Vegan Pecan Pie (No Corn Syrup!)

Vegan pecan pie topped with rings of pecan halves, with one slice cut out and set beside the pie.

5 from 86 votes

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!

Prep Time10

Cook Time1

Cool and Set5

Total Time6 10

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: slices

Calories: 713kcal

Author: Toni

Equipment

Ingredients

1 store-bought or homemade vegan pie crust
1 cup applesauce
1 tablespoon flax meal
5 tablespoons unsalted vegan butter melted
¼ cup light agave nectar
3 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 teaspoon cinnamon
⅛ teaspoon nutmeg
3 cups unsalted pecans coarsely chopped
1 cup pecan halves about 70, for decorating
2 tablespoons maple syrup

Instructions

Press the pie crust into a 9-inch pie pan and set it aside. There’s no need to pre-bake it.
In a large bowl, mix the applesauce and flax meal. Let it sit for 5 minutes.
Add the melted vegan butter and agave and mix well.
In a small bowl, stir the cornstarch and water until the cornstarch is fully dissolved. Add it to the large bowl along with the vanilla extract, cinnamon, and nutmeg, and mix well.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
When the oven is ready, stir the chopped pecans into the filling and slowly pour it into the pie crust. Arrange the pecan halves in circles on top.
Cover the edges of the crust with aluminum foil or a silicone 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, then drizzle it with the maple syrup.
Refrigerate for at least 4 hours, or overnight, until fully set.

Notes

Makes 8 slices (one 9-inch pie).
Lightly toast the chopped pecans in a skillet or the oven until fragrant for even more flavor.
How roughly or finely you chop the pecans makes the biggest difference to the texture of the filling.
The filling is soft straight out of the oven. It needs to cool completely and chill to set into thick, sliceable pieces.
Store covered in the refrigerator for up to 4 days. I haven’t tested freezing this pie.

Nutrition