Vegan Pecan Pie

Name: Vegan Pecan Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 min
Ingredients: 1 Easy Vegan Pie Crust, pre-baked according to instructions*; 1 ½ cup Full-Fat Coconut Milk; 1 cup + 2 tbsp Coconut Sugar, divided; 1/2 cup mashed White Sweet Potato*, roasted only; 1 tsp Vanilla Extract; 3 tbsp Arrowroot Powder; ¼ tsp Salt; 1 ½ cups Whole Pecans

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Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 1 hours, 5 minutes

Servings: 8

Author : Caitlin Shoemaker

pecan pie healthy pecan pie

Ingredients

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1 Easy Vegan Pie Crust, pre-baked according to instructions*1 ½ cup Full-Fat Coconut Milk1 cup + 2 tbsp Coconut Sugar, divided1/2 cup mashed White Sweet Potato*, roasted only1 tsp Vanilla Extract3 tbsp Arrowroot Powder¼ tsp Salt1 ½ cups Whole Pecans

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Instructions

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Step 1

If you haven’t pre-roasted your Sweet Potato, do so now. I like to wash mine, poke a few holes in it with a knife, and bake it at 400F for 45-60 minutes until soft and tender. Carefully remove the skin of the Potato, mash, and set aside.

Step 2

Preheat the oven to 350F. Add the Coconut Milk, 1 cup of Coconut Sugar, Sweet Potato, Vanilla, Arrowroot, and Salt to a high-speed blender. Blend for 30-60 seconds on high, until smooth and thick.

Step 3

Pour the Pie filling into a 9″ pie tin (with the pre-baked pie crust) and smooth the top off evenly with a spatula. Sprinkle the remaining 2 tbsp of Coconut Sugar evenly over the top, then sprinkle the Pecans over the pie as well. Gently press the Pecans into the Pie, so they slightly sink into the filling.

Step 4

Bake for 30 minutes, and let the Pie cool completely before slicing and serving (preferably overnight). Serve as desired! Leftovers will keep at room temperature for up to 4 days, or store in the fridge for up to This pie can also be frozen and re-heated as necessary.