Homemade Vegan Pecan Pie captures everything you love about classic pecan pie—without eggs or dairy. Sweet, salty, rich, and gooey, this version is ideal for Thanksgiving and Christmas and comes together in a few straightforward steps.
This plant-based take on a soul food favorite relies on one surprising secret: sweet potato puree. After months of testing, sweet potato puree proved superior to silken tofu or flax eggs because its starch helps the filling set while adding a subtle, earthy sweetness that complements the pecans and caramel notes.
Is Pecan Pie Vegan?
Traditional pecan pie uses eggs and dairy butter, so it isn’t vegan. This recipe replaces those ingredients with sweet potato puree, arrowroot powder, and vegan butter, making it egg-free, dairy-free, and 100% plant-based while still delivering the familiar texture and flavor.
Ingredients
Pecans: 2 cups toasted pecans (use chopped, whole, or a mix). For a budget-friendly option, use 1½ cups chopped and reserve ½ cup halves for the top. Toasting intensifies flavor—see instructions below.
Corn syrup: Dark or light corn syrup adds sweetness and helps thicken the filling. It’s vegan. You can substitute brown rice syrup (add 1–2 tablespoons cane sugar if you want extra sweetness).
Sweet potato puree: Homemade puree has the best texture and flavor. If using canned or thawed puree, strain in a cheesecloth-lined mesh strainer for 30 minutes to remove excess water.
Arrowroot powder: A vegan, gluten-free thickener. Cornstarch works as a substitute.
Soy milk: Unsweetened plain soy milk is preferred for body and creaminess; oat or almond milk also work.
Cane sugar: Adds caramel-like sweetness. You may substitute a blend of granulated sugar and packed light brown sugar if desired.
Vanilla: Pure vanilla extract enhances the richness.
Vegan pie crust: Homemade vegan crusts are flaky and buttery, but a store-bought vegan crust is fine—confirm the ingredients. A deep-dish crust is recommended to hold the filling.
How to Make Vegan Pecan Pie
- Prepare for baking. Preheat the oven to 350°F. In a large bowl, combine the sweet potato puree and arrowroot powder; stir until smooth and set aside.
- Combine wet ingredients. In a medium saucepan over medium heat, combine vegan butter, soy milk, cane sugar, corn syrup, vanilla, and salt. Melt the butter and stir constantly as the mixture comes to a boil. Simmer for about 3 minutes, then remove from heat.
- Make the filling. Slowly pour the hot sugar mixture into the bowl with the sweet potato and arrowroot, whisking continuously until smooth and fully combined.
- Assemble the pie. Spread the toasted pecans in the bottom of the pie crust. Pour the filling over the pecans, gently shake the pie a few times to level the filling, and bake for 45–50 minutes until the edges are golden and the center is mostly set.
- Bake and cool. After 45–50 minutes, remove the pie and allow it to cool for at least an hour so the filling can set. Serve warm or at room temperature with whipped coconut cream or vegan ice cream.
Toasting the Pecans
Toasting brings out the pecans’ sweet, nutty aroma. Place pecans on a parchment-lined baking sheet and toast in a 325°F oven for about 12 minutes, or until fragrant—watch carefully to avoid burning.
Recipe Pro-Tips
- Do not par-bake the crust. Par-baking can dry or overcook the shell when making pecan pie.
- Arrange pecans to suit your presentation. Scatter pecans for a rustic look, or reserve some halves to neatly arrange on top for a classic appearance.
- Cool for firmer slices. The filling firms as it cools; for clean slices, wait until the pie reaches room temperature or refrigerate before serving.
- Vegan whipped cream: Whip 1/2 cup chilled coconut whipping cream (or vegan heavy cream) with 1/2 teaspoon vanilla and 1–3 tablespoons powdered sugar until light and fluffy.
Recipe Variations
Try these twists to change the flavor profile:
- Boozy: Stir 2 tablespoons bourbon into the corn syrup mixture for a warm, boozy note.
- Spiced: Add up to 1 teaspoon cinnamon or a pumpkin pie spice blend to the sugar mixture for extra autumnal warmth.
- Different nuts: Swap pecans for cashews, almonds, or Brazil nuts, or use a combination.
- Chocolate: Melt dark chocolate into the sugar mixture for a chocolate-pecan version.
Make Ahead Directions
To save time on the holidays, bake and cool the pie to room temperature, then cover and refrigerate for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months; defrost overnight in the refrigerator.
Storage Directions
This egg-free pecan pie can sit at room temperature for up to 1 day. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Frequently Asked Questions
No. Fill the raw crust and bake the assembled pie for about 45–50 minutes. Par-baking can cause the crust to overcook or burn.
Yes. Karo corn syrup is made from corn-based ingredients and is vegan-friendly.
More Vegan Holiday Dessert Recipes
- Vegan Chocolate Pecan Pie
- Crustless Vegan Pecan Pie
- Vegan Sweet Potato Pie
- Vegan Pumpkin Pie
- Vegan Apple Pie
Vegan Pecan Pie
Ingredients
- ½ cup sweet potato puree
- 3 tbsp arrowroot powder or cornstarch
- ¼ cup vegan butter
- ¼ cup plain unsweetened soy milk (or other plain non-dairy milk)
- 1 cup cane sugar
- ½ cup dark corn syrup
- 2 tsp vanilla extract
- ¼ tsp sea salt
- 2 cups toasted pecan halves
- 1 vegan pie crust (or 1 store-bought vegan pie crust)
Instructions
- Preheat oven to 350°F. In a large bowl, combine sweet potato puree and arrowroot powder; set aside.
- In a medium saucepan over medium heat, combine vegan butter, soy milk, sugar, corn syrup, vanilla, and salt. Melt the butter, stir constantly until boiling, then simmer for about 3 minutes. Remove from heat.
- Slowly pour the hot sugar mixture into the sweet potato mixture, whisking until smooth.
- Spread toasted pecans in the pie crust, pour the filling over them, and gently shake to level. Bake 45–50 minutes until edges are golden and the center is mostly set.
- Remove from oven and cool at least 1 hour before slicing. Serve warm or at room temperature with whipped coconut cream or vegan ice cream.
Notes
Storage: Because there are no eggs, the pie can sit at room temperature for up to 1 day. For longer storage, refrigerate in an airtight container for up to 5 days, or freeze for up to 2 months.
Toasting pecans: Place pecans on a parchment-lined baking sheet and toast in a 325–350°F oven for 5–12 minutes until fragrant and golden. Watch carefully to avoid burning.
Make ahead: Bake and cool the pie, then refrigerate for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before serving.
Vegan whipped cream: Whip 1/2 cup chilled coconut whipping cream (or vegan heavy cream) with 1/2 tsp vanilla and 1–3 tbsp powdered sugar until light and fluffy.
Nutrition
Calories and nutrient values vary by ingredients and portions. The nutrition block in the original recipe provides detailed estimates.