A southern-style vegan pecan pie, with ooey gooey filling… and NO corn syrup or refined sugar!
Classic Vegan Pecan Pie
Some recipes turn out perfectly on the first try.
Then there are other recipes—like my Vegan Brownies Recipe or this vegan pecan pie—that need a little bit more work.
When you’re making up a recipe completely from scratch, all bets are off the table, and my first healthy pecan pie experiment burned to a crisp! The second trial was so awful even my dad wouldn’t touch it… and he will eat anything!
Happily, this story ends well, with a homemade pecan pie recipe that is ultra rich, gooey, and delicious, even without any eggs, dairy, or corn syrup.
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Try topping it with Keto Ice Cream or my favorite Coconut Ice Cream.
It’s also fantastic topped with Coconut Whipped Cream.
Since I already mentioned what the pie doesn’t have, let’s talk about all of the good things it does have!
Pecans, themselves, are packed with nutrition and over 19 vitamins and minerals, including magnesium, iron, and calcium.
They’re also high in heart-healthy unsaturated fats and fiber. In place of eggs, I chose to use superfood flax seeds, which offer a healthy dose of Omega-3s and have been shown to reduce cholesterol and inflammation.
And I’ve replaced the unhealthy corn syrup of traditional pecan pie with another nutritional powerhouse: blackstrap molasses.
I’ve written about my love for blackstrap molasses before; it is a natural sweetener that is actually good for you, with over 20% of the RDA for both calcium and iron… in just one tablespoon!
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Feel free to use any pie crust that you like, especially if you need a gluten-free pie crust.
I’ve included the recipe below for the crust I used.
The ingredients note that you can add chocolate chips if your heart desires, and I like using mini chocolate chips because you get more chocolate in every bite.
However, I did not add any chocolate chips this time (for once!), because I already have a Healthy Chocolate Pecan Pie recipe on the blog.
The nut butter adds richness and depth of flavor to the pie filling, and I’d recommend something neutral such as almond, cashew, pumpkin seed, or the obvious pecan butter.
A butter spread can be used instead if you’d prefer. Just be sure to use a non-hydrogenated spread instead of margarine, to keep it healthier.
Behold, the ooey gooey filling.
I think gooey is my all-time favorite food word…
Above – watch the video of how to make vegan pecan pie.
Vegan Pecan Pie
Ingredients
- heaping 1 cup chopped pecans
- 2 tbsp molasses, blackstrap or regular
- 3/4 cup pure maple syrup, honey, or agave
- 2-3 tbsp nut butter of choice OR butter spread
- 1/4 cup flaxmeal whisked into 1/3 cup water
- 1-2 tbsp bourbon OR 1 additional tbsp water
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp salt
- optional 1/2 cup mini chocolate chips, pinch nutmeg, etc.
- optional pecans for garnish
Instructions
- *You can use any homemade or store-bought 9-inch pie crust. I used the following recipe: 1 3/4 cup whole wheat or white flour, 1/2 tsp salt, 1/3 cup vegetable or melted coconut oil, and 1/3 cup to 1/2 cup cold water, as needed. Stir everything together to form a dough. If too dry, add more water or oil. If too sticky, add more flour. Press into a pie pan. You can pre-bake it for 10 minutes at 400 F, but honestly it still works even if you don't. I love the taste of molasses, but feel free to simply sub maple syrup if you don't.For the pecan pie: Whisk together all ingredients except optional garnish, and let sit at least 30 minutes in the fridge, during which time it will thicken thanks to the flaxmeal. (If the flax is good, the mixture will be noticeably thicker when you take it out.) Preheat oven to 350 F. Pour filling into a crust. Arrange the optional extra pecans over top if desired. Bake on the center rack 35 minutes, then do not open the oven door but let sit in the now-turned-off oven an additional 10 minutes.View Nutrition Facts
Notes
Have you made this recipe?
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Laura says
I believe the type of molasses makes a big difference in the flavor so proceed with caution. I also see someone subbed starch for the flaxmeal so if yours doesn’t firm up before baking that might be an option
batman says
Reading through the comments I saw that it turned out kind of soupy for some people so I became kind of paranoid… I just cut a slice and its nice and solid so ill write down exactly what I did.
heaping 1 cup chopped pecans (pretty roughly chopped)
2 tbsp blackstrap molasses
3/4 cup pure maple syrup
1/3 cup water + 1tbsp water
2 tbsp almond butter
1/4 cup flaxmeal + 1tbs
1 tps vanilla bean paste
1/2 tsp salt
1/2 cup mini chocolate chips (I would add more chocolate next time I think it needs it since the molasses is pretty overpowering)
optional pecans for garnish
I used a premade crust and baked it for 10 mins at 350
The mixture was looking pretty soupy after sitting at room temp for 30 mins so i put it in the fridge for an additional 20 mins and added the extra tbs of flax. It did thicken up a little but i was paranoid it was still too wet but baked it anyways
I let it cool at room temp for a few hours and it seemed like it was still too loose, but after letting it cool down over night in the fridge the consistency is prefect.
Sofia Giron says
Made this recipe in the winter time and it was very good all my guests enjoyed this. However one problem I faced was when I had to take the pie out of the oven it was very liquidy. The solution was to cool down the pie so it would harden, we left it near an open window and because it was cold it took about 20+ minutes to solidify into the right consistency. If it’s too warm when you cook it then putting it in the fridge will help get the right texture when it comes out watery. I know others had this problem so I want to share what worked for me.
Jason Sanford says
Thanks so much for reporting back on that! I’ve made this pie and never had a problem, but I always chill it before serving so maybe that’s why!
AK says
oh my god. So good. I used 1/4 cup of Bob’s Red Mill egg replacer instead of flax meal. The mixture came out only slightly thicker after leaving it in the fridge for 30 mins, so I was worried it might be too runny without the flax. But it baked absolutely perfectly, and I don’t find the molasses offensive at all, especially since Its so chocolatey from the chocolate chips! I also went with water instead of Bourbon. Maybe some people are mistaking the bourbon taste for too much molasses? Oh, and If anyone is like me and loves sparkling decorating sugar on top of anything and everything, try sprinkling some of that on top of the pie when it’s almost done. Gives each bite another delicious crunchy burst of sweetness.
Jason Sanford says
Wow, your picture makes it look so good!
Amy says
Thanks for the suggestion of the Bobs Red mill egg substitute!! I have that & I hate the taste of flax, yuck! And bonus u said it make it thicker!! I can’t wait to make it! Thank You !
Kari says
I did some things wrong, for sure. The flax didn’t look like it was thickening up so I used chia seeds. In the end, the pie was really hard… not a texture I was expecting. I also added too much molasses. It was more molasses pie than pecan pie. My family said they liked it, but it was a little different than I was expecting.
Robert says
You did it! All I ever see is pecan pie made with Karo Syrup and your recipe deviates from that norm. It is great to see you using flaxmeal. I like to use sea salt as an alternative. And your recipe calls for 2 tbsp of nut butter. I found something that really works great here… creamy pecan butter (fitting for pecan pie and not adding a different nut taste). It is delicious on its own but is great for your pecan pie recipe. It is sold on MillicanPecan.com or they also have it on Amazon. Also, if you are going to use chocolate chips, I have found that the Ghirardelli chips taste the best. Just a few suggestions to make your winning recipe even better!!! Well done!
Anna says
Hi! Would it work to mix the filling the night before, refrigerate it, and then assemble and bake the next day? Or would it get too thick? I’m making a bunch of pies and it would help me a lot if I can do some prep the day before. Thanks!
Jeanne says
Great question Anna! Eager to see the answer…
Ashton says
Honey is not vegan, I think you mean plant based. Veganism is an ethical and science based social movement in favor of liberation of animals, including bees. Veganism isn’t just a fun label to slap on things, there’s an actual history and society behind it.
Jason Sanford says
That is why agave and maple syrup are also listed as options 😉
Sofiam says
Hi! Can I make this recipe as a Crustless Pecan pie?
Jason Sanford says
It sounds like a fun experiment. Be sure to report back if you try!
Sita says
This pecan pie is delicious. I have made it several times and my husband and I, as well as people we have shared it with, all love it. I love your desert recipes Katie!!
Jason Sanford says
Thank you so much for making it!!
Jason (media relations), and Katie 🙂
Nancy says
If I’m using a store-bought frozen unbaked pie crust, should I pre bake it empty for 10 minutes? Put it in the oven frozen with the filling, or leave it at room temperature to defrost and then put it in the oven with the filling?
Jason Sanford says
Yes, pre-bake! 🙂
connie says
Okay, I really miss Pecan Pie because I’m allergic to nuts. That being said, can I substitute with sunflower seeds or pumpkin seeds? Do you think that would work? Has anybody made a Pumpkin Seed Pie or a Sunflower Seed Pie?
Jason Sanford says
That sounds like a really fun experiment! Be sure to report back for the rest of us if you do try!
Jason
Kim A. says
You can use quick cooking oats instead. Just sub the same amount of pecans for oats. I’ve been making it for years. My son has nut allergies and pecan pie was always my favorite pie. I searched around for a substitute and oatmeal pie came up. Turns out it’s just pecan pie but with oats instead of pecans. I’ve never made a vegan one or Katie’s recioe so, I’m not sure if that would make a difference.
Rebekah Ybarra says
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Kathy V says
This pie turned out great but I am FASCINATED by the nutritional info calculation. I followed the recipe to the T, and my calorie calculations was DOUBLE what is written here
Lois says
I made this pie for thanksgiving, it was the best pecan pie I ever had. I don’t usually like pecan pie because it’s to sweet.
I did not use molasses, instead I used maple syrup. I also used agave for the sweetener.
I used peanut butter, next time I will use almond butter.
Thank you for a great recipe.
Lois
Chocolate Covered Katie says
Thank you so much for making it! 🙂
Molly says
Another amazing dessert from Katie! I made this for Thanksgiving using the chocolate chips and a homemade graham cracker crust. It was so good! Also added the bourbon and some non dairy Ben & Jerry’s. Thank you so much for this awesome recipe.
Chocolate Covered Katie says
Thank you so much for making it… I love your photo! 🙂
Georgia says
is this 350f fan or normal oven?
Jason Sanford says
Not sure what a fan oven is. I use a normal oven for this.
Jason
THE-VIP-RECIPE says
OMG Yummy! can i have this recipe for my blog, i have many sweets recipe there.
Crys says
Has anyone used honey to make this pie? If so, how did it turn out…. did you still use the molasses or sub it with maple syrup? Also, if subbing out the flax seeds, how much corn starch or tapioca should I use?
Thanks for an eggless, gluten and dairy-free option to try!
Jason Sanford says
You can definitely use honey! (Don’t serve it to vegans with honey, but otherwise it’s great!)
Nancy says
Could you do it without a pie crust?
Jason Sanford says
I don’t think the filling would be firm enough for that. But be sure to report back if you experiment, as I have not tried it.
Jason
Robert says
I made this recipe last night and it turned out well. It is a keeper. To address the pie texture, I added 1 TBSP GF flour to the recipe as recommended from comments on allrecipes.com for another pie recipe.. The flour really helped thicken it. Thanks.
Revi says
Can I put more maple instead of molasses?
Dana Gaydon says
This pecan pie was even better than the non vegan one. Loved it!
Lauren Phippin says
Hey! Does anyone know how long this would keep in the fridge?
Paula Portela says
Hi, does this need to be refrigerated after it completely cools?
CCK Media Team says
We like to fridge for freshness, but if you’re serving to guests it can definitely be left out for a few hours. It’s basically stored the same way as traditional pecan pie.