Everyone’s favorite pie veganized – Vegan Pecan Pie – with simple ingredients and easy-to-follow instructions. This is a classic recipe given a southerntwist with a little rum. Don’t worry, it will evaporate while baking, leaving a richly flavored, gooey dessert. This is an intensely sweet pie with a vanilla base.
Vegan Pecan Pie for the Win!
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!
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…I agree. Pecan pies have always been one of my favorites and so I set to making a vegan version for Vegan Pie Week.
A Look Inside
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.
Otherwise, in this pie you’ll find:
- A pie crust
- Corn syrup
- Vegan Butter
But the 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 have lots of healthy benefits. So I am not trying to say this is healthy food, but there are at least some redeeming qualities.
I Love Baking Pies
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!
So far I’ve been able to find Coco Whip at our local grocery store and the health food store.
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!
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!
Heat your oven to 350F.
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.
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 use a spatula to stir them into the filling. Arrange the reserved pecans on top of the pie.
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.
* Toast pecans by placing them on a baking sheet and bake them in your heated oven (at 350F) 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 a soft regular tofu. To learn more about tofu and the different styles, see my post on Tofu Buying Guide.
Regarding Cornstarch. You can do anything between 2 - 4 tablespoons of cornstarch. Here's how I look at it. 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. Or go the middle of the ground with 3.