Vegan Pecan Pie (no corn syrup, with dates)
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!
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
Calories: 660kcal | Carbohydrates: 90g | Protein: 10g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Sodium: 621mg | Potassium: 586mg | Fiber: 8g | Sugar: 52g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2mg