Vegan Pecan Pie
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 made with simple ingredients and easy-to-follow instructions. 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 could I 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!
Key Ingredients
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.
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.
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.
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.
Subscribe and get a free Easy Vegan Recipes eBook
Plus our latest vegan recipes, delivered right to your inbox!
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.
I’m pretty happy with this recipe but I wonder if the fat content is a little high. When my pie cooled the fat congealed into little white blobs, mostly on the surface. I used Country Crock plant based butter. I also found the filling to be very heavy and dense, I would like to make it lighter. The only substitution I made was regular silken tofu instead of firm silken tofu.
Hi Alex. That Country Crock butter is new and I haven’t yet seen it in my area so I haven’t been able to work with yet. I’m not sure how it will react in different recipes. That said, your substitution for the tofu should be fine. I have notes in the recipe that indicates if you want a lighter filling to use less cornstarch. I believe that will give it the softer texture you’re looking for. Let me know if that helps!
Looks Amazing. Going to try it out! Over the years I have tried some of your recipes and really enjoyed them! I used to make that chocolate chip chickpea cheesecake and I can’t find the recipe anymore. Could you send it to me por favor? Thanks
Thanks, Brian! I updated that cheesecake recipe with this dairy-free cheesecake recipe. I’ll send you an email with the old recipe so you’ll have both.
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
Hi LeeAnn! OMG! I’m so glad you liked this recipe! Happy to be on team LeeAnn! ❤️
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!
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!
Two thumbs up from this southerner!! Great pie and I will be making again! Thank you.
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!
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! ❤️
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!
good
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!