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The Best Vegan Pecan Pie Recipe

The Best Pecan Pie Recipe is made vegan, gluten free, egg free and refined sugar free sweetened with coconut sugar and maple syrup. Enjoy this secretly healthy pecan pie with homemade crust and sweet pecan filling.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: holidays, pecan pie, pecans, Thanksgiving, vegan pecan pie, vegan pie
Servings: 12 slices
Calories: 417kcal


  • food processor or pastry cutter
  • Rolling Pin
  • mixing bowl
  • small pot


  • 1 ½ cups gluten-free all purpose flour or all purpose flour if not gluten-free
  • ½ cup chopped vegan butter cold
  • 1 tbsp coconut sugar
  • ½ tsp salt
  • 2-4 tbsp water
  • plant milk for brushing as "egg wash"


  • ½ cup coconut sugar
  • ¾ cup maple syrup
  • ¼ cup vegan butter
  • 1 tsp vanilla extract
  • 3 cups chopped pecans measured when chopped


  • To make the crust, in a food processor, pulse together the flour, and salt until combined. Add the butter and process until the mixture resembles coarse meal. Slowly add in a 2 tablespoons of cold water, pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tbsp. at a time, pulsing twice after each addition.
  • Turn the dough out onto a floured work surface and shape into a disk. Cover in plastic wrap and chill for 30 minutes. Remove the dough from the refrigerator and let sit at room temperature for 5 minutes. Lightly flour work surface. Then use rolling pin to roll out dough into a 12-inch circle (about 1/8-inch thick). Gently transfer the dough to the pie dish and press it in. Trim the dough overhand and use it to cut out shapes or make a braid for the edge of the pie dough. Brush with almond milk and bake the pie crust for 7-8 minutes in a hot oven preheated to 350 F°. Be sure to fill the pie crust with a layer of tin foil and pie weights or rice to keep crust from bubbling up. Remove from oven and prepare filling.
  • To make the filling, place the coconut sugar, maple syrup and butter into a small pot over medium heat. Stir until melted and smooth and then bring to a boil and then remove from heat and stir in vanilla. Place the chopped pecans into a large mixing bowl and top with coconut sugar mixture. Stir to coat each pecan and then transfer the mixture to the pie crust. Bake the pie for 45-55 minutes. Cover the pie with tin foil after 15 minutes of baking to ensure the pecans don't burn or brown too much.
  • Let the pie cool for at least one hour before cutting into slices and serving. See notes for storage.


Pecan pie doesn't need to be refrigerated if being consumed within 24 hours otherwise, chill the pie for up 5 days in an airtight container.


Sodium: 237mg | Calcium: 54mg | Vitamin C: 1mg | Vitamin A: 548IU | Sugar: 19g | Fiber: 4g | Potassium: 163mg | Calories: 417kcal | Trans Fat: 1g | Monounsaturated Fat: 16g | Polyunsaturated Fat: 9g | Saturated Fat: 4g | Fat: 31g | Protein: 4g | Carbohydrates: 35g | Iron: 1mg