Need the perfect vegan dessert to serve at Thanksgiving? Our Vegan Pecan Pie promises the decadence of rich, roasted pecans enveloped in a lusciously creamy filling, without the overwhelming sweetness of traditional versions. At its base lies a golden, buttery crust, expertly crafted to offer an optional gluten-free version without compromising on flavor or texture. Every bite delivers a harmonious blend of nutty richness and subtle sweetness, making this pie the perfect end to any feast. Everyone in your home will love it and no one will mind that it's vegan!
Celebrate Thanksgiving with a contemporary twist, knowing you're choosing a vegan dessert that's as nourishing as it is delicious. Whether for a festive feast or a simple family gathering, this Vegan Pecan Pie ensures you don't have to choose between health and heavenly taste.
Vegan Pecan Pie Ingredients
Equipment You'll Need:
- Standard pie dish
- Two large mixing bowls
- Standard measuring cups & spoons
- Rolling pin (essential for the perfect crust)
- Essential utensils: spoon & whisk
Ingredients You'll Need:
For the Perfect Vegan Pie Crust (makes 2 crusts)
- ½ cup plant-based milk (choose between almond or oat)
- ¼ cup melted vegan butter or pure coconut oil
- 2 tablespoon organic maple syrup
- 1 ½ teaspoon baking powder
- 2 cups flour (options: regular all-purpose or gluten-free - for gluten-free, we like King Arthur Measure for Measure)
- 2 tablespoon vegan yogurt
For the Luscious Vegan Pecan Pie Filling:
- 1 cup finely crushed pecans
- ¼ cup pure ground flax seed
- ½ cup steaming hot water
- ½ cup chosen brown sugar (light or dark variant)
- ¼ cup melted vegan butter or coconut oil
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
For the Toppings:
- Vegan whipped cream (to taste)
- 1 cup whole pecans for decoration
How to Make The Best Vegan Pecan Pie
Crust Prep: Preheat your oven to 350°F. Kickstart the process by crafting the vegan pie crust. Blend oat or almond milk, vegan butter, maple syrup, and baking powder in a mixing bowl. Gradually add flour, and when combined, infuse with vegan yogurt. Stir until the dough turns elastic and slightly sticky.
Rolling the Crust: Flour a surface and roll out half of the dough to approximately ¼ to ⅓ inch thick using a floured rolling pin. Fit this into your pie dish, sculpting wavy edges for an artisan touch. (Tip: Preserve remaining dough in the fridge for future culinary adventures.)
Filling: In a distinct bowl, merge crushed pecans, flaxseed, and hot water, letting it sit until it attains a thicker consistency. Stir in brown sugar, vegan butter, cinnamon, and vanilla, ensuring an even mix. Empty this into your awaiting pie crust.
Baking Steps: Bake for a quarter hour, then top with whole pecans before returning it to bake for another 15 minutes. Let the pie cool and set for a couple of hours. Slice and top with a dollop of vegan whipped cream.
Frequently Asked Questions
We recommend storing the pecan pie in a sealed container at room temperature for 3-5 days. Freeze for longer storage.
Yes! I actually prefer to make this vegan pecan pie the day before serving so it has plenty of time to rest and set and so that the flavors merge together.
Absolutely! Try this vegan pumpkin pie recipe from my blog!
Easy Vegan Pumpkin Pie
Equipment
- pie dish
- two large mixing bowls
- measuring cups
- measuring spoons
- rolling pin (for rolling crust)
- spoon and whisk for mixing
Ingredients
Easy Vegan Pumpkin Pie Crust
- ½ cup almond or oat milk
- ¼ cup melted vegan butter or coconut oil
- 2 tablespoon maple syrup
- 1 ½ teaspoon baking powder
- 2 cup regular all purpose flour or 2 cups of gluten-free all purpose flour
- 2 tablespoon non-dairy yogurt
Easy Vegan Pumpkin Pie Filling
- 1 can pumpkin puree 15 oz can (about 1 ½ cups)
- ⅓ cup light brown sugar
- ½ cup coconut sugar or regular cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- ½ cup coconut milk
- 2 tablespoon cornstarch
- a pinch of salt
Pumpkin Pie Toppings
- vegan whipped cream
Instructions
Easy Vegan Pumpkin Pie Instructions
- Preheat the oven to 350. Begin by making the vegan pumpkin pie crust. In a large mixing bowl, mix the oat or almond milk, melted vegan butter, maple syrup, and baking powder together. Add the flour and mix. Once combined, add the non-dairy yogurt and mix until an elastic and sticky dough is formed.
- Flour a clean surface and place half of the crust onto the surface. Store the other half in the fridge for up to 3-5 days or freeze for a later use. Use a floured rolling pin to roll the crust until it's about ¼ to ⅓ inch thick. Place the crust into a pie dish and use your fingers and pinch the edges of the crust dough to make a wavy shape around the dish or leave it loose to make it more rustic. Set aside.
- In a separate large mixing bowl, add the canned pumpkin puree, brown sugar, coconut sugar, vanilla, cinnamon, pumpkin pie spices, coconut milk, cornstarch, and a pinch of salt. Mix well until creamy. Pour the pumpkin pie filling into the crust. If you left your crust loose and didn't make waves, loosely fold the crust over the pie.
- Bake the vegan pumpkin pie in the oven for about an hour. You will know it's done when the top begins to crack and it's golden brown.
- Remove the vegan pumpkin pie from the oven and allow it to set for at least two hours before serving. Serve each slice topped with vegan whipped cream.
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