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The BEST Vegan Pecan Pie (Gluten-free, too!)

I’m just going to say it: this easy-to-make pie is a serious butterscotch pecan party in your mouth! You would never guess in a million years that it’s vegan or gluten free. It’s the perfect pie for any holiday party or Thanksgiving table… mm..mmm!!

Aerial photo of vegan and gluten free pecan pie on a table with a slice missing

Slice of vegan and gluten free pecan pie with a bite on a fork

Why this Recipe Works:

  • The magic of coconut milk gives this pie it’s incredible texture, but with no coconut flavor!
  • The vanilla extract and vegan butter give this pie that signature delicious pecan pie flavor.

Does this pie have corn syrup in it?

  • Nope! We use rich and flavorful maple syrup instead.

Looking for other perfect party pies? Then you have to try my Deep Dish Vegan Pumpkin Pie, my Raspberry Sorbet Pie, my Chocolate Cream Pie with Pretzel Crust, and my Cherry Blueberry Pie!

How to Make the Best Vegan and Gluten Free Pecan Pie:

  • Prepare my recipe for The Best Gluten free and Vegan Pie Crust in a pie pan with sides at least 2 inches tall.
  • Afterwards, keep that oven on at 350º
  • In a small bowl, combine the cornstarch and coconut milk.  It’s ok if there are some remaining small lumps.
  • In a saucepan on the stove over medium heat, combine the non-dairy butter, maple syrup, brown sugar, and salt and whisk continuously until the butter is melted. Then, bring the mixture to a low simmer.
  • Next, add the coconut milk / cornstarch mixture as well as the bourbon and continue to whisk until completely smooth and the mixture JUST starts to thicken and bubble around the edges, about 4-5 minutes. It’s important that you continue whisking and never walk away during this process.
  • As soon as it starts to bubble, immediately remove the mixture from heat and then stir in the vanilla extract.
  • Pour this luscious filing into your prepared pie crust.
  • Carefully place your whole pecans on the surface in any design that you like.  Alternatively, you can chop the pecans and carefully spread them evenly across the surface.

Vegan and gluten free pecan pie on a baking before going in the oven

  • Bake this pie in your preheated oven for 35-45 minutes or until it’s very bubbly all over and there is very little giggle in the middle.
  • Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely, about 3 -4 hours.

Vegan and gluten free pecan pie on a baking sheet right after being removed from the oven

  • For perfect and precise pie slices, transfer the pie to the refrigerator for an hour or two.  If you’re in a hurry, place the cooled pie in the freezer for 30 minutes instead.  Afterwards, the pie can sit at room temperature.
  • Enjoy with my 2-Ingredient Vegan Whipped Cream or any non-dairy ice cream!

Top Tips for Making the Best Vegan and Gluten Free Pecan Pie:

  • When it comes to whiskey, you don’t need anything complicated – something along the lines of Jameson will do! (And by the way – the bourbon is optional.)
  • When shopping, make sure to purchase canned full fat coconut cream found in the baking aisle (not lite coconut cream or coconut milk in the carton near the non-dairy milk options.)
  • When making the filling, continue whisking just until it starts to thicken, do not walk away!
  • Be sure to remember to add the vanilla extract right after you remove the pie filling from the heat.
  • Soak your saucepan in warm or hot water as soon as you empty the pie filling into the crust – this will make clean up a lot easier.

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Slice of vegan and gluten free pecan pie with coconut whipped cream and a fork with a bite on it

 

 

The Best Vegan and Gluten Free Pecan Pie

This easy-to-make pie is like a butterscotch pecan party in your mouth! You would never guess in a million years that it's vegan and gluten free. It's the perfect pie for any holiday party or Thanksgiving table.
0 from 0 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting/Chill Time: 4 hours
Total Time: 5 hours
Servings: 1 pie

Ingredients

  • One Prepared Pie crust (the sides of the pie pan and crust need to be at least 2 inches tall)
  • 1 1/3 cup Canned Coconut Milk be sure to shake can well before opening, and then stir well before measuring.
  • 6 Tb Corn Starch (nonGMO, if possible)
  • 4 Tb Non-Dairy Butter (I used Earth Balance)
  • 1/2 cup Maple Syrup
  • 3/4 cup Light Brown Sugar
  • 1 tsp Salt
  • 1 Tb Bourbon (optional but recommened)
  • 2 tsp Vanilla Extract
  • 1 1/4 cup Pecans (whole or pieces - up to you!)

Instructions

  • Prepare my recipe The Best Gluten free and Vegan Pie Crusts  in a pie pan with sides at least 2 inches tall.
  • Afterwards, keep that oven on at 350º
  • In a small bowl, combine the cornstarch and coconut milk.  It's ok if there are some remaining small lumps.
  • In a saucepan on the stove, combine the non-dairy butter, maple syrup, brown sugar, and salt and whisk continuously until the butter is melted. Then, bring the mixture to a low simmer.
  • Next, add the coconut milk / cornstarch mixture as well as the bourbon and continue to whisk until completely smooth and the mixture starts to thicken and bubble around the edges, about 4-5 minutes. It's important that you continue whisking and never walk away during this process. Do not add in the vanilla extract just yet!
  • As soon as it starts to bubble, immediately remove the mixture from heat and then stir in the vanilla extract.
  • Pour this luscious filing into your prepared pie crust.
  • Carefully place your whole pecans on the surface in any design that you like.  Alternatively, you can chop the pecans and carefully spread them evenly across the surface.
  • Bake this pie in your preheated oven for 35-45 minutes or until it's very bubbly and there is very little giggle in the middle.
  • Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely, about 3-4 hours.
  • Chill in the fridge for at least an hour.. This will allow for perfect and precise pie slices.  If you're in a hurry, place the cooled pie in the freezer for 30 minutes instead.  Afterwards, the pie can sit at room temperature.
  • Enjoy with my 2-ingredient vegan whipped cream or any non-dairy ice cream!

Notes

  • When it comes to whiskey, you don't need anything complicated - something along the lines of Jameson will do! 
  • When shopping, make sure to purchase canned full fat coconut cream found in the baking aisle (not lite coconut cream or coconut milk in the nondairy milk section.)
  • When making the filling, continue whisking JUST until it starts thicken, do not walk away!
  • Be sure to remember to add the vanilla extract right after you remove the pie filling from the heat.
  • Soak your saucepan in warm or hot water as soon as you empty the pie filling into the crust - this will make clean up a lot easier.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

Filed under: Good Eating, Treats

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