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This vegan pecan pie bakes up with the gooey center just like the classic version (but without eggs, dairy, or corn syrup)! The vegan pecan pie filling is made with a creamy coconut milk and maple syrup which sets up perfectly after cooling. It’s loaded with pecans and has the best homemade dairy-free flaky crust.

Just like my classic vegan apple pie, this pie definitely reminds me of childhood holidays … a must during Thanksgiving!

A close-up slice of vegan pecan pie with toasted pecans on top and a flaky pie crust. — vegan pecan pie

Why You’ll Love This Vegan Pecan Pie

Growing up, vegan pecan pie was my baking nemesis: the filling never set, no matter what recipe I tried. I eventually stopped making it out of frustration.

But not anymore! This version sets up so well with a gooey, custard-style center, plenty of pecans, and all without eggs or dairy. It’s definitely the vegan pecan pie I wish I’d had back then. Here are a few more reasons we love it and you will too:

Emily’s Recipe Notes:

Flavor: Rich, buttery, nutty, with a hint of cinnamon
Texture: Gooey, a bit crunchy, with an amazing flaky crust
Difficulty: Easy
Time: About 20 mins. of prep and 45 mins. of baking

Why This Recipe Works

This recipe is the result of a bunch of little tests I did while working on pecan pie bars for a freelance recipe client. I ended up testing different binders (flax, varying starch amounts), liquid sweeteners, and versions with and without brown sugar.

Flaxseed thickened and added an almost ‘fudgy’ texture. When paired with cornstarch it sets up the filling super well. Brown rice syrup made everything very sticky but a little too caramel-like. And when I tried leaving out the brown sugar completely, the filling just didn’t taste like the pecan pies I grew up with.

a graphic with four variations of vegan pecan pie filling with notes underneath. — a few recipe tests from my kitchen

The version had the right sweetness was the one with brown sugar combined with maple syrup (which added flavor without being overly sweet).

Paired with coconut milk and the right amount of cornstarch, the filling set in a way that reminded me of the classic pecan pie I ate growing up. Below is some more info on what you’ll need to make it!

Ingredients

Ingredient Highlights & Some Swaps

Brown Sugar

A combination of light brown sugar and dark brown sugar creates a classic caramel-noted flavor. Dark brown sugar can be swapped for more light brown sugar.

Maple Syrup

I’ve opted for maple syrup instead of the traditional corn syrup for the filling. It adds a nice layer of flavor and a bit of sweetness without turning the pie sickly sweet.

I’ve also tested this recipe with brown rice syrup, however I don’t recommend it in the recipe (as written below) as it creates a stickier, more candy-like texture.

Cornstarch & Ground Flaxseed

Cornstarch and ground flaxseed act as binders (our egg substitute). The cornstarch thickens when heated on the stove and as the pie bakes. The flaxseed gels the filling and creates a nice thick, spoonable texture.

Cinnamon & Vanilla

Just a touch of ground cinnamon and pure vanilla extract add flavor to the pie. They both compliment the pecans very well. You could also add in a tablespoon of bourbon if you’d like.

Vegan Butter & Coconut Milk

Plant based butter and full fat coconut cream (or milk) create a velvety, rich custard like filling. Without them, the filling would be too sweet and sugary/syrupy.

And of course…Pecans!

Can’t have pecan pie without pecans. I recommend finely chopping the nuts for the filling and using pecan halves for decoration on top.

How to Make Vegan Pecan Pie

Exact ingredient quantities are in the recipe card below!

Several cubes of vegan butter melting into a pot of brown sugar, maple syrup, and coconut milk pecan pie custard.

Whisk all the filling ingredients (except the pecans) together in a medium sized saucepan. Add the vegan butter on top.

A pot of simmered vegan pecan pie custard before adding the pecans, showing a smooth, thickened caramel mixture.

Heat the filling over medium-heat (stirring constantly) for 4-5 minutes until the butter is melted and the mixture is slightly thickened.

TIP: Simmering gently on the stovetop helps thicken up the filling which ensures nice, clean slices after baking. Try not to let the mixture boil – a very gentle simmer is what you’re looking for.

Chopped pecans being poured into a saucepan of warm vegan pecan pie filling and stirred together with a spatula.

Remove from the heat. Then, add the chopped pecans.

A saucepan filled with mixed vegan pecan pie filling, showing chopped pecans coated in glossy, caramel-style custard.

Stir to combine and let the mixture cool for a few minutes.

Gooey vegan pecan pie filling being poured from a saucepan into an unbaked pie crust that has been docked with a fork.

Pour into the prepared pie pan / unbaked vegan pie crust.

Unbaked vegan pecan pie with pecans neatly arranged in a circular pattern on top of the filling inside a raw pie crust.

Decorate the top with pecan halves. Bake at 350F for 45-50 minutes.

TIP: The filling should come about halfway or three-quarters up the pan. As it bakes, the crust will shrink slightly and the filling will bubble up toward the top. If filled any higher, it will bubble over. I recommend placing on a baking sheet to prevent spills.

Cooling & Serving the Pie

Once baked, the pie can be removed from the oven and placed on a wire rack to cool. I recommend cooling it at room temperature for about 4 hours before slicing. The filling will thicken and set as it cools.

If you want to cool the pie faster, let it cool at room temperature for 30 minutes – 1 hour, then place it in the fridge to finish setting up.

After it’s set, you can slice and top with a scoop of coconut whipped cream or dairy-free vanilla ice cream.

the beautifully baked eggless pecan pie!

Storing the Pie

This pie can be store in an airtight container or wrapped well in plastic wrap in the fridge for 3-4 days.

For longer storage, you can certainly freeze the slices or the whole pie. Let it thaw at room temperature before slicing and serving.

Tips For The Best Vegan Pecan Pie

Simmer the Filling: To really make sure the filling sets up, be sure to gently simmer over medium-low heat to activate the thickening properties of the cornstarch.
Use Homemade Crust: I highly, highly recommend making my homemade vegan pie crust. It is SO flaky, and really complements the crunchy, gooey filling. If possible, use Violife vegan butter in the crust.
Let Cool Completely: The filling will appear quite loose straight out of the the oven. The sugars will solidify as it cools and create the best texture.