Easy Vegan Pecan Pie — The BEST Classic Pecan Pie Recipe!

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. You can make this easy pecan pie recipe without corn syrup by using maple syrup instead. This is a sweet pie 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. 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. 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 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 crust
  • Pecans
  • Karo Corn syrup (or sub with maple syrup)
  • Cornstarch
  • Sugar
  • Vegan Butter
  • Rum

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

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

But the 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. 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.

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.

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 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 Vegan Pecan Pie? You’ll definitely want this on your Thanksgiving or holiday dessert table.

Easy Pie Recipes

Do you love 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!

Vegan Pecan Pie is part of Vegan Pie Week on Namely Marly!

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!
4.69 from 16 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: 8
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
  • 1-2 tablespoons rum
  • 1 teaspoon vanilla
  • 1 cup silken tofu (see notes)
  • 2 cups whole pecans toasted*
  • vegan whipped cream , optional

Instructions

  • 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.

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
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.

Enjoy!

Updated by Marly · Permalink