I’m excited to announce the pre-order of my cookbook, SWEET POTATO SOUL. Purchase your copy today at Amazon, Barnes & Noble, Books-A-Million, Indie Bound, or iBooks. There’s a more traditional version of vegan pecan pie in the book, along with a hundred other delicious and exciting vegan soul food recipes.
This will be my first Thanksgiving in 8 years not being with my adopted family in New York at Maxx’s aunt Cathy’s house, and I’m pretty bummed. Los Angeles is beautiful, and my life here is lovely, but being away from NYC this holiday is harder than I imagined it would be.
Maxx and I are together and we’re going to have our own little Thanksgiving celebration in sunny California. It’ll be 92° on Thursday, so I’m going to work even harder to make it feel like the holidays. I’m pulling out the decorative pumpkins, roasted brussels sprouts, mashed potatoes and gravy, candles, fancy plates, and this crustless vegan pecan pie!
Being that this vegan pecan pie doesn’t have a crust, it’s even easier and more convenient to make. I love that you can serve this crustless pie in ramekins and topped with vegan ice cream for a decadent dessert that feels a little fancier than the traditional version.
I think you’ll appreciate the secret ingredient that gives the pie filling that perfect sticky/creamy/gooey texture…it’s sweet potato!! Check out the video below to see how I make this vegan pecan pie, plus 2 more delicious vegan Thanksgiving desserts 🙂
Crustless Vegan Pecan Pie
- 1 cup sweet potato purée
- 3 tbsp arrowroot powder or cornstarch
- ¼ cup vegan butter
- 4 tbsp plain unsweetened soy milk or other non-dairy milk
- 1 cup raw cane sugar
- ½ cup corn syrup
- 2 tsp vanilla extract
- ¼ tsp sea salt
- 2 cups toasted pecans
- for serving: vegan ice cream and chopped toasted pecans
- Preheat oven to 350°.
- Combine sweet potato puree and arrowroot powder in a large mixing bowl, and set aside.
- In a sauce pan combine the vegan butter, soy milk, sugar, corn syrup, vanilla, and sea salt. Use a whisk to melt and combine and constantly stir as the mixture begins to boil.
- Cook for about 3 minutes, then remove from heat.
- Slowly pour the sugar mixture into the bowl with the sweet potato and arrowroot, and whisk to until the ingredients are smooth and combined.
- Place the ramekins onto a baking sheet, then evenly spread the toasted pecans onto the the bottoms of each. Pour the filling over the pecans, and use a spoon to help float a few of the pecans to the top.
- Bake for 45-50 minutes at 350°.
- Remove from oven and allow to cool for an hour or so.
- Serve warm topped with vegan ice cream and chopped toasted pecans.