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Vegan Pecan Pie

This gluten-free pecan pie recipe is so easy with no corn syrup! Make this Thanksgiving favorite with all plant-based ingredients and a simple homemade vegan pie crust.
Course Dessert
Cuisine Gluten-free, Vegan
Keyword gluten free pecan pie, vegan pecan pie
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 slices
Calories 361kcal
Author Cindy Gordon | Vegetarian Mamma


  • Pie plate
  • Small bowl
  • Whisk
  • Mixing bowl
  • Baking sheet



  • Preheat oven to 350 degrees F (180 degrees C).
  • In a small bowl, mix the cornstarch with 4 teaspoons water, adding 1 teaspoon of water at a time and mixing after each addition. Stir until combined into a milky liquid with no lumps.
  • Melt the butter in a bowl in the microwave. Whisk in the brown sugar.
  • Add the maple syrup, vanilla, flax eggs, and salt and whisk again to combine. Add the cornstarch mixture, and whisk again.
  • Place pie crust on a baking sheet. Fill the pie crust with chopped pecans, spreading them out evenly.
  • Pour the filling mixture over the top of the pecans, and arrange the extra whole pecans on top as desired.
  • Make for 30 to 35 minutes, until the pie is mostly set but the center still jiggles slightly.
  • Leave on baking sheet for about 10 minutes before carefully transferring to a plate to cool.



  • Find my Vegan Pie Crust recipe here


Calories: 361kcal | Carbohydrates: 39g | Protein: 2g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 141mg | Potassium: 199mg | Fiber: 3g | Sugar: 32g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg