vegan pecan pie

A delicious pecan pie that happens to be vegan - egg-free and dairy-free!&nbsp;

Vegan Pecan Pie

whole wheat pastry flour

all-purpose flour

Earth Balance Original Buttery Spread ((although I used sticks here))

table salt

baking powder

water

saltine crackers

brown sugar

sugar

vanilla

applesauce

cornstarch

pecan halves

To make the crust, combine flours, butter, salt, and baking powder in a food processor and pulse 7 times or more, until the butter disappears into the flour and makes crumbs. Add water and process on high until a dough forms.&nbsp;

Sprinkle a surface with flour and roll out dough until it is about an inch wider in circumference than your pie pan. Lay gently in pie pan and shape. Tuck the overhanging edges of dough underneath themselves and crimp with your fingers to form a fluted edge. Prick dough with a fork and bake at 325F for 5 minutes.

Crust

Crumble the saltine crackers and soak in water. Stir to combine after a few minutes to make sure everything is soaked well.&nbsp;

Combine all ingredients except for pecan halves in the food processor. (I was lazy and didn't wash mine before this; a little flour from the crust didn't hurt anything!) Process until everything well combined, about a minute. It's okay if there's little specks of butter along the top.&nbsp;

Pour mixture into a medium saucepan and bring to a boil over medium heat. Boil for 2 minutes, stirring frequently. The little butter specks will melt and the filling will become smooth. Pour into the pie shell and top with pecans (or mix the pecans in if you prefer).&nbsp;

Bake at 325F for 55 minutes. Cover the crust if it begins to get too brown before the pie is done. (Mine did not get too brown.) Let cool for at least 3 hours before serving. Pie will be fine left on the counter for a few days.

Filling

Everyone&#039;s favorite pie, this vegan pecan pie is made with simple ingredients and easy-to-follow instructions. You&#039;ll be enjoying it in no time!

Foolproof Vegan Pie Crust

vegan butter

corn syrup ((see notes))

cornstarch ((see notes))

salt

rum ((you can increase this to 2 tablespoons))

silken tofu ((see notes))

pecans

whipped cream (, optional)

Preheat oven to 350°F.

Prepare the pie crust, roll it out to about 1/8&quot; thickness, and place in a 9&quot; pie pan. Crimp the edges and use a fork to prick the bottom of the crust several times. Bake for 20 minutes until golden brown. Remove it from the oven and set aside to cool.

In a saucepan, combine the vegan butter, brown sugar, corn syrup, and corn starch. Stir and cook over medium heat until it comes to a boil. Reduce to a simmer and cook for another minute. Add the salt, rum, and vanilla and stir to combine.

In a food processor, add the silken tofu and pulse until smooth. Add the corn syrup mixture and pulse again until everything is combined. Add the pecans (reserving about 20–50 for the top**) and give it a few quick pulses to roughly chop the pecans. Pour the filling into the pie shell. Arrange the reserved pecans on top of the filling.

Place a cookie sheet on the bottom rack of your oven and place your pie on the cookie sheet. Bake for about one hour, until the edges of the pie are set. The center might still be a little jiggly. That&#039;s alright. Remove from the oven and allow to cool before serving.

Serve with Vegan Whipped Cream. Forks are nice too, but optional.

These are the most delicious Vegan Pecan Bars in the world, with a caramel pecan filling and shortbread crust. Better than pecan pie, with no corn syrup!

Vegan Pecan Bars

all purpose flour

vegan butter, cold

brown rice syrup

non-dairy milk

vanilla extract

salt,

Preheat the oven to 350 degrees F and line a 9 x 13 inch pan with parchment paper.

Prepare the crust: In a large bowl, combine the flour, sugar and salt. Cut in the vegan butter with a pastry cutter, or two knives. The mixture will look like fine crumbs. Place in the prepared pan and press down evenly with your hands to form the crust. Bake for 10 minutes, then remove from oven and set aside while you make the topping.

Make the topping: In the same large bowl you made the crust in, stir together the brown sugar, brown rice syrup, non-dairy milk, melted vegan butter, cornstarch and vanilla until well combined and smooth. Fold in the pecans, then pour over the crust. Use a spatula to spread it out as evenly as possible.

Bake in the oven for 25-30 minutes, until the pecan topping is bubbling. Remove from the oven, and let cool at room temperature for 30 minutes, then place in the refrigerator for at least 2 hours to set.

Carefully lift the parchment paper with the bars out of the pan and slice into bars with a large sharp knife. I like to cut off the edges as well because they get very hard. Store leftover bars in the refrigerator for 5-6 days.

This is the most amazing vegan pecan pie! Sugary, rich and almost caramelly, no one would ever guess it&#039;s dairy and egg free. Gluten free option.

The Most Amazing Vegan Pecan Pie

Vegan Pie Crust (*see Notes

flaxseeds

vegan butter, melted

dark corn syrup rice

bourbon, optional

Prepare a vegan pie crust (there is no need to pre-bake it) and line a pie plate with it. Stick the pie plate with the crust in the refrigerator until ready to fill it. Preheat the oven to 350 degrees F.

Prepare the flax eggs: In a small bowl, stir together the ground flaxseeds and water, then set aside to let thicken. This is your egg substitute.

In a large bowl, add the melted vegan butter, corn syrup, flax eggs, sugar, cornstarch, vanilla and optional bourbon and whisk until well combined and smooth.

Roughly chop the pecans, but leave some whole if desired for decorating the top of the pie.

Carefully spread the pecans evenly into the unbaked pie crust. Pour the sugar mixture into the pie crust over the pecans, evenly.

Bake the pie for 60-65 minutes, until thick and bubbly and dark brown. It will still be quite liquidity until it cools so don’t cut into it right away. Use a pie crust shield after 15-20 minutes of baking if the crust starts to burn.

Remove from oven, sprinkle with coarse salt, if desired, and let cool on a wire rack. Let the pie cool at room temperature for 30 minutes at room temperature, then move it to the refrigerator to chill for at least 3 hours. Overnight is even better.

Slice and serve the pie with coconut whipped cream, if desired. Enjoy!

Rich, buttery, decadent pecan pie made vegan, gluten-free, and in bar form! All the classic flavors without the corn syrup. Simple methods and just 9 ingredients required!

Pecan Pie Bars (Vegan + GF)

flour

tapioca starch

tsp sea salt

maple syrup

vegan butter ((we used Miyoko’s))

brown sugar ((see notes for substitutions))

tsp vanilla extract

Tbsp plain unsweetened dairy-free milk ((we used almond milk))

Tbsp tapioca starch

pecans,

Preheat the oven to 350 F (176 C) and line an 8 x 8-inch baking dish with parchment paper.

CRUST: In a medium mixing bowl, combine almond flour, tapioca starch, and salt. Whisk to combine and break up any clumps. Add cold vegan butter to the flours, and use clean hands, a pastry cutter, or a fork to cut the butter and mix it with the flours until the mixture looks like wet sand. It should hold together when squeezed, and there should be no clumps of butter larger than a pea. Add the maple syrup (starting with the lesser amount) and stir well until the dough comes together.

Transfer mixture to the parchment-lined baking dish and spread evenly to distribute. If you are struggling to get it even, place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Place crust into the oven and bake for 10-15 minutes until it looks pale and dry in the center and the edges just start to look golden.

FILLING: While the crust bakes, make the filling. To a medium mixing bowl, add melted butter, maple syrup, brown sugar, vanilla, dairy-free milk, and tapioca starch. Whisk to thoroughly combine, making sure to break up any clumps of tapioca starch. Add in the chopped pecans and give it a stir to evenly distribute. Remove the crust from the oven and let it cool for 5-10 minutes.

After the crust has cooled, add the filling to the crust, spreading it evenly and making sure the pecans are distributed throughout. Bake for 35-40 minutes. The edges should be bubbly and the filling slightly darkened in color. The middle should still be slightly wiggly when it’s done, so don’t worry! It firms up quite a bit when it cools.

Let the bars cool completely before slicing. Once cooled, cut into 16 equal squares and serve! Leftovers can be stored in an airtight container at room temperature or in the refrigerator for 3-4 days. Not freezer friendly.

https://www.youtube.com/watch?v=n0dZQmouYYQ

Rich, buttery, decadent pecan pie made vegan, gluten-free, and in bar form! All the classic flavors without the corn syrup. Simple methods and just 9 ingredients required!

Full Recipe: https://minimalistbaker.com/pecan-pie-bars-vegan-gluten-free/
 
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Pecan Pie Bars (Vegan + GF) | Minimalist Baker Recipes

These vegan pecan pie energy bites are the perfect snack or dessert! With only 5 ingredients and 10 minutes, you get all the flavors of a pecan pie rolled into a delicious no-bake energy bite. Vegan, gluten-free, and oil-free.

Pecan Pie Energy Bites (Vegan + Gluten-free)

oats (gluten-free, if necessary)

soft pitted dates, packed *

cinnamon

Remove the pits from your dates. If your dates are dry, soak them in warm water for 5-10 minutes. If you have soft gooey dates, soaking is not necessary.

Place all ingredients into a food processor.

Pulse several times, scraping down the sides as needed, until a sticky dough forms. You should be able to roll the dough into a ball without it falling apart. *

Form the dough into 1 – 1.5 in balls. 

For best results, put the energy balls into the freezer for at least 30 minutes before enjoying. Store in an air-tight container or bag in the freezer or the fridge. 

This Gluten-Free Vegan Pecan Pie has a crispy, buttery, flaky crust and a fudgy, gooey filling and is loaded with toasty pecans.

Gluten-Free Vegan Pecan Pie

g coconut oil

gluten-free flour rice

75 g ground almonds (almond meal) (*)

dates

almond butter ((or sub pecan butter

almond milk

brandy ((optional - ensure vegan/gluten-free if necessary))

pecan nuts

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Combine all ingredients in a large bowl along with about 7 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!

You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using.

Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish (I used a 9inch/22.5cm pie dish).

You can use a fork or your fingers to create a pretty pattern around the edge if you like.

For the pastry:

Drain the dates and place in a food processor or blender with the almond butter, almond milk, vanilla, salt (and brandy if using).

Blend until completely smooth, mixing it around a couple of times if necessary.

Transfer the filling into the pie crust.

Press the roughly chopped pecan nuts firmly into the filling until you have pressed them all the way to the bottom and the surface of the filling is completely covered with pecan nuts.

Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown.

Leave to cool completely before cutting, keeping in the fridge for at least a couple of hours, to allow the filling to set properly.

Tastes best when fresh, but keeps covered in the fridge for up to a few days.

For the filling:

https://www.youtube.com/watch?v=dIhNNizlWuQ

This Gluten-Free Vegan Pecan Pie has a crispy, buttery crust and a fudgy, gooey filling and is loaded with toasty pecans. The pastry crust can be pressed in with your fingers, so there’s no need for a rolling pin or floured surface, and there’s no pre-baking required. 
Full recipe: https://www.rhiansrecipes.com/gluten-free-vegan-pecan-pie/

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The world's BEST easy vegan pecan pie recipe that's completely gluten free, dairy free, and a fourth of the sugar that traditional pecan pie has, yet tastes like the classic! Made with a vegan pie crust and simple ingredients, it's the best pecan pie you'll ever make!

The Easiest Vegan Pecan Pie (No Corn Syrup!)

coconut sugar

vegan heavy cream, coconut milk

tbsp ground flaxseed with 1/2 cup water

tbsp arrowroot starch

Make the pie crust: 

First prepare the pie crust according to the vegan flaky pie crust recipe. You will need to par-bake it. Once the pie crust is par-baked, begin to make the filling.

Toast: 

Preheat the oven to 350F. While the oven is preheating, lay the pecan halves onto a baking sheet lined with tin foil. Place the pecan halves into the oven to toast for 7 minutes, or until fragrant. Remove from the oven and let cool. Keep the oven on at 350F.

Mix: 

Whisk together the coconut milk, vanilla, coconut sugar, arrowroot powder, and maple syrup together until there are no more clumps of arrowroot starch in a medium saucepan.

Heat: 

Continue to mix the mixture on medium-heat until it begins to thicken, about 4-5 minutes. Then Remove from heat and pour the mixture into a large bowl.

Stir in the flaxseed

Let the mixture cool for 5 minutes, then add in the flaxseed mixture, and mix together. Stir until the mixture is completely mixed. Set aside.

Fold in the pecan halves

Add in the pecan halves and fold until evenly coated.

Bake: 

Remove the pie crust from the fridge, and pour mixture into the pie crust. Arrange the pecan halves if you desire. Bake the pie for 30 minutes with crust covered with tinfoil or a pie crust shield around the pie crust edges. Then remove the pie shield and bake for an additional 15-20 minutes, or until the filling has set.

Serve: 

Remove from the oven and allow to cool at room temperature for 1-2 hours before serving.

This pie is amazing seriously cant believe how healthy the ingredients are!!

"the best pecan pie you'll ever make" ... actually though! finally a marketing claim that lives up to the hype :)

This pie is delicious and perfectly sweet! I made it for a family birthday and it was a hit. I don't think anyone even knew it was vegan + healthy. Thanks for the amazing recipe!

This was an incredible delicious pie recipe. I did changed a few ingredients, for example I used chia seed meal instead of flax meal, and I added Javy coffee concentrate bc I love that taste with no bitterness of regular coffee. In the ingredients list I changed the arrowroot to 2 tablespoon instead of two teaspoons. I decided to bake the pie crust for 5 minutes using the dry bean system and I also roasted the pecans. I also skipped the chia meal step of adding water, and placed it into the bowl for mixing. I cooked the pie a total of 50 minutes and set it on the countertop for 2 hours and then in the refrigerator for 12 hours. The pie was a huge success with my family. This was my first pecan pie, (my first pie at all) and I was very happy it worked out as you stated in your blog. I am Vegan now 5 years and its taken me this long to even attempt a pie. Thank you so much for this recipe and I will subscribe to your blog today.

I don't know what I did wrong, but the vegan crust was too hard to eat! I used all purpose gluten free flour, lite coconut milk and your vegan butter. The filling was good, but I like it sweeter ( my son ate it anyway, and was grateful!).

This pecan pie is absolute perfection! It’s not overly sweet, slices perfectly and don’t even get me started on the crust…amazing! I made my crust gf but it was perfect. I did drizzle it with a bit of vegan caramel and it was a match made in heaven.  Five stars all the way!!!

I thought the filling for the pie was delicious and healthy. Will be using the ingredients from now on. Also, as for the crust still having trouble making it but I know eventually I'll figure it out.

This Vegan Pecan Pie Recipe takes only 20 minutes of prep and is incredibly easy to make! It&#039;s perfect for holiday tables and special occasions and tastes phenomenal! It’s made without corn syrup and still tastes like the pecan pie you know and love! 

Vegan Pecan Pie Recipe

vegan butter ((56 grams))

cornstarch ((15 grams))

agave nectar ((350 grams)

brown sugar sugar

cinnamon powder

sea salt

Gluten Free Vegan Pie Crust Recipe (or store-bought pie crust)

Preheat oven to 350°F/180°C.

Pre-bake the pie crust in a deep 9&quot; pie pan for 10 minutes in the oven. Remove and let cool on a wire rack for about 5 minutes.

Place the vegan butter in a microwave safe bowl and microwave for at least 45 seconds. Remove and whisk the cornstarch in until it’s completely dissolved.

In a large bowl, add all the pie ingredients except the pecans. Whisk together well until all incorporated.

Arrange the pecans neatly and evenly on the bottom of the pie crust. Pour the liquid over the pecans to cover and watch as the pecans rise to the top. If you’re showing this pie off, I like to go in and just slightly arrange the pecans into an even layer again and maybe even flip some so it’ll bake very pretty.

Bake for 50 minutes in the oven on the lower shelf in the centre. The pie should be slightly wobbly when you’re taking it off but still held together. Remove and place on a wire rack to cool completely. Don’t slice into pie until it’s completely cooled.

Enjoy!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1605204036/q60za98kgz1ieyhy86hz.mp4

This Vegan Pecan Pie takes only 20 minutes of prep and is incredibly easy to make! It’s perfect for holiday tables and special occasions and tastes phenomenal! It’s made without corn syrup and still tastes like the pecan pie you know and love!

This vegan pecan pie is literally the best pecan pie we've ever tasted. It's rich and insanely delicious with a caramelized center and loads of pecans!

All Purpose Flour ((156 grams))

Tbsp White Granulated Sugar

Salt

Vegan Butter ((113 grams))

Tbsp Ice Water (may need up to 1 and 1/2 Tbsp)

Light Brown Sugar ((150 grams))

Maple Syrup ((120 milliliters))

tsp Vanilla Extract

Sea Salt

Tbsp Cornstarch

Coconut Milk ((60 milliliters))

Chopped Pecans ((300 grams))

Pecan Halves ((110 grams))

Vegan Whipped Cream

Vegan Ice Cream

Prepare the crust. Add the flour, sugar and salt to your mixing bowl and mix together.

Now add the vegan butter and mix it in with your hands until crumbly.

Add ice water, only as much as needed to form it into a ball of dough (we used 1 Tbsp but you may need up to 1 and 1/2).

Place the dough into the fridge for an hour for the gluten in the dough to relax (this helps to prevent the crust from shrinking during baking)

After an hour, bring out the dough and roll it carefully into a circle wider than the size of your 9-inch pie dish.

Spray your pie dish with non-stick spray, and place the dough over your pie dish pressing the crust down into the edges of the dish. Trim off the excess dough with a scissors. 

Crimp the edges of the crust to create a pattern, or skip this step entirely and just leave the crust straight along the top.  

Place the crust back into the fridge while you work on the filling. 

Preheat the oven to 350°F (180°C). 

Prepare the filling. Melt the vegan butter and light brown sugar in a saucepan and add the maple syrup, vanilla extract and sea salt. Whisk together until the sugar has melted. 

Mix the cornstarch with the coconut milk until smooth and then add it into the saucepan and whisk in quickly. Add chopped pecans and mix everything together (see notes*). 

Pour the filling out over the crust and smooth down. 

Add pecan halves to the top of the pie for decoration. 

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Top 12 vegan pecan pie recipes from across the web

The most viewed vegan pecan pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pecan Pie

Vegan Pecan Bars

The Most Amazing Vegan Pecan Pie

Pecan Pie Bars (Vegan + GF)

Pecan Pie Energy Bites (Vegan + Glu...

Gluten-Free Vegan Pecan Pie

The Easiest Vegan Pecan Pie (No Cor...

Vegan Pecan Pie Recipe

Vegan Pecan Pie

No Bake Pecan Pie Bars (Vegan, Glut...

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The most viewed vegan pecan pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine