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Home » Recipes » Gluten Free Vegan Pecan Pie

Gluten Free Vegan Pecan Pie

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Gluten Free Vegan Pecan Pie is free of corn syrup, eggs and butter and tastes even better than your favorite pecan pie!  This pecan pie is sweetened with maple syrup and coconut sugar and has a gluten free almond flour crust.  You can feel good about adding this to your holiday table, and perhaps even having seconds.  Serve it with dairy free coconut whipped cream for an extra decadent treat.

Pecan pie slice on white platIf I could only have one dessert for the rest of my life it would be pecan pie.  And not just any pecan pie, but this pecan pie.  I don’t eat a lot of sweets, but I never hesitate when anyone asks what my favorite dessert is.  Pecan pie has a stronghold on my heart.  You know who else loves pecan pie?  My dad.  It is clearly genetic.

How do I make vegan pecan pie?

When I started eating a plant based diet it became clear to me that I would have to find a new recipe.  My old favorite recipe had brown butter, eggs and cream.  I went on a hunt and found some recipes that were pretty good, but were too gooey after baking or didn’t hold together at all.  That just won’t do.

How to make Pecan Pie without eggs

Eggs are the foundation of a good pecan pie, and I had to find something that thickened and held the pie together like eggs do.  I found some recipes that use corn starch, and while this is not my favorite thickener to use, I started there.  I experimented with tapioca starch and arrowroot starch next, and found that arrowroot starch left a sloppy mess, but tapioca gave me the stability I was looking for.  Problem solved!

How to sweeten pecan pie without corn syrup

Traditionally pecan pie is made with corn syrup.  I avoid corn syrup at all costs as it is a highly processed sweetener that has been linked to type 2 diabetes, high triglyceride levels, weight gain and a whole host of other health problems.  A combination of maple syrup and coconut sugar gives the pecan pie a robust flavor that is much less sweet (but still sweet enough!) than your traditional pecan pie.

Vegan Pecan Pie

 

Prepare the pecan pie filling

First, in a medium bowl combine the coconut milk, tapioca starch, maple syrup, coconut sugar, salt and vanilla.  Whisk to combine and set aside.  Next, melt the coconut oil in a medium saucepan and add the pecans.  Cook the pecans over medium heat, stirring frequently until fragrant and lightly browned.  Remove the pecans from the heat, add the coconut milk mixture to the pan and stir to combine.

Finally, pour the pecan mixture into your prepared pie crust and smooth the top with a spatula.  Bake in a 350F oven for 25-30 minutes, or until mostly firm but still slightly jiggly in the middle.  Cool completely on a wire rack for 3-4 hours.  You can eat it at room temperature, or if you have time put it in the fridge to chill for two hours.  When chilled, the pie will set up better, but it can also be eaten at room temperature.  You can make the pecan pie up to two days ahead.

Pecan pie on cooling rack and slice

Substitutions in Gluten Free Vegan Pecan Pie

  • Any liquid sweetener such as agave or honey can be substituted for maple syrup
  • Substitute the coconut sugar for brown sugar
  • Substitute the tapioca starch for corn starch.  I don’t recommend using arrowroot starch as it doesn’t hold up well.

Make Vegan Pecan Pie part of your holiday celebrations this year

Whether celebrating Thanksgiving, Christmas, Hanukkah, Kwanzaa, or no holidays at all, you’ll be pleased to eat this pecan pie made without corn syrup, eggs or butter.  Serve it at your table with a big dollop of coconut whipped cream or a scoop of your favorite non-dairy ice cream.  Enjoy!!

Pecan Pie on Cooling rack

Pecan pie on cooling rack
Print Recipe
4.5 from 6 votes

Gluten Free Vegan Pecan Pie

Gluten Free Vegan Pecan Pie is made without corn syrup, eggs or butter and is a delicious addition to your holiday table or any time of the year.
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Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: gluten-free, Pecan Pie, Vegan
Servings: 10 slices
Calories: 387kcal
Author: Maggie

Ingredients

  • 1 gluten free pie crust prepared, but not baked
  • ¾ cups full fat coconut milk from a can
  • 3 tablespoons tapioca starch
  • ¼ cup maple syrup
  • ⅓ cup coconut sugar or other granulated sugar
  • ¼ teaspoon salt
  • 1 tablespoon vanilla
  • 1 tablespoon Coconut Oil or other oil or butter
  • 1.5 cups coarsely chopped pecans

Instructions

  • Preheat oven to 350F.
  • Bake the prepared pie crust in the oven for 8-10 minutes, or until just set and lightly browned. Set aside to cool slightly.
  • In a medium bowl whisk the coconut milk and tapioca or cornstarch until smooth. Add the maple syrup, coconut sugar, salt and vanilla together. Set aside.
  • Melt the coconut oil in a saucepan over medium heat. Add the pecans and cook, stirring constantly until fragrant and starting to brown, about 3-4 minutes. Remove from heat and add to the coconut milk mixture and stir to combine.
  • Pour the pecan mixture into the warm pie crust and bake at 350 for 25-30 minutes, or until mostly firm, but still a little jiggly in the middle. Cool completely on a wire rack This tastes great just like this, or put it in the fridge for a few hours to set up more. It’s great chilled or at room temperature. It tends to fall apart if rewarmed. Enjoy!
Nutrition Facts
Gluten Free Vegan Pecan Pie
Amount per Serving
Calories
387
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
11
g
69
%
Sodium
 
188
mg
8
%
Potassium
 
130
mg
4
%
Carbohydrates
 
27
g
9
%
Fiber
 
4
g
17
%
Sugar
 
13
g
14
%
Protein
 
6
g
12
%
Vitamin A
 
8
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
70
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Related

Previous Post: « Vegan Jackfruit Taco Filling
Next Post: Pumpkin Chocolate Chip Cookies (Vegan & Gluten Free) »

Reader Interactions

Comments

  1. Kimbra M Wellnitz

    November 21, 2019 at 11:42 am

    oooohh I cannot wait to try this! this will be on our table for sure! Thank you, you never disappoint!

    Reply
    • Maggie

      November 22, 2019 at 8:27 am

      YAY!! It is so good! Let me know what you think. Happy Thanksgiving to you!

      Reply
  2. Angie Steele

    November 26, 2020 at 10:37 am

    I can’t have dairy, gluten or eggs so never thought I’d be eating Pecan Pie again! This recipe is super easy and tastes just like a regular Pecan Pie!! So glad to find this! It will be on my menu for all gatherings!! Gotta show people that giving up the gluten, dairy and eggs can still be a delicious treat!!🥰

    Reply
    • Maggie

      November 29, 2020 at 9:14 am

      I am so glad you found success with this pecan pie! I too love showing people that gf/ef/df food can still be wonderful, and even better, than the original version! Happy Holidays!

      Reply

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Welcome!

Maggie Wescott Cooking
Hi! I’m Maggie and I’m so excited you stopped by! I am a vegan and gluten free chef and bring my expertise and love for food, health and wellness to Alternative Dish.  My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies.  I believe that everyone can still eat healthy, delicious food despite their dietary restrictions. Read on to find flavorful recipes to suit almost any dietary lifestyle…

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