The Best Vegan Pecan Pie

This Vegan Pecan Pie is every bit as rich, sticky, and custardy, without eggs or butter. It has the classic rich, nutty, caramel flavor!

This vegan pecan pie is my favorite pie of all time, vegan or not!

It has the perfect sticky, custard-like consistancy. The nutty caramel flavor is out of this world. And don't tell anyone, but the natural sweeteners like maple syrup and coconut sugar give it even more depth of flavor while almond butter lends creaminess!

Reasons to love this recipe!

• A perfect pecan pie without eggs or dairy!
• Make-ahead friendly to make the holidays stress free!
• Vegan and easily made gluten free by using a gluten free crust.

Ingredients and Substitutions:

• Your favorite pie crust recipe - I used this gluten free pie crust! Store bought is great too.
• Vegan butter - I used Miyokos.
• Coconut sugar - adds a great caramel-like sweetness that's perfect for pecan pie! You could also substitute brown sugar.
• Maple syrup - or agave or corn syrup, but I like maple for its flavor.
• Almond butter - choose the creamiest almond butter you can find. You can also use pecan butter for extra pecan flavor or cashew butter. Peanut butter works too, but the pie will have a mild peanut flavor.
• Corn starch - to thicken our filling to the perfect consistancy.
• Salt - to bring out the flavors.
• Vanilla extract - for a touch of gourmet sweetness and depth of flavor. Use pure vanilla extract - it's the best!
• Pecans - use whole or chopped since we will be chopping them into smaller pieces which make for easier eating.

How to make vegan pecan pie:

Prep the crust: Roll your pie crust out into a 12-inch diameter circle. Use your rolling pin to transfer it to your pie plate. Gently fit the dough into the plate and crimp the edges with your fingers.

Par bake the crust: Prick the bottom of the crust with a fork, line it with parchment, and pie weights. Bake for 15 minutes, remove the pie weights, and bake for 5 more.

Toast Pecans: Spread the pecans out on a baking sheet. Bake for 7-10 minutes until fragrant.

Make the filling: In a glass bowl set over a pot of barely simmering water, melt the butter. Stir in the coconut sugar, maple syrup, and almond butter, corn starch, vanilla and salt until smooth. Remove from the heat and stir in the pecans.

Bake: Reduce the oven to 325. Pour into the crust and bake for 30 minutes until the crust is golden and the filling just starts to bubble. Remove and let cool before serving.

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Storage:

This pie can be made ahead, cooled, tightly wrapped and stored in the fridge for up to 3 days before serving. Let the pie come to room temperature, before slicing and serving. I usually like to set it out the morning of serving to ensure it comes to room temperature.

For longer storage, store your tightly wrapped pie in the freezer for up 6 weeks. Thaw on the counter overnight before slicing and serving.

How to tell when your pie is done?

Vegan pecan pie has a shorter cooking time than traditional pecan pie! To tell when this pie is done, you'll wait until the crust is golden and the filling just starts to bubble. Remove the pie from the oven and let it cool completely before slicing and serving.

More vegan holiday desserts!

• Baked Cinnamon Apples
• Vegan Pumpkin Pie
• Gluten Free Apple Crisp
• Gluten Free Monkey Bread
• Vegan Affogato

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