This Vegan Pecan Pie with a Gluten-Free Crust and Coconut Sugar is a plant-based twist on the classic Southern dessert. Sweet, nutty, and indulgent, this pie features a gooey filling made with coconut sugar and maple syrup, nestled in a flaky, gluten-free crust. Perfect for Thanksgiving, Christmas, or any special occasion, this pecan pie is sure to impress both vegans and non-vegans alike.
With simple, wholesome ingredients, you can enjoy the rich flavors of pecan pie without dairy, eggs, or gluten.
Why You’ll Love This Recipe
- Decadent and Delicious: Rich, buttery flavor with a perfect balance of sweetness and nuttiness.
- Gluten-Free Crust: A tender, flaky crust made without wheat flour.
- Refined Sugar-Free: Sweetened with coconut sugar and maple syrup for a natural caramel flavor.
- Perfect for Holidays: A crowd-pleasing dessert that’s festive and satisfying.
Ingredients
For the Gluten-Free Crust:
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 3 tablespoons coconut oil, melted (or vegan butter)
- 2 tablespoons maple syrup
- 1 tablespoon cold water, as needed
For the Pecan Filling:
- 1 cup pecans, roughly chopped
- 3/4 cup whole pecans, for topping
- 3/4 cup coconut sugar
- 1/2 cup maple syrup
- 1/4 cup almond milk (or any unsweetened plant-based milk)
- 1/4 cup coconut oil, melted
- 2 tablespoons cornstarch (or arrowroot powder)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
Ingredient Breakdown
Coconut Sugar and Maple Syrup
Create a rich, caramel-like sweetness that mimics traditional pecan pie flavors without refined sugars.
Pecans
The star ingredient, providing crunchy texture and nutty flavor.
Gluten-Free Crust
Made with almond and coconut flour, this crust is tender, buttery, and holds together beautifully.
Instructions
Step 1: Prepare the Gluten-Free Crust
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan or line it with parchment paper.
- In a medium bowl, mix the almond flour, coconut flour, and salt.
- Stir in the melted coconut oil and maple syrup, mixing until crumbly. Add cold water, one tablespoon at a time, until the dough holds together.
- Press the dough evenly into the pie pan, ensuring it covers the bottom and sides. Prick the crust with a fork to prevent bubbling.
- Pre-bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
Step 2: Make the Pecan Filling
- In a medium saucepan, combine the coconut sugar, maple syrup, almond milk, and melted coconut oil. Heat over medium heat, whisking constantly, until the sugar dissolves (about 2-3 minutes).
- In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Add this slurry to the saucepan and cook for another 2-3 minutes, stirring, until the mixture thickens.
- Remove from heat and stir in the vanilla extract, cinnamon (if using), and salt. Fold in the chopped pecans.
Step 3: Assemble and Bake
- Pour the pecan filling into the pre-baked crust, spreading it evenly.
- Arrange the whole pecans on top in a decorative pattern.
- Bake for 30-35 minutes, or until the filling is set and slightly bubbly.
Step 4: Cool and Serve
- Allow the pie to cool completely at room temperature, then transfer it to the fridge to set for at least 4 hours or overnight.
- Serve chilled or at room temperature.
Picture Gallery
Tips and Variations
- Make It Nut-Free: Replace pecans with sunflower seeds and use oat flour instead of almond flour for the crust.
- Add Chocolate: Stir in vegan chocolate chips to the filling for a decadent twist.
- Spice It Up: Add a pinch of nutmeg or allspice for extra warmth and depth of flavor.
- Make Ahead: Prepare the pie a day in advance and store it in the fridge until ready to serve.
Nutritional Information (Per Slice – 1 of 8)
- Calories: 320
- Protein: 5g
- Carbohydrates: 28g
- Fat: 23g
- Fiber: 4g
- Vitamin E: 20% of the daily value
- Magnesium: 10% of the daily value
This pie is rich in healthy fats and nutrients from pecans and almond flour, making it a satisfying dessert option.
Conclusion
This Vegan Pecan Pie with a Gluten-Free Crust and Coconut Sugar is a decadent and wholesome dessert that’s perfect for any holiday celebration. With its gooey filling, buttery crust, and crunchy pecan topping, it’s a plant-based masterpiece that’s sure to impress your guests.
Have you made this recipe? Share your thoughts and photos in the comments below! Don’t forget to tag us on social media—we’d love to see your festive creations.
Frequently Asked Questions
1. Can I use a store-bought crust?
Yes, a store-bought gluten-free vegan crust works perfectly if you’re short on time.
2. How do I store leftovers?
Store the pie in an airtight container in the fridge for up to 4 days.
3. Can I freeze pecan pie?
Yes, freeze the whole pie or individual slices for up to 1 month. Thaw overnight in the fridge before serving.
4. What’s the best way to serve this pie?
Serve chilled or at room temperature with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream.
5. Can I use other sweeteners?
Agave syrup or date syrup can be substituted for maple syrup, though it may slightly alter the flavor.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.