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You are here: Home / Dessert / Vegan Pecan Pie

Vegan Pecan Pie

July 12, 2019 by LarishaBernard 12 Comments

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A classic, southern dessert, this Vegan Pecan Pie will be a hit at your family get together year round!  Easy to make, completely corn free with a gluten free option.

If you grew up in the Southern United States, then you have likely had pecan pie. You may even be in love with a tradition pecan pie.  Unfortunately, it’s far from vegan; however, this vegan pecan pie will make all your dreams come true! 

While it lacks dairy, eggs, and corn, it doesn’t lack in the flavor department.  It is absolutely delicious and will knock the socks off your Southern grandma. 

If you have never had a pecan pie, it is a smooth pecan filling baked inside of a delicious homemade crust. It is typically served at holiday gatherings, but may be eaten at any time during the year. 

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What ingredients do you need to make Vegan Pecan Pie?

There are two parts to making this vegan pecan pie recipe.  The first part is the crust and then the pecan pie filling.  Today, we’ll get into both how to make the dairy free pie crust and how to make the pecan pie filling. 

In order to make the dairy free pie crust, you are going to need the following ingredients: 

  • flour
  • salt
  • vegan sugar
  • vegan shortening
  • unsweetened almond milk (can sub for any dairy free milk)
  • vanilla extract

In order to make the best vegan pecan pie filling, you are going to need the following ingredients:

  • Vegan butter
  • Chopped pecans
  • Brown sugar
  • Cane Sugar 
  • Pure maple syrup
  • Unsweetened full-fat coconut milk
  • Vanilla extract
  • Salt
  • Arrowroot 
  • Ground flaxseed

How do you make Vegan Pecan Pie?

To start, we need to make the vegan pie crust.  To start, in a large bowl, add the flour, salt, and sugar. Stir together with a fork.  Then, cut vegan shortening into tablespoon size cubes and then using a fork combine together until crumbly. 

Pour in your milk and vanilla and stir until combined. Use your hands to form a dough ball. 

Next, you are going to want to lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.  

Roll out into a circle about 10-11 inches. Press down into a 9 inch pie pan. Pinch or design the edges however you want. Set aside while you make your filling.

Next, we need to work on the vegan pecan pie filling.  Start by preheating the oven to 350°F.  Then, in a saucepan, heat up vegan butter and pecans to toast them for about 1 – 2 mins tossing and turning to cook evenly. Remove and pour evenly into pie crust.

In the same saucepan, pour in the maple syrup, sugar, coconut milk, vanilla and salt. Whisk until smooth.

Add arrowroot powder 1 tbsp at a time and whisk throughly after each. When it starts to get slightly thick turn off the heat and whisk in flaxseed. Pour mixture into crust. 

You’re going to want to bake this for  25 to 30 minutes. Pie will be slightly jiggly when you go to pull it out.  

Let cool completely then put in fridge to set overnight or minimum 4 hours.

Can I make this a Top 8 Allergen Friendly Pecan Pie?

Unfortunately, the main basis of this dish is a nut, so it’s not able to be made Top 8 Allergen free.  

Beyond the nuts, it could be other Top Allergen friendly.  Make sure that you are using a dairy free, soy free vegan butter like Earth Balance soy free in the red tub if you avoid soy. 

If you are gluten free, we suggest buying your own crust or making it from another recipe. 

Can I prep this Vegan Pecan Pie ahead of time?

Yes!  This pecan pie should be stored, covered in the fridge, but it will lat for 5-7 days prepped ahead of time.  Of course, it’s best served warm, but you can easily microwave a slice if needed. 

What are other vegan dessert recipe ideas I should try?

Other delicious vegan desserts that you may want to try would be: 

  • Dairy Free Apple Pie 
  • Vegan Carrot Cake
  • Easy Vegan Peach Cobbler
  • Vegan M&M Rice Krispies
  • Vegan Lemon Pound Cake
  • The Best Vegan Chocolate Cake

See even more dairy free and egg free desserts on our website! 

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Print Recipe
4.34 from 3 votes

Vegan Pecan Pie

A classic, southern dessert, this Vegan Pecan Pie will be a hit at your family get together year round!  Easy to make, completely corn free with a gluten free option.
Prep Time30 mins
Cook Time30 mins
Cooling Time4 hrs
Total Time5 hrs
Course: Dessert
Cuisine: American
Keyword: dairy free dessert, dairy free pie, dairy free recipes, vegan dessert, vegan pie, vegan recipes
Servings: 16 slices
Calories: 454kcal
Author: LarishaBernard

Equipment

  • 9 Inch Pie Pan

Ingredients

For the Vegan Pie Crust

  • 1 1/2 cups flour
  • 1/4 tsp salt
  • 1/4 tsp vegan sugar
  • 9 tbsp vegan shortening
  • 1/4 cup unsweetened almond milk (sub for any non dairy milk)
  • 1/8 tsp vanilla extract

For the Toasted Pecans

  • 1/4 cup vegan butter
  • 2 cups finely chopped pecans

For the Vegan Pecan Pie Filling

  • 1/2 cup vegan butter
  • 1/2 cup brown sugar
  • 1/2 cup vegan sugar
  • 1/2 cup maple syrup
  • 2 can unsweetened full fat coconut milk
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup arrowroot powder (you can sub for cornstarch if not avoiding corn)
  • 1/4 cup ground flaxseed
  • Optional, Whole Pecans for topping

Instructions

For the Vegan Pie Crust

  • In a large bowl, add the flour, salt, and sugar. Stir together with a fork. 
  • Cut vegan shortening into tablespoon size cubes and then using a fork combine together until crumbly. 
  • Pour in milk and vanilla. Stir until combined. 
  • Use hands to form a dough. 
  • Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.  
  • Roll out into a circle about 10-11 inches. Press down into pie pan.
  • Pinch or design the edges however you want.
  • Set aside while you make your filling.

For the Pecan Pie Filling

  • Preheat oven to 350°F. 
  • In a medium saucepan, add vegan butter and pecans for stir together for 2 minutes, moving around to cook evenly. Remove and pour evenly into pie crust.
  • In the same saucepan, add in the butter, sugar, maple syrup, coconut milk, vanilla and salt. Whisk until smooth.
  • Add arrowroot powder 1 tbsp at a time and whisk throughly after each.
  • When mixture begins to thicken, turn off the heat and whisk in flaxseed. Pour mixture into crust. 
  • Bake for 25 to 30 minutes. Pie will be slightly jiggly when removing.
  • Carefully arrange whole pecans on top in a design like pictures on just laid on top.
  • Place on a baking rack and let cool completely.
  • Place in fridge to set overnight (minimum 4 hours).

Notes

*If you use a store bought Graham cracker crust, you only need half the ingredients for the filling. Or use the entire recipe to make 2 pies.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
 

Nutrition

Serving: 1slice | Calories: 454kcal | Carbohydrates: 35g | Protein: 4g | Fat: 35g | Saturated Fat: 14g | Sodium: 193mg | Potassium: 226mg | Fiber: 2g | Sugar: 20g | Vitamin A: 410IU | Vitamin C: 0.7mg | Calcium: 48mg | Iron: 2.7mg

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Filed Under: Dessert, Recipes Tagged With: dessert, recipes

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Reader Interactions

Comments

  1. Cal

    September 8, 2019 at 11:34 pm

    BEST PECAN PIE EVER! I made this pie for thanksgiving and it was a success, it was super easy to make. I also made the vegan pie crust recommended in the recipe. Ingredients are expensive but well worth it, a must have treat.

    Reply
    • LarishaCampbell

      September 10, 2019 at 9:57 am

      Glad you enjoyed!

      Reply
  2. Bri

    October 5, 2019 at 10:23 pm

    I understand that vegan butter would be some kind of glorified margerine, but what is vegan sugar?

    Reply
    • LarishaCampbell

      October 7, 2019 at 7:55 am

      Most white sugar is processed through bone char. Vegan sugar is sugar that has not been processed through this method. Hope that helps!

      Reply
  3. Debora Hanson

    November 17, 2019 at 5:40 pm

    5 stars
    This looks great! I am bummed though, my granddaughter can’t have coconut – I’m guessing there’s no substitute you can think of for that….sigh. Oh well even though I can’t make it, everyone else out there, enjoy it for us too!

    Reply
    • LarishaCampbell

      November 18, 2019 at 7:14 am

      Hi Debora, let us try to figure this out for you. Could you email us at [email protected] so we can discuss your granddaughter’s allergies and see what would work as a replacement for you. We are happy to help figure this out for you.

      Reply
  4. Candice

    November 27, 2019 at 8:07 pm

    I tried this recipe yesterday and tasted the pie today to make sure it was Thanksgiving ready (super judgmental in-law). The taste was good, but it looks like the pie filling settled on top of the pecans instead of mixing in with them. Was that supposed to happen? Any way to fix this?

    Reply
    • LarishaCampbell

      November 28, 2019 at 9:26 pm

      Hmm, that is odd. The combination of the arrowroot powder and flax egg once the mixture is thicken should ensure that they do not settle to the bottom. We’re never had that happen.

      Reply
  5. Kristen Repp

    November 29, 2019 at 4:49 pm

    I made this recipe exactly as called except I replaced arrowroot with cornstarch. Is this supposed to be for one pie or two because there was tons of leftover filling? I used a 9 inch pie pan. Also, after baking for 25-30 mins the pie was very jiggly still so I cooked it for another 15-20 mins and covered the pie with foil so as not to burn the crust. Is there any reason why it would take so much longer?

    Reply
    • LarishaCampbell

      December 1, 2019 at 4:38 pm

      Oven temperatures can always vary so that could be why the timing needed a bit longer. As for the pie, depending on how thick the crust is, in the notes it does say that the filling could be enough for 2 pies.

      Reply
  6. Cheyene Garcia

    December 19, 2021 at 5:01 pm

    Can I use margarine as the vegan butter?

    Reply
    • LarishaBernard

      December 19, 2021 at 10:20 pm

      Yes as long as it’s dairy free

      Reply

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