This Vegan Pecan Pie is the perfect Thanksgiving, Christmas and Holiday dessert that is gluten free, dairy-free, plant-based and corn syrup free!
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 Vegan Pecan Pie is going to safe your life. Okay, so that’s dramatic. But it will make you a holiday hero- I have no reservations about making a claim like that.
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How to Make Gluten Free Vegan Pecan Pie
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I was inspired by my all-star recipe for Canadian vegan gluten free butter tarts. My family was totally obsessed with these so I felt pretty confident we could rejig the recipe and turn it into the Southern Thanksgiving classic dessert.
Now, admittedly, I’m more of a Pumpkin vs a Pecan pie kinda girl. I love butter tarts, but I often find myself wanting MORE gooey filling and less nuts, but I definitely do have people in the fam who are partial to the sticky sweet stuff. Can you really fault them for that?
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This recipe starts with a KILLER vegan gluten free pie dough. I highly recommend making a big batch, wrapping it up in plastic and saving it for emergency pastry situations. You know, we all have those some times. The 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.
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While I don’t like messing with a classic, this gluten free vegan 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 vegan pecan pie tarts if you feel so inclined!
So friends, tell me – are you team pecan or team pumpkin?
Have you tried making this decadent Gluten Free Vegan Pecan Pie?
What’s your go to Thanksgiving dessert?
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Gluten Free Vegan Pecan Pie
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 disks, wrap in plastic wrap and refrigerate for 1 hour to set up.
- Meanwhile, preheat oven to 350F.
- Mix together the chia 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.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.
Annmarie says
Totally adding this to my Thanksgiving menu! 😉
Abbey Sharp says
amazing!