The Best Vegan Pecan Pie

If you think vegan pecan pie can’t taste like the real thing, my recipe might change your mind. My gooey, rich, perfectly sliceable vegan pecan pie fooled my family and neighbors and they all raved about it and didn’t even know it was vegan!

After a few rounds of testing (and a few “flooded” pies that didn’t quite hold up), I landed on a version that checks every box: rich flavor, glossy top, and the perfect texture. It’s how I remember pecan pie tasting in my pre-vegan days that I thought I’d never be able to replicate without real eggs.

The secret? A low and slow bake at 325°F and a touch of almond butter that adds richness, structure, and that “how is this vegan?” flavor magic.

🥧 Why You’ll Love My Vegan Pecan Pie

• No hard to find ingredients: No flax eggs, tofu, or agar needed.
• Classic flavor + texture: It tastes like a traditional pecan pie but without eggs or dairy.
• Lower temp = better texture: I found baking at 325°F creates a custard-like filling that sets beautifully and evenly.
• Gooey but sliceable: No runny filling, no soggy crust.
• Crowd-approved: Even non-vegans will be asking for seconds.

💡 Why My Recipe Works

Traditional pecan pie relies on eggs to firm up a sugary syrup base. Here, we swap eggs for potato starch, which thickens as it bakes and cools so no need for special vegan binders. The almond butter adds creamy texture, depth, and helps everything set up beautifully.

The low oven temperature (325°F) allows the filling to bake evenly without bubbling over or burning the pecans, which can happen with high-heat bakes. The result: a golden, gooey, perfectly cohesive filling that slices cleanly and tastes incredible.

✅ Tips & Tricks for Perfect Vegan Pecan Pie

• Let it cool completely before slicing. Cutting too soon can make the filling seem runny.
• Cut two slices first. This makes it easier to remove that stubborn first slice without damaging the crust.
• For a firmer pie, bake for the full 65 minutes. For a gooier center, pull it out around 55 minutes.
• To avoid over-browning of your crust edges, use crust protectors or thin strips of aluminum foil around the edges around halfway through baking.
• Use creamy almond butter for the best texture. You could also use cashew or sunflower seed butter as well.
• Toast the pecans! A light toasting of the pecans (I pop them into the oven while it’s preheating and toast for 3-4 minutes) is a step I wouldn’t skip as it makes a huge difference in my opinion.
• Add some extra pecans on top. I hold back 1/2 cups of pecans to scatter over the top before baking for a prettier presentation.

❓FAQs

Can I make this vegan pecan pie gluten-free?

Yes! Just use your favorite gluten-free pie crust as the filling is naturally gluten-free because we’re using potato starch instead of flour.

Can I use cornstarch instead of potato starch?

This recipe is formulated specifically with potato starch, which thickens beautifully in high-sugar fillings like pecan pie. If you substitute cornstarch, the filling may turn out runny because cornstarch is weaker in sugary or acidic mixtures and needs a higher temperature to fully activate.

If you must use cornstarch, use:

➡️ 5 tablespoons cornstarch (1/4 cup plus one tablespoon).

Can I make this ahead of time?

Absolutely! In fact, it’s even better the next day. Make it a day ahead, cool completely, and store covered at room temperature until ready to serve.

Can I substitute almond butter?

If you can’t use almond butter, cashew butter or even sunflower seed butter works well. Avoid peanut butter or tahini because they have such strong pronounced flavors, you might really notice it. The flavor of pecan pie is pretty neutral with notes of butterscotch and vanilla where the taste of the pecans shines through. Almond butter is more plain in flavor and is what I found works best. Pecan butter would be a great choice as well but it can be expensive and harder to find for most people.

Can I substitute the corn syrup?

If you don’t want to use light corn syrup (remember, it’s not the same as high fructose corn syrup), you could use brown rice syrup or even a thicker vegan honey substitute. I don’t recommend agave or maple syrup as they’re too thin nor do I recommend molasses as I feel the flavor is too strong for a pecan pie but some older recipes say it’s fine. Corn syrup is traditional and lends the right sweetness and viscosity to the filling. While pecan pies have existed for over a century, the version with the signature sticky-sweet, corn syrup-based filling became a national staple much later, thanks to Karo syrup brand who printed the recipe on their bottles. Choose another sweetener at your own risk but I understand some people’s concern with corn syrup.

Where do I find vegan friendly premade pie crusts?

If you don’t want the work of making your own vegan pie crust, you can use a premade crust like I did. I used Aldi’s Belmont private label brand deep dish frozen pie crust (sometimes only available seasonally at their stores) which is vegan friendly but there are others out there including Marie Callendars brand and Kroger store brand frozen pie crusts that seem vegan friendly as well. Most roll-out type refrigerated doughs contain lard or butter so obviously avoid those. Sweet Loren’s recently introduced a gluten-free refrigerated pie crust that would be a great choice for those avoiding gluten. There may be other store private label brands available as well but read those labels carefully.

How will I know when the pie is done?

Watch closely checking every 5-10 minutes after about 40 minutes in the oven and cover the edges of the crust if browning too quickly but at around 50 minutes, the center will jiggle (like soft gelatin), the edges will be browning and pecans starting to color. At around the hour mark, bubbling may appear mostly across the entire surface with the exception of the center. You still want the center to jiggle a little so bake the full 65 minutes or even longer if it seems too loose. You don’t want the center fully set but not a very loose jiggle either. It’s a fine line, but err on the side of more doneness than less. I baked mine for the full 65 minutes in a convection oven which uses air which usually bakes things faster but as all ovens vary, yours may need to bake more time or less so keep a close watch and check in five minute intervals after the full bake time if you feel it needs to bake a bit longer. Baking a bit under or over is normal for any recipe especially one with a longer bake time.

This pie is the perfect holiday dessert for vegans and non-vegans alike as it’s rich, buttery, nostalgic, and 100% plant-based. The slow bake and the addition of almond butter, give it a texture and flavor that truly rival traditional pecan pie.

Those who try it will ask for the recipe and be prepared to watch their faces when you tell them it’s vegan. Whether it’s for Thanksgiving, Christmas, or a weekend treat, this pie is guaranteed to impress. Make sure to rate and review if you try it!

The Best Vegan Pecan Pie

Recipe by Kreg Sterns

5.0 from 2 votes

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

5

minutes

A rich, gooey vegan pecan pie with a caramel-like filling and perfectly toasted pecans all made without any fancy ingredients.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 prepared 9” vegan pie crust (store bought or homemade)

• 1 cup light brown sugar, packed

• 1/3 cup light corn syrup, brown rice syrup or vegan honee substitute (see notes)

• 1/4 cup melted vegan butter

• 1/2 cup unsweetened plant milk

• 3 tbsp potato starch (for alternatives, see notes)

• 2 tablespoons creamy almond butter (or another neutral tasting seed butter like sunflower)

• 1 tablespoon vanilla extract

• 1/2 teaspoon kosher salt

• 1/2 tsp cinnamon (optional)

• 8 oz (roughly 1 1/2 cups) pecan halves (toast in a dry pan or in the oven until just starting to color – optional step but highly recommended)

Directions

• Preheat your oven to 325°.
• Toast your pecans lightly (if desired) and set them aside to cool slightly.
• Combine all filling ingredients (except the nuts) from the brown sugar to the cinnamon (if using) in a food processor (easiest method) and blend completely for a minute scraping down the sides of the bowl at least once. You can also use a hand or stand mixer for this step but a food processor ensures it will all be blended well together with no lumps.
• Place the pie crust (make sure it’s very cold and don’t leave it out while making the filling) on a parchment lined baking sheet and add the pecans to the bottom reserving 1/2 cup to sprinkle on top. Put the filling over the pecans and sprinkle the remaining nuts evenly on top.
• Bake for 60-65 minutes depending on your oven as they all differ slightly. Watch closely checking every 5-10 minutes after about 40 minutes in the oven and cover the edges of the crust if browning too quickly but at around 50 minutes, the center will jiggle (like soft gelatin), the edges will be browning and pecans starting to color. At around the hour mark, slight bubbling may appear mostly across the entire surface with the exception of the center. You still want the center to jiggle a little so bake the full 65 minutes or even a few minutes longer if it seems too loose. You don’t want the center fully set but not a very loose jiggle either. It’s a fine line but err on the side of more doneness than less.
• Cool completely, at least 2–3 hours then cover and refrigerate preferably overnight. The filling will continue to firm up as it cools.
• How to store. At room temperature: Cover loosely and store up to 2 days.
  Refrigerator: Store covered for up to 5 days. Serve at room temp for best flavor. Freezing: Cool the pie completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating slices: Warm gently in the oven at 300°F for 10–15 minutes or in the microwave for 20–30 seconds.

Recipe Video

Notes

• Corn syrup is traditional and best (remember, it is not the same thing as high-fructose corn syrup) but you could substitute brown rice syrup or a thicker vegan honee. Agave and maple syrup are too thin in texture and I do not recommend them as substitutes.
• Cinnamon isn’t a traditional spice added to pecan pie so it’s just an option. The real flavor is vanilla here. If you want, you could add a tablespoon of bourbon to the filling for a little bit of boozy goodness.
• If using a premade crust, look for one with no lard or butter. Usually frozen options are more vegan friendly than refrigerated rolled out doughs. Store brands like Aldi (what I used) and Kroger have frozen vegan friendly premade crusts and Marie Callendars frozen crusts are also vegan friendly and available at a lot of stores nationwide. Sweet Loren’s also makes a gluten free crust and Wholly Wholesome is usually available at Whole Foods.
• Need to use cornstarch? See my note in the FAQs above or use 5 tablespoons as it doesn’t perform the same as potato starch. I have not tested any other thickeners so I cannot predict how they will work.

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