This Easy Vegan Pecan Pie is just what your dessert table needs! Made with just 8 healthier ingredients and ready in under and hour!
We’ve officially entered Thanksgiving week! Can you tell I’m excited?
But what’s more Thanksgiving than pie?
Pecan Pie, to be specific!
Many people steer clear of this nutty dessert due to it’s reputation of being sickly sweet. Like so saccharine that you can only stomach a couple of bites. Thankfully, that is not the case today.
There is a relatively low amount of added sugar as well (comparatively), which helps keep this pie in the delectable-but-not-sickly dessert realm.
What substitutions I recommend for this Vegan Pecan Pie
- I do not recommend light coconut milk as a substitute; the fat content is very important for richness.
- Brown sugar should work in place of coconut sugar.
- This pie is totally plant based and can be gluten-free if you use a gluten-free flour in your crust. I used a store-bought crust to save some time.
With a ready-made crust, this took about 15 minutes to pull together and another 30 to bake. Since I am VERY impatient, I decided to cool this quickly in the freezer for about 45 minutes (so I could try a slice of course) and then chill the rest of the way in the fridge overnight. I am happy to say the texture was not at all affected! It’s still probably better to whip this up the night before serving however, just to insure an even cool.
Pecans are expensive so if you can snag a bag at Costco/Sam’s Club, I am jealous! This is a once-a-year dish so I didn’t mind the splurge.
If you decide to make this for your Thanksgiving table, please let me know by leaving a comment or tagging @garlic_head on Instagram!
Easy Vegan Pecan Pie
1 pie crust (homemade or store bought)
3/4 full fat coconut milk
3 TBS corn or arrowroot starch
2 TBS vegan butter
2 cups whole pecans
1/3 cup + 2 TBS coconut sugar
1/4 maple syrup or agave
2 tsp vanilla extract
- Pinch salt, optional
- Preheat your oven to 350 degrees F. When ready, bake your empty pie crust for 6 - 8 minutes, watching to insure the edges do not burn.
- While this is happening, whisk in a medium bowl your coconut milk and cornstarch to form a slurry. Set aside.
- In a wide skillet or saucepan on the stovetop, heat vegan butter over medium until melted. Add pecans, coat with butter, and toast for about 2 minutes, stirring frequently. Add coconut milk/cornstarch mixture, coconut sugar, maple syrup, vanilla and salt and combine. Remove from heat.
- Carefully pour filling into your par-baked crust. If you have leftover pecans, now is the time to press them into any gaps on the pie surface.
- Bake at 350 for 30 minutes, remove from oven, and let cool (ideally overnight).