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.
If 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.
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.
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!!
Gluten Free Vegan Pecan Pie
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!
oooohh I cannot wait to try this! this will be on our table for sure! Thank you, you never disappoint!
YAY!! It is so good! Let me know what you think. Happy Thanksgiving to you!
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!!🥰
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!