Vegan Pecan Pie (No Corn Syrup!)

Make the ULTIMATE vegan pecan pie with no corn syrup! It's rich, sweet, gooey, and loaded with nutty flavor, with no eggs or dairy. Perfect for your Thanksgiving and holiday table!

Sticky, Decadent Vegan Pecan Pie Without Corn Syrup

It's taken time, but "by Jove, I think she's got it!" Traditional pecan pie is made with eggs, butter, and lots of corn syrup, so I tested my way through batch after batch to bring you a vegan pecan pie with no corn syrup at all, and no one will know it's vegan.

The gooey, sticky, caramel-like filling is flavored with vanilla, warmly spiced with cinnamon and nutmeg, and sweetened with agave and maple syrup. Pantry staples like applesauce, flax, and cornstarch give it a thick, sliceable texture, all in a flaky vegan crust.

• No corn syrup, eggs, or dairy: Agave and maple syrup sweeten the filling, and applesauce and flax hold it together.
• Quick to prep: Just 10 minutes of hands-on prep.
• Loaded with pecans: 3 cups of chopped pecans in the filling, plus pecan halves on top, so every bite is nutty and rich.
• Make ahead friendly: It needs to chill anyway, so bake it the day before.
• Easy to customize: Add chocolate, coconut, or citrus zest.

Serve it next to my vegan pumpkin pie and easy vegan apple pie for a full holiday pie table, or bake my pecan cinnamon sticky buns for holiday brunch.

Vegan Pecan Pie Ingredients

You'll find the exact amounts in the recipe card below.

• Vegan pie crust: Store-bought or homemade. I love this 3-ingredient flaky vegan pie crust. If you buy one, check the label for butter or lard.
• Applesauce and flax meal: Together they bind the filling in place of eggs.
• Unsalted vegan butter: Melted, for that rich, buttery flavor.
• Light agave nectar: The main sweetener. It gives the filling the syrupy texture that corn syrup usually does.
• Cornstarch and water: The slurry thickens the filling so it sets up sliceable.
• Vanilla extract, cinnamon, and nutmeg: Warm, classic pecan pie flavor.
• Pecans: Coarsely chopped for the filling, plus about 1 cup of pecan halves (around 70) to decorate the top. Use unsalted pecans.
• Maple syrup: Drizzled over the baked pie for shine and a little extra sweetness.

The sweetener has a big impact on the flavor of the filling, so feel free to experiment to find your favorite.

Recipe Variations

• Citrus zest: A little lemon or orange zest adds a fresh citrus note.
• Coconut: Stir in toasted coconut flakes or shreds for extra texture and flavor.
• Vegan chocolate: Sprinkle in your favorite vegan chocolate chips or chunks for a chocolate pecan pie.
• Dried fruit: Cranberries, raisins, dates, or apricots add sweet chewiness.
• Salt: Add a pinch to the filling, or sprinkle flaky salt over the top.
• Other nuts: Hazelnuts or walnuts work too (walnuts taste a little more bitter).

How to Make Vegan Pecan Pie Step-by-Step

Step 1: Prep the crust. Press your store-bought or homemade crust into a 9-inch pie pan and set it aside. There's no need to pre-bake it!

Step 2: Make the base. In a large bowl, mix the applesauce and flax meal and let it sit for 5 minutes. Stir in the melted vegan butter and agave.

Step 3: Add the slurry and spices. In a small bowl, stir the cornstarch and water until dissolved. Add it to the large bowl with the vanilla, cinnamon, and nutmeg, mix well, and preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Step 4: Fill the crust. When the oven is ready, stir the chopped pecans into the filling and pour it into the crust.

Step 5: Decorate. Arrange the pecan halves in circles on top, all pointing toward the center.

Step 6: Bake, cool, and chill. Cover the crust edges with foil or a pie crust shield and bake for 40 minutes. Remove the foil and bake for 20 minutes more. Cool the pie on a cooling rack for 1 hour, drizzle it with maple syrup, then chill it for at least 4 hours (overnight is even better). Enjoy!

PRO TIP: The filling will look soft when it comes out of the oven. That's normal! It sets as it cools and chills, so don't be tempted to slice it early.

How to Make Pecan Pie Without Corn Syrup

Corn syrup is what gives most pecan pies their gooey, glossy filling, but you don't need it. In this recipe, light agave nectar brings that syrupy sweetness, a cornstarch slurry thickens the filling, and applesauce and flax hold everything together in place of eggs. The maple syrup drizzle at the end adds shine and an extra layer of flavor. The key is patience: a full cool and at least 4 hours in the fridge turn the soft filling into clean, sliceable pieces.

Toni's Recipe Tips

• Toast the pecans: Lightly toast the chopped pecans in a skillet or the oven until fragrant for even more flavor.
• Chop to your liking: How roughly or finely you chop the pecans makes the biggest difference to the texture of the filling.
• Protect the crust: Cover the edges with foil or a pie crust shield for the first 40 minutes so they don't over-brown.
• Check for doneness: The pie is ready when the edges are set and the center has only a slight wobble. It firms up as it cools.
• Let it fully set: Cool it completely, then chill it for at least 4 hours before slicing.
• Reheat gently: Warm a slice in short bursts in the microwave or oven. If it gets too hot, the filling can turn runny again.

Vegan Pecan Pie FAQs

What to Serve With Vegan Pecan Pie

Enjoy a slice warm, at room temperature, or chilled with:

• Coconut whipped cream
• Dairy-free vanilla ice cream, like my Ninja Creami vegan vanilla ice cream
• A drizzle of vegan peanut butter caramel or extra maple syrup
• Warm vegan custard
• A warm mug of coffee, tea, or dairy-free peppermint hot chocolate

Building a holiday dessert spread? Add my healthy apple pie baked apples and easy vegan pumpkin muffins so there's something for everyone.

Make Ahead and Storage

Make ahead: I highly recommend making this pie a day in advance and letting it chill overnight.

Fridge: Once fully set, store leftovers covered in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.

Freeze: I haven't tested freezing this pie, so I recommend keeping it in the refrigerator and enjoying it within 4 days.

Reheat: Warm a slice in the microwave or oven, but don't overheat it, or the filling can become runny.

If you tried this vegan pecan pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!