free dessert recipe. I just know it’s one you guys are going to love! 

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. It’s just as traditional as my vegan pumpkin pie, capturing everything you love about the traditional dessert, but making it 100% vegan. If you’re a traditional pecan pie lover, you’re going to adore this pie!

slice of vegan pecan pie on a plate with a dollop of whipped cream on top

Notes on the Ingredients

Ok so what are you going to make this pecan pie? You can find a full list of ingredients in the recipe card below, but here are few notes to help you get perfect results:

  • Vegan butter – Don’t switch this for oil. The butter gives this 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/maple syrup – Either works well as a replacement to the traditional corn syrup, but agave is stickier and closer in texture! 
  • 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 (affiliate link). This is a great purchase that you can use in lots of vegan baking to come. 
  • Pecans – That beautiful essential ingredient for pecan pie! I recommend using the freshest kind you can get for the best flavor and texture
  • Pie crust – If you’re low on time you can use store-bought pie crust.

How to Make Vegan Pecan Pie (Step by Step Instructions)

Now that we’ve taken a look at the best ingredients to use, let’s talk about making this pie:

Make the Pie Crust

As I mentioned above, if you are in a hurry you can use your favorite store bought pie crust for this recipe. You will 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.

step by step of making vegan pie crust
  • Make the pie dough. You can find full instructions for making the dough in my pie crust post.
  • Add to pie pan. Roll the dough out and add it to your pie pan. Use a sharp knife to trim off extra pie dough, then shape the edges using your fingers as shown above.
  • Pre-bake the pie crust for 10 minutes in the oven at 350F. Remove and let cool on a wire rack for about 5 minutes.

Make the Pecan Pie Filling

  • Melt the vegan butter. Place the vegan butter in a microwave-safe bowl and microwave for at least 45 seconds.
  • Add cornstarch. Remove and whisk the cornstarch in until it’s completely dissolved.
  • Combine remaining ingredients except pecans. In a large bowl, add all the pie ingredients except the pecans. Whisk together well until all incorporated.
step by step of mixing ingredients for the pie
  • Add pecans. Arrange the pecans neatly and evenly on the bottom of the pie crust.
  • Add filling mixture. Pour the liquid over the pecans to cover and watch as the pecans rise to the top.

TIP: 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.

step by step showing assembling the pecan pie

Bake

  • Bake your pie. Bake for 50 minutes in the oven on the lower shelf in the center.
  • Test for doneness. The pie should be slightly wobbly when you’re taking it off but still held together.
  • Cool. Remove and place on a wire rack to cool completely. Don’t slice into pie until it’s completely cooled.
step by step showing the baked and cooled pie

Expert Tips

  • Which pie crust to use? 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.
  • Can I make this pie crustless? 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.
  • 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.
  • 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!

How to Make Your Pecan Pie More Firm

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.

Also note that it is normal for this pie to be a bit jiggly when it comes out of the oven! It will thicken as it cools and sets.

vegan pecan pie with a slice on a plate with cream on top and the rest of the pie in pie dish

Do I Need to Refrigerate Pecan Pie?

I recommend storing this pie in the fridge if you are not going to eat it within a few hours of its cooling. Let it cool completely, then cover it with saran wrap and store it in the fridge for up to 4 days.

More Vegan Thanksgiving Dessert Ideas

slice of vegan pecan pie on a plate with a dollop of whipped cream on top

Vegan Pecan Pie Recipe

This Vegan Pecan Pie Recipe takes only 20 minutes of prep and is incredibly easy to make! It's perfect for holiday tables and special occasions and tastes phenomenal! It’s made without corn syrup and still tastes like the pecan pie you know and love! 
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 slices
Course Dessert, Desserts
Cuisine American
Ingredients
Instructions

Instructions

  • Preheat oven to 350°F/180°C.
  • Pre-bake the pie crust 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
Expert Tips & FAQ
  • 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!  

Nutrition

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.

by Jessica

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Recipe Rating




8 comments

  1. Haviva P says:

    5 stars
    THIS IS THE RECIPE OF MY DREAMS!!! It seems I have waited years for the perfect vegan pecan pie recipe so I was so excited to get the email for this recipe!! I made it with your gf pie crust recipe (but I only had regular flour so used that and it worked). No crazy ingredients, and clear instructions. This was surprisingly easy to make! All I have to say is this is heaven and everyone needs to make it! I had a bit of dough left over so used that crust and made a few smaller pecan “tarts” and baked it for less time and its so darn good. THANK YOU for this one!!!

    • Gavin | Jessica in the Kitchen says:

      Awesome Haviva! You are so welcome! We’re so happy that you enjoyed it!

  2. Caroline says:

    5 stars
    as a total pie novice, this is was so easy and so good! i used jessica’s crust recipe as well and it was perfect! 🙂

  3. Mechee Davis says:

    5 stars
    My first time ever making pecan pie and I LOVED it! This is such a simple and delicious recipe. My boyfriends parents loved this so much. I made my pecan pie with homemade pie crust from simple sweet vegan and I topped my slice with coconut whipped cream! ❤️

  4. Mark Elder says:

    5 stars
    I made this pecan pie yesterday. It was great. I followed the recipe, except I didn’t have the egg replacer, so I made my own! I used 1 flax egg, 2tsp baking soda, 2 tsp potato starch and 2tsp tapioca flour (ingredients on the egg replacer). It came out great. A bit runny at room temp. Next time I’ll try no flax egg and more “egg replacer”
    Thanks for another great recipe!

  5. Kelli says:

    5 stars
    Holyyy crap, I have been craving pecan pie for so long and I decided to try this recipe for Thanksgiving, also using Jessica’s vegan pie crust recipe. It was SO EASY and it tastes literally just like how my grandma used to make them! The small things I changed were that I only used the agave and didn’t add any of the normal sugar, and I also just used flax eggs since I had them already. It baked so perfectly and everyone loved it!!!

    • Gavin | Jessica in the Kitchen says:

      Oh wow Kelli! This is such a nice review. Thank you so much.

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