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 bit of rum.
Looking for more vegan pie crust options? Consider this simple oatmeal pie crust, too.
I soon 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. So, here’s my best egg-free pecan pie recipe!
When I first went vegan there were several recipes I needed to veganize. Many of them came easy to me. But my big question, especially as Thanksgiving rolled around, was could I make a pecan pie without eggs? Everyone knows that filling requires eggs!
How to Make Vegan Pecan 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 to a 9×2″ pie dish. For an extra golden crust, blind-bake the crust.
- Toast the pecans for up to 7 minutes until aromatic.
- Make the Pecan Pie Filling by combining brown sugar, cornstarch, and syrup in a saucepan.
- Heat until simmering. Cook for one minute, then stir in salt, rum, and vanilla.
- Add silken tofu to a food processor and pulse until smooth.
- Add the ingredients from the saucepan and pulse again to combine.
- Reserve some of the pecans for the topping, add the remaining pecans to the food processor, and pulse in short bursts.
- Pour the pie filling into the prepared pie crust.
- Add pecans in concentric circles to the top of the pie.
- Bake the pie until done, around 50 minutes. Place a pie crust shield to prevent it from getting overly brown.
- Serve. The pie will need at least 30 minutes to cool. However, it’s fantastic 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 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 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.
- 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.
You can add about 1/2 cup of vegan chocolate chips to make a vegan chocolate pecan 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.
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 would 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.
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 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 them in 10-second increments in the microwave.
Is Pecan Pie Healthy?
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 should be 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 it will thicken as it cools.
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.
Vegan Pecan Pie
Pecan Pie Filling
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.
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Toasting PecansToast 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 ToppingFor 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.
CrustYou 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.
TofuI 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.
CornstarchYou 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 SyrupIf 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.