This Vegan Pecan Pie is the perfect Thanksgiving and Holiday dessert that is gluten free, dairy-free, and plant-based!
Thanksgiving is one of my all-time favourite holidays because it’s largely about the food. And all my favourite foods, too. Stuffing. Sweet potatoes. Pie. Basically, it’s a carb fest with a mindful portion of turkey (because hey, it took someone- likely me- an entire day to cook that thing!) But if you’re entertaining a crowd this year, and there are multiple dietary restrictions, this gluten free AND vegan pecan pie is going to save your life. Okay, so maybe that’s dramatic. But it will make you a holiday hero- I have no reservations about making a claim like that.
Table of contents
Why This Recipe Works
If you needed more convincing to add this vegan pecan pie to your Thanksgiving spread, here are a few more reasons why we love this recipe!
- Can accommodate dietary preferences and intolerances at the table
- Corn syrup free
- Plant-based
- Doesn’t sacrifice flavour
- Guaranteed crowd pleaser
Key Ingredients
Gluten free flour: any gluten free flour can be used for this vegan pecan pie! Make sure to read the package instructions ahead of time and adjust portion if needed. I like to use this gluten-free flour because it has a 1:1 ratio.
Pecans: Pecans are high in monounsaturated fats, which are great for heart health. Save time by buying pecan halves vs. whole.
Vegan butter: This recipe uses vegan butter because it provides the same consistency as regular butter, but keeps things plant-based.
Maple syrup and brown sugar: Instead of corn syrup, we went with these as sweeteners. I would argue that they are the best warming flavours for this time of year!
How to Make This Recipe
Step 1: In a food processor, add the flour, salt, sugar, and butter and pulse until it reaches pea-sized pieces. Add in the ice water, a tablespoon at a time. Form into two thick round discs, wrap in plastic wrap and refrigerate for 1 hour to set up. Mix together the chia seeds and almond milk and refrigerate for 20 minutes.
Step 2: In a food processor, puree the chia egg (the chia and almond milk mixture), maple, sugar, cornstarch, vanilla, vinegar, vegan butter, salt and cinnamon. Stir in the pecan halves.
Step 3: Roll the first dough disk out to less than 1/4 inch and fit into a 9 inch pie plate. Prick the bottom. Chill until firm for about 30 minutes. Roll the second disk out and using a cookie cutter (or free-form with a knife) cut out leaf shapes.
Step 4: Pour the filling into the shell and press the leaf shapes all around the edge. Bake for about 1 hour or until it just gently jiggles in the center. After the first 20 minutes, you’ll likely want to cover the edges with tin foil to prevent the crust from overbrowning.
Expert Tips
I highly recommend making a big batch of the pie dough, wrapping it up in plastic and saving it for emergency pastry situations. You know, we all have those sometimes. And who wouldn’t want to have double the pie dough for the same amount of effort?
Along the lines of emergency pastry situations, I also love freezing individuals slices of this pie for those nights I just need a little something-something. To do this, wrap each slice in plastic wrap or foil and keep in a freezer-safe bag for up to 3 months.
This vegan pecan pie filling uses a combination of maple syrup and brown sugar, so unlike the classic, it’s totally corn syrup free. I’m personally not anxious about a little corn syrup (it’s a pie, not something you eat every day) but hey, if we can make it a little less processed, let’s do it.
Recipe FAQ
You can make this pie up to a month ahead of time! Just wrap the pie tightly in a few layers plastic wrap and store in resealable bag to prevent freezer burn. When ready to serve, let the pie thaw in the fridge for at least 12 hours or overnight. Do not thaw at room temperature as this can cause the crust to turn soggy.
While I don’t like messing with a classic, this pecan pie recipe can easily be turned into an Italian pine nut tarte by using a tarte shell and loading it up with pine nuts instead of pecans. You can also make mini pecan pie tarts if you feel so inclined!
More Recipes You Might Like
If you love plant-based desserts like this vegan pecan pie, give these recipes a try!
- Vegan Key Lime Pie (Easy No Bake Snack)
- Vegan Banoffee Pie Popsicles
- Vegan and Gluten Free Pecan Pumpkin Pie Donuts
- Frozen Vegan Peanut Butter Pie
So friends, tell me – are you team pecan or team pumpkin? Have you tried making this decadent Vegan Pecan Pie? Let me know down in the comments below!
Vegan Pecan Pie (Gluten Free Thanksgiving Dessert Recipe)
Ingredients
Crust:
- 2 ½ cups gluten free flour
- ½ tsp salt
- ¼ cup white sugar
- 1 cup vegan butter very cold frozen is best
- ½ cup cold ice water
Filling:
- 3 tbsp ground chia seeds
- 6 tbsp unsweetened vanilla almond milk
- ¾ cup maple syrup
- 1 ¼ cup light brown sugar
- ¼ cup cornstarch
- 1 tbsp vanilla extract
- 1 1/2 tsp apple cider vinegar
- 1/2 cup melted vegan butter
- ¼ tsp salt
- 1/2 tsp cinnamon
- 2 cups pecan halves
Instructions
- In a food processor, add the flour, salt, sugar, and butter and pulse until it reaches pea-like pieces. Add in the ice water, a tablespoon at a time until it comes together (you likely won't use it all!). Form into two thick round discs, wrap in plastic wrap and refrigerate for 1 hour to set up.
- Meanwhile, preheat oven to 350F.
- Mix together the chia seeds and almond milk and refrigerate for 20 minutes.
- In a food processor, puree the chia egg (the chia and almond milk mixture), maple, sugar, cornstarch, vanilla, vinegar, vegan butter, salt and cinnamon.
- Stir in the pecan halves.
- Roll the first dough disk out to less than 1/4 inch and fit into a 9 inch pie plate. Prick the bottom. Chill until firm for about 30 minutes.
- Roll the second disk out and using a cookie cutter (or free-form with a knife) cut out leaf shapes.
- Pour the filling into the shell and press the leaf shapes all around the edge.
- Bake for about 1 hour or until it just gently jiggles in the center. After the first 20 minutes, you’ll likely want to cover the edges with tin foil to prevent the crust from overbrowning.
- Allow to cool completely before slicing and serving.
Nutrition
Updated on November 18th, 2022
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Brittany says
What would you suggest for those who want to avoid sugar as well?
Abbey Sharp says
I have not tested this with non-caloric sweeteners, but you could if you wanted to give it a go!
Juliana says
Do you need to have the food processor for the filling
Abbey Sharp says
Ideally yes, but you can also use a high speed blender.
Annmarie says
Totally adding this to my Thanksgiving menu! 😉
Abbey Sharp says
amazing!