back
to top

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

Jump to Recipe Print Recipe
5 from 1 vote

I’m just going to say it: this easy-to-make pie is a serious pecan pie party in your mouth! You would never guess in a million years that this flavorful pie is 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

Why This Recipe Works:

  • The magic of coconut milk gives this pie its incredible thick and smooth texture, but with no coconut flavor!
  • A hint of bourbon (optional!) plus vanilla extract, brown sugar, maple syrup, and vegan butter give the pie that signature delicious pecan pie flavor.
  • This pie recipe is dairy-free and completely plant-based. AND the lightly crispy and tender crust is also gluten-free.

Does this pecan pie recipe have corn syrup in it?

Nope! This recipe calls for rich and flavorful maple syrup instead and you would never know the difference.

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

How To Make The Best Vegan And Gluten Free Pecan Pie:

  1. Prepare my recipe for The Best Gluten free and Vegan Almond Pie Crust in a 9-inch pie pan with sides at least 2 inches tall. The complete pie crust recipe can also be found at the bottom of this post!
  2. Preheat your oven to 350°F (approx. 177°C).
  3. In a small mixing bowl, use a fork to whisk together the coconut milk and cornstarch.
  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 pecan 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. Leftovers can be kept at room temperature, as well.
unbaked overhead shot gluten free crust with bourbon caramel sauce topped with nuts

Serving Suggestions

For perfect and precise pie slices, be sure to transfer the pecan pie to the refrigerator for at least two hours once the pie is completely cooled. Afterwards, the pie can sit at room temperature.

Enjoy with my 2-Ingredient Vegan Whipped Cream or any non-dairy ice cream!

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

Top Tips for Making the Best Vegan 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 full fat canned coconut milk found in the baking aisle (not lite canned coconut milk, 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 from the stove or it may overcook or overflow!
  • 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.
  • It’s best to make the pie the day before you plan to serve it.
slice of vegan dessert with gluten free curst and nut topping, with bite on fork and coconut whipped cream on a plate

Frequently Asked Questions

What can I use as a substitute for bourbon to make this pecan pie without alcohol?

Simply leave out the whiskey and make the pie the same otherwise. It will still be loaded with flavor as is!

Can I use a store bought readymade pie crust to make this recipe?

You certainly can! If you are a bit short on time a gluten-free (or not) frozen pie crust is a good option. I find with frozen crusts, you do need to thaw them before adding the filling, but no need to par or blind bake the crust when used with this pie recipe. Also, the tins for frozen crust tend to be shallower than glass or ceramic pie plates, therefore, you may not be able to add ALL of the pecan pie filling as it may not fit.

How long does vegan pecan pie last?

Leftover pecan pie will keep well for 3 to 4 days. Let the pie cool completely and then cover it loosely with aluminum foil before placing in the refrigerator. I suggest you set the refrigerated pie at room temperature for at least one hour before slicing and serving.

Can you freeze pecan pie?

Yes, for up to 3 months. Wrap the cooked and cooled pie in a few layers of plastic wrap and a layer of aluminum foil before placing in the freezer. Allow the pie to thaw completely on the counter before placing in the oven. Reheat the pie for 15 minutes at 350ºF (177 C). Cool completely before serving.

Looking For Other Irresistible Party Pies? Then You Have To Try My:

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!

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

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.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: dairy free pecan pie, Gluten Free Dessert, gluten free pecan pie, Gluten Free Pie Crust, Vegan Desserts
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting/Chill Time: 4 hours
Total Time: 5 hours
Servings: 8 slices
Calories: 479kcal

Ingredients

  • one prepared pie crust (see below for recipe) Note: the sides of the 9-inch pie pan need to be at least 2 inches tall
  • 1 1/3 c. canned full fat coconut milk (316 ml), shake can well before opening and stir well before measuring
  • 1/4 c. + 2 Tbsp. cornstarch (48 g)
  • 3/4 c. light brown sugar (162 g)
  • 1/2 c. maple syrup (118 ml)
  • 1/4 c. vegan butter or margarine (57 g) (I use Earth Balance)
  • 3/4 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 Almond Pie Crust in a 9-inch (23-cm) pie pan with sides at least 2 inches (5 cm) tall.
  • Preheat your oven to 350°F (approx. 177°C).
  • In a small mixing bowl, use a fork to whisk together the coconut milk and cornstarch.
  • 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.
  • Slowly 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 loosely tent with foil and place the pie 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 sliced and served.

Notes

  • When it comes to whiskey, you don’t need anything complicated or expensive – something along the lines of Jack Daniels will do! (And by the way – the bourbon is optional.)
  • When shopping, make sure to purchase full fat canned coconut milk found in the baking aisle (not lite canned 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 during this process!
  • Soak your saucepan in warm or hot water soon after emptying the pie filling into the crust – this will make clean up a lot easier.
  • It’s best to make the pie the day before you plan to serve it. Leftover pecan pie will keep well at room temperature for 3 to 4 days. 

Nutrition

Serving: 1slice | Calories: 479kcal | Carbohydrates: 49g | Protein: 3g | Fat: 31g | Trans Fat: 1g | Sugar: 34g
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

The BEST Gluten Free and Vegan Almond Pie Crust

This vegan, dairy free and gluten free pie crust is so tender and flavorful! You'd never guess it is free of anything.
4.5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Gluten Free Dessert, Gluten Free Pie Crust, Vegan Desserts, Vegan Thanksgiving
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8 servings
Calories: 212kcal

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 vegetable shortening one tablespoon at a time, spreading them out in the bowl, and blend until the dough mostly forms into a ball with some large crumbles.  Scrape the bottom and sides to ensure all flour is incorporated. If using a mixing bowl, use a handheld pastry cutter/pastry blender, a fork, or your finger tips 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 or bowl 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 (roughly 13 cm) in diameter and about 1/4 – 1/8 of an inch thick (about 0.6 cm)  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. NOTE: You'll need to double the recipe if you're making a top and bottom crust.
  • 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. Note: If you're adding filling that does not require baking, blind bake the crust instead for a little longer, roughly 14-15 minutes or until golden brown.

Notes

  • This recipe makes one pie crust, which is enough for one 9-inch (23-cm) pie pan.
  • If at any point the crust gets too sticky to work with, place in the fridge, covered in plastic wrap, 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.
  • Make it ahead: Wrap the pie dough disc tightly in plastic wrap, or shape the dough into the pie plate and wrap the whole thing (unbaked) in plastic wrap, making it as airtight as possible. Store in the refrigerator for up to three days. Let the dough disc rest at room temperature for roughly 15 minutes (or until pliable) before rolling out the dough. Dough that’s in the pie plate can be par-baked in a preheated oven after resting at room temperature for 10 minutes.
  • To freeze for later: Wrap the dough disc tightly in at least two layers of plastic wrap before placing in the freezer for up to 3 months. The disc of dough should be kept wrapped in plastic and defrosted overnight at the fridge or at room temperature for roughly 2 hours or until pliable before using.
  • 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 your pie is ready to eat, try serving your pie with my 2-Ingredient Vegan Whipped Cream.

Nutrition

Calories: 212kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

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

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.