Vegan Pecan Pie

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4.66 from 49 votes

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www.theconsciousplantkitchen.com

A sweet vegan pecan pie recipe with a refined sugar-free filling and gluten-free crust made of almond flour.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-pecan-pie/ or scan the QR code here ➡️

Prep Time15

Cook Time40

Total Time55

Servings: slices

Calories: 279kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Pecan finely chopped (measure chopped)
½ cup Almond Milk or dairy free milk of your choice
¾ cup Maple Syrup or liquid sweetener of your choice
½ cup Coconut Sugar or brown sugar
6 tablespoons Flaxseed Meal
½ teaspoon Cinnamon
1 ½ teaspoon Vanilla Extract
2 tablespoons Coconut Oil or vegan butter or almond butter
1 Vegan Pie Crust (8 inches or 9 inches) or use my gluten-free vegan pie recipe

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C).
Line an 8-inch or 9-inch pie pan with a vegan pie crust of your choice. Prick the crust with a fork and prebake for 8 minutes.
Meanwhile, prepare the pecan pie filling.
In a medium saucepan, over medium-high heat, combine unsweetened almond milk, maple syrup, coconut sugar, flaxseed meal, cinnamon, vanilla extract, and coconut oil.
Stir constantly until the mixture boils, then reduce to low-medium heat and simmer for 2 minutes, often stirring to prevent the liquid from sticking to the pan. The mixture will thicken look a bit slimy like a caramel sauce as the flaxseed meal absorbs liquid.
Remove the prebaked pie crust from the oven and spread the chopped pecan nuts evenly.
Pour the hot pecan pie filling over the pecan nuts to fill the pan up to 3/4 of its height. If you are using an 8-inch pan, you may have too much filling (I had 1/4 cup extra), but you should use all the filling with a 9-inch pan.
Bake the pecan pie for 30 to 40 minutes at 350°F (180°C) until the filling is well set on the borders and still slightly jiggly in the middle. You can cover the pan with foil to prevent the side of the crust from browning too fast.
Let the pie cool completely in its pan for 3 hours, then release it on a plate. The texture will be even better the next day, so I highly recommend making the pie ahead.
Store in the fridge in a sealed container for up to 4 days.

Nutrition