Vegan Pecan Pie — The BEST Classic Pecan Pie Recipe!

This best Vegan Pecan Pie recipe is everyone’s favorite pie veganized. An eggless Pecan Pie recipe is made 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. You can make this easy pecan pie recipe without corn syrup by using maple syrup instead. This is a vegan pie recipe with a vanilla base.

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.

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. I knew I had to find a way to make a pecan pie vegan. And now I’m sharing the results with you!

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, this vegan pecan pie is just as amazing as the standard pecan pie!

I’ve been focused on vegan pies lately. In fact, I 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. In order to make the best Pecan Pie recipe, 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? 🤔

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 this homemade pecan pie recipe without eggs easy too!

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

How to Make Pecan Pie

The list of ingredients for this dairy free pie and the filing is nothing you haven’t seen before. Well, except for the tofu.

A lot of Thanksgiving day pies, even when they’re vegetarian, 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 eggless pie you’ll find:

  • A pie vegan pecan pie crust
  • Pecans
  • Karo Corn syrup (or sub with maple syrup)
  • Cornstarch
  • Sugar
  • Vegan Butter
  • Rum

Note: Add about 1/2 cup of vegan chocolate chips to make a vegan chocolate pecan pie!

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

Overview of Making this Pie

Here’s a birdseye view of the process for making this pie:

  1. Make the Vegan Pie Dough. Then wrap it in plastic wrap and refrigerate it for an hour.
  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 (blind baking means to bake the crust without the filling).
  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.

The simple vegan pecan pie filling is gluten-free, but you’ll need to use a gluten free crust to make this a vegan gluten free pecan pie recipe.

Yes, this is a Karo syrup pecan pie recipe. That’s because Karo is so easily available, affordable, and produces a perfect consistency for this eggless pecan pie filling. If you don’t want to use corn syrup, you can substitute maple syrup.

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 have lots of healthy benefits.

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

Serve this easy pecan pie recipe with dairy-free ice cream, coconut whipped cream, or plain!

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.

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 this vegan pecan pie for one hour, until the edges are set. There might be a slight jiggly 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 aside to cool. The pie will continue to solidify as it cools.

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

Should pecan pie be served warm?

You should allow your pecan pie to cool completely before serving it, to allow the center to solidify. 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.

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

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!

We topped the egg free pecan 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 these days too.

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

Can you tell how passionate I am about this no egg pecan pie? You’ll definitely want this on your Thanksgiving or holiday dessert table.

Easy Pie Recipes

Do you love easy vegan pecan pie but want more easy pie recipes too? You’re in luck because here are some amazing vegan pie recipe ideas:

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

Looking down on a pecan pie with a slice cut out and ready to be served. vegan whipped cream.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

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 veganized – Vegan Pecan Pie – with simple ingredients and easy-to-follow instructions. You’ll be enjoying this pie in no time!
4.79 from 23 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Pecan Pie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Calories: 424kcal
Author: Marly

Ingredients

Instructions

  • Preheat 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 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.

Notes

* 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
Whatever form of tofu you use, there’s no need to press it for this recipe.
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. 
If you don’t want to use corn syrup, sub 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.

Enjoy!

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92 Responses to Vegan Pecan Pie — The BEST Classic Pecan Pie Recipe!

    • 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!

    • 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.

    • 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!

    • 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.

    • 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!

    • 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!

    • 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!

    • 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! ❤️

  1. 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.

    • 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!

  2. 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.

  3. 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

    • 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?

  4. 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?

    • 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.

  5. 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!

    • 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!

  6. 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?

    • 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! ❤️

  7. 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?

    • 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!

  8. 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)?

    • 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!

  9. 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!

    • 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!

  10. 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!

  11. 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.

    • 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!

  12. 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! 🙂

  13. 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!!!

  14. 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!!

  15. 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….

    • 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).

  16. 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?

    • 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!

  17. 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. 🙂

    • 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!

  18. 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!

    • 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!

  19. 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!

    • 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!

    • 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.

  20. 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!

    • 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! 🙂

  21. 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.

    • 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!

    • 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.

  22. 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.

    • 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!

  23. 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?

    • 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!

  24. 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.

    • 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!

  25. 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.

    • 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!

  26. 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!

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

    • 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!

  27. 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!

  28. 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.

    • 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!

  29. 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

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