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.

A closeup of a slice of vegan pecan pie on a plate. A bite is sitting on a fork in front of the plate.

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!

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

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.
A slice of egg-free pecan pie sits on a plate in front of the rest of the pie.

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.

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

Reader Reviews

Excellent pie! I used pure maple syrup and omitted rum. Won 3rd place in a pie cookoff!


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.

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, this eggless pecan pie is made with simple ingredients and easy-to-follow instructions. You'll be enjoying it in no time!
4.89 from 51 votes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Resting time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 10
Calories: 424kcal


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


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.
    A rolling pin sits next to a pie dough disk on a white counter.
  • 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.
    Pie weights are on a sheet of parchment paper in the bottom of a pie crust.

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.
    Ingredients like butter, cornstarch, brown sugar, and syrup are in a saucepan.
  • In a food processor, add the silken tofu and pulse until smooth. Add the corn syrup mixture and pulse again until everything is combined.
    Syrup from a saucepan is being poured into a food processor with silken tofu.
  • Add the pecans (reserving about 40 to 60 for the top**) and give it a few quick pulses to roughly chop the pecans.
    A hand holds a bowl of pecans, adding them to a food processor with a caramel-colored sauce.
  • Pour the filling into the pie shell.
    Pecan pie filling is being poured into a prepared pie crust.
  • Arrange the reserved pecans in concentric circles on top of the filling.
    A hand places a pecan on top of a pie, adding them in concentric circles.
  • 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)


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.


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.


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.


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.
Calories: 424kcal | Carbohydrates: 59g | Protein: 2g | Fat: 25g | Saturated Fat: 2g | Sodium: 231mg | Potassium: 156mg | Fiber: 2g | Sugar: 52g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 0.9mg

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.

154 Responses to Vegan Pecan Pie

  1. Avatar thumbnail image for MarlyKrista Bowers Reply

    I can’t have soy. Is there something I could sub for the tofu?

    • Avatar thumbnail image for MarlyMarly

      Hi Krista. Thanks for your note! I want to let you know I have only tested this recipe with the silken tofu. However, I do want to provide you something to consider. You could consider using a non-soy vegan cream cheese (I believe Miyoko’s is made without soy). The cream cheese will add flavor, but I think the sweetness of the pie combined with the cream cheese would be a delightful combination.

  2. Avatar thumbnail image for MarlyAnne Reply

    Can tie pie be made ahead and frozen?

    • Avatar thumbnail image for MarlyMarly

      Hi Anne. Absolutely! You can either freeze the whole pie or cut them into individual slices and use a freezer bag.

    • Avatar thumbnail image for MarlyAnne

      Thank you! Do you know how many cups your pie pan holds (or how many cups of filling this makes)? My glass Pyrex pie pans with the scalloped edge may be considered “deep dish” so I want to measure before rolling out pie crust. Thanks.

  3. Avatar thumbnail image for MarlyCasey Reply

    Hi Marly, apologies in advance if this has already been asked answered. In your notes it says if you’re not wanting to use corn syrup you could use maple syrup. I would like to opt for this, but I’m wondering if or how much this will change the consistency? I’m discovering that I’m very into texture when it comes to my food and how I enjoy it and I’ve been missing that thick gooeyness from the traditional pecan pies I grew up with. Would maple syrup mimic that texture?

    • Avatar thumbnail image for MarlyMarly

      Hi Casey. I’m with you in that I’m all about consistency. Of course, I’m sure what makes a “perfect” consistency can be different from one person to the next. And for me, it can also be about my moods. Sometimes I like my mashed potatoes smooth and other times I like them thick with lots of potato bits. Go figure! As far as this pie is concerned, I find the consistency with maple syrup to be pretty similar to corn syrup. I think that’s because of the starch used as a thickener. I hope this is helpful!

  4. Avatar thumbnail image for MarlySara Reply

    5 stars
    It’s so good I was like, “Did someone swap my pie for a dairy-laden pie?”

    • Avatar thumbnail image for MarlyMarly

      I love it, Sara! I keep wondering when the result of the world will realize that dairy is not necessary for desserts! 🙂

  5. Avatar thumbnail image for MarlyRichard Reply

    Hi! Any tips for making this recipe as mini pies using large muffin baking tins? Thanks!

    • Avatar thumbnail image for MarlyMarly

      Hi Richard. I sent you an email with my thoughts on this. I hope that’s helpful!

  6. Avatar thumbnail image for MarlyRichard Reply

    I’ve made this pie about 7 times in the last year, and everyone loves it!
    Pecan pie was my favorite dessert as a kid, and you brought it back into my life with this vegan version!
    I want to share the love this holiday and was wondering if you had any suggestions for turning these into mini pies by using a large muffin tin.
    Would love to hear your thoughts!

  7. Avatar thumbnail image for MarlyCarol Reply

    5 stars
    I made this pie for Thanksgiving. It was delish! I used maple syrup and regular Silken tofu. Very easy and my vegan daughter was delighted with pecan pie for dessert! I will make this again!

    • Avatar thumbnail image for MarlyMarly

      Hi Carol. I’m so glad you and your vegan daughter liked this pie. It’s our favorite pie for the holidays too!

  8. Avatar thumbnail image for MarlyG E Reply

    5 stars
    This pie was excellent! I made it for my father who has allergies to milk and egg, and this turned into an excellent pie! one of the people eating it couldn’t tell that there was tofu in it, so you can definitely make it for any crowd.

    • Avatar thumbnail image for MarlyMarly

      Hi G E. I’m so glad to hear that you and others liked this pie! And what a nice treat for your dad with his allergies. Sending you all virtual hugs!

  9. Avatar thumbnail image for MarlyRenee Reply

    Hello Marly, My daughter is vegan and I was afraid I wouldn’t have a dessert for her. Just too busy to bake from scratch. Then I stumbled on this and am excited enough to try it. I’m sure it will be great . But, I just wanted to say how impressed I am with YOU. you’ve responded in detail to every comment here, even handling potential criticism with humor and grace. You must be a wonderful person.

    • Avatar thumbnail image for MarlyMarly

      Hi Renee,
      First, I have to say I love your name. Second, your note is so lovely and just made my day. It is my goal to strike a balance between being as compassionate and kind as possible while at the same time standing up for myself (and for others) when needed. I wrote your name on my gratitude list last night and will probably do that again tonight — that’s just how happy it made me. Sending hugs to you and your daughter! ❤️

  10. Avatar thumbnail image for MarlyMarie Reply

    I am pregnant and do not want to add the rum to this recipe. What can I substitute? Thank you very much!

    • Avatar thumbnail image for MarlyMarly

      Hi Marie. You can substitute vanilla extract if you’d like. I hope you enjoy this pie as much as we do!

    • Avatar thumbnail image for MarlyTricia

      If adding vegan chocolate chips would work with this recipe, what amount would you recommend?

    • Avatar thumbnail image for MarlyMarly

      Hi Tricia. I personally find that 1/2 cup of chocolate chips works great.

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