Vegan Pecan Pie
Posted: 09/30/25
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Fan of pecan pie? We are, too! We love how easy to make this Vegan Pecan Pie is! Filled with gooey sweetness that covers the most crunchy pecans, ever, this pie is the ultimate vegan dessert for the holidays, made without corn syrup and with all natural ingredients.
Why You’ll Love This Recipe
- It is super easy to make with the most perfect flaky crust.
- This pie is filled with mostly REAL ingredients rather some of the less-than-natural ones you find in most pecan pie recipes. That’s right, it contains no corn syrup! How does that sound?
- It tastes just as good as a regular pecan pie, and we don’t think non-vegan guests will be able to tell the difference!
Chef’s Tips
- Since this pie does not contain eggs, it will take a while for the pie to solidify so keep that in mind when you’re timing your holiday meal. While we’re on the subject of planning, here is how to cook a spatchcock turkey, how to work out how much turkey to serve per-person, and plenty of ideas for what to do with your Thanksgiving leftovers (though you probably won’t have any leftover pecan pie!)
- Add the water slowly to the pie dough until holds together. Also, let the pie dough sit for at least 30 minutes in the fridge before you roll it out to stop it cracking.
- Be sure to dress your pie crust with a pie crust shield to prevent the crust from burning.
- To make this pecan pie also gluten-free, make the pastry from our Gluten Free Pecan Pie recipe!
Other Vegan Holiday Recipes You’ll Love
- Easy Vegan Sweet Potato Casserole
- Savory Hasselback Sweet Potatoes
- Easy Vegetarian Stuffed Muffins
- Confit Baby Potatoes
- Simple Vegan Potato Latkes
- Vegan Mushroom gravy (without nutritional yeast!)
If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!
For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Vegan Pecan Pie
This Vegan Pecan Pie is filled with gooey sweetness that covers the most crunchy pecans, ever, this pie is the ultimate vegan dessert for the holidays and super easy to make!
inch pie
Ingredients
- 6 tablespoons coconut oil
- 1 ¼ cups coconut sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups pecans halved
- 2 tablespoons tapioca starch
Vegan Pie Crust
- 1 ⅓ cup all purpose flour
- ½ cup shortening
- ½ teaspoon salt
- 3-6 tablespoons ice water
Flaxseed Egg Substitution
- 9 tablespoons water
- 3 tablespoons flax meal equivalent to 3 large eggs
Equipment
- Pie Shield
Instructions
- Stir the flour and salt together in a large bowl. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas.
- Slowly add water, a tablespoon at a time, stirring with a fork just until the dough holds together and forms a smooth ball.
- Shape the dough into a ball for a single pie crust. Divide dough in half and shape into two balls for a double-crust pie. Flatten into a 1/2-inch thick disk and wrap in plastic wrap.
- Chill 30 minutes or up to 2 days.
Flaxseed Egg Substitution
- In a small dish, mix water and flax meal together slowly. Whisk the two ingredients together pretty fast until it creates a congealed texture.
Pecan Pie Filling
- Preheat oven to 355 degrees Fahrenheit or 179 degrees Celsius. Roll out the pie crust and transfer it to a 9-inch deep pie pan and crimp the edges.
- Chill while the oven heats. Melt coconut oil in saucepan over medium heat. Add coconut sugar, whisking until smooth. Remove from heat and whisk in maple syrup, vanilla, and salt. Whisk in the flaxseed egg mixture and tapioca flour.
- Add pecans and mix evenly until pecans are well coated. Pour pecan mixture into the chilled pie shell. Top with with an additional layer of pecans. Bake for 25 to 30 minutes.
- When the center of the pie has less movement, it is finished. Allow pie to cool on cooled surface for several hours. Chill in refrigerator if necessary.
Notes
- Since this pie does not contain eggs, it will take a while for the pie to solidify so keep that in mind when you’re timing your holiday meal.
- Add the water slowly to the pie dough until holds together. Also, let the pie dough sit for at least 30 minutes in the fridge before you roll it out to stop it cracking.
- Be sure to dress your pie crust with a pie crust shield to prevent the crust from burning.
Nutrition Information
Serving: 1quarter | Calories: 506kcal | Protein: 4g | Fat: 38g | Saturated Fat: 12g | Total Carbs: 42g | Fiber: 3g | Sugar: 18g | Net Carbs: 39g | Vitamin C: 1mg | Sodium: 305mg | Potassium: 139mg | Calcium: 29mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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