Hello friends! I am here today to show you a fantastic recipe for this Vegan Pecan Pie, which is also paleo, gluten-free, refined sugar free, and all that jazz.
This Vegan Pecan Pie is almost no-bake, and that’s because we only bake the crust, and then fill it with the no-bake pecan pie filling, made with wholesome ingredients!
Check out that amazing filling texture! So creamy and delicious! And the best part is that this is such an EASY Vegan Pecan Pie recipe!! Trust me!
With the holidays approaching, this is the perfect time to make this Vegan Pecan Pie. Everyone will love it! Even non-vegans! My husband totally loved it!
So let’s start by talking about the crust!
The crust only requires 7 ingredients, 5 minutes of prep, and up to 20 minutes of baking!
Here are the ingredients:
- Almond flour
- Coconut oil
- Maple syrup
- Flax egg
- Baking soda
Place them in a food processor and pulse a few times until the ingredients incorporate and come together into a ball.
Once the dough comes together in a ball, you can transfer it to your pie plate. I used a tart pan with a removable bottom, like the one below (affiliate link. As an Amazon Associate I earn from qualifying purchases).
This is a 8 inch tart pan, but it’s very deep (1.75″). If you are going to use a pan that’s 8 inches in diameter but not so deep, you might have leftover crust and filling, or a very thick crust layer. In that case, it might be better to use a 9″ tart pan.
- Transfer dough to the pan, and press it down with your fingers to cover the entire bottom and sides. It helps to use a piece of plastic wrap, parchment or wax paper to help you do this so the dough won’t stick to your hands so much.
- Looks beautiful, eh?
- Poke the bottom of the crust with a fork to release air bubbles as it bakes.
And this is what your pie crust will look like once baked!
Let it cool down all the way before proceeding with filling.
How to make Vegan Pecan Pie filling
This Vegan Pecan Pie filling is very easy to make! You need only 6 ingredients, and again, your food processor.
- Coconut cream
- Coconut oil
- Vanilla extract
Place all ingredients in the food processor and process for about 10 minutes until creamy and smooth. It’s good to stop the food processor and scrape the bowl every now and then.
Once the filling is ready and the pie crust has cooled down, time to spread it on the bottom of the tart pan! And you can top the pie with roasted pecans!
I chose to top the pie with salted roasted pecans, which gave a very nice flavor contrast with the sweet and rich filling!
Once the pie has been assembled, place it in the fridge for at least 4 hours, preferably overnight, before serving.
The best thing about this Vegan Pecan Pie is that you can indulge in it knowing it only has wholesome ingredients, and it’s naturally sweetened by dates, which are a great source of fiber and antioxidants!
I have used medjool dates to make this pie, but you can use other types of dates, just make sure to measure them by weight, and also make sure they are soft.
If your dates are a bit dry or hard, soak them in warm water for 15 minutes, or more, until they soften up. Then drain them and proceed with the recipe.
Here are some more suggestions of vegan and paleo desserts to make for your holidays, or any celebrations during the whole year!
- Hazelnut Vegan Tarts
- Raspberry Vegan Bars
- Chocolate Chip Vegan Pie
- Vegan Raspberry Fudge Cheesecake
- Orange Cranberry Vegan Pie
- Vegan German Chocolate Cake
- Pecan Brownie Pie
- Vegan Coconut Cake
Why this is the BEST Vegan Pecan Pie in the world?
- First of all, it’s EASY to make!
- All ingredients are wholesome.
- It’s beyond delicious! Super creamy and indulgent!
- Sure to please everyone!
- It makes for a beautiful and impressive make-ahead dessert.
- The filling is no-bake and you can make the crust ahead, which makes this the perfect dessert for a busy holiday baking season.
Have a lovely day! Thank you for reading my blog! If you make this recipe for your holiday celebration, make sure to tag me on instagram. Much love!
Vegan Pecan Pie
- 2 tablespoons flax seeds
- 3 tablespoons warm water
- 1/2 cup coconut oil melted
- 1/4 cup maple syrup
- 2 1/4 cups almond flour
- 1/3 cup pecans
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Dates Pecan Filling
- 2 1/2 cups pitted dates 350 grams, 12.35 oz (I used Medjool)*
- 1 cup pecans*
- 1 14 oz can coconut cream
- 1/2 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Mix flax seeds with warm water. Set aside for 10 minutes to thicken.
- Place pecans in the bowl of a food processor. Pulse a few times just to break up the pecans into smaller pieces.
- Add all ingredients to the food processor. Process for about 30 seconds to incorporate everything together.
- A very wet dough will be formed.
Press it to the bottom and up the sides of a tart pan or a pie plate. I used a 8” deep tart pan with a removable bottom.
I used a piece of plastic wrap to help me press the dough down and not have it stick to my hands so much. You can also use a piece of wax paper.
Poke the bottom of the crust with a fork, so when it bakes, the air will be released instead of forming pockets of air in your crust.
- Pre-heat the oven to 350F.
- Bake the crust for about 15-20 minutes.
Make sure the edges aren’t baking faster than the middle. To ensure that this isn’t happening, check at the 7 minute mark, and if the edges are browning too fast, you can remove the pie crust from the oven and shield the sides of the crust with some foil or pie shields to protect it from getting burned, because they will start to brown quickly. It also helps if you bake your pie on a lower rack in your oven.
Keep baking the crust, until the bottom of the pie crust looks slightly browned.
- Remove from the oven and let it cool before adding the filling.
While the crust cools down, make the filling.
Dates Pecan Filling
- Place all ingredients in the bowl of a food processor. Process until very creamy. Processing time might take from 8-10 minutes, depending on your food processor.
- Stop processing and scrape down the bowl in between.
- Process the mixture becomes very creamy and smooth.
- Spread filling on the bottom of cooled pie crust. Top with pecans.
- Refrigerate for 4 hours, preferably overnight before serving so the filling has a chance to set.
Store in the fridge for up to 1 week.
I haven’t tried freezing this pie, but I’ve had readers who have frozen this pie crust very successfully before. And I am positive the filling would freeze well too. To freeze, make sure to package it really well so it doesn’t get freezer burnt.
Keep it in the freezer for up to 1 month.
*I used medjool dates, you can use another type of dates, just make sure they are soft. If the dates aren’t soft, soak them in warm water for 10-15 minutes until they soften up.
**I used roasted pecans, feel free to use raw. The roasted pecans give more depth of flavor.
***I really recommend topping the pie with salted roasted pecans, which will give such a wonderful flavor contrast to the sweet creamy filling!