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!
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...
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!
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.
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.
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 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:
- 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.
Easy Vegan Pecan Pie
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 ground cinnamon
- ½ teaspoon salt
- 1 9" vegan pie crust, homemade or store-bought (gluten-free if preferred)
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
More vegan desserts you might enjoy...
M says
I really wanted to love this pie, I made it exactly as written, it didn't bubble over or burn or harden too much. It looked gorgeous out of the oven and smelled right baking. But it was nearly inedible. The flavors were alright, but there was absolutely no 'body' to the filling, it was just liquid corn syrup with nuts in, not a custard in any way. Sickeningly sweet and sticky and loose.
My previous attempts at vegan pecan pie went very well, I used a different popular recipe that utilizes silken tofu, but as I didn't have a hand blender this year I tried this easier method, and definitely paid the price for it. Disappointing for the whole thanksgiving party. It was picked at, and then the second half thrown away. If you want pretty-tasty sugar gloop, go for this recipe, if not, search elsewhere.
Strikkie says
Amaaaazing! I did use half maple and half agave syrup, instead of corn syrup (as that's not readily available in the Netherlands). This might have resulted in the filling being slightly more runny, but it was still absolutely delicious (adding less syrup or more cornstarch should resolve that next time). I also used the recipe for the pastry crust, which was actually super easy. I baked mine around 50 minutes, 180 celsius and it didn't bubble over or overcook, it came out perfect!
Shelly says
WOW, WOW, WOW So good! The bourbon and cinnamon take this recipe over-the-top.
Rachelle says
Would you be able to substitute maple syrup for the corn syrup?
Strikkie says
I did, I used half agave syrup and half maple syrup (bad planning). The taste was amazing! My result was maybe a teeny tiny bit too runny, after mixing everything it looked more liquidy than the pictures. But I think that would have been easily resolved using less maple syrup or adding a bit more cornstarch.
Christiane says
Delicious! Very easy to make. Everything worked out (the crust did not stick to the pie dish, no boiling over, I was pleasantly surprised because it was the first time that I made that kind of pie). Thanks for your great recipes!
Jess @ IDTLC Support says
Yum! So great!
Jessica Murray says
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?
Sam Turnbull says
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!
Kelsey says
I had the same thing happen to mine. Way too long of a cook time on this. It basically boiled to a hard caramel and stuck in the pan. What I could get out of the pan was delicious, but it’s a chewy, hard mess and impossible to cut a slice.
Lucie B. says
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.
Sam Turnbull says
Yes, it can definitely stick! So happy you enjoyed it!
Brenda says
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.
Sam Turnbull says
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.
Brenda says
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!