Go Back
+ servings
Pecan pie on cooling rack
Print Recipe
4.50 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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 387kcal
Author: Maggie


  • 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
  • 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


  • 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!


Calories: 387kcal | Carbohydrates: 27g | Protein: 6g | Fat: 31g | Saturated Fat: 11g | Sodium: 188mg | Potassium: 130mg | Fiber: 4g | Sugar: 13g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg