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.
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.
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.
- 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.
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.
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:
- Make the Vegan Pie Dough — Wrap it in plastic wrap and refrigerate it for an hour or so.
- 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.
- Make the Pecan Pie Filling. Pour the filling into the baked pie crust.
- 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.
- 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 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.
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.
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.
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
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.
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.
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!
Vegan Pecan Pie
- 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
- 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.
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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.