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Irresistible Vegan Pecan Pie Recipe with Maple Filling

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This vegan pecan pie combines the nutty richness of pecans with the warm sweetness of maple syrup, creating a gooey, caramel-like filling and a flaky crust that’s perfect for any occasion.

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. Preheat your oven to 375°F (190°C).
  4. 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.
  5. 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.
  6. Pour the filling into the prepared crust, spreading the pecans out evenly.
  7. 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.
  8. 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.

Notes

[‘Chilling the dough helps create a flaky crust and prevents shrinking during baking.’, ‘Use fresh pecans for the best flavor.’, ‘Taste the filling before baking to adjust sweetness if needed.’, ‘Cover the edges of the crust with aluminum foil during the last 15 minutes of baking to prevent over-browning.’, ‘Blind bake a premade crust for 10 minutes to prevent sogginess.’]

Nutrition

Keywords: vegan pecan pie, maple pecan pie, plant-based dessert, holiday pie, dairy-free dessert

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