Vegan Pecan Pie

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5 from 1 vote

Homemade Vegan Pecan Pie is everything you love about classic pecan pie, minus the animal products! It's sweet, salty, rich, gooey, easy to make, and perfect for Thanksgiving and Christmas.

This recipe was originally published in my cookbook, Sweet Potato Soul (Amazon, Target, Barnes & Noble, Walmart). See the recipe notes below or pecan roasting and make ahead instructions.

Prep Time15

Cook Time50

Cooling Time1

Total Time2 5

Course: Dessert

Cuisine: American

Servings: 9-inch Pie

Author: Jenné Claiborne

Ingredients

½ cup sweet potato puree
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 notes
1 vegan pie crust 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!

Notes

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.

How to toast pecans. Place the pecans on a parchment paper-lined baking sheet and toast in a 350°F oven for 5-10 minutes, until fragrant and golden.

Making it ahead of time. 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.

How to make vegan whipped cream. Keep your dessert vegan and dairy-free by 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.

Nutrition