This Vegan Pecan Pie is made with dates instead of corn syrup for a rich, caramelly filling that tastes indulgent but is secretly good for you. It's perfectly sweet, rich, and nutty. A perfect vegan Thanksgiving pie!
Pecan pie is hands down my favorite holiday pie. I LOVE pecans. They are so nutty and soft and delightful.
And a sweet, sticky, luscious filling?! Oh my, I am sold!
I don't, however, love corn syrup in my pie.
The good news: this vegan pecan pie is made without corn syrup! And yes, it sets perfectly!
My secret is a combination of sweeteners: whole dates, agave, and coconut sugar. Plus a bit of cornstarch!
The result is a sweet, rich, vegan (and gluten-free!) pie, with no corn syrup, no oil, no vegan butter.
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Why You'll Love this Vegan Pecan Pie
- Real ingredients - dates create a caramel-like filling without corn syrup
- Failsafe texture - this pie sets perfectly! I mean look at all my slices
- Holiday classic - the perfect vegan dessert for Thanksgiving & Christmas
- Dietary friendly - vegan, gluten-free, dairy-free, and naturally sweetened
- Make-ahead dessert - this pie is meant to be made ahead of time. No extra stress on the big day!
Ingredient Notes & Substitutions
- Crust: I used my WFPB Pie Crust which is totally plant based and gluten free! This recipe also works perfectly in a store-bought crust
- Flax Egg: ground flaxseed and water. You can also use ground chia seeds.
- Medjool Dates: dates give this pie structure and add sweetness, in place of corn syrup. Be sure to use medjool dates! If you don't have a food processor, you can use date paste instead.
- Toasted Pecans: It wouldn't be pecan pie without pecans. Toasting the pecans add that extra bit of flavor that puts this pie over the top! To toast, simply heat the pecans at 350 for about 10 minutes.
- Coconut Sugar: I used coconut sugar for more caramel flavor and to keep this pie refined sugar free, but feel free to use vegan brown sugar instead
- Agave: I used dark agave for more richness. Any agave will work, or you can use maple syrup or date syrup.
- Pecan Butter or Cashew Butter: I blend pecans into a nut butter to add extra pecan flavor to the pie. Cashew butter also works as a neutral-flavored nut butter. Avoid peanut butter because the flavor is too strong; I also found the almond butter flavor to be too strong.
- Vanilla Extract
- Salt
- Cornstarch: this helps to set the pie. You can also use arrowroot powder.
Pro Tip: if you don't have a blender or food processor, use date paste instead of whole dates, and a mixing bowl to combine the remaining ingredients.
Step-By-Step Instructions
Step 1. Preheat the oven to 350°F.
Step 2. Make the crust (head to this post for more detailed instructions). In a large bowl whisk together the oat flour and salt. Add the nut butter and maple syrup and use a fork to incorporate. Add ¼ cup of the water and mix until a dough forms. If the dough seems dry, add a teaspoon or two of water - the exact amount of water needed will depend on the absorbency of your oat flour and consistency of your nut butter.Place the dough between two sheets of parchment paper and roll to approximately 12" wide.
Step 3. Place the crust in the pie pan. Use a knife to trim the edges straight. Prick several times with a fork, then bake for 10 minutes.
Step 4. Make the filling. While the crust is in the oven, add the dates to a food processor and blend until the dates turn into a ball.
Step 5. Add the remaining ingredients, except the pecans, and blend.
Step 6. Add the pecans and pulse a few times to mix.
Step 7. Transfer the mixture to the pie pan in the baked crust.
Step 8. Bake for 40-45 minutes. Let cool completely, then transfer to the refrigerator to chill for 2-4 hours, or overnight.
FAQ & Expert Tips
Yes! Chilling ensures clean slices and a fully set filling. This pie is best made a day in advance.
Yes! Look for a vegan-friendly crust, of course. This recipe fits perfectly into a store-bought crust.
If the crust calls for a pre-bake, make sure to do that before adding the filling.
If they're firm or dry or old, a quick soak helps them blend into a smooth caramel. But otherwise, no. Your dates will be just fine without a soak! (I don't soak mine.)
Store this pie covered in the fridge for up to a week.
Recipe Prayer
Jesus, thank you for giving us healthy ways to enjoy our favorite fall flavors. Let us savor these flavors and this season of the year. Amen.
More vegan holiday pies
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📖 Recipe
Vegan Pecan Pie (no corn syrup, with dates)
Equipment
- 9" Deep Dish Pie Plate this is similar to the dish I used - your plate does not have to be deep dish for this pie
Ingredients
Crust
- ½ Recipe WFPB Pie Crust one recipe of my crust makes a top and bottom crust, but we only need one for this recipe
Filling
- 3 Tablespoons Ground Flaxseed + 6 Tablespoons Water mixed to make a flax egg
- 12 Pitted Medjool Dates you can also use ¾ cup date paste
- 2 ¼ Cups Toasted Pecans chopped
- ¾ Cup Coconut Sugar
- ¾ Cup Dark Agave or maple syrup or date syrup
- ¼ Cup + 2 Tablespoons Pecan Butter or Cashew Butter avoid peanut butter because the flavor is too strong; I also found the almond butter flavor to be too strong
- 1 Tablespoon Vanilla Extract
- 1 ½ Teaspoons Salt
- ¼ Cup + 2 Tablespoons Cornstarch
Instructions
- Preheat the oven to 350°F.
- Make the crust (head to this post for more detailed instructions). In a large bowl whisk together the oat flour and salt. Add the nut butter and maple syrup and use a fork to incorporate. Add ¼ cup of the water and mix until a dough forms. If the dough seems dry, add a teaspoon or two of water - the exact amount of water needed will depend on the absorbency of your oat flour and consistency of your nut butter.Place the dough between two sheets of parchment paper and roll to approximately 12" wide.
- Place the crust in the pie pan. Use a knife to trim the edges straight. Prick several times with a fork, then bake for 10 minutes.
- Make the filling. While the crust is in the oven, add the dates to a food processor and blend until the dates turn into a ball.
- Add the remaining ingredients, except the pecans, and blend.
- Add the pecans and pulse a few times to mix.
- Transfer the mixture to the pie pan in the baked crust.
- Bake for 40-45 minutes. Let cool completely, then transfer to the refrigerator to chill for 2-4 hours, or overnight.
Video
Nutrition
Nutrition information is an estimate.
Laura
If I want to use real eggs instead of flax eggs how many eggs do I use?
Elizabeth
This would be three eggs. In general, 1 tablespoon flaxseed = 1 egg. Hope this helps! Let me know how it goes if you try.