Vegan Pecan Pie (Easy, Gluten-Free)
This delicious gluten free vegan pecan pie needs just 8 ingredients and contains so corn syrup or refined sugar! Perfect for Thanksgiving.
Servings: 8 people
Calories: 318kcal
Equipment
- Quiche/flan tin
- Food processor or blender
- Skillet
- Electric whisk
Ingredients
Crust
- 1 cup chopped pecans or pecan pieces
- ½ cup almonds
- ¼ cup dates (about 8-9 small dates)
- ¼ teaspoon pumpkin spice (or cinnamon if you don't have it)
- 2 tbsp ground flax
- Pinch of salt
- 2 tablespoon coconut oil
- 1 tablespoon water
Filling
- 1 heaped cup pecan halves
- 1 400ml can coconut milk (refrigerated overnight)
- 1 cup date paste (or ¾ cup maple syrup)
- 2 tablespoon melted (but not hot) coconut oil
- ¼ cup almond, cashew or peanut butter
- ½ teaspoon vanilla extract (optional)
- Pinch of sea salt + more to decorate
Instructions
To make crust
- Preheat oven to 350°F/175°C. Lightly grease an 8-9-inch flan or quiche tin with coconut or other unflavoured oil.
- Add all ingredients to a food processor and blitz until mixture comes together.
- If you don't have a food processor, blend pecans and almonds in high speed blender until flour, then pour into a mixing bowl. Blend dates until broken into small pieces, then scoop into bowl. Add all other crust ingredients to bowl and mix with hands to combine.
- Press mixture into flan tin and flatten with hands.
- Bake 10 minutes in oven, then remove and allow to cool completely.
To make filling
- Toast pecan halves in skillet on stovetop for 5 minutes - turning frequently - or until fragrant and browning. Remove from heat and set aside.
- Remove coconut milk from fridge. Scrape hardened coconut cream that has solidified in top half of can into a large bowl. (Leftover coconut water isn't needed - you can use it in smoothies!)
- Using an electric whisk, beat cream 2-3 minutes, until lump-free and fluffy. It should have similar consistency to whipped cream. Refrigerate while completing next step.
- Using a metal spoon, gently stir coconut cream and a pinch of salt into mixture.
- Spoon filling into cooled pie base, and decorate top of the pie with toasted pecans in concentric circles. Sprinkle a pinch of sea salt flakes on top, and refrigerate 15 minutes to firm up.
- Slice and serve pie on its own or with vegan vanilla ice cream.
Notes
Date paste - Can substitute maple syrup if preferred.
Pumpkin spice - Can use cinnamon if you don't have any pumpkin spice.
Flax - Helps bind the pie crust. Ground chia also works if don't have flax.
Coconut oil - has a creamy, buttery taste. You could also use vegan butter.
Coconut milk - Use highest fat coconut milk you can find - light stuff won't work as well! (This can't be substituted for another kind of dairy-free milk.)
Ensure pie crust is completely cool before adding filling. Otherwise filling will melt.
Blend crust finely. You want a smooth crust, not one with large pieces of nuts and dates in.
Store up to 5 days in the fridge in airtight container.
Nutrition
Calories: 318kcal | Carbohydrates: 28.7g | Protein: 4.7g | Fat: 22g | Saturated Fat: 9.4g | Sodium: 45mg | Potassium: 238mg | Fiber: 2.9g | Sugar: 22.8g | Calcium: 44mg | Iron: 2mg