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Homemade Vegan Pecan Pie is everything you love about classic pecan pie, minus the eggs and butter! It’s sweet, salty, rich, gooey, and perfect for Thanksgiving and Christmas. Ready in just a few simple steps!
Just because we are plant-based doesn’t mean we can’t enjoy classic soul food recipes, and this vegan pecan pie recipe proves just that! It took me several months of recipe testing to perfect this dairy and egg free pecan pie, but I finally hit the jackpot when I discovered my secret ingredient: sweet potato puree.
Though many vegan pecan pie fillings are thickened with silken tofu or flaxseed eggs, sweet potato puree is superior because its starch helps the filling set, and its sweet, earthy flavor blends seamlessly with the other filling ingredients. Take just one bite and I bet we’ll agree that it’s one of the best vegan pies!
For more vegan pecan baking recipes, check out my Oat Bran Muffins with Sweet Potato, Sweet Potato Granola, and Healthy Chocolate Truffles.
Is Pecan Pie Vegan?
Classic pecan pie is not vegan. It is traditionally thickened with eggs and made with dairy butter, so it is not plant-based or dairy-free. This vegan pecan pie recipe is thickened with sweet potato puree and arrowroot powder and uses vegan butter, making it egg-free, dairy-free, and 100% plant-based.
Ingredients
Pecans: You will need two cups of pecans. For the deepest nutty flavor, toast them before making the filling. You can use chopped pecans, whole pecans, or a mix of both. Chopped are usually more budget-friendly. To make this eggless pecan pie easier on the wallet, use 1 1/2 cups of chopped pecans and sprinkle on 1/2 cup of pecan halves before packing. For directions on pecan toasting, see the corresponding section below.
Corn Syrup: This ingredient is used in traditional pecan pie recipes for its sweet flavor and thickening properties. It also happens to be vegan, and I have no qualms about using it since I enjoy this dessert only once or twice a year. You can use light syrup for a more mild caramel flavor and dark syrup for almost molasses-like notes. If you’d rather not use corn syrup, you can substitute brown rice syrup. Brown rice syrup isn’t as sweet, but I don’t mind. If you’d like it sweeter with this option, add an extra tablespoon or two of cane sugar.
Sweet Potato Puree: I recommend homemade sweet potato puree because it has the best texture and flavor. Defrosted or canned puree can also work, though it can often be watery. I recommend straining it in a cheesecloth-lined mesh strainer for 30 minutes before using.
Arrowroot Powder: This vegan and gluten-free thickener helps thicken the eggless pecan pie filling. If needed, you can also use cornstarch.
Soy Milk: I prefer unsweetened plain soy milk, but you can use another plain non-dairy milk, such as oat or almond.
Cane Sugar: Adds rich, caramel-like sweetness without being processed. If needed, you can swap a equal mix of granulated and packed light brown sugar.
Vanilla: Use pure vanilla extract for the most indulgent flavor.
Vegan Pie Crust: I recommend making a homemade vegan pie crust — they’re surprisingly easy to make and are next-level flaky and buttery — but, you can use a premade crust if needed. Many store-bought crusts are made with vegan shortening, but I always recommend double-checking the ingredient list to be sure. You can buy a sheet of crust, or a crust crimped into a pie pan. I recommend a deep-dish pie crust to accommodate the filling if purchasing the latter.
How to Make Vegan Pecan Pie
- Prepare for baking. Preheat the oven to 350°F. Combine the sweet potato puree and arrowroot powder in a large bowl. Stir well and set aside.
- Combine wet ingredients. Combine the vegan butter, soy milk, sugar, corn syrup, vanilla, and salt in a medium saucepan over medium heat. Melt the vegan butter and combine the ingredients. Stir constantly as the mixture begins to boil. Let it simmer for about 3 minutes, then remove from the heat.
- Make the filling. Slowly pour the sugar mixture into the bowl with the sweet potato mixture and whisk well to combine.
- Assemble the pie. Spread the toasted pecans in the bottom of the pie crust. Pour the filling over the pecans and shake a few times to set the filling. Bake for 45 to 50 minutes, until the edges are golden brown.
- Bake and cool. Bake the pie for 45 to 50 minutes, until the edges are golden brown. Remove the pie from the oven and let it cool for at least an hour before serving, giving it time to set. Enjoy it warm or at room temperature with whipped coconut cream or vegan ice cream!
Toasting the Pecans
Toasting deepens the pecans’ sweet and nutty flavor. Though this pie can be made with raw pecans, I recommend toasting them whenever possible. Toast the pecans on a parchment paper-lined baking sheet in a 325°F oven for 12 minutes or until fragrant and nutty. Be careful not to burn.
Recipe Pro-Tips
- Do not par-bake the crust. Baking the pie shell before filling it will overbake the crust, drying it out or burning it.
- Arrange the pecans as desired. For a more natural presentation, scatter the pecans in the crust; for more traditional, scatter in 3/4 of the pecans and arrange the remaining chopped pecans or pecan halves on top.
- Cool the pie for a thicker filling. The filling will set as it cools and will be the most room when at room temperature or refrigerated. For the firmest pieces and easy slicing, cool the pie to room temperature before serving.
- How to make vegan whipped cream. Keep your dessert vegan and dairy-free topping it with plant-based whipped cream! Make vegan whipped cream by whipping 1/2 cup of chilled coconut whipping cream or vegan heavy whipping cream with 1/2 teaspoon of vanilla extract and 1-3 tablespoons of organic powdered sugar (to ensure it is vegan-friendly) for 30 seconds to 1 minute until light and creamy.
Recipe Variations
Make this pecan pie vegan, but with a twist! Here are a few of my favorite recipe adaptations:
- Boozy: Stir 2 tablespoons of bourbon into the corn syrup mixture to make vegan bourbon pecan pie. A subtle but so delicious whiskey accent!
- Spiced: Boil up to a teaspoon of cinnamon or pumpkin pie spice blend with the corn syrup mixture for an extra layer of warming fall flavor.
- Nuts: Substitute all or part of the pecans with your nuts of choice. Chopped cashews, almonds, and brazil nuts are my favorite options.
- Chocolate: Melt chocolate into the sugar mixture for an even more decadent treat. I have written that full recipe here.
Make Ahead Directions
Save on holiday meal time stress by making this dairy-free pecan pie recipe ahead of time. Bake and cool it to room temperature before covering and refrigerating it for up to 2 days. For longer storage, wrap the pie thoroughly and freeze it for up to 2 months. Defrost it in the refrigerator overnight before serving.
Storage Directions
Because the pecan pie has no eggs, it can be left at room temperature for up to 1 day. For longer storage, place it in an airtight container and refrigerate for up to 5 days. You can also freeze the pie in a freezer-safe container for up to 2 months.
Frequently Asked Questions
No, pie shells should not be par-baked when making pecan pie. Once filled, the pie will bake for up to 50 minutes. Baking the crust any longer than this will risk overbaking or burning it.
Yes, Karo syrup is made with all vegan ingredients such as corn syrup, high-fructose corn syrup, and salt.
More Vegan Holiday Dessert Recipes
- Vegan Chocolate Pecan Pie
- Crustless Vegan Pecan Pie
- Vegan Sweet Potato Pie
- Vegan Pumpkin Pie
- Vegan Apple Pie
Vegan Pecan Pie
Ingredients
- ½ cup sweet potato puree, recipe here
- 3 tbsp arrowroot powder or cornstarch
- ¼ cup vegan butter
- ¼ cup plain unsweetened soy milk or other plain non-dairy milk
- 1 cup cane sugar
- ½ cup dark corn syrup
- 2 tsp vanilla extract
- ¼ tsp sea salt
- 2 cups toasted pecan halves, see note
- 1 vegan pie crust, recipe here. Or 1 store-bought vegan pie crust
Instructions
- Preheat the oven to 350°F. Combine the sweet potato puree and arrowroot powder in a large bowl and set aside.
- Combine the vegan butter, soy milk, sugar, corn syrup, vanilla, and salt in a medium saucepan over medium heat. Melt the vegan butter and combine the ingredients. Stir constantly as the mixture begins to boil. Let it simmer for about 3 minutes, then remove from the heat.
- Slowly pour the sugar mixture into the bowl with the sweet potato and arrowroot and whisk well to combine.
- Spread the toasted pecans in the bottom of the pie crust. Pour the filling over the pecans and shake a few times to set the filling. Bake for 45 to 50 minutes, until the edges are golden brown.
- Remove the pie from the oven and let it cool for at least an hour before serving, giving it time to set. Enjoy warm or at room temperature with whipped coconut cream or vegan ice cream!
Made this for the 2024 Thanksgiving holiday. I did use walnuts as they were the nuts I had on hand. Toasting them brought out a sweetness that I didn’t know they had! The pie is just as luscious as any pecan pie I’ve ever had- better, since it’s packed with nuts. It was great with some Oatly vanilla ice cream.
Yum! I bet that was delicious. I love it with oatly vanilla ice cream too. Happy holidays!