Name: Easy Vegan Pecan Pie
Prep time: 14 min
Cook time: 30 min
Total time: 44 min
Ingredients: 1 pie crust (homemade or store bought); 3/4 full fat canned coconut milk; 3 TBS corn or arrowroot starch; 2 TBS vegan butter; 2 cups whole pecans; 1/3 cup + 2 TBS brown sugar; 1/4 maple syrup; 2 tsp vanilla extract; 1/4 tsp salt

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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?

Recently we’ve covered appetizer ideas, some comforting stuffing, a pretty sweet potato side, and a fun recipe made from leftovers.

But what’s more Thanksgiving than pie?

Pecan Pie, to be specific!

Ingredients Needed for this Vegan Pecan Pie Recipe

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

Many people steer clear of this nutty dessert due to its reputation of being sickly sweet. Like so saccharine that you can only stomach a couple of bites. Thankfully, that is not the case today. I love using nuts in sweet and savory recipes.

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.

How To Make Vegan Pecan Pie

1. 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.

2. While this is happening, whisk in a medium bowl your coconut milk and cornstarch to form a slurry. Set aside.

3. 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.

4. 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.

5. Bake at 350 for 30 minutes, remove from oven, and let cool (ideally overnight).

If you decide to make this for your Thanksgiving table, please let me know by leaving a comment or tagging @garlic_head on Instagram!

Want more pie-deas? Try this Cranberry Crumble Pie next!

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Easy Vegan Pecan Pie

Total Time: 44 minutes

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Description

This Easy Vegan Pecan Pie is just what your dessert table needs! Made with just 8 healthier ingredients and ready in under and hour!

Ingredients

Scale

1 pie crust (homemade or store bought)
3/4 full fat canned coconut milk
3 TBS corn or arrowroot starch
2 TBS vegan butter
2 cups whole pecans
1/3 cup + 2 TBS brown sugar
1/4 maple syrup
2 tsp vanilla extract
1/4 tsp salt

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Instructions

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).

Prep Time: 14 minutes
Cook Time: 30 minutes