Name: Classic Vegan Pecan Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 vegan pie crust (homemade or store-bought, ensure it’s vegan); 8 oz silken tofu; ¾ cup unsweetened non-dairy milk (soy, almond, or oat); ¼ cup cornstarch; 1 tsp ground cinnamon; 1 tsp vanilla extract; ½ tsp salt; ¾ cup maple syrup; ½ cup organic brown sugar; ⅓ cup vegan butter; 2¼ cups pecan halves

This Classic Vegan Pecan Pie delivers everything I love about the traditional version — a gooey, rich caramel-like filling, a flaky crust, and plenty of toasted, crunchy pecans — all without any dairy or eggs. It’s the perfect holiday dessert or a sweet treat to enjoy anytime I’m in the mood for a decadent slice of nostalgia made entirely plant-based.

Why You’ll Love This Recipe

I love how this recipe transforms a classic dessert into a fully vegan indulgence without sacrificing any of the texture or flavor I expect. Silken tofu replaces eggs for that signature custardy base, and maple syrup and brown sugar add deep, caramel notes. I also appreciate how simple it is to prepare — no need for complicated techniques, and the ingredients are easy to find. Whether it’s Thanksgiving, Christmas, or a random Tuesday, this pie always impresses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 vegan pie crust (homemade or store‑bought, check that it’s vegan)

8 oz silken tofu

¾ cup unsweetened non‑dairy milk (soy, almond, or oat)

¼ cup cornstarch

1 tsp ground cinnamon

1 tsp vanilla extract

½ tsp salt

¾ cup maple syrup

½ cup organic brown sugar

⅓ cup vegan butter

2¼ cups pecan halves

Directions

I start by preheating my oven to 350°F (175°C).

I gently press the vegan pie crust into a deep 9‑inch pie pan, poke holes in the bottom with a fork, then line it with foil or parchment and fill it with pie weights or dried beans. I bake it for 15 minutes and let it cool slightly.

In a blender or food processor, I combine the silken tofu, non‑dairy milk, cornstarch, cinnamon, vanilla, and salt, blending until smooth.

In a medium saucepan over medium heat, I melt the maple syrup, brown sugar, and vegan butter, bringing the mixture to a gentle simmer. I let it cook for about 10 minutes until it becomes glossy and bubbly.

I stir in the tofu mixture and return it to a simmer for about 1 minute, just until slightly thickened.

Then I roughly chop 2 cups of the pecans and scatter them in the par-baked crust, reserving a few whole ones for topping. Then I pour the syrup filling over the top.

I place the pie on a rimmed baking sheet to catch any drips and bake for about 40 minutes until the filling is bubbly and golden.

After baking, I let the pie cool completely on a wire rack. The filling will continue to set as it cools. Once fully cooled, I slice and serve — often with a scoop of vegan ice cream or whipped topping.

Servings and timing

Servings: 8 slices

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Calories: Approximately 589 kcal per slice

Variations

Chocolate twist: I sometimes add ½ cup of vegan chocolate chips to the filling before baking for a chocolate-pecan pie vibe.

Bourbon flair: A tablespoon of bourbon added to the filling gives a warm, rich depth of flavor.

Nut mix-up: I’ve swapped half the pecans for walnuts or almonds when I want a bit of variety in texture and taste.

Mini pies: Instead of one large pie, I occasionally divide the filling into mini tart shells for individual servings — great for parties or gifting.

Storage/Reheating

Once the pie has cooled completely, I store it covered in the refrigerator for up to 4 days. To reheat, I warm individual slices in the oven at 300°F (150°C) for about 10 minutes or microwave briefly until warm. The texture holds up beautifully, and the flavors even deepen after a day or two.

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FAQs

What can I use instead of silken tofu?

If I don’t have silken tofu on hand, I’ve had success using a thick non-dairy yogurt or a vegan custard base. The key is to maintain that smooth, creamy texture that mimics eggs.

Can I make this pie gluten-free?

Yes, I simply use a gluten-free vegan pie crust — either homemade or store-bought. The filling is naturally gluten-free.

Will the pie firm up as it cools?

Absolutely. Right out of the oven, the filling is still a bit soft and gooey. I always let it cool completely at room temperature to give it time to set before slicing.

Can I make this ahead of time?

Yes, I often make this pie a day in advance. I let it cool, then cover and refrigerate it overnight. The flavors deepen and the texture sets perfectly.

What’s the best non-dairy milk to use?

I prefer using soy or oat milk for a richer texture, but almond milk works too. The important thing is to choose an unsweetened variety to avoid over-sweetening the filling.

Conclusion

This Classic Vegan Pecan Pie has become a go-to dessert in my kitchen, especially during the holidays. It’s rich, comforting, and every bit as satisfying as the traditional version — just made with compassionate, plant-based ingredients. Whether I’m baking it for family gatherings or treating myself to a cozy night in, this pie never fails to hit the sweet spot.

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