Crustless Vegan Pecan Pie
Prep time
Cook time
Total time
You'll need 4 ramekins to make this crustless pecan pie. If you'd rather make it as a traditional crust pie,try this recipe. Or simply pour the filling into a vegan store-bought pie crust and bake for 45-50 minutes at 350°.
Serves: 8
  • 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
  1. Preheat oven to 350°.
  2. Combine sweet potato puree and arrowroot powder in a large mixing bowl, and set aside.
  3. 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.
  4. Cook for about 3 minutes, then remove from heat.
  5. Slowly pour the sugar mixture into the bowl with the sweet potato and arrowroot, and whisk to until the ingredients are smooth and combined.
  6. 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.
  7. Bake for 45-50 minutes at 350°.
  8. Remove from oven and allow to cool for an hour or so.
  9. Serve warm topped with vegan ice cream and chopped toasted pecans.
Recipe by Sweet Potato Soul by Jenné Claiborne at