Everyone loves a delicious vegan pie for the holidays, like vegan blueberry pie, vegan strawberry pie, vegan pumpkin pie and vegan apple pie. My favorite is a scrumptious vegan pecan pie, and this one couldn’t be more perfect. I’ve created this pie after lots of testing to come up with the perfect, foolproof recipe: one that uses an off-the-beaten-path ingredient in the filling, almond flour. But it’s also one that makes this pie even more delicious. The filling is sweetened with maple syrup instead of corn syrup, keeping the recipe healthier overall. You can make my easy vegan pie crust for this vegan pecan pie recipe, or buy one at the store. Either way, this is an easy recipe and you will be proud of yourself when you pull this pecan pie out of the oven. Be sure to let me know how it turned out for you in the comments below!
Why you’ll love this vegan pecan pie
It’s delicious. That’s true of every recipe I share with you, but with this pie the deliciousness is off the charts. The caramel-like filling is soft and luscious and the crunchy pecans, nicely toasted in the oven, add a lovely texture contrast. The crust–golden and flaky–makes this pie even more amazing and crave-worthy. It’s foolproof. If you follow instructions there is no reason you won’t be slicing and eating a beautiful pie a few hours after you make it. It’s easy. It really is. You just mix up the filling ingredients in a bowl and pour it all into the pie crust and bake. Couldn’t get simpler. It’s a classic. I’m speaking now, of course, about pecan pies in general. This southern dessert is a stalwart of the holiday table and baking one up will put you right into that cozy, comforting mood that we all should be in at this time of year.
How to make vegan pecan pie
Prepare the pie crust by rolling it to a diameter slightly larger than your pie plate and fit it in. Crimp or flute the edges for a decorative touch and keep in the refrigerator until the filling is ready. Preheat the oven to 375 degrees Fahrenheit. Set a rack in the lowest position in the oven.
In a bowl, whisk together the filling ingredients: almond flour, maple syrup, sugar, cornstarch, pure vanilla extract, and oat milk. Finally stir in 2 cups of pecans.
Pour the filling into the pie crust. Decorate the top with more pecans, if you wish. Place pie plate on a baking sheet.
Bake for 50 minutes on the lowest rack. The filling should seem set when you pull it out. Don’t cut it at this point, however. Cool the pie thoroughly on a rack for 5-6 hours or overnight before slicing.
Helpful tips and tricks
If you don’t have the time to make a homemade crust, a store bought pie crust is perfectly fine in this recipe. There are several brands that make accidentally vegan pie crusts. I like adding the pecan halves to the filling as they are, but you can also chop them up into smaller pieces if you prefer them like that in the filling. You can decorate the pie top with more pecan halves or leave it plain–your choice. It will look pretty either way. If you would prefer to use traditional corn syrup instead of maple syrup, use dark corn syrup in the same amount.
Storage instructions
Once the pie has cooled down to room temperature, you can cover it with aluminum foil or plastic wrap and keep it in the fridge for up to three days. Check to get new recipe updates by email.
For longer storage, wrap the pie tightly in cling wrap or place in freezer-safe bag or container and freeze for 2-3 months.
More delicious vegan pie recipes
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