Go Back
+ servings
5 from 1 vote
Slice of Vegan Pecan Pie with Whipped Topping on a Plate, with Coffee Cup and Rest of Pie in Background
Vegan Pecan Pie
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

Made with sweet and gooey pecan-studded filling inside flaky crust, this vegan pecan pie is the ultimate holiday treat!

Course: Dessert
Cuisine: American
Keyword: vegan baking, vegan pie recipe
Servings: 8
Calories: 589 kcal
Author: Alissa Saenz
Ingredients
  • 1 vegan pie crust
  • 8 ounces silken tofu
  • ¾ cup unsweetened non-dairy milk
  • ¼ cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¾ cup maple syrup
  • ½ cup organic brown sugar
  • cup vegan butter
  • 2 ¼ cups pecan halves
Instructions
  1. Preheat the oven to 350°F.

  2. Gently press your pie crust inside of a deep 9-inch pie pan* and poke a few holes in the bottom with a fork. Line the bottom with foil or parchment paper and fill it with pie weights, dried rice, or beans.

  3. Bake the crust for 15 minutes then remove it from the oven and place it on a cooling rack.

  4. While the crust bakes, place the tofu, milk, cornstarch, cinnamon, vanilla, and salt into a blender or food processor bowl fitted with an s-blade. Blend until smooth.

  5. Place the maple syrup, brown sugar, and butter into a medium pot and set it over medium heat.

  6. Heat the mixture, stirring frequently, until the butter and sugar melts and the mixture comes to a simmer.

  7. Lower the heat and allow the mixture to simmer for about 10 minutes, until it's very bubbly and glossy.

  8. Stir the tofu mixture into the pot. Bring it back to a simmer and let it cook for about 1 minute.

  9. Roughly chop 2 cups of the pecans and use them to fill the pie crust. Arrange the whole remaining pecans on top. Pour the maple syrup mixture over the pecans and into the pie crust. The crust should be very full.

  10. Place the pie into the oven. Place a rimmed baking sheet or large baking dish on a the lower rack to catch any drips.

  11. Bake the pie for 40 minutes. The filling should be bubbly and still pretty gooey when it's done.

  12. Place the pie on a cooling rack and let it cool completely. The filling will continue to set as it does.

  13. Slice and top with vegan vanilla ice cream or whipped cream. Serve.

Recipe Notes

*If you use a smaller pie pan you'll probably have a bit too much filling. Scale back as needed.

Nutrition Facts
Vegan Pecan Pie
Amount Per Serving (1 slice (⅛ of pie))
Calories 589 Calories from Fat 361
% Daily Value*
Fat 40.1g62%
Saturated Fat 15.9g80%
Sodium 402mg17%
Potassium 158mg5%
Carbohydrates 54.5g18%
Fiber 3.3g13%
Sugar 27.7g31%
Protein 6.9g14%
Calcium 102mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.