Vegan Pecan Pie

My homemade Vegan Pecan Pie recipe is simple, sweet, and delicious. You’ll see why it’s everyone’s favorite pie thanks to the indulgently-sweet filling infused with pecans. This eggless pecan pie is made with simple ingredients and easy-to-follow instructions. It’s a classic recipe given a southern twist with a little rum.

Looking for more vegan pie crust options? Consider this simple oatmeal pie crust, too.

A slice of vegan pecan pie sits on a white plate with a fork beside it. A bowl of whipped cream and the rest of the pie is behind it.

What You Need

The list of ingredients for this vegan pecan pie is nothing you haven’t seen before. Well, except for the tofu. But the tofu is easy to work with (much easier than cooking with eggs).

  • Vegan pecan pie crust — I typically use my easy vegan pie crust.
  • Pecans — Pecan halves work best, and I buy these in bulk at Costco.
  • Corn syrup — Yes, this is a Karo syrup pecan pie recipe. That’s because Karo is so easily available, affordable, and produces a perfect consistency for the filling. If you don’t want to use corn syrup, you can substitute maple syrup.
  • Cornstarch — it’s a great thickener for vegan pies.
  • Sugar
  • Vegan Butter — We want a rich, buttery flavor, and I use vegan butter (I typically use Earth Balance) to do the trick.
  • Rum — A little rum added to the filling adds flavor and the alcohol bakes off as it cooks, leaving a richly flavored, gooey dessert
  • Silken Tofu — I’m using silken tofu as an egg replacer, and it creates a creamy filling.

Marly’s Tips

You can add about 1/2 cup of vegan chocolate chips to make a vegan chocolate pecan pie!

How to Make Vegan Pecan Pie

A lot of Thanksgiving day pies, even when they’re vegetarian, are made with eggs and we vegans choose not to cook with eggs. What I’ve learned since going vegan is how unnecessary eggs are for so many recipes. It’s even easier to cook without eggs.

The complete recipe with ingredient quantities is below. for now, here’s a birdseye view of the process for making this vegan pecan pie:

  1. Make the Vegan Pie Dough — Wrap it in plastic wrap and refrigerate it for an hour or so.
  2. Roll out the pie dough. Make a circle that’s about 12″ in diameter. Transfer the dough into a 9×2″ pie dish. Blind bake the crust.
  3. Make the Pecan Pie Filling. Pour the filling into the baked pie crust.
  4. Bake. Place a pie crust shield around the edges of the crust to prevent them from getting overly brown. If the entire pie appears to be browning, simply tent a piece of foil over the whole pie.
  5. Serve. The pie will need at least 30 minutes to cool. However, it’s amazing when served warm or at room temperature. I love topping it with Coconut Whipped Cream or even a scoop of Vegan Ice Cream.

Blind baking a pie crust means baking the crust without the filling. This helps create a crispier, flakier crust.

Looking at a slice of pie with whipped cream on top and a fork holding a bite in front of it.

The simple vegan pecan pie filling is gluten-free. However, you’ll need a gluten-free crust to make this into a vegan gluten-free pecan pie recipe. You can use gluten-free flour in the crust.

Vegan Pies

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 thanks to this vegan pecan pie.

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? 🤔

A recipe for pecan pie without eggs was the most popular answer. I have to admit…I agree. Pecan pies have always been one of my favorites but my goal was to make a pecan pie vegan and easy to make, too.

Ingredients for a pie sit on a white marble counter top, including vegan butter, pecans, and more.

Frequently-Asked Questions

Is Pecan Pie Vegan?

A typical pecan pie is not vegan because the filling is made with eggs, and oftentimes, the crust will be made with lard. I know what you’re thinking — gross! But no worries, a vegan pecan pie is just as amazing as the standard pecan pie.

What is the Filling in Pecan Pie?

A classic pecan pie filling is made of eggs, syrup, and pecans. So, what are good egg substitutes for pecan pie? Interestingly enough, it’s tofu. I know! It’s such a game-changer!

How to Tell if Pecan Pie is Done?

Bake your vegan pecan pie for one hour, until the edges are set. There might be a slight jiggle to the center, but not much. You can insert a butter knife in the center, and it should come out clean. Remove the pie from the oven and set it aside to cool. The pie will continue to solidify as it cools.

Should Pecan Pie be Served Warm?

Allow your pecan pie to cool completely before serving it to let the center firm up. After that, you can serve individual slices warm or at room temperature, based on your preference.

Should I Refrigerate Pecan Pie?

Once your pecan pie has cooled, cover it and refrigerate it, unless you plan to eat it immediately. Once it’s been refrigerated, you can serve individual slices cold, or heat it up in 10-second increments in the microwave.

Is Pecan Pie Healthy?

OK, pecan pie ingredients 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 are nutritious. Is this a healthy pie? It is made without eggs which is great, but there’s still a lot of sugar. That said, everything in moderation, especially around the holidays! So, I am not trying to say this is a healthy food, but there are at least some redeeming qualities.

Pouring the custard into the prepared pie crust.

How to Make Sure Vegan Pecan Pie Sets

Vegan pecan pie recipes use thickeners to make sure the pie sets. In this recipe, we’re using cornstarch as a thickener. After testing several options, cornstarch offered the best texture. The pie may come out of the oven slightly jiggly but will thicken as it cools.

Looking down on a whole pecan pie with a slice cut out and a bit of whipped cream on top.

Reader Reviews

Excellent pie! I used pure maple syrup and omitted rum. Won 3rd place in a pie cookoff!


I’ve made this twice now (and will be making it again today in preparation for Thanksgiving), and it’s just incredible! My non-vegan boyfriend loves it.

A vegan pecan pie, with the pecans decorating the top of the pie.

We topped vegan pecan pie slices with some delicious Vegan Whipped Cream. The good news is you can make your own, or you can even buy some dairy-free “cool whip” at the store these days too.

Two slices of pie sit on an old, creamy white platter, with two forks beside it.

More Easy Pie Recipes

Do you love this easy vegan pecan pie and now you want even more pie ideas? You’re in luck because here are some amazing vegan pie recipes:

Here are even more stunning Vegan Pies you’ll want to make.

Looking down on a pecan pie with a slice cut out and ready to be served. vegan whipped cream.
Looking at a slice of pie with whipped cream on top and a fork holding a bite in front of it.

Vegan Pecan Pie

Everyone's favorite pie, this vegan pecan pie is made with simple ingredients and easy-to-follow instructions. You'll be enjoying it in no time!
4.83 from 35 votes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Calories: 424kcal


  • Foolproof Vegan Pie Crust
  • 5 tablespoons vegan butter
  • 1 cup brown sugar
  • ¾ cup corn syrup (see notes)
  • 4 tablespoons cornstarch (see notes)
  • ½ teaspoon salt
  • 1 tablespoon rum (you can increase this to 2 tablespoons)
  • 1 teaspoon vanilla
  • 1 cup silken tofu (see notes)
  • 2 cups whole pecans toasted*
  • Coconut Whipped Cream , optional


  • Preheat oven to 350°F/175°C.
  • Prepare the pie crust, roll it out to about 1/8" thickness, and place it in a 9" pie pan. Crimp the edges and use a fork to prick the bottom of the crust several times. Bake for 20 minutes until golden brown. Remove it from the oven and set it aside to cool.
  • 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.
  • 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 to 50 for the top**) and give it a few quick pulses to roughly chop the pecans. Pour the filling into the pie shell. Arrange the reserved pecans on top of the filling.
  • 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.
  • Serve with Vegan Whipped Cream. Forks are nice too, but optional.

Recommended Equipment

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* Toast pecans by placing them on a baking sheet and bake them in your heated oven (at 350°F/175°C) for around 5 to 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.
On the tofu. I use extra-firm silken tofu, but I know that’s not always easy to find (see the comments for more on this), so you can use any form of silken tofu in this recipe. In fact, you might also be able to use soft regular tofu. To learn more about tofu and the different styles, see my post on Tofu Buying Guide
Whatever form of tofu you use, there’s no need to press it for this recipe.
Regarding Cornstarch. You can do anything between 2 to 4 tablespoons of cornstarch. If you want a softer, gooey pecan pie filling, go with 2 tablespoons of cornstarch. If you prefer a more firm filling, go with 4 tablespoons.
If you don’t want to use corn syrup, substitute that with maple syrup or even agave nectar instead.
Calories: 424kcal | Carbohydrates: 59g | Protein: 2g | Fat: 25g | Saturated Fat: 2g | Sodium: 231mg | Potassium: 156mg | Fiber: 2g | Sugar: 52g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 0.9mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2020.

133 Responses to Vegan Pecan Pie

  1. Avatar thumbnail image for MarlyTracey Reply

    I haven’t tried these recipes yet but I would like to know if I could substitute tapioca starch for corn starch. I cannot have corn.

    • Avatar thumbnail image for MarlyMarly

      Hi Tracey. I have substituted tapioca or arrowroot in place of cornstarch with similar results. I prefer arrowroot myself, because I find the tapioca to have a gummy consistency, but it will work to thicken the pie filling.

  2. Avatar thumbnail image for MarlyNeeta Reply

    I don’t have corn starch! Can I substitute all purpose flour? Or do I need to go get corn starch?

    • Avatar thumbnail image for MarlyMarly

      Hi Neeta! Flour can be a thickener, but I’m concerned it would leave a dull finish as compared with cornstarch. Besides, I haven’t tested this recipe using flour so I cannot say what the results would be.

  3. Avatar thumbnail image for MarlyNikki Reply

    5 stars
    This pie was fantastic! Big hit with everyone, vegan or not! We used a mix of the alternatives listed for corn syrup using 1/2 cup agave and 1/4 maple. Used 2 TBSP of cornstarch.

    Honestly, I never really liked pecan pie. This was my sons request and I helped him bake it. This is delicious though, I’m now a fan. This will definitely be added to the family recipe book. Thank you for sharing this!

    • Avatar thumbnail image for MarlyMarly

      Hi Nikki! I’m so glad you and your family enjoyed this pie. And how fun that you made it together!

  4. Avatar thumbnail image for MarlyGenie Reply

    5 stars
    After years of looking for the perfect vegan pecan pie this came in my email. It looked and sounded delicious. It was! Everyone at the table said this is the Best Pecan Pie!!! No more looking, this is now my go to Pecan Pie recipe! I used a store bought gluten free pie crust, I left out the rum and used maple syrup.

  5. Avatar thumbnail image for MarlyNicole Slack Reply

    5 stars
    I was invited to an early Vegan Thanksgiving. I offer to bring something and I was assigned a dessert! I am a good cook and like to bake but VEGAN! I made the crust and the pecan pie. I was nervous as it was for my son’s future in-laws. It came out perfectly! I used the hard coconut oil in place of lard. I will use these recipes again especially the crust! I was careful not to use my hands to roll out the crust as I know the heat from your hands can affect the outcome.

    • Avatar thumbnail image for MarlyMarly

      Hi Nicole! I’m so glad you liked this recipe and that it turned out so well for your current and soon-to-be family. A rolling pin is always a good choice when rolling a pie crust. Wishing y’all the best of the holidays!

  6. Avatar thumbnail image for MarlyAddie Reply

    Hi, is the rum necessary for this recipe? Is there something it could be replaced with?

    • Avatar thumbnail image for MarlyMarly

      Hi Addie. You can substitute vanilla extract or simply leave it out. It’s fine either way!

  7. Avatar thumbnail image for MarlyMargaret Reply

    5 stars
    Hi Marly, thank you so much for all the wonderful recipes! My all time favorite nuts are hazelnuts and I’m wondering if you think I could sub those for the pecans in this recipe? If so, would it be possible to add some chocolate?

    • Avatar thumbnail image for MarlyMarly

      Margaret! You are making my mouth water! This is an excellent idea and if I had some hazelnuts around I would definitely be trying this right now. I may have to go get some hazelnuts in fact. Here’s how I envision this pie working. I would do a mixture of pecans and hazelnuts. Why? Because the hazelnuts are crunchier and I think you’d want a few softer nuts that the pecans offer. So, I would do this: 1 1/2 cups of pecans + 1/2 cup hazelnuts + 1/2 cup chocolate chips. I hope this is helpful and delivers an amazing pie!

  8. Avatar thumbnail image for MarlyTiffany Reply

    Hi, I was wondering what purpose the tofu serves in this recipe? I’ve never made a vegan pecan pie before and have been looking at tons of recipes, trying to find the perfect one. This recipe caught my eye but I haven’t seen tofu in any other recipes I’ve checked out and I’m curious as to why it’s included. Is it necessary? Would the pie be ruined if I left it out?

    • Avatar thumbnail image for MarlyMarly

      Hi Tiffany! Thanks for your note. Regular pecan pie uses eggs to create a filling that sets firm but tender. I’m replacing that with whipped silken tofu. If you’re looking for the same consistency and height as a regular pecan pie, I highly recommend using the tofu. I have never tested this recipe without the tofu. I hope this response is helpful. Free to let me know if you have more questions.

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