Vegan Pecan Pie
Indulge in the ideal Thanksgiving treat with our Vegan Pecan Pie. This dessert features a rich, roasted pecan filling embraced by a lusciously creamy base, all encased in a golden, buttery crust. Expertly crafted to offer a gluten-free option without sacrificing flavor or texture, each bite harmoniously blends nutty richness with subtle sweetness. Loved by all, this vegan delight is the perfect finale to your Thanksgiving feast!
Equipment
- standard pie dish
- two large mixing bowls
- measuring cups and spoons
- Rolling Pin
- spoon and whisk
Ingredients
Vegan Pecan Pie Dough
- ½ cup plant-based milk regular milk will work if you're not vegan
- ¼ cup coconut oil or melted vegan butter regular butter will work if you're not vegan
- 2 tablespoon maple syrup
- 1 ½ teaspoon baking powder
- 2 cups regular or gluten-free all purpose flour
- 2 tablespoon plain and unsweetened vegan yogurt regular yogurt will work if you're not vegan
Vegan Pecan Pie Filling
- 1 cup crushed pecans
- ¼ cup ground flax seed meal
- ½ cup hot water
- ½ cup brown sugar or coconut sugar
- ¼ cup melted vegan butter or coconut oil
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Vegan Pecan Pie Toppings
- vegan whipped cream
- 1 cup whole pecans for decorating
Instructions
How To Make Vegan Pecan Pie
- Preheat your oven to 350°F. Prepare vegan pie crust first. 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.
- Flour a surface and roll out half of the dough to approximately ¼ to ? 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 bakes ... like my pumpkin pie!)
- In a separate bowl, mix the 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 pie crust evenly.
- Bake for a 15 minutes, 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.
Video
Nutrition
Serving: 1sliceCalories: 328kcalCarbohydrates: 31gProtein: 5gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 11mgSodium: 103mgPotassium: 144mgFiber: 3gSugar: 12gVitamin A: 131IUVitamin C: 0.2mgCalcium: 83mgIron: 2mg
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