Vegan Pecan Pie Recipe

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.

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.

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 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.

So, let’s get into the steps for making this vegan pecan pie.

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

Making this Pie

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.

Marly’s Tips

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

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.

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!

Sue

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.

Miki
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.

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!
4.78 from 27 votes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Calories: 424kcal
Author: Marly

Ingredients

  • 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*
  • vegan whipped cream , optional

Instructions

  • Preheat oven to 350°F.
  • Prepare the pie crust, roll it out to about 1/8" thickness, and place 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 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 20–50 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

(The products above contain sponsored links to products we use and recommend)

Notes

* Toast pecans by placing them on a baking sheet and bake them in your heated oven (at 350°F) 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.
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.
Nutrition Facts
Vegan Pecan Pie
Amount Per Serving
Calories 424 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 2g10%
Sodium 231mg10%
Potassium 156mg4%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 52g58%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 0.2mg0%
Calcium 48mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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.

107 Responses to Vegan Pecan Pie Recipe

  1. Avatar thumbnail image for MarlyGrace Reply

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

    • Avatar thumbnail image for MarlyMarly

      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!

    • Avatar thumbnail image for MarlyM

      Bourbon –Kentucky Derby pie has always used Bourbon, and it’s perfect for pecan pie. Even more so since Bourbon is Southern. Tennessee whiskey would also be delicious.

  2. Avatar thumbnail image for MarlyEmmy Reply

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

    • Avatar thumbnail image for MarlyMarly

      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. Avatar thumbnail image for MarlyMonica Reply

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

    • Avatar thumbnail image for MarlyMarly

      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. Avatar thumbnail image for MarlyLaura Reply

    Any suggestions on syrup alternatives??

    • Avatar thumbnail image for MarlyMarly

      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. Avatar thumbnail image for MarlyLeslie Reply

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

    • Avatar thumbnail image for MarlyMarly

      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. Avatar thumbnail image for MarlySyl Reply

    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.

    • Avatar thumbnail image for MarlyMarly

      The recipe calls for silken tofu. There is a difference. Check out my Tofu Guide that clarifies it.

    • Avatar thumbnail image for MarlyAmanda

      The recipe calls for extra firm silken tofu. If you could fix that so we don’t have to search the comments to clarify that would be helpful.
      Also I made this pie last year with too much tofu and it was good. Can’t wait to try it again, following the recipe!

    • Avatar thumbnail image for MarlyMarly

      Hi Amanda. First, let me say I’m so glad to see you liked this recipe. It’s one of my favorites too! Second, great tip. I will definitely add that to the recipe so people have a better idea about the tofu. Happy holidays to you and your family! ❤️

  7. Avatar thumbnail image for MarlyCatherine Reply

    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.

    • Avatar thumbnail image for MarlyCatherine

      I recommend this recipe.

    • Avatar thumbnail image for MarlyMarly

      Thanks Catherine!

    • Avatar thumbnail image for MarlyMarly

      Great ideas, Catherine. More pecans is always a fun idea! 🙂

  8. Avatar thumbnail image for MarlyIan Stuart Reply

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

    • Avatar thumbnail image for MarlyMarly

      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!

  9. Avatar thumbnail image for MarlyMiki Reply

    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. Oh, and it freezes well, FYI.

  10. Avatar thumbnail image for MarlyMaria Reply

    Can the pie be frozen after baking? I’m not sure how the tofu would hold up

    • Avatar thumbnail image for MarlyMarly

      I have frozen this pie and it worked nicely!

  11. Avatar thumbnail image for MarlyGretchen Reply

    You listed extra firm silken tofu. Which is it? Extra firm or silken? Thanks!

  12. Avatar thumbnail image for MarlyCarla Reply

    Followed the recipe to the letter but the filling was far too watery to place the remaining pecans on top – they just sunk. So the second time I made it I added a bit more corn flour to thicken the filling a bit more. The pecans stayed on the surface that time but once the pie totally cooled, the filling was far too firm and turned out like a firm gel, which was not nice. The flavour was great but I don’t understand how you get around the liquid-y filling thing

    • Avatar thumbnail image for MarlyMarly

      Hi Carla. Thanks for your comment. I’ve made this recipe multiple times and have never had a problem with it. Did you use extra firm silken tofu as well?

  13. Avatar thumbnail image for MarlyGretchen Reply

    Thank you for the clarification on the Extra Firm Silken Tofu. I was not familiar with that product and am not sure I can find it in town. Is there an option for substituting? Just extra firm tofu perhaps?

    • Avatar thumbnail image for MarlyMarly

      If I were in your situation, I would probably go with the plain silken tofu. It will have a better texture. I have made this pie several times and I’ve never had a problem with it setting correctly so I think you should be fine.

  14. Avatar thumbnail image for MarlyKeri Reply

    Can this be made ahead by a day and stored at room temp or do you suggest refrigeration? Or how would you store for about a 36 hour period? Thanks!

    • Avatar thumbnail image for MarlyMarly

      Hi Keri. I have made this recipe ahead of time. It’s interesting that you ask about storing, because in all honesty, you should be able to store it at room temperature. Sugar is a preservative and there isn’t any eggs in this recipe. So I could see sealing it tight with plastic wrap. However, whenever I’ve made this ahead of time, I’ve stored it in the fridge. I’m sure that’s from habit, but I think I’m also worried about flavor. I want the recipe to taste fresh and the crust to be crispy. So that’s why I would probably wrap it tight in plastic wrap and store it in the fridge. I hope that’s helpful!

  15. Avatar thumbnail image for MarlyDeidre Reply

    I am so excited to try this for Thanksgiving!! Thank you!

    • Avatar thumbnail image for MarlyMarly

      Just so you know, we’ll be having it too!

  16. Avatar thumbnail image for MarlyAbby Reply

    I just realized i got firm instead of extra firm. Darn. Should i go back and get extra firm or do you think i can get away with the firm?

    • Avatar thumbnail image for MarlyMarly

      Hi Abby. I would run with the firm if it were me. It should be fine.

  17. Avatar thumbnail image for MarlyRebecca Reply

    hi at what temp should i bake the pecans?

    • Avatar thumbnail image for MarlyMarly

      Hi Rebecca! Thanks for stopping by. And what a great question! I added an addendum to the note above to explain to bake the pecans in your already heated oven (350F). Happy Holidays to you! ❤️

  18. Avatar thumbnail image for MarlyLakeshia Carter Reply

    I’m making this for Thanksgiving tomorrow!!! So excited!

    • Avatar thumbnail image for MarlyMarly

      Hi Lakeshia! We have something in common because I am too! 🙂

  19. Avatar thumbnail image for MarlyKat Reply

    Hi Marley. I just popped my pie in the oven and I’m a little concerned because my filling was lighter than your pictures. Do you think I messed the recipe up? What could have gone wrong?

    • Avatar thumbnail image for MarlyMarly

      Hi Kat! No, I’m not worried if your filling is lighter in color before it’s baked. It depends on the color of the brown sugar you used. I just remade this recipe tonight and mine was light because I used light brown sugar. But after it baked in the oven it darkened up nicely!

  20. Avatar thumbnail image for MarlyNicola Reply

    Which is more important, the Extra Firm part, or the Silken part (should I get extra firm OR silken, IF I can’t get one that is both, i.e. MoriNu Extra firm Silken tofu)?

    • Avatar thumbnail image for MarlyMarly

      Hi Nicola! Well, it’s interesting that you ask this question because I went out to buy silken tofu today and couldn’t find it. I didn’t stop at my usual place! So I resorted to using a “soft” tofu. It worked just fine. MoriNu Extra Firm Silken would work great!

  21. Avatar thumbnail image for MarlyRoni Reply

    Thank you for this awesome recipe! And for showing which tofu you use – I found it at my local Sprouts store, but I’ve never purchased tofu off the shelf before.
    I’m gluten free as well, so I used Krusteaz brand’s gluten free baking mix 1:1 for the flour in your recipe. (Note: it will not roll out nicely unless pressed between plastic and you need to be gentle when removing the plastic or it will crack). Since I wanted to make mini pies using a mini muffin pan, I ditched the rolling pin and pressed the dough into each little cup (keep it thin!). It took longer, but the results were amazing! 1 pie crust makes crusts for a full 24 mini muffin pan, so make 2 pans (48 little pies). 1 recipe of the pie filling is more than enough for the little pies. I didn’t realize this, so the next day I made another batch of dough to use for the remaining filling.
    The pie shells took about 16 mins to bake to golden in the oven at 350 (I switched the positions of the pans around 8 minutes in). I measured out the toasted pecans and then crushed them up in a baggie for the filling. It’s easiest to fill the cooled pie shells using a tablespoon measure. I topped each one with a whole toasted pecan. They baked in the oven for 18 minutes (two sheets baking at once), though I switched the positions of the pans half way through baking time again.
    I served them to family and friends at Thanksgiving and there were no leftovers!
    Thanks again!

    • Avatar thumbnail image for MarlyMarly

      Thank you Roni! I love your gluten-free and mini pie adaptations! Sounds delicious…and makes me think mini pecan pies needs to be a new recipe here!

  22. Avatar thumbnail image for MarlyTonda Taylor Reply

    This turned out absolutely delicious! I would take it out at 50 or 55 minutes next time or cover the top as the pecans got a little too dark. Also, I used extra firm tofu from another brand and it worked out great! This will be a staple at all future holidays requiring pie! The crust was especially flaky. Yum!

  23. Avatar thumbnail image for MarlySara Reply

    So, do you mean 2 cups of pecans, PLUS however many you need for topping, or 2 cups total? I feel like 50 pecans would be close to a cup.

    • Avatar thumbnail image for MarlyMarly

      Hi Sara! It’s a total of 2 cups of pecans needed for this recipe. In the instructions I describe that you would reserve 20 – 50 for the top. So, for example, if you want to adorn just the outside edge of the pecan pie with whole pecans, that would look great too. It’s however you want to do it. Hope that helps!

  24. Avatar thumbnail image for MarlyChristine Reply

    I made this recipe at Thanksgiving for my son and his girlfriend, who are both vegan, and it was a hit by both vegans and non-vegans alike. I did use a different Tofu, it came out firmer than I like but it was still delicious. I’m making it again today and will try the Maple Syrup instead of Corn Syrup.

    PS – First time ever that I like tofu! 🙂

  25. Avatar thumbnail image for MarlyCassie Reply

    I just made this and it was amazing! I used just silken tofu and subbed sugar/water mixture for the corn syrup and it turned out beautifully! First pecan pie I’ve had in over a year. Thank you so much!!!

  26. Avatar thumbnail image for MarlyDeidre Reply

    I made this for thanksgiving. I used maple syrup in place of the corn syrup and it worked awesome. I almost put in the whole container of tofu…which would have been too much, so that was a close call. I just used regular silken tofu since I couldn’t find the extra firm. Just thought I’d mention those things since others have asked. I hid The leftovers so no one else could have them!!! :O

    I’m making it again today!!

  27. Avatar thumbnail image for MarlyLarson Reply

    Not a vegan, just dealing with egg allergies. I’m also a science teacher. When you eat fruit you’re eating part of a plant’s reproductive system. Just sayin….

    • Avatar thumbnail image for MarlyMarly

      Hi Larson. Nice to meet you! Gah, your comment made me laugh! I guess you could call the comment in my post a form of confirmation bias. I speak with contempt for an egg, while gnawing on a banana!! I’m such a hypocrite. But I will just say this, eating the reproductive system of a bird just seems different. Maybe it’s because I don’t really like eggs all that much? Especially now that my taste buds have changed. And a banana just is so…good! Either way, thank you for the dose of reality. I’ll try to be more careful in describing why eggs are gross. (humor can be difficult via words, but that last line was written with a grin).

  28. Avatar thumbnail image for MarlyJan Reply

    I have a question regarding the use of brown sugar. From what I’ve been able to determine, brown sugar (like “regular” white sugar) isn’t vegan since bone char is used in its production. Can you use “vegan” sugar (such as Sugar in the Raw) instead of brown sugar? I’ve found the “vegan” sugar (isn’t processed using bone char) to be sweeter than the processed sugar so would I have to use less of it?

    • Avatar thumbnail image for MarlyMarly

      Hi Jan. I’m going to preface my answer to your question by saying I am a self-proclaimed secular vegan. That means I take my veganism seriously, but I am not dogmatic about it. So, when it comes to sugar, there are two sources for granulated sugar, beet sugar and cane sugar. There is a process used that involves bone char, but only with the cane sugar. The problem is, it’s not always easy to tell which on you’re getting. And for me personally, it’s a level of scrutiny that over veganism than I’m interested in. There could be animal products used in the glue that binds my non-leather shoes together. There are animals harmed and killed in the process of cultivating the plants I eat. I have to draw a line somewhere. And my theory is there is no vegan admissions board which determines what level of commitment makes you vegan. Is it 80%? 90% Who knows. That said, we have moved toward using more coconut sugar in our recipes, because it has been shown to have less impact on blood sugar. But I still buy ketchup sweetened with sugar and BBQ sauce, etc.

      A side note: brown sugar is basically regular white sugar with molasses added it to. Interestingly enough molasses is a byproduct of creating granulated cane sugar. Ironic isn’t it? They add a little back in of what they take out.

      If you’re creating this vegan pecan pie with a different type of sugar that you find to be sweeter, I would definitely recommend using less of it. This is a pretty sweet recipe to begin with so I think you’d be fine reducing the amount of raw sugar you’re using.

      I hope this is helpful. Let me know how it turns out!

  29. Avatar thumbnail image for MarlyHolly Reply

    I’m so glad I found your recipe. I was looking everywhere for a dessert to make for my boyfriend’s birthday as I didn’t want to make a regular birthday cake (too boring and expected) and this pie seemed perfect. We haven’t tried it yet since we’re taking it with us on our weekend away so it’s currently sitting in the freezer waiting for tomorrow night’s birthday dinner 😀

    I’ve tried blogging many, many times in the past (with very little success 😛 ) so I understand how time consuming it is, especially when posting recipes and having to take multiple photos throughout the process, editing them, writing the post, etc. so thank you for taking so much time to share your recipes with all of us. I can’t wait to try some of your other ones. 🙂

    • Avatar thumbnail image for MarlyMarly

      Holly! I’m with you! No boring birthday cakes! And I love that pecan pie and I think it would make a delicious birthday dessert. I hope y’all loved it! Also, tell your boyfriend I said Happy Birthday!

  30. Avatar thumbnail image for MarlyMarie Reply

    Hi! I do not have a food processor, but I do have a stand mixer. Could I make this recipe using the stand mixer instead of the food processor? Thanks!

    • Avatar thumbnail image for MarlyMarly

      Hi Marie. I think it should work. Just be sure to use silken tofu (because it’s softer) and take your time to whip it leaving little to no lumps. I don’t think little lumps of tofu would be distracting taste wise, but it might not look great. I also call for a food processor with the crust, but you would not want to use a stand mixer with that. If I didn’t have a food processor I would get two knives and criss cross them in a scissoring motion with the flour and butter until it forms a crumbly mixture. Hope this helps!

  31. Avatar thumbnail image for MarlyMissy Ortiz Reply

    Hi there! Glad I came across your recipe! I may be spending Thanksgiving alone this year and I want to make myself my own little vegan Thanksgiving dinner. For desert, I plan on having some pumpkin and pecan pie with some coconut whipped cream (if I can find some ) and I’m just glad I found your recipe! I am excited to try and make it and I will let you know how it goes! Thank you for being a Vegan pilgrim! Happy Thanksgiving!

    • Avatar thumbnail image for MarlyMarly

      Hi Missy! I’m sorry you’ll be alone for Thanksgiving this year but glad to see you’ve found a way to make it special. Enjoying your own company and treating yourself to your own feast can be demonstrations of self love! You inspire me! Your plan to make both pumpkin and pecan pie is perfect because they go so well together! A slice of pecan and a slice of pumpkin! 🙂 Also, I have found dairy-free whipped topping at so many places these days, like Target, Walmart, my local grocery store, etc. However, you could also use a can of plain coconut milk and get one of these Whipped Cream Dispensers and it will turn that coconut milk into whipped cream. It’s amazing! I’ll be thinking about you on Thanksgiving and hoping it’s a wonderful day!

  32. Avatar thumbnail image for MarlyJaiden Reply

    Can I sub vegetable shortening for the vegan butter?

    • Avatar thumbnail image for MarlyMarly

      Hi Jaiden. You absolutely can sub veg shortening for butter and achieve the same texture. The flavor won’t be the same as using vegan butter for half of the fat.

  33. Avatar thumbnail image for MarlyJasmin | VeeatCookBake Reply

    Marly that recipe sounds heavenly. Love that you use silken tofu. I am sure this makes it creamier.

  34. Avatar thumbnail image for MarlyAmber Coan Reply

    I made this for Thanksgiving and it was not only my first vegan thanksgiving but it was my first time EVER making any kind of pie! IT WAS AMAZING. I used your pie crust recipe and I’m currently adding both to my recipe box. I didn’t have rum but i had a maple pecan whiskey and it was perfect! Thank you so much!

    • Avatar thumbnail image for MarlyMarly

      Wow, Amber! This is great! I’m so glad you liked this vegan pecan pie and that it was a part of your first vegan Thanksgiving! Also, maple pecan whiskey? Be still my heart! 🙂

  35. Avatar thumbnail image for MarlyKerri Reply

    This pie is fantastic – I’ve made it twice in the past month, definitely 5 stars. Mori-nu extra firm silken truly is the Cadillac of tofu, I can’t believe how versatile it is in these pies. Thanks for the great recipes, Marly – everything I’ve made from this site has worked perfectly! I appreciate your use of everyday ingredients for vegan food.

    • Avatar thumbnail image for MarlyMarly

      Thanks, Kerri! I concur with your approval of Mori-nu. So glad these recipes worked for you.

  36. Avatar thumbnail image for MarlyJ. Ratz Reply

    Is there any way to omit the alcohal??? Don’t use it, don’t like the tastes…. but love want a flakey crust….!

    • Avatar thumbnail image for MarlyMarly

      Vodka has minimal taste and in fact is sometimes used in creating extracts, like vanilla extract. Purchasing higher quality vodka can help minimize any taste. However, if you’re opposed to using vodka, just leave it out. Use the 1/4 cup of cold water and then add more water (1 tablespoon at a time) until you achieve a pliable dough. Do not exceed 1/4 cup (3 tablespoons). This crust will be good, although not as flakey as a crust made with vodka, in my opinion. Hope this is helpful!

  37. Avatar thumbnail image for MarlyMary Kruse Reply

    I don’t have a food processor can I just use my mixer

    • Avatar thumbnail image for MarlyMarly

      You might be fine with a mixer Mary. Just whip the silken tofu first. Even if there are little bits of tofu it should be fine because the pecans will cover it up.

  38. Avatar thumbnail image for MarlyLaura T Reply

    I love this recipe! It is my “go to” dessert for Thanksgiving and Christmas. I use just regular silken tofu and it’s perfect. Most of us aren’t vegan, but EVERYBODY loves this pie.

  39. Avatar thumbnail image for MarlyAddie Reply

    Hi, could I make this into a chocolate pecan pie by adding some chocolate chips?

    • Avatar thumbnail image for MarlyMarly

      Hi Addie. Yes, absolutely. I would add a full cup of chocolate chips to the sauce, and reduce the cornstarch by a tablespoon. Send me a pic if you do this — I’d love to see it!

  40. Avatar thumbnail image for MarlyAlexis Reynolds Reply

    Hey there! I’m making this pie for Thanksgiving this year and I’m so excited. I’ve been daydreaming of it for weeks! Lol. Anyway, does the tofu need to be pressed before being whipped in the food processor?

    • Avatar thumbnail image for MarlyMarly

      Hi Alexis! You and me both — I’m making this pie again for our family dinner and I can’t wait! I added a note to the recipe field in case others have the same qs regarding vegan pecan pie, but the tofu does not need to be pressed. Simply drain any liquid that’s in the container. That’ll do!

  41. Avatar thumbnail image for MarlyYolanda Ruth Pavey Reply

    This was the first vegan pecan pie recipe that I absolutely loved!! I deemed it print worthy and it will now hold a place in the thanksgiving section of my recipe box. Thank you.

    • Avatar thumbnail image for MarlyMarly

      Hi Yolanda! I’m so glad you like this recipe! I love it too and make it every year for Thanksgiving. Every now and then I toy around with the idea of adding chocolate, but I think — don’t mess with success!

  42. Avatar thumbnail image for Marlyjool Reply

    good

  43. Avatar thumbnail image for MarlySheri Hawk Reply

    I’m so excited to taste it! In the oven now and smells devine
    I thought about switching out the tofu for flax egg- but didn’t want to “practice” the day before Thanksgiving.

    • Avatar thumbnail image for MarlyMarly

      Hi Sheri! So glad you liked this vegan pecan pie! I agree with you — I love experimenting with a recipe but the day before a big feast is not the right time. I have not tried using a flax egg in place of the tofu to make the custard in this pie. If you try it, let me know how it goes!

  44. Avatar thumbnail image for MarlyDanielle Reply

    This is my 2nd year in a row making this pie for Thanksgiving!!!! I loved it so much last year, I’m making it again and it’s in the oven now as we speak! So excited to eat it tomorrow! Thank you for this delicious pecan pie recipe!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Danielle! I’m so glad you like this recipe and you’re coming back for me. Thanks for sharing on IG too! ❤️

  45. Avatar thumbnail image for MarlyHeather Reply

    Two thumbs up from this southerner!! Great pie and I will be making again! Thank you.

    • Avatar thumbnail image for MarlyMarly

      Hi Heather! You KNOW it’s a good pecan pie recipe when a southerner likes it! Thanks for your comment — so glad you liked the recipe!

  46. Avatar thumbnail image for MarlyLaura Reply

    This recipe is amazing. Pecan pie is my all time favorite, and every Thanksgiving I try a different recipe to find The Vegan Pecan Pie Recipe, and there’s always something disappointing. But my search is over. This is the whole package: flavor, texture, appearance, quick and easy preparation, normal ingredients I can find at my local Sprouts… I’m so happy with it that I’m going to make another one this weekend – and I won’t have to share this one! FYI – I followed the recipe as written and it came out perfectly. Thanks for the fantastic recipe!

  47. Avatar thumbnail image for MarlySara Reply

    So I’m a Texan vegan… and I didn’t have any pecan pie in 2018. Tragedy! This year I decided to do something about it.

    I used a different recipe for Thanksgiving that was way too healthy… Lol! I saw tofu in this recipe and was like, “Huh………….” But the pictures looked super promising, so I went for it. It is SO DELICIOUS! The texture is *perfect*! Nice and gooey inside!

    I was afraid I overbaked it (and okay, the edges are a bit done), but I popped a slice in the microwave for 20 seconds (after refrigerating it overnight), and it’s awesome! I will definitely be making this again!

    I used 2 tsp vanilla instead of vanilla+rum and used 1.5 Tbsp cornstarch.

    • Avatar thumbnail image for MarlyMarly

      Hi Sara! Your comment made my day! I feel like we’re on the same page here — there’s a time and a place for healthy desserts, but not when it comes to pecan pie during the holidays! I wanted this to taste just like my mom’s…except without the eggs. So glad you liked it! Gah! Warmed up vegan pecan pie is the best!

  48. Avatar thumbnail image for MarlyLeeAnn Reply

    Made this for Christmas dinner- my first attempt at a from-scratch pie crust… very forgiving recipe! It was incredibly good- my partner’s dad swooned over this dessert. Thanks for making me look good

    • Avatar thumbnail image for MarlyMarly

      Hi LeeAnn! OMG! I’m so glad you liked this recipe! Happy to be on team LeeAnn! ❤️

  49. Avatar thumbnail image for MarlyBrian Reply

    Looks Amazing. Going to try it out! Over the years I have tried some of your recipes and really enjoyed them! I used to make that chocolate chip chickpea cheesecake and I can’t find the recipe anymore. Could you send it to me por favor? Thanks

    • Avatar thumbnail image for MarlyMarly

      Thanks, Brian! I updated that cheesecake recipe with this dairy-free cheesecake recipe. I’ll send you an email with the old recipe so you’ll have both.

  50. Avatar thumbnail image for MarlyAlex Reply

    I’m pretty happy with this recipe but I wonder if the fat content is a little high. When my pie cooled the fat congealed into little white blobs, mostly on the surface. I used Country Crock plant based butter. I also found the filling to be very heavy and dense, I would like to make it lighter. The only substitution I made was regular silken tofu instead of firm silken tofu.

    • Avatar thumbnail image for MarlyMarly

      Hi Alex. That Country Crock butter is new and I haven’t yet seen it in my area so I haven’t been able to work with yet. I’m not sure how it will react in different recipes. That said, your substitution for the tofu should be fine. I have notes in the recipe that indicates if you want a lighter filling to use less cornstarch. I believe that will give it the softer texture you’re looking for. Let me know if that helps!

  51. Avatar thumbnail image for MarlyMarie Reply

    I am pregnant and do not want to add the rum to this recipe. What can I substitute? Thank you very much!

    • Avatar thumbnail image for MarlyMarly

      Hi Marie. You can substitute vanilla extract if you’d like. I hope you enjoy this pie as much as we do!

  52. Avatar thumbnail image for MarlyRenee Reply

    Hello Marly, My daughter is vegan and I was afraid I wouldn’t have a dessert for her. Just too busy to bake from scratch. Then I stumbled on this and am excited enough to try it. I’m sure it will be great . But, I just wanted to say how impressed I am with YOU. you’ve responded in detail to every comment here, even handling potential criticism with humor and grace. You must be a wonderful person.

    • Avatar thumbnail image for MarlyMarly

      Hi Renee,
      First, I have to say I love your name. Second, your note is so lovely and just made my day. It is my goal to strike a balance between being as compassionate and kind as possible while at the same time standing up for myself (and for others) when needed. I wrote your name on my gratitude list last night and will probably do that again tonight — that’s just how happy it made me. Sending hugs to you and your daughter! ❤️

  53. Avatar thumbnail image for MarlyG E Reply

    This pie was excellent! I made it for my father who has allergies to milk and egg, and this turned into an excellent pie! one of the people eating it couldn’t tell that there was tofu in it, so you can definitely make it for any crowd.

    • Avatar thumbnail image for MarlyMarly

      Hi G E. I’m so glad to hear that you and others liked this pie! And what a nice treat for your dad with his allergies. Sending you all virtual hugs!

  54. Avatar thumbnail image for MarlyCarol Reply

    I made this pie for Thanksgiving. It was delish! I used maple syrup and regular Silken tofu. Very easy and my vegan daughter was delighted with pecan pie for dessert! I will make this again!

    • Avatar thumbnail image for MarlyMarly

      Hi Carol. I’m so glad you and your vegan daughter liked this pie. It’s our favorite pie for the holidays too!

  55. Avatar thumbnail image for MarlyRichard Reply

    I’ve made this pie about 7 times in the last year, and everyone loves it!
    Pecan pie was my favorite dessert as a kid, and you brought it back into my life with this vegan version!
    I want to share the love this holiday and was wondering if you had any suggestions for turning these into mini pies by using a large muffin tin.
    Would love to hear your thoughts!

  56. Avatar thumbnail image for MarlyRichard Reply

    Hi! Any tips for making this recipe as mini pies using large muffin baking tins? Thanks!

    • Avatar thumbnail image for MarlyMarly

      Hi Richard. I sent you an email with my thoughts on this. I hope that’s helpful!

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