Sweet, gooey, and perfectly decadent vegan pecan pie is a must-have on your Thanksgiving menu! This recipe uses simple, wholesome ingredients – NO corn syrup! – and a flakey homemade vegan pie crust for a delicious holiday dessert that’s sure to please.
This post is sponsored by Bob’s Red Mill. All opinions are my own!
There is no Thanksgiving dessert more fabulously indulgent than rich and gooey pecan pie.
Classic pecan pie features a sweet and nutty blend of thick caramel and, of course, lots of chopped pecans. This slightly chewy and terrifically toothsome filling is baked into a flakey, tender, melt-in-your-mouth pie crust. Together they create a little bite of heaven in every forkful!
Now I’ve made the perfect pecan pie you know and love even better by swapping the ucky corn syrup typically found in pecan pie recipes with healthier coconut sugar – PLUS I use my foolproof flakey vegan pie crust to make this a completely vegan pecan pie.
End your holiday meals with generous slices of this pie and I promise you’ll feel like you’re really celebrating something special!
Ingredients for Vegan Pecan Pie
The key to making this the best vegan pecan pie is using my fantastic 4-ingredient Flakey Vegan Pie Crust.
For the filling you need:
- Vegan butter
- Coconut sugar
- Maple syrup
- Coconut milk
Hooray for no corn syrup!
Using coconut sugar is a fantastic substitute for corn syrup found in most traditional pecan pie recipes.
It has far less calories and is much lower on the glycemic index, but creates nearly the exact same sweet and sticky-rich pecan pie filling you crave. Loves of the classic version won’t know the difference!
How to Make the Best Vegan Pecan Pie
The first step to making my vegan pecan pie for Thanksgiving is to make the vegan pie crust. You want it to be baked and completely cooled before using it in this recipe. You can do this a day before making the pie to save some time!
To make the pecan pie filling, combine vegan butter and chopped pecans in a saucepan over low heat, and cook for just a few minutes to thoroughly coat and slightly toast the pecans. Be careful not to burn them!
Increase the heat to medium as you stir in the coconut sugar and maple syrup to start forming the gooey caramel goodness of the filling.
Meanwhile, in a separate small bowl whisk together the coconut milk and cornstarch. Pour this into the filling mixture, and continue whisking as it cooks and thickens. It should be bubbling a bit but not boiling.
Remove the pan from the heat and stir in the cinnamon, salt, and vanilla. Carefully pour the pecan pie filling into the prepared pie crust, and bake in a preheated oven until no longer jiggly.
And now, here’s the only hard part…Waiting. Homemade pecan pie needs to cool at room temperature for 2 hours, and then be placed in the fridge for 6 hours or overnight.
When you’re ready to serve, take the pie out of the fridge and allow it to sit for about half-hour. This will give you the best texture for slicing and serving.
Enjoy vegan pecan pie chilled or at room temperature, with or without homemade vegan coconut whipped cream.
How do you keep a pie from burning in the oven?
Keep an eye on the crust while the pie bakes to make sure it doesn’t get too brown too quickly. If you notice that the edges are looking a bit dark, loosely cover the vegan pie crust with strips of tin foil or a pie crust protector.
Take the cover off for the last 10 minutes or so of baking to make sure everything is evenly heated.
Tips for Storing Leftovers
Allow leftovers to completely cool before covering with plastic wrap or foil. Store in the refrigerator for 3-4 days to keep fresh.
You can reheat pecan pie in the oven or microwave, or enjoy cold straight out of the fridge!
If you tried this vegan pecan pie, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
More holiday dessert recipes you’ll LOVE:
- Vegan Pumpkin Pie
- Pear Galette with Vegan Flakey Crust
- Mini Pumpkin Pies with Graham Cracker Crusts
- Vegan Baked Apples
- Pumpkin Bread with Maple Cashew Frosting
Vegan Pecan Pie
- 1 vegan pie crust homemade or store bought
- Preheat oven to 350 degrees Fahrenheit.
- Put a saucepan over low heat. Melt butter and add in pecans- toast pecans for 2 minutes in the melted butter. Make sure you don’t burn the nuts. You just want them toasted and coated in the butter.
- Add in the coconut sugar and maple syrup. At this point increase the heat to medium (so just slightly). Stir together.
- Whisk together the coconut milk and the corn starch until smooth.
- Pour the coconut milk mixture into the pecan mixture and whisk over medium heat for 2 minutes. You want it hot and almost bubbling, but do not boil it. You’ll burn the sugar and the nuts.
- At this point, it will be a homogenous caramel-like mixture. It won’t be as thick as caramel though, it will be pourable.
- Remove from heat and add in the cinnamon, vanilla, and salt. Pour into the pre cooked and cooled pie crust.
- Bake 28-30 minutes or until it is no longer jiggly and the liquid is looking reduced. The pie filling will be soft to a touch, but not runny or jiggly like it was when you put it in the oven.
- Allow to cool at room temperature for 2 hours then place in the fridge for 6 hours or overnight. When you’re ready to serve it, take it out of the fridge and allow it to sit for a half-hour. This will give you the best texture.
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