It wouldn’t be Thanksgiving without pecan pie. Specifically, vegan pecan pie. Oh gosh, I’m so excited to share this recipe with you! It came out of my desire to create a beautiful dessert, one that was delicious to look at as well as to eat. To be fair, it’s not difficult to make a pecan pie look gorgeous. Simply decorate the top with toasted nuts in concentric circles and you’re halfway to being a pro food stylist. You’re welcome!
Anyone who follows this blog regularly will know I love creating whole food, vegan, gluten-free and refined sugar-free desserts. I don’t think taste should be compromised when it comes to creating healthy, nourishing dishes – dessert is no exception! This Salted Pecan Pie is made with nutritious ingredients such as pecans, almonds, flax and nut butter. Therefore not only does it taste delicious but it’s also good for you, containing protein, vitamins and minerals. Plus, it’s only sweetened with dates (though you’d never know).
I’ve had this vegan pecan pie taste-tested by several trusted humans and can confirm that it passed with flying colours! So go on, try it. Take it to any Thanksgiving dinner and it’ll be devoured in minutes. (Plus, you’ll be that domestic god/goddess who makes insanely gorgeous desserts.) What are you waiting for?!
Salted Pecan Pie – A Note on Ingredients
To make the date paste, use my method here. (This recipe will likely give you slightly too much date paste – use the leftover in smoothies and baking!) If you’re short on time and making date paste takes too long, feel free to use maple syrup or any other liquid sweetener. Just be aware that this will alter the consistency, making your pie filling more liquid. As such, you might need to use more of the hardened coconut milk to balance out the consistency.
For a really interesting flavour combination, try using peanut butter in the filling, instead of any other nut butter. You could also try putting peanuts in the crust if you’re looking to cut down on costs. Again, this will change the flavour quite a bit, so be aware!
Salted Pecan Pie (vegan & gluten-free)
- 1 cup pecans
- ½ cup almonds
- ¼ cup dates (about 8-9 small dates)
- ¼ tsp pumpkin spice (or a mix of cinnamon, ginger and cloves)
- 2 tbsp ground flax
- Pinch of salt
- 2 tbsp coconut oil
- 1 tbsp water
- 1 400ml can coconut milk (stored in the fridge overnight)
- 1 cup date paste (see note on how to make it above)
- 2 tbsp coconut oil
- ¼ cup nut butter (any works well! I like almond)
- Pinch of sea salt
- 1 heaped cup pecan halves
- Pinch of sea salt flakes
To make the crust
- Preheat the oven to 350°F/175°C.
- Lightly grease an 8-9-inch flan or quiche tin with coconut oil.
- To make the crust, add all ingredients to a food processor and blitz until the mixture comes together.
- If you don't have a food processor, blend the pecans and almonds in a high speed blender until a flour forms, then turn out into a mixing bowl.
- Do the same with the dates until they are broken into small pieces, then scoop into the bowl.
- Add all other crust ingredients to the bowl and mix with your hands to combine.
- Press the mixture flat into your flan tin with your hands.
- Bake for 10 minutes in the oven, then remove and allow to cool completely.
To make the filling and decoration
- Toast decorative pecan halves in a skillet on the stovetop for 5-10 minutes, turning frequently, until they are fragrant and browning. Remove from the heat and allow to cool.
- Remove the can of coconut milk from the fridge and open it. Scrape the hardened coconut cream that has solidified in the top half of the can into a large bowl. (The leftover coconut water isn't needed for this recipe. You can use it in smoothies or on cereal, or just drink it!)
- Using an electric whisk, beat the cream for about 3 minutes, until it is lump-free and fluffy. It should have roughly the same consistency as whipped cream. Place in a bowl in the fridge while you complete the next step.
- In a large mixing bowl, now whisk together the date paste, coconut oil and nut butter for 2 minutes until you have a smooth caramel.
- Using a metal spoon, gently stir the cream and a pinch of sea salt into this mixture until everything is combined.
- Spoon the filling into the pie base, and top with the toasted pecans in concentric circles. Sprinkle a good pinch of sea salt flakes over the top, and store in the fridge for 15 minutes to firm up.
- Slice and serve the pie on its own or with ice cream.
Looking for more vegan Thanksgiving recipes? Head on over to my Vegan Holiday Recipes page for plenty more Thanksgiving and Christmas ideas.