Vegan Pecan Pie Recipe
This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering!
Servings: 12 slices
Calories: 291kcal
Ingredients
- 1 1/2 cups pecan halves
- 1/2 cup unsweetened almond milk
- 3/4 cup pure maple syrup
- 1/2 cup brown sugar
- 6 Tbsp flaxseed meal
- 1/2 tsp ground cinnamon
- 2 Tbsp coconut oil
- 1 vegan pie crust I use Marie Callender's
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Line your pie pan with your crust and prick the crust a few times evenly over the bottom and bake for 8 minutes.
- Next, in a medium saucepan over medium high heat combine the almond milk, maple syrup, brown sugar, flaxseed meal, cinnamon, vanilla extract, and coconut oil.
- Stir until the mixture boils, allow it to boil for 1 minute while stirring and then reduce to a simmer for another 4 minutes until the mixture has thickened to a syrup consistency then remove from heat.
- Next, remove the pie from the oven and cover the bottom of the crust with the pecan halves.
- Then, pour the pecan pie filling on top of the pecans and fill the pie crust. If you are a perfectionist like me this is a great time to take a toothpick and align the pecans how you want but note they will slightly move during baking from the bubbling of the filling.
- Bake the pie for 1 hour or until the filling is set on the borders but still jiggly in the middle. If needed, you can cover the pan with foil to prevent the side of the crust from burning.
- After it has finished baking, let it cool on the counter or cooling rack for a minimum of 3 hours. Then, serve and enjoy!
Video
Notes
You can store this recipe in an airtight container in your fridge for up to 3-4 days, or in your freezer for up to 1 month.
Nutrition
Serving: 1slice | Calories: 291kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 87mg | Potassium: 153mg | Fiber: 3g | Sugar: 22g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1mg