Vegan Pecan Pie (No Corn Syrup!)

5 from 86 votes

Vegan Pecan Pie (No Corn Syrup!)

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!

Prep Time10

Cook Time1

Set Time4

Total Time6 10

Course: Dessert

Cuisine: American

Servings: 9-inch pie

Calories: 4816kcal

Author: Toni

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.

Nutrition