Vegan Pecan Pie

Vegans and pie go together like, well, hmm, now that I think about it, I don’t think most people associate the two very much at all. That’s all about to change. Because you know what you’re in the middle of? Vegan Pie Week! That means every day this week you’re going to get lots of vegan pie tricks, tips, and recipes coming at you. We started it all off with this post Should Vegan Eats Pie? It’s a great question that needs an answer. And then I followed that up with our instructional How to Make Foolproof Flaky Vegan Pie Crust. I mean, in order to make the perfect Vegan Pecan Pie, you have to start with the best crust ever!

Vegan Pecan Pie is part of Vegan Pie Week on Namely Marly!

I asked the Namely Marly Facebook Group what kind of pie they’d most like to see veganized. Because, you know, I’ve already created a vegan version of the family-favorite Banana Cream Pie. What’s left after that?

Pecan Pie was the most popular answer. I have to admit that I agree. Pecan pies have always been one of my favorites and so I set to making a vegan version for Vegan Pie Week.

Ingredients for Vegan Pecan Pie for Vegan Pie Week

The list of ingredients for this pie is nothing you haven’t seen before. Well, except for the tofu. A lot of Thanksgiving day pies are made with eggs and we vegans don’t choose to cook with eggs. Sometimes I think if more people really thought about what eggs are, the reproductive system of a chicken, maybe they wouldn’t want to eat eggs either.

But that point aside, my favorite thing about Vegan Pecan Pie is it’s cholesterol free. And yes, there’s some sugar and fat involved, but there’s no doubt that pecans have lots of healthy benefits. So I am not trying to say this is healthy food, but there are at least some redeeming qualities.

Pouring the custard into the prepared pie crust for this amazing Vegan Pecan Pie!

Vegan Pecan Pie for Vegan Pie Week

Lately I’ve been working on being a little more mindful in my day. That means actually paying attention to the thing I’m doing rather than the thousand directions my head can take me in a single minute. I think my thoughts can whir faster than a speeding bullet sometimes.

But there is some benefit to quieting the mind. I find baking pies helps. I put on some good music and really focus in on what I’m doing. It’s like the zen of pie. Hmm. That might be a good title for next year’s pie week!

Vegan Pecan Pie with Flaky Whole Wheat Crust

We topped the pie with some delicious Vegan Whipped Cream. The good news is you can make your own, or you can even buy some vegan “cool whip” at the store thanks to Coco Whip by So Delicious.

So far I’ve been able to find Coco Whip at our local grocery store and the health food store.

Vegan Pecan Pie

Can you tell how passionate I am about this Vegan Pecan Pie? You’ll definitely want this on your Thanksgiving or holiday dessert table.

But just in case Vegan Pecan Pie is not your thing, stay tuned because we have more to come here on Vegan Pie Week, including:

  • How to Make Vegan Meringue Three Ways
  • Lemon Meringue Pie
  • Coconut Meringue Pie
  • Chocolate Meringue Pie
  • I’ve curated a roundup of Vegan Pies from all my favorite food blog friends!

I know, that’s a lot of of pie talk, and it’s all oh so delicious!

Vegan Pecan Pie

We hope you enjoy this Vegan Pecan Pie as much as we do. If you think of it, snap a photo and share it with either #veganpieweek or #namelymarly (or both). We love seeing your photos!

5 from 1 vote
Vegan Pecan Pie is part of Vegan Pie Week on Namely Marly!
Print
Vegan Pecan Pie
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hrs 5 mins
 
Everyone's favorite pie veganized - Vegan Pecan Pie - with simple ingredients and easy-to-follow instructions. You'll be enjoying this pie in no time!
Course: Dessert
Cuisine: American
Servings: 8
Calories: 424 kcal
Author: Marly
Ingredients
  • Foolproof Vegan Pie Crust
  • 5 tablespoons vegan butter
  • 1 cup brown sugar
  • ¾ cup corn syrup
  • 4 tablespoons cornstarch
  • ½ teaspoon salt
  • 1-2 tablespoons rum
  • 1 teaspoon vanilla
  • 1 cup extra firm silken tofu
  • 2 cups whole pecans toasted*
  • Vegan Whipped Cream
Instructions
  1. Heat your oven to 350F.
  2. Prepare the pie crust as directed in the link above and roll it out to about 1/8" thickness and place in a 9" pie pan. Crimp the edges of the pie and use a fork to prick the bottom of the crust several times. Bake the crust 20 minutes until golden brown. Remove from oven and set aside to cool.
  3. In a saucepan combine the vegan butter, brown sugar, corn syrup, and corn starch. Stir and cook over medium heat until it comes to a boil. Reduce to a simmer and cook for another minute. Add the salt, rum and vanilla and stir to combine.
  4. In a food processor, add the silken tofu and pulse until smooth. Add the corn syrup mixture and pulse again until everything is combined. Add the pecans (reserving about 20 - 50 for the top**) and use a spatula to stir them into the filling. Arrange the reserved pecans on top of the pie.
  5. Place a cookie sheet on the bottom rack of your oven and place your pie on the cookie sheet. Bake for about one hour, until the edges of the pie are set. The center might still be a little jiggly. That's alright. Remove from the oven and allow to cool before serving.
  6. Serve with Vegan Whipped Cream. Forks are nice too, but optional.
Recipe Notes

* Toast pecans by placing them on a baking sheet and baking for around 5-8 minutes. Be careful not to burn them. ** For the photo above I used about 50 pecans for the top of the pie. However, you may choose different patterns to adorn the top of your pie, therefore requiring fewer pecans.

Enjoy!

Updated by Marly · Permalink

18 Responses to Vegan Pecan Pie

  1. Any suggestions if I can’t get rum? Thank you!!

    • Hi Grace. If you don’t have rum, that’s fine. There is actually rum extract you can use or just add another teaspoon of vanilla and it should be fine. Let me know how it goes!

  2. Hello, do I have to use the tofu? I couldn’t find any in my area but I have everything else already…

    • If you don’t have any tofu in the area, you can try the recipe and just leave it out. Between the corn syrup and cornstarch you should be ok, but please know that your pie may be a little bit flatter and runnier. I have not tried this recipe without the tofu so I can’t guarantee the texture. But the flavor should still be great. Let me know how it goes!

  3. What about corn starch? Would I be able to substitute corn meal?

    • Hi Monica. You definitely do not want to use corn meal in this recipe. If you don’t want to use corn starch, I would advise some other kind of starch like potato starch, arrowroot, tapioca starch, or something like that. If you don’t have access to these, you could alternatively consider increasing the amount of silken tofu, but you will have a creamier looking final product.

  4. Any suggestions on syrup alternatives??

    • Feel free to use maple syrup, agave, or brown rice syrup. I have not tried these syrups in this recipe per se, but I imagine they would work just fine. Let me know how it goes!

  5. Looks delicious, is there an actual corn syrup available that is not totally gross I.e. Karo

    • If you don’t want to use corn syrup, you can try maple syrup or agave nectar. I haven’t made the recipe with maple syrup so I can’t say for sure it would work, but I imagine it would work just fine. You could also try brown rice syrup. Let me know how it goes!

  6. Is the tofu extra hard OR silken? Being told at an Asian gross it can’t be both – it’s either silken or firm/hard.

  7. Re: tofu – I used silken tofu and drained it quite a bit so it was less runny. Also, next time I will try using half as much sweet (btw, I used maple syrup and it was fine) and twice as much tofu and more pecans in the body.

  8. In Step 4 when you add the pecans do you pulse? Twenty pecans is not enough for the top.

    • Hi Ian. I left the pecans whole in this recipe and added a note to clarify this. Also, I figured some people may not want to adorn the top of their pecan pie exactly like I did, so fewer pecans would be required. It’s a great point to clarify so I added a note on that too. Thanks for your comment!