Vegan Pecan Pie
This vegan pecan pie is a vegan version of the classic favorite. You’ll get simple ingredients, easy instructions, and a delicious pecan pie!
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My homemade vegan pecan pie recipe is simple, sweet, and delicious. You’ll see why it’s everyone’s favorite pie, thanks to the indulgently sweet filling infused with pecans. It’s a classic pecan pie, given a southern twist with a bit of rum.
When I went vegan, I discovered that most desserts are made with eggs out of habit. We don’t really need them. There are plenty of ways to make your favorite desserts egg-free, including pecan pie.
My big question, especially as Thanksgiving rolled around, was whether I could make a pecan pie without eggs? Everyone knows that filling requires eggs!
But guess what? You don’t need eggs to make a fabulous pecan pie that everyone will love!
Reader Reviews
★★★★★
Sue
Excellent pie! I used pure maple syrup and omitted rum. Won 3rd place in a pie cookoff!
★★★★★
Miki
I’ve made this twice now (and will be making it again today in preparation for Thanksgiving), and it’s just incredible! My non-vegan boyfriend loves it.
In this Post
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
The list of ingredients for this vegan pecan pie is nothing you haven’t seen before. Well, except for the tofu. But the tofu is easy to work with (much easier than cooking with eggs).
- Vegan pecan pie crust — I typically use my easy vegan pie crust. Looking for more vegan pie crust options? Consider this simple oatmeal pie crust, too.
- Pecans — Pecan halves work best, and I buy these in bulk at Costco.
- Syrup — Yes, this is a Karo syrup pecan pie recipe. That’s because Karo is so readily available, affordable, and produces a perfect consistency for the filling. If you want your vegan pecan with no corn syrup, you can substitute maple syrup, agave, or vegan honey.
- Cornstarch — it’s an excellent thickener for vegan pies!
- Sugar — We’re using brown sugar for this recipe. I like using dark brown sugar because of its rich flavor and color, but light brown sugar works, too.
- Vegan Butter — We want a rich, buttery flavor, and I use vegan butter (I typically use Earth Balance) to do the trick.
- Rum — A little rum added to the filling adds flavor and the alcohol bakes off as it cooks, leaving a richly flavored, gooey dessert. Substitute vanilla extract if you don’t want to use rum.
- Silken Tofu — I’m using silken tofu as an egg replacer, and it creates a creamy filling.
Marly’s Tips
- You can add about 1/2 cup of vegan chocolate chips to make a vegan chocolate pecan pie!
- Blind baking a pie crust means baking the crust without the filling. You’ll want to add pie weights to prevent the crust from bubbling. Blind baking helps create a crispier, flakier crust.
The simple vegan pecan pie filling is gluten-free. However, you’ll need a gluten-free crust to make this into a vegan gluten-free pecan pie recipe. You can use gluten-free flour in the crust.
Frequently-Asked Questions
Is Pecan Pie Vegan?
A typical pecan pie is not vegan because the filling is made with eggs, and often, the crust will be made with lard. I know what you’re thinking — gross! But no worries, a vegan pecan pie is just as impressive as the standard pecan pie.
What is the Filling in Pecan Pie?
A classic pecan pie filling is made of eggs, syrup, and pecans. So, what are suitable egg substitutes for pecan pie? Interestingly enough, it’s tofu. It creates such a creamy filling, you won’t even miss the eggs!
How to Tell if Pecan Pie is Done?
Bake your vegan pecan pie for approximately one hour, until the edges are set. There might be a slight jiggle to the center, but not much. You can insert a butter knife in the center, which should come out clean. Remove the pie from the oven and set it aside to cool. The pie will continue to solidify as it cools.
Should I Refrigerate Pecan Pie?
Once your pecan pie has cooled, cover it and refrigerate it unless you plan to eat it immediately. Once refrigerated, you can serve individual slices cold or heat them in 10-second increments in the microwave.
Making Sure Vegan Pecan Pie Sets
Vegan pecan pie recipes use thickeners to make sure the pie sets. In this recipe, we’re using cornstarch as a thickener. After testing several options, cornstarch offered the best texture. The pie may come out of the oven slightly jiggly, but it will thicken as it cools.
We topped vegan pecan pie slices with some delicious Vegan Whipped Cream. The good news is you can make your own, or you can even buy some dairy-free “Cool Whip” at the store these days, too.
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More Easy Pie Recipes
Do you love this easy vegan pecan pie and want even more pie ideas? You’re in luck because here are some fantastic vegan pie recipes:
Here are even more stunning Vegan Pies you’ll want to make.
Vegan Pecan Pie
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Ingredients
Pecan Pie Filling
- 5 tablespoons vegan butter
- 1 cup brown sugar
- ¾ cup corn syrup (see notes)
- 4 tablespoons cornstarch (see notes)
- ½ teaspoon salt
- 1 tablespoon rum (you can increase this to 2 tablespoons)
- 1 teaspoon vanilla
- 1 cup silken tofu (see notes)
- 2 cups whole pecans toasted*
- coconut whipped cream , optional
Instructions
For the Vegan Crust:
- Preheat oven to 350°F/175°C.
- Prepare the pie crust, roll it out to about 1/8" thickness, and place it in a 9" pie pan. If you are not blind baking, refrigerate the crust until you're ready to add the filling.
- To blind bake: Crimp the edges and use a fork to prick the bottom of the crust several times. Add a piece of parchment paper over the bottom of the crust topped with pie weights. Bake for 20 minutes until golden brown. Remove it from the oven and set it aside to cool.
For the Pecan Pie Filling:
- In a saucepan, combine the vegan butter, brown sugar, corn syrup, and corn starch. Stir and cook over medium heat until it comes to a boil. Reduce to a simmer and cook for another minute. Add the salt, rum, and vanilla and stir to combine.
- In a food processor, add the silken tofu and pulse until smooth. Add the corn syrup mixture and pulse again until everything is combined.
- Add the pecans (reserving about 40 to 60 for the top**) and give it a few quick pulses to roughly chop the pecans.
- Pour the filling into the pie shell.
- Arrange the reserved pecans in concentric circles on top of the filling.
- Place a cookie sheet on the bottom rack of your oven and place your pie on the cookie sheet. Bake for about one hour, until the edges of the pie are set. The center might still be a little jiggly. That's alright. Remove from the oven and allow to cool before serving.
- Feel free to add a pie shield to prevent the crust from getting too dark.
- Serve with Vegan Whipped Cream. Forks are nice too, but optional.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
Toasting Pecans
Toast pecans on a baking sheet in your heated oven (350°F/175°C) for around 5 to 8 minutes. Be careful not to burn them.Pecan Topping
For the photo above, I used 50+ pecans for the top of the pie. You may choose different patterns to adorn the top of your pie, requiring fewer pecans.Crust
You can blind-bake the pie crust or not. Here are tips either way:- Either way, roll out the dough, transfer it to a pie pan, and crimp the edges.
- Not Blind Baking — the crust will turn out a lighter shade of gold on the bottom. Once you’ve done the above step, cover the crust and refrigerate.
- To Blind Bake — prick the bottom of the crust and lay a sheet of parchment paper on the bottom. Then add pie weights and bake for 20 minutes until the crust is golden brown. Set it aside to cool.
Tofu
I use extra-firm silken tofu, but it’s not always easy to find (see the comments for more on this). You can use any form of silken tofu. You might also be able to use soft regular (non-silken) tofu. To learn more about tofu and the different styles, see my Tofu Buying Guide. Whatever form of tofu you use, drain the packing liquid. There’s no need to press it for this recipe.Cornstarch
You can use between 2 to 4 tablespoons of cornstarch.- For a softer, gooey pecan pie filling — use 2 tablespoons.
- For a firm pie filling — use 4 tablespoons.
Corn Syrup
If you don’t want to use corn syrup, substitute it with maple syrup or agave nectar.Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2022.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
161 Responses to Vegan Pecan Pie
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Which is more important, the Extra Firm part, or the Silken part (should I get extra firm OR silken, IF I can’t get one that is both, i.e. MoriNu Extra firm Silken tofu)?
Hi Nicola! Well, it’s interesting that you ask this question because I went out to buy silken tofu today and couldn’t find it. I didn’t stop at my usual place! So I resorted to using a “soft” tofu. It worked just fine. MoriNu Extra Firm Silken would work great!
Hi Marley. I just popped my pie in the oven and I’m a little concerned because my filling was lighter than your pictures. Do you think I messed the recipe up? What could have gone wrong?
Hi Kat! No, I’m not worried if your filling is lighter in color before it’s baked. It depends on the color of the brown sugar you used. I just remade this recipe tonight and mine was light because I used light brown sugar. But after it baked in the oven it darkened up nicely!
I’m making this for Thanksgiving tomorrow!!! So excited!
Hi Lakeshia! We have something in common because I am too! 🙂
hi at what temp should i bake the pecans?
Hi Rebecca! Thanks for stopping by. And what a great question! I added an addendum to the note above to explain to bake the pecans in your already heated oven (350F). Happy Holidays to you! ❤️
I just realized i got firm instead of extra firm. Darn. Should i go back and get extra firm or do you think i can get away with the firm?
Hi Abby. I would run with the firm if it were me. It should be fine.
I am so excited to try this for Thanksgiving!! Thank you!
Just so you know, we’ll be having it too!
Can this be made ahead by a day and stored at room temp or do you suggest refrigeration? Or how would you store for about a 36 hour period? Thanks!
Hi Keri. I have made this recipe ahead of time. It’s interesting that you ask about storing, because in all honesty, you should be able to store it at room temperature. Sugar is a preservative and there isn’t any eggs in this recipe. So I could see sealing it tight with plastic wrap. However, whenever I’ve made this ahead of time, I’ve stored it in the fridge. I’m sure that’s from habit, but I think I’m also worried about flavor. I want the recipe to taste fresh and the crust to be crispy. So that’s why I would probably wrap it tight in plastic wrap and store it in the fridge. I hope that’s helpful!
Thank you for the clarification on the Extra Firm Silken Tofu. I was not familiar with that product and am not sure I can find it in town. Is there an option for substituting? Just extra firm tofu perhaps?
If I were in your situation, I would probably go with the plain silken tofu. It will have a better texture. I have made this pie several times and I’ve never had a problem with it setting correctly so I think you should be fine.
Followed the recipe to the letter but the filling was far too watery to place the remaining pecans on top – they just sunk. So the second time I made it I added a bit more corn flour to thicken the filling a bit more. The pecans stayed on the surface that time but once the pie totally cooled, the filling was far too firm and turned out like a firm gel, which was not nice. The flavour was great but I don’t understand how you get around the liquid-y filling thing
Hi Carla. Thanks for your comment. I’ve made this recipe multiple times and have never had a problem with it. Did you use extra firm silken tofu as well?
You listed extra firm silken tofu. Which is it? Extra firm or silken? Thanks!
Extra Firm Silken Tofu is actually its own entity. It’s a thing. Here’s an example: https://www.morinu.com/en/mori-nu-silken-extra-firm-tofu-12-pack.html
Can the pie be frozen after baking? I’m not sure how the tofu would hold up
I have frozen this pie and it worked nicely!
I’ve made this twice now (and will be making it again today in preparation for Thanksgiving), and it’s just incredible! My non vegan boyfriend loves it. Oh, and it freezes well, FYI.
In Step 4 when you add the pecans do you pulse? Twenty pecans is not enough for the top.
Hi Ian. I left the pecans whole in this recipe and added a note to clarify this. Also, I figured some people may not want to adorn the top of their pecan pie exactly like I did, so fewer pecans would be required. It’s a great point to clarify so I added a note on that too. Thanks for your comment!
Re: tofu – I used silken tofu and drained it quite a bit so it was less runny. Also, next time I will try using half as much sweet (btw, I used maple syrup and it was fine) and twice as much tofu and more pecans in the body.
I recommend this recipe.
Thanks Catherine!
Great ideas, Catherine. More pecans is always a fun idea! 🙂
Is the tofu extra hard OR silken? Being told at an Asian gross it can’t be both – it’s either silken or firm/hard.
The recipe calls for silken tofu. There is a difference. Check out my Tofu Guide that clarifies it.
The recipe calls for extra firm silken tofu. If you could fix that so we don’t have to search the comments to clarify that would be helpful.
Also I made this pie last year with too much tofu and it was good. Can’t wait to try it again, following the recipe!
Hi Amanda. First, let me say I’m so glad to see you liked this recipe. It’s one of my favorites too! Second, great tip. I will definitely add that to the recipe so people have a better idea about the tofu. Happy holidays to you and your family! ❤️
Looks delicious, is there an actual corn syrup available that is not totally gross I.e. Karo
If you don’t want to use corn syrup, you can try maple syrup or agave nectar. I haven’t made the recipe with maple syrup so I can’t say for sure it would work, but I imagine it would work just fine. You could also try brown rice syrup. Let me know how it goes!
Any suggestions on syrup alternatives??
Feel free to use maple syrup, agave, or brown rice syrup. I have not tried these syrups in this recipe per se, but I imagine they would work just fine. Let me know how it goes!
What about corn starch? Would I be able to substitute corn meal?
Hi Monica. You definitely do not want to use corn meal in this recipe. If you don’t want to use corn starch, I would advise some other kind of starch like potato starch, arrowroot, tapioca starch, or something like that. If you don’t have access to these, you could alternatively consider increasing the amount of silken tofu, but you will have a creamier looking final product.
Hello, do I have to use the tofu? I couldn’t find any in my area but I have everything else already…
If you don’t have any tofu in the area, you can try the recipe and just leave it out. Between the corn syrup and cornstarch you should be ok, but please know that your pie may be a little bit flatter and runnier. I have not tried this recipe without the tofu so I can’t guarantee the texture. But the flavor should still be great. Let me know how it goes!
Any suggestions if I can’t get rum? Thank you!!
Hi Grace. If you don’t have rum, that’s fine. There is actually rum extract you can use or just add another teaspoon of vanilla and it should be fine. Let me know how it goes!
Bourbon –Kentucky Derby pie has always used Bourbon, and it’s perfect for pecan pie. Even more so since Bourbon is Southern. Tennessee whiskey would also be delicious.