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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Fabulous!! Pecan pie is one of my favourites so I wanted to make a version that my vegan friends could try too! The flavour and texture is perfect!
Thanks, Mireille! I’m so glad you liked this. And I’m with you – pecan pie is the best!
Hi Marly!
I’m exited to try your recipe. The previous one I tried didn’t set well.
Couple questions: I just wanted to be clear that you said to place it on the bottom rack? And do you toast the pecans on the top rack? What is the benefit of toasting the pecans? Thanks in advance!
Hi Christin! I’m excited for you! I love this pie so much and I hope you will too! I bake pecan pies on the bottom rack on a baking sheet to make sure the crust stays crispy on the bottom. I bake the pecans to toast them and enhance their nutty flavor and crunchier texture. You may think…but they’re going to be baked in the pie! But when the pecans are in the sauce they are insulated and won’t develop a crunchier texture. I bake pecans on the center rack and only for a few minutes. They burn easily so it’s good to keep an eye on them. I’m wishing you the very best of the holiday season, Christin. So happy for you and your family to enjoy this delicious pie together!
I made this for 2 Thanksgivings so far and attempting it again. It is so delicious and authentic tasting (I am vegan). Everyone loved it! I used commercial store-bought crust and it kind of stuck (This is operator error, I guess!) This year, I am trying to make these as mini pecan pie tartlets in the mini muffin pan Any tips would be appreciated. Also, does this freeze well? Thanks for the wonderful recipe! 🙂
Hi Cathy! First off, thanks for your comment. I’m so glad you liked this recipe in the past and have come back! I have frozen this pie many times and it works great! I love your idea of creating mini vegan pecan pies in a muffin tin. How delicious! My tip is to greatly reduce the cooking time. I would set the timer for 20 minutes and to check on them regularly. Once you remove them from the oven, set another timer for 10 minutes. That’s your cue that it’s time to remove them from the muffin tin. I would run a knife around the edge and then they should slide out quite easily. I’d love to see a picture if you have the time. Hope you have a wonderful Thanksgiving!
All my family, vegans and non-vegans LOVE this pie!!!!. It’s my no-fail go to recipe for the holidays.
Thanks, Laura! I’m so glad to hear you and your family love this pie!
Best I’ve had since childhood. Used raisins instead of pecans in the filling, and instead of corn syrup, combo of date syrop and maple syrop. Froze remainder after Christmas for safety’s sake. But amaze with breakfast coffee. Will make again because I am alive.
So glad you liked it Rose. I like your adaptations!
I forgot to cook the sugar syrup and cornstarch before combining everything in the food processor, will it still turn out okay?
Hi Natalie. I haven’t tried this myself, but I think the pie might be ok. You could try baking it a little longer and leave it in the oven for 30 minutes to an hour after you turn the oven off. Then let it come to room temperature and refrigerate it before serving. I’m hoping those steps will help it set into a firm filling!
I’m so glad this recipe has worked for you and your husband!
i used to not care for pecan pie, made this recipe for my dad, and now I love it! Waaaay better than the non-vegan version. I used maple syrup instead of karo. Thank you for a wonderful recipe!
I’ve made this pecan pie for the last couple of years and I just pulled it up again to make for Thanksgiving tomorrow. It’s delicious! I always use honey because we are not vegan and I prefer it to using a corn product like Karo syrup. Someday I’ll get brave and try it with maple syrup. Thanks!!!
I’m so glad you like it, Bethany!
I’m so glad you like it, Charlie!
I made this recipe last year and it was perfect! I haven’t been able to get my hands on silken tofu. Would yogurt work? Or just regualr soft tofu?
I’ve had trouble finding it lately, too! When I can’t find it I use regular soft tofu. I don’t think yogurt is firm enough. I would probably consider using vegan cream cheese as a substitute, but it may impart a flavor. Happy holidays to you, Stephanie!
I haven’t tried these recipes yet but I would like to know if I could substitute tapioca starch for corn starch. I cannot have corn.
Hi Tracey. I have substituted tapioca or arrowroot in place of cornstarch with similar results. I prefer arrowroot myself, because I find the tapioca to have a gummy consistency, but it will work to thicken the pie filling.
I don’t have corn starch! Can I substitute all purpose flour? Or do I need to go get corn starch?
Hi Neeta! Flour can be a thickener, but I’m concerned it would leave a dull finish as compared with cornstarch. Besides, I haven’t tested this recipe using flour so I cannot say what the results would be.
This pie was fantastic! Big hit with everyone, vegan or not! We used a mix of the alternatives listed for corn syrup using 1/2 cup agave and 1/4 maple. Used 2 TBSP of cornstarch.
Honestly, I never really liked pecan pie. This was my sons request and I helped him bake it. This is delicious though, I’m now a fan. This will definitely be added to the family recipe book. Thank you for sharing this!
Hi Nikki! I’m so glad you and your family enjoyed this pie. And how fun that you made it together!
After years of looking for the perfect vegan pecan pie this came in my email. It looked and sounded delicious. It was! Everyone at the table said this is the Best Pecan Pie!!! No more looking, this is now my go to Pecan Pie recipe! I used a store bought gluten free pie crust, I left out the rum and used maple syrup.
I was invited to an early Vegan Thanksgiving. I offer to bring something and I was assigned a dessert! I am a good cook and like to bake but VEGAN! I made the crust and the pecan pie. I was nervous as it was for my son’s future in-laws. It came out perfectly! I used the hard coconut oil in place of lard. I will use these recipes again especially the crust! I was careful not to use my hands to roll out the crust as I know the heat from your hands can affect the outcome.
Hi Nicole! I’m so glad you liked this recipe and that it turned out so well for your current and soon-to-be family. A rolling pin is always a good choice when rolling a pie crust. Wishing y’all the best of the holidays!
Hi, is the rum necessary for this recipe? Is there something it could be replaced with?
Hi Addie. You can substitute vanilla extract or simply leave it out. It’s fine either way!
Hi Marly, thank you so much for all the wonderful recipes! My all time favorite nuts are hazelnuts and I’m wondering if you think I could sub those for the pecans in this recipe? If so, would it be possible to add some chocolate?
Margaret! You are making my mouth water! This is an excellent idea and if I had some hazelnuts around I would definitely be trying this right now. I may have to go get some hazelnuts in fact. Here’s how I envision this pie working. I would do a mixture of pecans and hazelnuts. Why? Because the hazelnuts are crunchier and I think you’d want a few softer nuts that the pecans offer. So, I would do this: 1 1/2 cups of pecans + 1/2 cup hazelnuts + 1/2 cup chocolate chips. I hope this is helpful and delivers an amazing pie!
Hi, I was wondering what purpose the tofu serves in this recipe? I’ve never made a vegan pecan pie before and have been looking at tons of recipes, trying to find the perfect one. This recipe caught my eye but I haven’t seen tofu in any other recipes I’ve checked out and I’m curious as to why it’s included. Is it necessary? Would the pie be ruined if I left it out?
Hi Tiffany! Thanks for your note. Regular pecan pie uses eggs to create a filling that sets firm but tender. I’m replacing that with whipped silken tofu. If you’re looking for the same consistency and height as a regular pecan pie, I highly recommend using the tofu. I have never tested this recipe without the tofu. I hope this response is helpful. Free to let me know if you have more questions.