Make the ULTIMATE vegan pecan pie with no corn syrup! It’s rich, sweet, decadent, and loaded with nutty flavor, but 100% egg, dairy, and refined sugar-free! Perfect for your Thanksgiving/ holiday table!
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Sticky, Decadent Vegan Pecan Pie Without Corn Syrup
It’s taken time, but ‘by Jove, I think she’s got it!’. Whereas traditional pecan pie is made with eggs, butter, and lots of unhealthy corn syrup, I’ve tested my way through batch after batch of vegan pecan pie to bring you the next best thing, entirely free from corn syrup, and no one will know it’s vegan.
In this 'buttery' pecan pie, the gooey, sticky, rich, caramel-like filling is enhanced with vanilla, warmly spiced with cinnamon and nutmeg, and sweetened with agave and maple syrup. I've then used pantry staples (like applesauce, flax, and cornstarch) for the thick, sliceable texture – all encased in a vegan, optionally gluten-free, flaky pie crust.
There are also several ways to add decadence, too– with coconut, chocolate, or more. Keep reading for all the ways to make this vegan pecan pie recipe your own. The hardest part of the recipe is having the patience to allow it to chill and set.
Enjoy serving it all fall/holiday season as a crowd-pleasing dessert, along with healthy apple pie baked apples and easy vegan pumpkin muffins, to suit multiple dietary requirements.
The Ingredients and Substitutes
The sweetener used has a big impact on the overall filling flavor of this 'buttery' pecan pie, so feel free to experiment to find your desired flavor profile.
What could I add To Pecan Vegan Pie?
- Citrus zest: Some lemon/orange zest brightens and adds a citrusy flavor.
- Coconut: Stir in toasted coconut flakes/ shreds for extra texture and flavor.
- Vegan chocolate: Sprinkle in some of your favorite vegan chocolate chips/chunks.
- Dried fruit: i.e., cranberries, raisins, dates, or apricots for sweet chewiness.
- Salt: Add a pinch to the filling or sprinkle flaky salt over the top to balance and enhance the flavors in this recipe for vegan pecan pie.
How to Make Vegan Pecan Pie?
Step 1: First, if you’re making it yourself, prepare the pie crust in a 9-inch pie pan and set it aside (no need to pre-bake it!).
Step 2: Meanwhile, in a large bowl, combine the applesauce and flax meal, mix well, and set aside for 5 minutes before stirring in the melted vegan butter (I microwave it until melted) and agave.
Step 3: In a separate small bowl, combine the cornstarch and water, mixing until the cornstarch has dissolved. Then, add that to the large bowl along with the vanilla extract, cinnamon, and nutmeg. Mix well and set aside while you preheat the oven to 350F/177C.
Step 4: When the oven is ready, stir the coarsely chopped pecans into the bowl of filling mixture and transfer it to the pie crust. Decorate the top with more pecan halves, creating circular layers, all pointing towards the center of the pie (refer to the image).
Step 5: Cover the edges of the pie crust with either aluminum foil and bake in the oven for about 60 minutes, removing the foil/shield in the last 20 minutes. Finally, remove the vegan pecan pie from the oven and leave it to cool on a wire cooling rack for an hour before drizzling it with the maple syrup and storing it in the fridge for at least 4 hours (though overnight is even better) until fully set. Enjoy!
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FAQs
Yes, either buy (or make) gluten-free pie crust for a vegan, gluten-free pecan pie.
Surprisingly, yes. You can make an equally delicious nut pie with hazelnuts or walnuts (though the latter has a slightly more ‘bitter’ flavor).
You could prepare the pie dough, press it into the pie pan, and store it in the refrigerator for 1-2 days, tightly wrapped with plastic wrap. Remove it 30-40 minutes before adding the filling and baking.
Alternatively, prepare the entire pie and store leftovers in the fridge.
Pro Recipe Tips:
- For enhanced flavor: Toast the chopped pecans lightly in a skillet or the oven until fragrant.
- To adjust the texture: How roughly or finely you chop the pecans makes the biggest difference to the filling texture.
- To make crustless pecan pie: Try baking the filling in ramekins instead, minus the pie crust.
- Leave it to fully set: The filling will be soft straight out of the oven. It requires fully cooling and then chilling in the fridge to fully set into a thicker, sliceable texture.
Serving Suggestions
Enjoy a slice of this dairy-free pecan pie warm, at room temperature, or chilled with:
- Coconut whipped cream
- Dairy-free vanilla ice cream (or other flavors like cinnamon/chocolate)
- A drizzle of caramel sauce or additional maple syrup
- Warm vegan custard
And, of course, a warm mug of coffee, tea, or vegan hot chocolate- delicious!
Storage Instructions
I highly recommend making this vegan pecan pie a day in advance, where possible, and leaving it to chill overnight. Once fully set, leftovers will store in an airtight container/wrapped in plastic wrap for up to 4 days in the fridge.
You can also freeze eggless pecan pie, whole or sliced (with parchment paper between the slices to avoid the pieces sticking), for up to 3 months. Thaw it in the fridge overnight or at room temperature for several hours.
Reheat a slice in a microwave or oven – but don’t overheat it, or the filling can become overly runny again.
Vegan Pecan Pie (No Corn Syrup!)
Equipment
Ingredients
- 1 store bought or homemade vegan pie crust
- 1 cup of applesauce
- 1 tablespoon of flax meal
- 5 tablespoons of unsalted vegan butter, melted
- ¼ cup of light agave nectar
- 3 tablespoons cornstarch
- 2 tablespoons of water
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- ⅛ teaspoon of nutmeg
- 3 cups coarse unsalted chopped pecans, + more halves for decorating
- 2 tablespoons of maple syrup
Instructions
- Prep the pie crust and have it ready in a 9 inch pie pan. Set aside
- In a large bowl, mix the applesauce and flax meal. Set aside for 5 minutes.
- Add the melted vegan butter and agave. Mix well.
- In a small bowl, mix the cornstarch and water. Mix well until the cornstarch is fully dissolved. Add it to the bowl along with the vanilla extract, cinnamon, and nutmeg. Mix well and set aside while the oven preheats.
- Preheat the oven to 350 degrees F.
- When the oven is ready, stir the pecans into the mixture. Then slowly add the mixture to the prepared pie pan. Decorate with more pecans like in the photo. Cover the edges of the pie crust with aluminum foil or a pie crust silicone shield. Bake for 40 minutes. Remove the aluminum and bake for 20 minutes.
- Remove from the oven and place the pie on a cooling rack for 1 hour. Drizzle the maple syrup. Then store it in the fridge for 4 hours or overnight hours to fully set.
Notes
- For enhanced flavor: Toast the chopped pecans lightly in a skillet or the oven until fragrant.
- To adjust the texture: How roughly or finely you chop the pecans makes the biggest difference to the filling texture.
- To make crustless pecan pie: Try baking the filling in ramekins instead, minus the pie crust.
- Leave it to fully set: The filling will be soft straight out of the oven. It requires fully cooling and then chilling in the fridge to fully set into a thicker, sliceable texture.
Tina says
such a yummy pecan pie!!
Andrea says
Right?! It's the best pie!
KEVIN FOODIE says
Pecan pie is my favorite. I always seek out a slice wherever I travel. This vegan syrup without the corn syrup is an interesting one. Can't wait to experience the flavors and texture of your VEGAN PECAN PIE.
Andrea says
It's a great one, especially with it made without corn syrup!
Lindsey says
Obsessed! I've been looking for a vegan pecan pie recipe forever, and this was does NOT disappoint! It's easy-to-follow and turns out decadent and delicious.
Andrea says
Right?! It's the best!
Nicole says
This had the perfect texture and nice balance of spices. I used a homemade crust and it came out beautifully! I brought this to a party and everyone, including the non-vegans, went crazy for it.
Andrea says
That's so awesome to hear! So happy to hear that everyone enjoyed this yummy pie!
Jeri says
I just made this pecan pie, and honestly, it's incredible! The filling is so rich and flavorful that we didn't even miss the corn syrup. And my family was shocked to find out it was vegan! Thanks for sharing!
Andrea says
Right?! The filling is soooo sweet and delicious!
Alexandra says
I had been searching for the perfect vegan pecan pie recipe, and am so excited to have finally come across it. What a delight to have a vegan option with no corn syrup. This was a dessert for the whole family to enjoy, and one that we will definitely make again.
Andrea says
Right?! It's such a nice sweet treat that doesn't rely on corn syrup!
DK Park says
This is one of my favorite dessert to make. It is so delicious and really easy to make. Pecan nuts is my most favorite in this recipe!
Andrea says
Yesss! Pecans are the best!
Andrea White says
The best pie!
Lathiya says
Pecan pie is one of my favorites and this vegan version was delicious. Making it again this weekend.
Andrea says
Yay! So glad you enjoyed it! It's a winner for us too!
Swathi says
Vegan pecan pie looks delicious, love that it is not has corn syrup. I am going to make this for this weekend.
Andrea says
Right?! I love that it doesn't have corn syrup too! Still perfectly sweet!