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Home » Recipes » Vegan Pies and Tart Recipes

Easy Vegan Pecan Pie

Published: Nov 25, 2019 · Modified: Oct 5, 2024 by Emily · Leave a Comment

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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 some comforting stuffing, a pretty sweet potato side, and a fun recipe made from leftovers.

But what's more Thanksgiving than pie?

FullSizeRender-9-1.jpg

Pecan Pie, to be specific!

Ingredients Needed for this Vegan Pecan Pie Recipe


  • 1 pie crust (homemade or store bought)



  • ¾ full fat coconut milk



  • 3 TBS corn or arrowroot starch



  • 2 TBS vegan butter



  • 2 cups whole pecans



  • ⅓ cup + 2 TBS coconut sugar



  • ¼ maple syrup or agave



  • 2 teaspoon 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.

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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).

Pecan Pie that's made with just 8 ingredients in under an hour! Delicious and simple, totally vegan.

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!

Pecan Pie that's made with just 8 ingredients in under an hour! Delicious and simple, totally vegan.

Easy Vegan Pecan Pie

This Easy Vegan Pecan Pie is just what your dessert table needs! Made with just 8 healthier ingredients and ready in under and hour!
Print Recipe Pin Recipe
Prep Time 14 minutes mins
Cook Time 30 minutes mins
Calories 302 kcal

Ingredients
  

  • 1 pie crust homemade or store bought
  • ¾ full fat canned coconut milk
  • 3 TBS corn or arrowroot starch
  • 2 TBS vegan butter
  • 2 cups whole pecans
  • ⅓ cup + 2 TBS brown sugar
  • ¼ maple syrup
  • 2 teaspoon vanilla extract
  • ¼ teaspoon salt

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).

Nutrition

Calories: 302kcalCarbohydrates: 24.9gProtein: 3.1gFat: 22.1gSaturated Fat: 3.3gPolyunsaturated Fat: 18.8gSodium: 198mgFiber: 2.4gSugar: 13g
Tried this recipe?Let us know how it was!

 

 

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Hi, I'm Emily! I have been a plant-based food blogger since 2017. Garlic Head is a recipe website for anyone who wants to easily, affordably, and sustainably incorporate more vegetables into their diet. I am a lifelong vegetarian and 10+ year vegan.

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