Vegan Pecan Pie
This vegan pecan pie is a vegan version of the classic favorite. You’ll get simple ingredients, easy instructions, and a delicious pecan pie!
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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. It’s a classic pecan pie, given a southern twist with a bit of rum.
When I went vegan, I discovered that most desserts are made with eggs out of habit. We don’t really need them. There are plenty of ways to make your favorite desserts egg-free, including pecan pie.
My big question, especially as Thanksgiving rolled around, was whether I could make a pecan pie without eggs? Everyone knows that filling requires eggs!
But guess what? You don’t need eggs to make a fabulous pecan pie that everyone will love!
Reader Reviews
★★★★★
Sue
Excellent pie! I used pure maple syrup and omitted rum. Won 3rd place in a pie cookoff!
★★★★★
Miki
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.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
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. Looking for more vegan pie crust options? Consider this simple oatmeal pie crust, too.
- Pecans — Pecan halves work best, and I buy these in bulk at Costco.
- Syrup — Yes, this is a Karo syrup pecan pie recipe. That’s because Karo is so readily available, affordable, and produces a perfect consistency for the filling. If you want your vegan pecan with no corn syrup, you can substitute maple syrup, agave, or vegan honey.
- Cornstarch — it’s an excellent thickener for vegan pies!
- Sugar — We’re using brown sugar for this recipe. I like using dark brown sugar because of its rich flavor and color, but light brown sugar works, too.
- 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. Substitute vanilla extract if you don’t want to use rum.
- 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!
- Blind baking a pie crust means baking the crust without the filling. You’ll want to add pie weights to prevent the crust from bubbling. Blind baking 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 often, the crust will be made with lard. I know what you’re thinking — gross! But no worries, a vegan pecan pie is just as impressive 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 suitable egg substitutes for pecan pie? Interestingly enough, it’s tofu. It creates such a creamy filling, you won’t even miss the eggs!
How to Tell if Pecan Pie is Done?
Bake your vegan pecan pie for approximately 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, which 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 I Refrigerate Pecan Pie?
Once your pecan pie has cooled, cover it and refrigerate it unless you plan to eat it immediately. Once refrigerated, you can serve individual slices cold or heat them in 10-second increments in the microwave.
Making 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 it will thicken as it cools.
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.
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More Easy Pie Recipes
Do you love this easy vegan pecan pie and want even more pie ideas? You’re in luck because here are some fantastic vegan pie recipes:
Here are even more stunning Vegan Pies you’ll want to make.
Vegan Pecan Pie
Ingredients
Pecan Pie Filling
- 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*
- coconut whipped cream , optional
Instructions
For the Vegan Crust:
- Preheat oven to 350°F/175°C.
- Prepare the pie crust, roll it out to about 1/8" thickness, and place it in a 9" pie pan. If you are not blind baking, refrigerate the crust until you're ready to add the filling.
- To blind bake: Crimp the edges and use a fork to prick the bottom of the crust several times. Add a piece of parchment paper over the bottom of the crust topped with pie weights. Bake for 20 minutes until golden brown. Remove it from the oven and set it aside to cool.
For the Pecan Pie Filling:
- 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 40 to 60 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 in concentric circles 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.
- Feel free to add a pie shield to prevent the crust from getting too dark.
- 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
Toasting Pecans
Toast pecans on a baking sheet in your heated oven (350°F/175°C) for around 5 to 8 minutes. Be careful not to burn them.Pecan Topping
For the photo above, I used 50+ pecans for the top of the pie. You may choose different patterns to adorn the top of your pie, requiring fewer pecans.Crust
You can blind-bake the pie crust or not. Here are tips either way:- Either way, roll out the dough, transfer it to a pie pan, and crimp the edges.
- Not Blind Baking — the crust will turn out a lighter shade of gold on the bottom. Once you’ve done the above step, cover the crust and refrigerate.
- To Blind Bake — prick the bottom of the crust and lay a sheet of parchment paper on the bottom. Then add pie weights and bake for 20 minutes until the crust is golden brown. Set it aside to cool.
Tofu
I use extra-firm silken tofu, but it’s not always easy to find (see the comments for more on this). You can use any form of silken tofu. You might also be able to use soft regular (non-silken) tofu. To learn more about tofu and the different styles, see my Tofu Buying Guide. Whatever form of tofu you use, drain the packing liquid. There’s no need to press it for this recipe.Cornstarch
You can use between 2 to 4 tablespoons of cornstarch.- For a softer, gooey pecan pie filling — use 2 tablespoons.
- For a firm pie filling — use 4 tablespoons.
Corn Syrup
If you don’t want to use corn syrup, substitute it with maple syrup or agave nectar.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 2022.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
161 Responses to Vegan Pecan Pie
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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!
Hi, could I make this into a chocolate pecan pie by adding some chocolate chips?
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!
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.
I don’t have a food processor can I just use my mixer
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.
Is there any way to omit the alcohal??? Don’t use it, don’t like the tastes…. but love want a flakey crust….!
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!
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.
Thanks, Kerri! I concur with your approval of Mori-nu. So glad these recipes worked for you.
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! 🙂
Marly that recipe sounds heavenly. Love that you use silken tofu. I am sure this makes it creamier.
Can I sub vegetable shortening for the vegan butter?
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.
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! 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!
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!
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!
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).
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!!
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!!!
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! 🙂
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!
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!
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!