Irresistible Vegan Pecan Pie Recipe with Maple Filling

Name: Irresistible Vegan Pecan Pie Recipe with Maple Filling
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup cold vegan butter (cubed); 2-3 tbsp ice-cold water; 1 tbsp sugar (optional); 1 cup pure maple syrup; ½ cup packed brown sugar; ½ cup full-fat coconut cream; 2 tbsp ground flaxseed meal (mixed with 6 tbsp warm water); 1 tsp vanilla extract; ½ tsp ground cinnamon (optional); 2 cups raw pecan halves; Pinch of sea salt

Posted on October 28, 2025

Introduction

The first time I made this vegan pecan pie, the smell of maple syrup bubbling in the oven was enough to make my neighbors knock on my door. There’s something magical about a pie that combines the nutty richness of pecans with the warm, deep sweetness of maple syrup. It’s the kind of dessert that feels like a cozy hug on a chilly day. I created this recipe when I was searching for the perfect plant-based pie to bring to a holiday gathering. Let me tell you, it was a showstopper! Even my non-vegan family members couldn’t resist going back for seconds.

This irresistible vegan pecan pie with maple filling has all the classic elements you love—gooey, caramel-like filling, crunchy pecans, and a flaky, buttery crust—all without any animal products. Whether you’re vegan or simply looking to try something new, this pie is pure joy. It’s surprisingly easy to make, and the results are nothing short of spectacular!

Why You’ll Love This Recipe

100% Vegan: Perfect for plant-based eaters or anyone looking to cut back on dairy and eggs without sacrificing flavor.
Maple Syrup Magic: The maple filling adds a unique depth of flavor that feels luxurious and comforting.
Quick and Simple: Comes together in just over an hour, ideal for holiday gatherings or spontaneous dessert cravings.
Kid-Friendly: Sweet, nutty, and satisfying—children love it just as much as adults!
Customizable: Easily adapt the crust or filling to suit your preferences or dietary needs.
Timeless Appeal: This pie is indulgent without being overly sweet, making it a crowd-pleaser for any occasion.

What sets this recipe apart is the use of coconut cream and flaxseed meal to achieve a rich, silky texture that rivals any traditional pecan pie. Plus, the maple syrup adds a natural sweetness that feels more wholesome than the typical corn syrup base. Trust me—every bite is heaven!

What Ingredients You Will Need

This vegan pecan pie recipe uses simple, wholesome ingredients that come together to create something truly magical. You likely already have many of these items in your pantry!

For the crust:

1 ½ cups all-purpose flour (or gluten-free flour for a GF option)
½ cup cold vegan butter (cubed)
2-3 tbsp ice-cold water
1 tbsp sugar (optional, for a slightly sweet crust)

For the filling:

1 cup pure maple syrup
½ cup packed brown sugar
½ cup full-fat coconut cream (shake the can before opening!)
2 tbsp ground flaxseed meal (mixed with 6 tbsp warm water)
1 tsp vanilla extract
½ tsp ground cinnamon (optional, for a warm spice kick)
2 cups raw pecan halves
Pinch of sea salt

For substitutions, you can swap coconut cream for cashew cream or almond milk, though the texture will be slightly less rich. If you’re gluten-free, a store-bought gluten-free pie crust works beautifully!

Equipment Needed

vegan pecan pie preparation steps

You don’t need fancy tools to make this vegan pecan pie—just some basic baking equipment.

Mixing bowls (medium and large)
Pastry cutter or food processor (for making the crust)
Rolling pin
9-inch pie dish
Whisk
Spatula
Baking sheet (to catch any overflow)

If you don’t have a pastry cutter, you can use two forks to cut the butter into the flour. And if you’re new to pie-making, I recommend investing in a ceramic pie dish—it distributes heat evenly for a perfectly golden crust.

Preparation Method

Prepare the crust: In a large mixing bowl, combine the flour and sugar (if using). Add the cold vegan butter and use a pastry cutter to mix until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Carefully transfer it into your pie dish, pressing it into the edges. Trim any excess dough and crimp the edges for a decorative touch. Poke a few holes in the bottom with a fork to prevent air bubbles.
Make the filling: Whisk together the maple syrup, brown sugar, coconut cream, flaxseed mixture, vanilla, and cinnamon (if using) in a medium bowl. Stir in the pecans and sea salt until evenly coated.
Pour the filling into the prepared crust, spreading the pecans out evenly.
Place the pie on a baking sheet (to catch any spills) and bake for 45-50 minutes, or until the filling is set but slightly jiggly in the center.
Cool and serve: Let the pie cool completely at room temperature to allow the filling to firm up. Slice and serve with vegan whipped cream or dairy-free vanilla ice cream.

Pro tip: If the edges of your crust brown too quickly, cover them with aluminum foil during the last 15 minutes of baking. This will keep them from burning!

Cooking Tips & Techniques

Making the perfect vegan pecan pie is all about balance, and here are some tips to ensure success:

Don’t skip the chilling: Chilling the dough helps create a flaky crust and prevents shrinking during baking.
Use fresh pecans: Stale nuts can have a bitter taste, so make sure your pecans are fresh and fragrant.
Achieve perfect sweetness: Taste the filling before baking to make sure it has the right level of sweetness for your palate. You can adjust the maple syrup or brown sugar slightly if needed.
Check for doneness: The filling should be set but slightly wobbly in the center. It will firm up more as it cools.
Prevent a soggy crust: If you’re using a premade crust, blind bake it for 10 minutes before adding the filling.

Variations & Adaptations

This vegan pecan pie is already amazing, but if you’re feeling adventurous, here are a few ways to mix things up:

Chocolate Lover’s Twist: Stir ½ cup of vegan chocolate chips into the filling for a decadent upgrade.
Seasonal Flair: Add a tablespoon of pumpkin puree and a dash of nutmeg to make it fit for autumn celebrations.
Nut-Free Version: Replace pecans with sunflower seeds or pumpkin seeds for an allergy-friendly option.
Gluten-Free Option: Use a gluten-free pie crust or swap all-purpose flour with a gluten-free flour blend for the crust recipe.

One of my favorite personal tweaks? Adding a sprinkle of flaky sea salt on top right before serving. The contrast of salty and sweet is irresistible!

Serving & Storage Suggestions

Serve this vegan pecan pie slightly warm or at room temperature for the best texture. A dollop of dairy-free whipped cream or a scoop of vanilla coconut ice cream takes it to the next level!

If you’re serving this for a holiday, consider pairing it with a warm cup of spiced apple cider or coffee for a truly festive treat. For a fancier presentation, you can drizzle melted vegan chocolate over the top or sprinkle powdered sugar.

To store leftovers, cover the pie tightly and refrigerate for up to 4 days. You can also freeze individual slices by wrapping them in plastic wrap and placing them in an airtight container for up to 2 months. To reheat, simply pop a slice in the oven at 300°F (150°C) for 10-15 minutes or microwave for 20-30 seconds.

Nutritional Information & Benefits

While this pie is indulgent, it also offers some unexpected health benefits thanks to its wholesome ingredients:

Calories: Approximately 350 per slice (based on 8 servings)
Protein: 3 grams per slice, largely thanks to the pecans and flaxseeds.
Healthy Fats: Pecans and coconut cream provide heart-healthy fats and essential nutrients.
Plant-Based Sweeteners: Maple syrup and brown sugar are less processed than traditional white sugar.
Dairy-Free & Egg-Free: Perfect for those with allergies or dietary restrictions.

As someone who loves dessert but tries to eat mindfully, this pie strikes the perfect balance between indulgence and nourishment. It’s proof that vegan baking can be every bit as delicious as traditional recipes!

Conclusion

There’s really nothing quite like the warm, nutty sweetness of this irresistible vegan pecan pie with maple filling. It’s a recipe that brings people together, whether you’re serving it for Thanksgiving, Christmas, or just because you need a pick-me-up. The richness of the pecans, the silky smooth maple filling, and the flaky crust make every bite pure bliss.

One of the reasons I love this recipe is its versatility—whether you’re vegan or not, it’s impossible not to fall in love with the flavors and textures. Plus, it’s a joy to make! I’d love to hear how you customize it, so please leave a comment below and let me know how it turned out for you. If you loved this recipe, don’t forget to share it with your friends and pin it for later. Happy baking!

Now go ahead, grab your apron, and whip up this vegan pecan pie. It’s going to be the talk of the table!

FAQs

Can I make this pie ahead of time?

Absolutely! This pie can be made a day or two in advance. Just store it in the fridge and let it come to room temperature before serving.

Can I use a store-bought pie crust?

Yes! If you’re short on time, a vegan-friendly store-bought crust works perfectly for this recipe.

What can I use instead of coconut cream?

Cashew cream or almond milk are great alternatives, though the filling may be slightly less rich. Make sure to use full-fat options for the best texture.

Can I freeze pecan pie?

Yes, you can freeze pecan pie! Wrap individual slices tightly in plastic wrap and store them in an airtight container for up to 2 months.

How do I know when the pie is done baking?

The filling should be set but slightly jiggly in the center. It will firm up further as it cools, so don’t overbake it.

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vegan pecan pie recipe