Vegan pecan pie

A recipe inspired by Chocolate Covered Katie

Vegan pecan pie

Pecan pie is a beloved favorite for many, but traditional pecan pie recipes are not vegan — at all. Eggs (usually multiple) and butter are mainstays of this delightful dish. Is is possible to make a vegan pecan pie, like this one inspired by Chocolate Covered Katie, worthy of your taste buds? Yes! It’s easy to swap out a few key ingredients without sacrificing any of the flavor. Perhaps this will become a new go-to recipe for every occasion that calls for a pie (and really, don’t they all?).

Vegan versions of popular pies often include corn syrup and processed white sugar. But not in this vegan pecan pie recipe. Instead, you’ll find molasses, maple syrup and honey to give the pie the kick of the sweetness every pecan pie needs. Other ingredients include a tablespoon of bourbon, almond nut butter and flax meal, plus additional ingredients that add sumptuous flavor, including nutmeg and vanilla.

ALSO TRY: German chocolate cupcakes

To keep the pie vegan, this filling, of course, must be paired with a vegan pie crust. While just about any vegan pie crust will do, why not boost up the pecan factor by using a homemade vegan maple pecan pie crust?

Baking a pie from scratch might sound intimidating, it’s really not as difficult as it sounds. To get started with this vegan pecan pie recipe, grab a large bowl and whisk together the molasses, maple syrup, honey, bourbon, nut butter, flax meal, nutmeg, vanilla, salt and water. After combining these ingredients, add your chopped pecans; medium-sized pecan bits work best for this pie.

Cover this mixture with wrap and set it in your refrigerator for at least 30 minutes. This half hour will allow the pie filling to thicken, which is a must for pecan pies. After the 30 minutes is up, you’re almost done. Pour the mixture into your chosen pie crust and garnish, if desired, with whole pecans for a decorative touch. Pop it into the oven, and in 20 minutes you’ll have a gorgeous homemade (from scratch!) vegan pecan pie that vegans and non-vegans alike will adore. Serve with whipped coconut cream or vegan ice cream.

>> Click here to jump straight to the recipe

Add almond butter to pecan pie mixture

Combined almond butter with bourbon, water, honey, pure maple syrup and molasses in a mixing bowl. The nut butter adds richness to the pie filling. You can use almond, cashew, pecan or even pumpkin seed butter.

Add almond butter to mixture

Mix in salt, vanilla extract and additional spices

Salt, vanilla extract, nutmeg and flax meal are added to the mixture to give the filling that pecan pie flavor.

Add salt

Pour in pecans

More than 70% of pecans are made up of healthy fats including monounsaturated fats; they contain very few saturated fats. Pecans are also a good source of oleic acid which has been proven to improve immune system functioning, reduce inflammation, and potentially reduce your risk of cardiovascular disease.

Pour in pecans

Put filling in the fridge

Let it sit for 30 minutes. The flax meal will cause the pecan pie filling to thicken. During this time, preheat your oven to 350 F.

Let the pecan pie mix sit

Pour filling into pie crust

You can use homemade or a store-bought 9-inch pie crust.

Pour filling into pie crust

Add additional pecans

You can arrange them anyway you want and even add chocolate chips, if you’re not on a vegan diet.

Bake and enjoy!

Bake the pecan pie in the oven for 35 minutes, then turn the oven off and let the pie sit in the now-off but still warm oven for 10 minutes.

MORE: See 6 of the best vegan recipes to try

1 vote


Vegan pecan pie

Yield 1 9" pie


  • 2 tablespoons molasses, blackstrap or regular
  • 1/4 cup pure maple syrup
  • 1/2 cup honey
  • 1/3 cup water
  • 1 tablespoon bourbon
  • 2 tablespoons almond nut butter
  • 1/4 cup flax meal
  • 1/8 teaspoon nutmeg
  • 1-1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1-1/4 cup pecans, chopped into medium sized pieces
  • Extra whole pecans for garnish


  1. In a large bowl, whisk together the molasses, maple syrup, honey, water, bourbon, almond nut butter, flax meal, nutmeg, vanilla extract and salt.  Once combined, add pecans.
  2. Cover with plastic wrap and allow to rest at least 30 minutes in the refrigerator to thicken.
  3. Preheat oven to 350F degrees.
  4. Pour filling into a prebaked vegan pie crust.
  5. Arrange the extra pecans over top in a design if desired.
  6. Bake on the center rack for 20 minutes.  
  7. Remove and let cool.

Courses Desserts

Top with whipped cream