This incredibly easy vegan pecan pie is the ultimate showstopper for your holiday tables and any special occasion! Imagine an irresistibly flaky, golden crust embracing a luscious, sweet filling, generously studded with perfectly caramelized pecans. It delivers all the classic, comforting flavors you know and love, but with a fantastic plant-based twist. The best part? This beloved recipe is made entirely without corn syrup, offering a wholesome alternative that doesn’t compromise on taste or texture. After a year of being an exclusive email list recipe, its popularity and numerous requests have brought it right here to the blog, ready for everyone to enjoy. If you’re looking for another classic Thanksgiving dessert that’s 100% vegan, be sure to try my vegan apple pie as well!

This vegan pecan pie truly is a revelation. Beyond its mouth-watering appeal and decadent flavor, one of its most remarkable features is the minimal prep time it requires – just 20 minutes! This makes it an absolute lifesaver when you need a quick yet impressive dessert for festive gatherings. It’s particularly ideal for those following a vegan diet, or anyone needing an egg-free dessert option. I am confident this will become a new favorite in your holiday baking repertoire!

Why You’ll Fall in Love with This Vegan Pecan Pie Recipe

There are countless reasons to adore this plant-based pecan pie, but here are the top three that make it an absolute must-bake:

• A Timeless Classic, Made Vegan: This recipe truly delivers the quintessential pecan pie experience. It boasts the same rich, gooey, and nutty flavors you associate with the traditional dessert, but it’s made entirely vegan. Just like my vegan pumpkin pie, this recipe captures the essence of a beloved holiday staple, making it accessible and enjoyable for everyone. If you’re a lifelong pecan pie enthusiast, prepare to be amazed – this version will exceed your expectations!
• Corn Syrup-Free & Naturally Sweetened: Many traditional pecan pie recipes rely heavily on corn syrup for sweetness and texture. However, I’ve crafted this recipe to be completely corn syrup-free, opting for natural sweeteners that lend a beautiful, complex sweetness without being cloyingly sugary. The result is a pie filling that’s wonderfully sweet, buttery, and packed with all the delicious, authentic flavor you crave. It’s a healthier twist without sacrificing a single bit of indulgence.
• Surprisingly Quick & Effortless Preparation: You might not believe it, but this incredible pie requires only about 20 minutes of active prep time before it goes into the oven! This makes it an incredibly convenient option for busy holiday seasons or last-minute dessert needs. There’s no complex fussing or intricate steps; just simple mixing and assembly, and it consistently turns out perfect. Its ease and reliability make it my go-to dessert for Thanksgiving dinners, Christmas gatherings, and any celebration where a delicious, crowd-pleasing dessert is desired.

Key Ingredients for Your Perfect Vegan Pecan Pie

Crafting a truly spectacular vegan pecan pie starts with understanding the role of each ingredient. Here are a few important notes to help you achieve the most delicious results. A comprehensive list of all ingredients with precise amounts can be found in the recipe card located further down the page.

• Vegan Butter: This is a crucial ingredient for imparting that rich, traditional pecan pie flavor and a luxurious mouthfeel. Do not substitute with oil, as it won’t provide the same depth of flavor or buttery richness that is essential for this recipe. Choose a high-quality plant-based butter for the best outcome.
• Cornstarch: Acting as a vital binding agent, cornstarch ensures your pie filling sets beautifully, resulting in that perfectly gooey yet firm texture. I have specifically tested this recipe with cornstarch and cannot guarantee the same results with arrowroot starch. While you’re welcome to experiment, proceed with caution if making substitutions.
• Agave Nectar or Maple Syrup: These natural liquid sweeteners serve as excellent corn syrup alternatives. Agave nectar, with its thicker and stickier consistency, tends to mimic corn syrup’s texture more closely, which is why it’s my preferred choice. However, pure maple syrup also works wonderfully, contributing its own delightful flavor notes. Either option will provide the necessary sweetness and help create that signature gooey filling.
• Raw Brown or Cane Sugar: Using a combination of both wet (agave/maple) and dry sugars (brown or cane sugar) is key to achieving the perfect balance of sweetness and depth of flavor. The dry sugar helps to caramelize and adds another layer of complexity to the filling.
• Egg Substitutes: Essential for the binding and structure of this egg-free pie. My top recommendation is Bob’s Red Mill Egg Replacer. It’s a fantastic pantry staple for all your vegan baking needs, providing reliable results. Alternatively, homemade flax eggs (ground flaxseed mixed with water) can also be used, though the texture might vary slightly.
• Pecans: A pecan pie wouldn’t be a pecan pie without these delicious nuts! For the absolute best flavor and satisfying texture, I highly recommend sourcing the freshest, highest-quality pecans you can find. You can use pecan halves or roughly chopped pieces, depending on your preference for presentation and bite.
• Pie Crust: While I’ve included my signature homemade vegan pie crust recipe below (which is also gluten-free!), you can certainly use your favorite brand of store-bought vegan pie crust if you’re looking to save time. Just ensure it’s a good quality brand that can hold up to a rich filling.

Crafting Your Flaky Vegan Pie Crust (Homemade or Store-Bought)

The foundation of any great pie is its crust, and this vegan pecan pie deserves nothing less than perfection. You have a couple of excellent options for your crust, depending on your schedule and preference.

If you’re pressed for time, opting for a quality store-bought vegan pie crust is a perfectly acceptable choice. In this scenario, you’ll simply skip ahead to the pre-baking instructions for the crust before you begin preparing the luscious pecan filling.

However, if you have a little extra time and want to experience the superior flakiness and tenderness of a homemade crust, I wholeheartedly recommend using my dedicated vegan pie crust recipe. It’s designed to be incredibly easy to work with and yields a beautifully tender and flaky result that’s ideal for holding hearty fillings like this one. A major advantage of making your own crust is that it can be prepared several days in advance, allowing you to spread out your baking tasks. Simply make the dough, chill it, and then roll it out and par-bake when you’re closer to serving day. Below are the essential steps for preparing your crust; for more comprehensive, detailed instructions, please refer to the linked pie crust recipe.

• Prepare the Pie Dough: Follow the instructions for one batch of my vegan pie dough. This typically involves combining flour, vegan butter, and ice water to form a cohesive, pliable dough.
• Fit the Crust into Your Pie Dish: Once your dough is ready, gently roll it out on a lightly floured surface to your desired thickness. Carefully transfer the rolled dough into a deep 9-inch pie pan. Press it evenly into the pan, making sure to avoid air pockets. Use a sharp knife to trim away any significant excess dough around the edges, then create a decorative edge using your fingers or a fork, as demonstrated in the accompanying photos.
• Par-bake the Pie Crust: To prevent a soggy bottom and ensure a wonderfully flaky texture, it’s important to par-bake the crust. Place the prepared pie crust into a preheated oven at 350ºF (175ºC) and bake for approximately 10 minutes. This step helps to partially cook the crust before the wet filling is added. After baking, remove the crust from the oven and let it cool completely on a wire rack while you prepare the delicious pecan pie filling.

Step-by-Step: Assembling Your Delicious Vegan Pecan Pie

With your perfectly par-baked pie crust patiently cooling, it’s time to bring the magic to life by preparing the rich and gooey vegan pecan pie filling. These steps are straightforward, ensuring a hassle-free baking experience. Remember, you’ll find the complete, printable recipe with full instructions and ingredient quantities in the recipe card at the end of this post.

• Melt the Vegan Butter and Dissolve Cornstarch: Begin by placing the vegan butter in a microwave-safe bowl. Microwave it for about 45 seconds, or until it’s fully melted. Once melted, add the cornstarch to the warm butter and whisk vigorously until the cornstarch is completely dissolved and no lumps remain. This ensures a smooth filling texture.
• Combine Remaining Filling Ingredients: In a large mixing bowl, add all the remaining pie filling ingredients, with the exception of the pecans. This includes your agave nectar or maple syrup, brown or cane sugar, egg substitutes, cinnamon powder, sea salt, and vanilla extract. Give everything a thorough whisk to ensure all ingredients are well combined and the mixture is smooth and uniform.

• Arrange the Pecans: Take your par-baked pie crust and carefully arrange the pecans in a neat, even layer across the bottom of the crust. You can lay them flat for a traditional look, or stand some up for added texture.
• Pour in the Filling: Gently pour the prepared liquid filling mixture over the arranged pecans. As you pour, watch as the pecans gracefully rise to the top, creating that iconic pecan pie appearance. If you’re aiming for a particularly photo-ready pie, you can use a spoon or spatula to slightly rearrange any pecans that seem out of place, ensuring an aesthetically pleasing top layer.

• Bake to Golden Perfection: Place your assembled vegan pecan pie into the preheated oven at 350ºF (175ºC). Bake for approximately 50 minutes, ensuring the pie is positioned on the lower-center rack. The pie should still have a slight wobble in the center when it comes out, but the edges should be set and golden brown. This gentle wobble is perfectly normal and indicates it’s cooked through.
• Cool Completely: This step is critical for the pie’s final texture! Once baked, carefully remove the pie from the oven and transfer it to a wire rack to cool. It is imperative to let the pie cool completely to room temperature before attempting to slice into it. Cutting the pie while it’s still warm will result in a runny, unset filling. Patience is key here – the filling will continue to thicken and set as it cools, developing that ideal gooey-yet-firm consistency.

Tips for Ensuring Your Vegan Pecan Pie Sets Perfectly

Achieving that ideal gooey yet firm consistency, characteristic of a classic pecan pie, is entirely possible with this vegan recipe. It’s designed to replicate that beloved texture. Don’t be alarmed if your pie still has a slight “jiggle” in the center when you pull it out of the oven! This is completely normal and expected. The magic happens during the cooling process; as the pie cools down, the filling will continue to thicken and firm up beautifully.

If, after cooling to room temperature, you find your pecan pie is still a bit softer than you prefer, or if you simply desire an even firmer slice, a quick trip to the refrigerator will do the trick. Place the cooled pie in the fridge for a couple of hours, and it should firm up to your desired consistency. If serving a refrigerated pie, and you prefer a slightly softer, gooier texture, you can pop an individual slice into the microwave for about 10-15 seconds before serving. Alternatively, allow the cold pie to sit at room temperature for approximately an hour to regain a more luscious, gooey consistency.

Expert Tips for Baking the Best Vegan Pecan Pie

Achieving pecan pie perfection is simple with these insider tips and tricks:

• Choose Your Crust Wisely (Homemade Preferred): While store-bought crusts offer convenience, I strongly recommend using my homemade vegan pie crust recipe. Its robust structure is better equipped to support the richer, heavier vegan pecan pie filling, ensuring your pie holds its shape beautifully. If you must use a store-bought option, opt for a high-quality, less-sweet brand. I’ve tested various brands, and some cheaper ones can unfortunately dissolve or fall apart under the weight of the filling. A great store-bought mix I’ve had success with is Bob’s Red Mill Pie Crust Mix; its flakiness and buttery flavor perfectly balance the pie’s sweetness.
• Avoid a Crustless Pie: For those who sometimes enjoy a crustless option, I did test this recipe without a crust. While the flavor was still delicious, the pecans unfortunately settled entirely to the bottom, essentially creating an “upside-down” pecan pie. It’s not ideal for presentation or that classic pecan pie experience. For the best results, a crust is essential.
• The Best Egg Replacement: For optimal binding and a superb texture, I highly recommend Bob’s Red Mill Egg Replacer. It consistently yields excellent results in this pie. While flax eggs (how to make a flax egg) can work, they might not offer the same firm hold or visual appeal in this specific recipe, though some readers have reported success.
• Testing for Doneness is Key: When you remove your vegan pecan pie from the oven, it should have a slight, gentle wobble in the center. This is the perfect indication that it’s cooked through but not overbaked. The filling will continue to firm up and set as the pie cools.
• Patience with Cooling: This cannot be stressed enough – allow the pie to cool completely to room temperature before slicing it. Cutting into a warm pie will compromise its consistency, leading to a runny filling. For the best slices, let it cool for several hours, or even overnight.
• Elevate with Vegan Whipped Cream: For an extra layer of decadence, serve your slices with a generous dollop of my homemade coconut whipped cream. It’s incredibly easy to make, completely vegan, and provides a delightful contrast to the pie’s sweetness. A scoop of vegan vanilla ice cream is also a fantastic pairing!
• Picture-Perfect Presentation: If you’re aiming for an impressive display, once you’ve poured the filling over the pecans, take a moment to gently arrange the pecans on top into an even, appealing layer. You can even flip some to showcase their beautiful golden-brown sides. This small step makes a big difference in how your pie looks when baked.

Storage Instructions for Your Vegan Pecan Pie

After baking, this delicious vegan pecan pie can comfortably remain at room temperature for up to a few hours. However, for longer-term storage and to maintain its optimal freshness and texture, refrigeration is recommended. Once the pie has completely cooled to room temperature, cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4 days. This will help the filling retain its ideal firm and gooey consistency. Before serving from the fridge, you can let it sit at room temperature for about an hour to soften slightly, or gently warm individual slices for a few seconds in the microwave if you prefer it gooey.

Frequently Asked Questions (FAQs)

• Can I use a different sweetener instead of agave or maple syrup? While agave and maple syrup are recommended for their texture and flavor, you could experiment with other liquid sweeteners like date syrup. However, the taste and consistency of the pie may vary. Ensure any substitute maintains a similar liquid consistency to achieve the desired gooey filling.
• Is this pie gluten-free? Yes! If you use a certified gluten-free vegan pie crust (like the one linked in this recipe or a store-bought GF option) and ensure all other ingredients are naturally gluten-free, this pecan pie recipe is completely gluten-free.
• How do I prevent a soggy pie crust? The key to a non-soggy crust is par-baking it before adding the filling. This initial bake helps to set the crust and creates a barrier against the wet filling. Also, ensuring the pie is cooled completely before slicing helps the filling firm up and prevents moisture from seeping into the crust.
• Can I freeze vegan pecan pie? Yes, you can! Once the pie is completely cooled, wrap it tightly in several layers of plastic wrap, then an additional layer of aluminum foil. You can freeze the entire pie or individual slices for up to 2-3 months. To thaw, simply transfer it to the refrigerator overnight, then bring it to room temperature or gently warm slices before serving.
• What’s the best way to serve vegan pecan pie? While delicious on its own, it truly shines when served warm or at room temperature with a dollop of vegan whipped cream (such as coconut whipped cream) or a scoop of your favorite vegan vanilla ice cream.

More Delicious Vegan Holiday Desserts to Try

• Vegan Sweet Potato Pie
• Vegan Pumpkin Sheet Cake
• Vegan Pumpkin Cupcakes
• Vegan Pumpkin Cheesecake with Salted Caramel Topping