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Vegan Pecan Pie Recipe | Easy Vegan Thanksgiving Recipe

Vegan Pecan Pie Recipe

There is something about pecan pie that really brings me back to my childhood holiday memories. It invokes the memory of moments revolving around family gatherings throughout the Fall and Winter, and the comforts of getting cozy inside with harvest style food. I remember eyeing up the pies that were set aside for our feast. I still get super excited when a fresh made pecan pie has been whipped up and stashed away for a special gathering. And so, low and behold, I present to you the vegan pecan pie recipe.

What makes this recipe different from the traditional pecan pie recipe is the vegan pastry dough base, the brown rice syrup to replace corn syrup, coconut sugar to replace regular refined sugar, and flax meal to substitute for eggs. I also highly recommend a vegan whipped cream or vegan vanilla iced cream to top it off.

Vegan Pecan Pie Recipe

5.0 from 1 reviews
Vegan Pecan Pie Recipe | Easy Vegan Thanksgiving Recipe
 
Prep time
Cook time
Total time
 
Turning the traditional pecan pie recipe into a vegan approved dessert is not just 'pie in the sky' talk here. This delightful, down-to-earth dessert is easily achievable AND it's heavenly!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1
Ingredients
Instructions
  1. Preheat oven to 350°F with a baking sheet on middle rack.
  2. If using a vegan dough, roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a ½-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork.
  3. Chill until firm, at least 30 minutes (or freeze 10 minutes).
  4. If using s store bought shell, thaw for 15 minutes and pierce shell with fork all over.
  5. Preheat oven to 375F, and cook empty shell for 12 minutes. Set aside.
  6. Meanwhile, melt butter in a small heavy saucepan over medium heat.
  7. Add coconut sugar, whisking until smooth.
  8. Remove from heat and whisk in brown rice syrup, crackers, vanilla, zest, and salt. Lightly mix flax eggs in a medium bowl, then whisk in brown rice syrup mixture.
  9. Put pecans in pie shell and pour brown rice syrup mixture evenly over them.
  10. Bake pie sitting on baking sheet until filling is set, 50 minutes to 1 hour.
  11. Cool completely.

 

Vegan Pecan Pie RecipeVegan Pecan Pie Recipe

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  • Hi, when you say 3/4 stick of vegan butter, do you mean:

    3/4 of 1/2 cup vegan butter?

    Or, do you mean 3/4 cup of vegan butter?

    • 3/4 stick of vegan butter would be 6 tbsp (or 1/2 cup & 2 tbsp) 🙂 I’ve added this into the recipe card to make it easier! Thanks for leaving a comment! I hope you like my Pecan Pie recipe!

      • Thank you so much for the reply! I use Miyoko’s vegan butter, which comes in one block (=1 cup). I kept wondering why my pie was coming out so liquid-y!

  • Don’t saltines have milk??

  • Delighted to find your recipe! What do you think I might use instead of the saltines? Not something I keep on hand for sure. Maybe just some corn starch or flour if some sort to bind the mixture?

  • Hi! I plan to use regular butter for this recipe, but your recipe says 3/4 of stick of vegan butter? Is a stick of vegan butter the same amount as a stick of regular butter? Also, could I sub the brown rice syrup for molasses? Thanks!!!

    • I haven’t tried it with molasses so I cannot speak to that, but both vegan and regular butter come in the same stick form/amounts. happy baking!

  • Can this pie be made ahead of time and refrigerated. Then can I reheat it before serving it? Can’t wait to try this recipe

  • Hi! I don’t have brown rice syrup. Can I use agave or maple syrup?

  • Sarah Hudock says:

    I just made this for thanksgiving and it was AMAZING!! It tasted just like the real thing and everyone who tried it loved it, thank you 🙂

  • I’ve been looking for a good vegan pecan pie for years!!!! THANK YOU!

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