With a gluten-free pie crust, this easy vegan pecan pie needs just 8 ingredients and contains no corn syrup or refined sugar! It's the perfect dessert for Thanksgiving and Holiday season.
Oh gosh, I'm so excited to share this recipe with you! It might be the best vegan pecan pie I've ever had.
It came out of my desire to create a beautiful Thanksgiving recipe, a classic dessert that was delicious to look at and eat, but was also actually good for you.
This pie recipe is totally gluten free and made from whole foods with a delicious almond-pecan crust and topped with buttery pecans, so you can indulge without guilt (just like my oat-almond crust Chocolate Orange Tart).
The best thing about this decadent vegan pecan pie though is just how simple it is to make.
You can knock it out in an hour plus cooling time - leaving you free to enjoy more time with the people you care about.
Try it! I'm sure it'll be a huge hit.
Why you'll love this
Naturally gluten free - This vegan pie crust recipe is made entirely from ground pecans and almonds, and is naturally sweetened with dates.
No fillers - No tapioca starch, corn starch or gums here! This pie is made from simple, whole food ingredients and binds naturally.
Delicious but wholesome - Although this vegan pecan pie is healthier than one you'd find in a store and made from simple ingredients, it doesn't sacrifice taste. It's sweet and creamy with a caramelly, gooey filling.
No corn syrup - You don't need any refined syrups for this recipe, but if you'd prefer not to use date paste you can use natural maple syrup. Much better tasting and much better for you than corn syrup!
Pecans & almonds - An essential component of this pie! Almonds add depth of flavour to the crust (and because they're generally cheaper than pecans, they make it more cost-effective!)
Dates/date paste - Dates help the crust bind and sweeten it. Date paste adds sweetness to the pie filling, but you can substitute for pure maple syrup or brown rice syrup if preferred. (See my FAQ on making date paste below.)
Pumpkin spice - Adds warmth. You can use cinnamon if you don't have any.
Flax - Helps bind pie crust. You don't need to make flax eggs - flax just goes straight in the food processor! Ground chia can also be used instead.
Coconut oil - I love using coconut oil in baking as it has a creamy, buttery taste. You could also use vegan butter.
Coconut milk - Use the best, highest fat coconut milk you can find, as the light stuff won't work as well! (This can't be substituted for another kind of non-dairy milk, as only coconut milk solidifies when chilled.)
Nut butter - Almond, cashew or peanut butter add a nutty flavour to the filling. (Feel free to use pecan butter if you have it, but I know it's very expensive!)
How to make - crust
Preheat oven to 350°F/175°C. Lightly grease an 8-9-inch flan or quiche tin with coconut oil.
Add all ingredients to food processor and blitz until mixture comes together.
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 for 5 minutes until fragrant and browning. Set aside.
Remove coconut milk from fridge. Scrape hardened coconut cream from top into large bowl. (Leftover coconut water isn't needed.)
Using electric whisk, beat cream 2-3 minutes until lump-free/fluffy. It should have similar consistency to whipped cream. Refrigerate during next step.
Using a metal spoon, gently stir coconut cream and a pinch of salt into mixture.
Spoon filling mixture into cooled pie base, and decorate with toasted pecans in concentric circles. Sprinkle a pinch of sea salt on top, and refrigerate 15 minutes to firm up.
Serve on its own or with vegan ice cream.
See my web story on how to make vegan gluten free pecan pie.
Ensure pie crust is completely cool before adding filling! If it isn't cool, the filling will melt and turn to liquid (as coconut milk melts easily).
Blend/process the crust mixture as finely as possible. Ideally you want a smooth crust, not one with large pieces of nuts and dates in. It looks and tastes more appealing when the pieces are finer!
Toast decorative pecans! For best results, be sure to toast your whole pecans or pecan halves as this will add so much flavour to the pie filling.
Once made, keep pie chilled until needed. The coconut milk filling tends to liquify slightly at room temperature, so keep your pie in the fridge to stay firm!
Store any uneaten pie in the fridge in an airtight container or covered with plastic wrap. It will last 4-5 days.
(This pie needs to be kept refrigerated as the coconut milk filling will liquify if it gets too warm.)
Traditional pecan pie is not vegan, as it usually contains eggs/dairy. This pecan pie is completely dairy-free and vegan, as it uses coconut oil, flax and coconut milk in place of these traditional ingredients.
You can! Although not traditional in a classic pecan pie, peanuts and peanut butter are cheaper than other nuts/nut butters, so using these can keep costs down.
More crowd-pleasing holiday recipes
Vegan Pecan Pie (Easy, Gluten-Free)
- Quiche/flan tin
- Food processor or blender
- Electric whisk
- 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
- 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
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.
Nutrition per serving
If you’ve tried this perfect vegan pecan pie recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!