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

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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, brown sugar, maple syrup, 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 and you would never know the difference.

Looking for other irresistible 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:

  1. Prepare my recipe for The Best Gluten free and Vegan Pie Crust in a pie pan with sides at least 2 inches tall.
  2. Preheat your oven to 350°F (approx. 177°C).
  3. In a small mixing bowl, use a fork to whisk together the coconut
  4. In a saucepan over medium heat, combine the brown sugar, maple syrup, butter, and salt and whisk continuously until the butter is melted and it begins to simmer. Then turn the heat down to medium-low.
  5. Add the coconut milk/cornstarch mixture and bourbon if using, and continue to whisk until completely smooth and the mixture just starts to thicken and bubble around the edges, 5–10 minutes. It’s important that you continue whisking and never walk away during this process.
  6. As soon as it starts to bubble, immediately remove the mixture from the heat and stir in the vanilla extract.
  7. Pour the filling into your prepared pie crust.
  8. Carefully place the whole pecans on the surface in any design you like. Alternatively, you can chop the pecans and sprinkle them evenly across the surface.
  9. Place your pie on a baking sheet for easier handling. Then transfer it to the oven and bake for 35–45 minutes, or until it’s very bubbly all over and there is very little jiggle in the center.
  10. Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely, about 4 hours, then place it in the fridge for at least 2 hours or overnight to help the filling become firm. It can then be removed and kept at room temperature until needed.Vegan and gluten free pecan pie on a baking before going in the oven

 

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.  Slice immediately. 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 Jack Daniels will do! (And by the way – the bourbon is optional.)
  • When shopping, make sure to purchase canned full fat coconut milk 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!
  • 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! It's the perfect pie for any holiday party or Thanksgiving table.
No ratings yet
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 (see below for recipe) Note: the sides of the pie pan need to be at least 2 inches tall
  • 1 1/3 c. canned coconut milk (316 ml) (shake can well before opening and stir well before measuring)
  • 1/4 c. + 2 Tbsp. corn starch (48 g) nonGMO, if possible
  • 3/4 c. light brown sugar (162 g)
  • 1/2 c. maple syrup (118 ml)
  • 4 Tbsp. vegan butter or margarine (I used Earth Balance)
  • 1/2 tsp. salt
  • 1 Tbsp. bourbon (15 ml) optional but recommend
  • 2 tsp. vanilla extract
  • 1 1/4 c. pecan halves (150 g)

Instructions

  • Prepare my recipe for The Best Gluten free and Vegan Pie Crust in a pie pan with sides at least 2 inches tall.
  • Preheat your oven to 350°F (approx. 177°C).
  • In a small mixing bowl, use a fork to whisk together the coconut
  • In a saucepan over medium heat, combine the brown sugar, maple syrup, butter, and salt and whisk continuously until the butter is melted and it begins to simmer. Then turn the heat down to medium-low.
  • Add the coconut milk/cornstarch mixture and bourbon if using, and continue to whisk until completely smooth and the mixture just starts to thicken and bubble around the edges, 5–10 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 the heat and stir in the vanilla extract.
  • Pour the filling into your prepared pie crust.
  • Carefully place the whole pecans on the surface in any design you like. Alternatively, you can chop the pecans and sprinkle them evenly across the surface.
  • Place your pie on a baking sheet for easier handling. Then transfer it to the oven and bake for 35–45 minutes, or until it’s very bubbly all over and there is very little jiggle in the center.
  • Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely, about 4 hours, then place it in the fridge for at least 2 hours or overnight to help the filling become firm. It can then be removed and kept at room temperature until needed.

Notes

  • When it comes to whiskey, you don't need anything complicated - something along the lines of Jack Daniels will do! (And by the way - the bourbon is optional.)
  • When shopping, make sure to purchase canned full fat coconut milk 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!
  • 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 @AudreyDunham or tag #AudreyDunhamRecipes!

 

The BEST Vegan and Gluten Free Pie Crust

This vegan, dairy free and gluten free pie crust is so flaky and delicious! You'd never guess it was free of anything.
4.25 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Gluten Free Pie Crust, Vegan Desserts, Vegan Thanksgiving
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 1 pie crust

Ingredients

Instructions

  • Preheat your oven to 350°F/177°C.  Then, add the flours, brown sugar and salt to a food processor and blend until well combined.  No food processor? Combine these ingredients in a mixing bowl, instead.
  • Next, add the 8 tablespoons of vegetable shortening and blend until the dough becomes crumbly and mostly forms into a ball.  Scrape the bottom and sides to ensure all flour is incorporated. If using a mixing bowl, use a handheld pastry cutter/pastry blender or fork to mix the shortening in.
  • Empty the contents onto a sheet of parchment paper and form the dough into a 5-6 inch disc.  If the dough seems too crumbly, return it to the food processor and pulse in ice water, one tablespoon at a time, until it comes together.
    From there, use the palms of your hands to flatten the dough and create a circle 10-12 inches in diameter and about 1/4 - 1/8 of an inch thick.  Alternatively, you can do this with a rolling pin covered with flour, which is the route you'll definitely want to take if you're making a top crust, as well. This will ensure the top crust is nice and perfectly flat on top. 
  • Place your pie pan upside down on top of the dough circle.
    Then, place one hand on top of pie pan and the other under the parchment paper and centered under the pan - and - quickly flip the pie pan over! Set it down and carefully peel away the parchment paper so that you're left with a pie pan lined with pie crust dough.  You may need to do some mending!
  • Press the dough onto the bottom and sides of the pan and shape the edges as desired.  
  • Place your pie pan on a baking sheet for easier handling. Then, par-bake the crust in your preheated oven for 12 minutes. After removing from the oven, your pie crust is ready to be filled with whatever pie filling you like!

Notes

  • If at any point the crust gets too sticky to work with, place in the fridge for 10 minutes to firm it up.
  • If the dough seems too crumbly, return it to the food processor and pulse in ice water, one tablespoon at a time, until it comes together.
  • There's no need for perfection when it comes to forming the edges of your pie crust, just make sure that it's evenly spread out on the bottom and the sides of the pie pan.
  • Bake your crust on a baking sheet for easier handling. After all, the last thing you want to do is knock the edge of your crust with a potholder!
  • When it's ready to eat, try serving your pie with my 2-Ingredient Vegan Whipped Cream.
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

 

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Comments

Lilly

I’ve made this twice now. First for Thanksgiving and now again for Christmas. It is absolutely perfect! Easy as can be and it tastes just like I remember pecan pie before I became vegan. Thank you for sharing this wonderful recipe, I will be making it for years to come!

Reply

Audrey Dunham

Thank you so much for this, Lilly! I’m SO happy to hear you love the recipe. Happy holidays to you!

Reply

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