Make this southern style vegan pecan pie, with ooey gooey filling and NO corn syrup or refined sugar. You’ll never miss the eggs!
The best vegan pecan pie
Some recipes turn out perfectly on the first try.
Then there are other recipes, like my Vegan Brownies or this classic vegan pecan pie, that need a little bit more work.
When you’re making up a recipe completely from scratch, all bets are off the table, and my first healthy pecan pie experiment burned to a crisp.
The second trial was so awful even my dad wouldn’t touch it… and he will eat anything!
Happily, this story ends well, with a homemade pecan pie recipe that is ultra rich, gooey, and delicious, even without any eggs, dairy, or corn syrup.
Trending now: Vegan Chocolate Chip Cookies
Plant based healthy pecan pie
Since I already mentioned what the pie doesn’t have, let’s talk about all of the good things it does have!
Pecans, themselves, are packed with nutrition and over 19 vitamins and minerals, including magnesium, iron, and calcium.
They’re also high in heart healthy unsaturated fats and fiber. In place of eggs, I chose to use flax eggs. Superfood flax seeds offer a healthy dose of Omega-3s and have been shown to reduce cholesterol and inflammation.
And I replaced the unhealthy corn syrup of traditional pecan pie with another nutritional powerhouse: blackstrap molasses.
I’ve written about my love for blackstrap molasses before. It is a natural sweetener that is actually good for you, with over 20% of the RDA for both calcium and iron in just one tablespoon of molasses!
It’s also fantastic topped with Coconut Whipped Cream.
Feel free to use any pie crust that you like, especially if you need a gluten free vegan pecan pie crust.
I’ve included the recipe below for the vegan crust I used.
The ingredients note that you can add chocolate chips to the pie if your heart desires, and I like using mini chocolate chips because you get more chocolate in every bite.
However, I did not add any chocolate chips this time (for once!), because I already have a Healthy Chocolate Pecan Pie recipe on the blog.
The nut butter adds richness and depth of flavor to the pecan pie filling. I recommend something neutral such as almond butter, cashew butter, nut free pumpkin seed butter, or the obvious pecan butter.
A dairy free butter spread can be used instead if you’d prefer. Just be sure to use a non-hydrogenated spread instead of margarine if you wish to keep it healthier.
Behold, the ooey gooey filling.
I think gooey is my all time favorite food word…
Above – watch the video of how to make vegan pecan pie
How to make vegan pecan pie
If using a homemade crust or the recipe below, prepare it ahead of time, and set aside.
Whisk all pecan pie ingredients together except the garnish, and refrigerate for at least thirty minutes. This step can be done the night before if you want to let it sit overnight.
As long as your flax is good, the mixture should be noticeably thicker when you remove it from the fridge after sitting.
Preheat the oven to 350 degrees Fahrenheit. Pour the filling into either a store bought pie crust or prepared pie crust. Arrange the extra pecans on top as desired.
Place on the oven’s center rack, and bake for thirty five minutes. Without opening the oven door even a crack, let the pie sit in the turned off oven for an additional ten minutes before removing from the oven and letting it cool. Slice and enjoy.
Once cool, store leftover vegan pecan pie in an airtight container or covered with aluminum foil in the refrigerator for up to around five days.
- heaping 1 cup chopped pecans
- 2 tbsp molasses, blackstrap or regular
- 3/4 cup pure maple syrup or agave
- 3 tbsp nut butter of choice OR vegan butter
- 1/4 cup flaxmeal whisked into 1/3 cup water
- 2 tbsp bourbon OR 1 additional tbsp water
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp salt
- optional 1/2 cup mini chocolate chips, pinch nutmeg, etc.
- optional pecans for garnish
*You can use any homemade or store-bought 9-inch pie crust. I used the following recipe: 1 3/4 cup whole wheat or white flour, 1/2 tsp salt, 1/3 cup vegetable or melted coconut oil, and 1/3 cup to 1/2 cup cold water, as needed. Stir everything together to form a dough. If too dry, add more water or oil. If too sticky, add more flour. Press into a pie pan. You can pre-bake it for 10 minutes at 400 F, but honestly it still works even if you don’t. I love the taste of molasses, but feel free to simply sub maple syrup if you don’t.For the pecan pie: Whisk together all ingredients except optional garnish, and let sit at least 30 minutes in the fridge, during which time it will thicken thanks to the flaxmeal. (If the flax is good, the mixture will be noticeably thicker when you take it out.) Preheat oven to 350 F. Pour filling into a crust. Arrange the optional extra pecans over top if desired. Bake on the center rack 35 minutes, then do not open the oven door but let sit in the now-turned-off oven an additional 10 minutes.View Nutrition Facts