Plant-Based Bourbon Pecan Pie

A plate of bourbon pecan pie with a bite removed and a scoop of ice cream.

This Plant-Based Bourbon Pecan Pie is decadent yet healthy. It's sweet, sticky, crunchy and boozy but made with whole food plant-based ingredients!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 570

Author Elizabeth

Ingredients

Crust

2 Cups Rolled Oats
5 Tablespoons Pecan Butter*
5 Tablespoons Date Syrup
2 Teaspoons Sea Salt

Filling

2 Tablespoons Ground Flaxseed
4 Tablespoons Water
8 Pitted Medjool Dates
1 ½ Cups Toasted Pecans chopped
6 Tablespoons Date Sugar
¾ Cup Date Syrup
½ Cup Bourbon
1 ½ Teaspoons Vanilla Extract
1 ½ Teaspoons Cinnamon
1 ½ Teaspoons Salt
¾ Teaspoon Nutmeg
¼ Cup Arrowroot Powder
3 Tablespoons Pecan Butter*

Instructions

Preheat the oven to 350°F.
Make the crust. Add all the crust ingredients to a food processor and blend until combined. You should be able to press the crust together with your fingers. Press the crust into a pie pan.
Make flax eggs. Combine the ground flaxseed with three tablespoons of water. Set aside for 10 minutes.
Make the pecan filling. Start by blending the dates in a food processor until they form a ball. Then, stir the flax egg, the dates, and all the remaining filling ingredients together in a medium bowl. Pour the filling into the pan.
Bake for 40 minutes, until the pie is set on the outside. Remove from the oven, cool, and refrigerate at least 4 hours, but preferably overnight. Serve and enjoy!

Notes

*Pecan Butter is simply nut butter made from pecans. To make pecan butter, process some toasted pecans in a food processor until they become smooth like any other nut butter. If you don’t want to do this, you can sub almond butter or another neutral nut butter, but the flavor won’t be as pecany.

Nutrition