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    Home » Recipes » Cakes & Pies

    December 14, 2022 7 Comments

    Easy Vegan Pecan Pie

    330 shares
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    This Easy Vegan Pecan Pie is deliciously gooey, sticky, rich, nutty, and amazing! Traditionally, pecan pie is made with eggs and dairy making it not vegan, but my recipe uses 9 simple ingredients you likely already have in your kitchen to make it completely plant-based and it can be made gluten-free too. I also add a splash of Bourbon and a dash of cinnamon to make this the best vegan pecan pie ever!

    This Easy Vegan Pecan Pie is deliciously gooey, sticky, rich, nutty, and amazing! Traditionally, pecan pie is made with eggs and dairy making it not vegan, but my recipe uses 9 simple ingredients you likely already have in your kitchen to make it completely plant-based and it can be made gluten-free too. I also add a splash of Bourbon and a dash of cinnamon to make this the best vegan pecan pie ever! #itdoesnttastelikechicken #vegandesserts #veganpie

    After years of fan requests, I'm finally sharing with you my recipe for my easy vegan pecan pie! This classic dessert is perfect for serving at your Thanksgiving or Christmas dinner, but it's so delicious, you will want to eat it all year round! Just like my pumpkin pie recipe, this vegan pecan pie recipe needs to set and cool so it is best to make this pie a day or two ahead of time. You can enjoy this pie as is or serve a slice with my homemade vanilla ice cream or coconut whipped cream. OMG I'm drooling...

    This Easy Vegan Pecan Pie is deliciously gooey, sticky, rich, nutty, and amazing! Traditionally, pecan pie is made with eggs and dairy making it not vegan, but my recipe uses 9 simple ingredients you likely already have in your kitchen to make it completely plant-based and it can be made gluten-free too. I also add a splash of Bourbon and a dash of cinnamon to make this the best vegan pecan pie ever! #itdoesnttastelikechicken #vegandesserts #veganpie

    Ingredients:

    Pecan halves: I chop up 1 ½ cups of the pecans, and then keep 1 cup of pecan halves unchopped. I use the unchopped halves to decorate the top of the pie for a gorgeous presentation.

    Corn syrup: pecan pie is traditionally made with corn syrup. I used light corn syrup, but if you prefer you could use golden or dark corn syrup which has more of a molasses taste. If you prefer to avoid corn syrup, you can substitute it with equal amounts of agave.

    Brown sugar: I also add brown sugar to the pie for the rich flavor. Yum!

    Cornstarch: traditionally eggs are used in pecan pie to thicken it making it not vegan. Instead of eggs, I use cornstarch to thicken it which works wonderfully!

    Vegan butter: I use Earth Balance Brand but any brand of vegan butter will do.

    Bourbon: I like to add a bit of bourbon to punch up the flavor of the pie. If you prefer to omit it, just substitute it with equal amounts of water.

    Cinnamon: I also like to add a touch of cinnamon to my vegan pecan pie for a touch of warming spice. Yum!

    Salt: a touch of salt to enhance the flavors and for the perfect sweet and salty balance.

    Pie crust: I make my homemade vegan pie crust recipe, but you could alternatively use a store-bought frozen pie crust. Just check the ingredients to make sure it is vegan, many of them are. Thaw the pie crust before using. There is no need to pre-bake the pie crust as it will bake in the oven along with the filling. Pre-baking it could cause it to burn. As is common with pecan pie recipes, the filling can sometimes leak through the pie crust. To help the pie from sticking to the pie plate, make sure the grease the pie plate well before lining it with the pie crust. Try to make sure there are no holes in the pie crust. If the filling does leak through, do not worry, I actually love this as it makes the crust extra caramelly and delicious!

     

    Chop up 1 ½ cups of the pecans and leave 1 cup of pecan halves whole

    How to Make Easy Vegan Pecan Pie:

    Preheat your oven to 350°F (180°C).
    Grease a 9" (23cm) pie plate to help prevent sticking, then roll out your pie dough and line the pie plate. Try to ensure there are no cracks in the crust to help it from leaking. If you are using a store-bought frozen pie crust, allow it to thaw first. Do not pre-bake the crust.

    Roughly chop 1 ½ cups of the pecans. Leave the remaining 1 cup of pecan halves whole.

    Whisk up the pecan pie filling.

    In a medium bowl, whisk together the corn syrup, and corn starch until there are no lumps. Now stir in the brown sugar, vegan butter, Bourbon, vanilla extract, cinnamon, and salt.

    Pour the filling over the pecans.

    Spread 1 ½ cups of chopped pecans across the bottom of the pie crust, then pour over the filling mixture.

    Decorate the pie with the pecan halves

    Now use the remaining 1 cup of whole pecan halves to decorate the top of the pie. You can just randomly scatter them, or you can make a pattern, your choice!

    Bake and then let cool and set.

    Place the pie on a baking sheet to catch any drips, then bake for 50 - 55 minutes until it's bubbling and browned. Remove the pie from the oven and let cool at room temperature until completely cooled and set, about 6 hours or let cool then transfer it to the fridge to set overnight. Store the pecan pie in the fridge for up to 4 days.

    This Easy Vegan Pecan Pie is deliciously gooey, sticky, rich, nutty, and amazing! Traditionally, pecan pie is made with eggs and dairy making it not vegan, but my recipe uses 9 simple ingredients you likely already have in your kitchen to make it completely plant-based and it can be made gluten-free too. I also add a splash of Bourbon and a dash of cinnamon to make this the best vegan pecan pie ever! #itdoesnttastelikechicken #vegandesserts #veganpie

    This easy vegan pecan pie is:

    • Classic old-fashioned dessert, but made vegan
    • Gooey, sticky, rich, and nutty delicious
    • The perfect dessert for Thanksgiving of Christmas

    More holiday vegan desserts recipes to try:

    Easy Vegan Pumpkin Pie
    Homemade Vegan Vanilla Ice Cream
    Easy Vegan Apple Crumble
    The Best Vegan Apple Pie Ever
    Easy Vegan Pumpkin Cheesecake

    If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.

    Bon appetegan!
    Sam Turnbull.

    Print Recipe
    5 from 6 votes

    Easy Vegan Pecan Pie

    This Easy Vegan Pecan Pie is deliciously gooey, sticky, rich, nutty, and amazing! 9 simple ingredients you likely already have in your kitchen to make it completely plant-based and it can be made gluten-free too. I also add a splash of Bourbon and a dash of cinnamon to make this the best vegan pecan pie ever!
    Prep Time15 mins
    Cook Time55 mins
    Total Time1 hr 10 mins
    Course: Dessert
    Cuisine: American
    Servings: 9 9" pie (about 6 servings)
    Calories: 591kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 2 ½ cups pecan halves 1 ½ cups chopped, 1 cup left whole (see step 3)
    • 1 cup corn syrup (light or dark)
    • ¼ cup cornstarch
    • ½ cup brown sugar
    • ¼ cup vegan butter melted
    • 2 tablespoons Bourbon (or substitute with water)
    • 1 ½ teaspoons vanilla extract
    • ½ teaspoon cinnamon
    • ½ teaspoon salt
    • 1 9" vegan pie crust homemade or store-bought (gluten-free if preferred)
    US Customary - Metric
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    Instructions

    • Preheat your oven to 350°F (180°C).
    • Grease a 9" (23cm) pie plate to help prevent sticking, then roll out your pie dough and line the pie plate. Try to ensure there are no cracks in the crust to help it from leaking. If you are using a store-bought frozen pie crust, allow it to thaw first. Do not pre-bake the crust.
    • Roughly chop 1 ½ cups of the pecans. Leave the remaining 1 cup of pecan halves whole.
    • In a medium bowl, whisk together the corn syrup, and cornstarch until there are no lumps. Now mix in the brown sugar, vegan butter, Bourbon, vanilla extract, cinnamon, and salt.
    • Spread 1 ½ cups of chopped pecans across the bottom of the pie crust, then pour over the filling mixture. Now use the remaining 1 cup of whole pecan halves to decorate the top of the pie. You can just randomly scatter them, or you can make a pattern, your choice!
    • Place the pie on a baking sheet to catch any drips, then bake for 50 - 55 minutes until it's bubbling and browned. Remove the pie from the oven and let it cool at room temperature until completely cooled and set, about 6 hours or let cool then transfer it to the fridge to set overnight. Store the pecan pie in the fridge for up to 4 days.

    Nutrition

    Serving: 1serving (recipe makes 9 servings) | Calories: 591kcal | Carbohydrates: 64g | Protein: 5g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Sodium: 263mg | Potassium: 155mg | Fiber: 3g | Sugar: 42g | Vitamin A: 255IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 6mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    More vegan desserts you might enjoy...

    « Spicy Cranberry Salsa
    The Best Vegan Bagels »

    Reader Interactions

    Comments

    1. Jessica Murray says

      December 28, 2022 at 11:11 am

      Did everything exactly as described but the pie filling boiled over and a lot of it was on the baking sheet. The nice pattern of pecans was lost and the pie was a chewy hard mess… a yummy chewy hard mess, but not a pecan pie. Is 50-55 minutes correct? Temperature too high?

      Reply
      • Sam Turnbull says

        January 12, 2023 at 7:59 am

        Hi Jessica, do you have an oven thermometer? It sounds like your oven may be running a little high. (This is pretty common). If you have an oven thermometer you can easily test this to see. Hope that helps!

        Reply
    2. Lucie B. says

      December 27, 2022 at 1:41 pm

      Very good and approved by my family. Don't skip greasing the pie plate like I did, because we ended up eating a deconstruted pie. Next time, I won't forget that step of the recipe.

      Reply
      • Sam Turnbull says

        January 12, 2023 at 7:58 am

        Yes, it can definitely stick! So happy you enjoyed it!

        Reply
    3. Brenda says

      December 15, 2022 at 7:29 am

      Your comment that dark corn syrup will have a bit of a molasses taste makes me wonder about the possibility of subbing some of the corn syrup with actual molasses... Gonna have to try that, I think.

      Reply
      • Sam Turnbull says

        December 15, 2022 at 11:50 am

        I usually make my pecan pie with light corn syrup as I like the taste best. If you want to replace a couple of tablespoons of corn syrup for molasses that would work, but I wouldn't replace corn syrup to molasses 1 to 1. I believe the flavor would be way too strong.

        Reply
        • Brenda says

          December 15, 2022 at 12:19 pm

          I suppose it depends on how much one likes molasses! Even I probably wouldn't replace it all, because that does sound pretty intense. But the idea of a less sweet pecan pie that tastes more like molasses sounds very delicious to this molasses fan. If I get around to it, I'll let you know how it goes!

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