The Best Vegan Pecan Pie Recipe Ever

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I was late to the game when it came to pecan pie. It was never served at family functions that I can recall, and when I did see it, the thought of all those walnut-looking nuts in my mouth had no appeal. Not only did I develop a taste for pecans (and walnuts) later in life, but the idea of an entire pie focused on them was also quite intriguing.

Credit for this recipe goes to the gals at the Post Punk Kitchen, who introduced me to the concept of pecan pie through their Caramel Pecan Bars featured in Vegan Cookies Invade Your Cookie Jar, their essential vegan-baking cookbook.

It's a wonderful holiday dessert and makes a most excellent gift, too.

Makes one pie



  • 2 ¼ cups all purpose flour (or mix in 1 cup of whole wheat flour to 1¼ cup all-purpose flour)
  • ½ cup coconut oil or vegan butter substitute such as Earth Balance (coconut oil should not be melted. Best if refrigerated for several hours before using).
  • 2 tablespoons raw sugar or turbinado
  • 1 teaspoon salt
  • ½ cup ice water


  • ⅓ cup nondairy milk
  • 3 tablespoons organic corn starch
  • 1 cup raw sugar or coconut sugar
  • ⅔ cup brown rice syrup
  • ½ cup maple syrup
  • 2 tablespoons coconut oil or vegan butter substitute such as Earth Balance
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 2 cups chopped pecans



Mix dry ingredients in a large bowl. Add coconut oil or butter and use a pastry cutter or two knives to cut it into the dry mix until crumbly. Slowly drizzle in water a little at a time until the mixture sticks together when you squeeze it. Form into ball and refrigerate for one hour.

When crust is done chilling, roll out with a rolling pin on surface dusted with flour. Carefully place crust into an oiled pie plate carefully cutting off the edges. You can crimp them with your fingers or with a fork.


Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, whisk together the nondairy milk and cornstarch. It should get foamy after a few minutes. Then add in the sugar, syrups, and coconut oil. Whisk until the sugar crystals break down and the whole mixture is smooth. Add in vanilla, salt, cinnamon, and nutmeg and mix again. Fold in the pecans.

Pour the mixture into the pie crust. Bake 30-45 minutes or until the filling is bubbling.

Remove from oven and let cool for 30 minutes. Refrigerate for 8 hours before serving.

Learn more about Jill Ettinger

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Want to add your voice?

  • I made this for thanksgiving this year. It tasted pretty similar to pecan pie but that didn't matter since the filling came out like liquid and no one would go near it!
    I baked the pie in the early morning according to directions. The filling was bubbling as described in the instructions. After it cooked it looked great sitting on the counter. But hours later when I cut into the pie I found that the filling was completely liquid with a layer Of pecans on top and soon my pie was named "pecan soup".
    It was embarrassing. My husband and I were the only ones to taste the pie. He thought it was "weird" and I thought it tasted pretty good. But my favorite part of pecan pie is the gooey caramel filling so I was not too happy with my soupy pie. I wonder what went wrong. If I were to make this again I would increase the corn starch or add tapioca pearls (quick cooking) to the filling and them I'd bake it 10 minutes longer.

    • In reply to Emilie dean's comment

      Hi Emilie, we're sorry to hear that the pie didn't turn out right. We'll see if the author has any suggestions. We'd just like to clarify first, the filling was bubbling and you sat it on the counter for a time as the instructions said—did you also refrigerate it for 8 hours?

  • I was wondering if you've tried to make this with the pecans on the top, like traditional souther pecan pies are made. Will the ingredients gel enough to make the pie hold together. My husband is from the deep south and I'm not sure he'd feel like he'd had real pecan pie if all the pecans are mixed in, LOL.

    Also, to Ver part of the reason it was so sweet was because you used honey instead of rice syrup. Honey is way sweeter than rice syrup. Maybe cut the sugar in half and use rice syrup next time. If you're in the US you can find rice syrup at almost any natural food store, and even some large retail grocery stores are carrying it now.

    • In reply to Sadaajit's comment

      Hey Sadaajit, You can use the pecans on top of the pie instead of within. It shouldn't cause any problems to the consistency of the pie. And thanks for your insight into honey vs rice syrup!

  • Hi! I just tried to make this pie yesterday. I thought that it was a bit too sweet. I am a bit new to baking (and especially vegan baking) and I was wondering if I could reduce or completely omit the sugar in the filling. Since the recipe calls for 2 types of syrups already, the filling comes out extremely sweet (also, I used honey instead of brown rice syrup because I couldn't find it). Do you think the result would be all right if I skipped the sugar?