Best Vegan Pecan Pie Recipes

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VEGAN PECAN PIE



Vegan Pecan Pie image

This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.

Provided by Petra Paredez

Yield Makes one 9-inch (23-cm) pie

Number Of Ingredients 9

¾ cup (165 g) packed light brown sugar
¼ cup (30 g) tapioca flour
¾ teaspoon salt
½ cup (120 ml) coconut oil, melted over low heat, if needed
¾ cup (180 ml) maple syrup
½ cup (120 ml) almond milk
2 teaspoon vanilla
1 bottom crust of Vegan Pastry Dough, crimped (½ recipe)
1 cup (120 g) pecan halves

Steps:

  • Preheat the oven to 400°F (205°C).
  • In a large bowl, combine the sugar, flour, and salt. Mix thoroughly with a whisk so that the starch is evenly dispersed, then whisk in the coconut oil. Add the maple syrup and whisk thoroughly, followed by the almond milk and vanilla.
  • Place the pie dish with bottom crust on a baking sheet. Pour in the filling, making sure to scrape the entire contents from the sides of the bowl into the pie. Sprinkle the pecans over the top or arrange the nuts in concentric circles if you'd like an especially elegant presentation. Bake the pie for 10 minutes, then reduce the heat to 350°F (175°C) and bake for 40 minutes more. The filling should be thick and bubbling at the edges.
  • Transfer the pie to a cooling rack and allow to cool to room temperature before serving. The pie will keep for up to 1 week at room temperature.

VEGAN PECAN PIE



Vegan pecan pie image

Enjoy this magnificent vegan version of pecan pie. With all the flavours of the classic American dessert, it's a crowdpleasing treat for all

Provided by Ailsa Brown

Categories     Dessert

Time 1h45m

Number Of Ingredients 10

320g sheet vegan shortcrust pastry
150ml maple syrup
150g light brown soft sugar
100g vegan baking block
2 tbsp cornflour
300g silken tofu, drained
1 tbsp rum (optional)
1 tsp vanilla extract
1 tsp ground cinnamon
250g pecans, 150g roughly chopped, 100g left whole

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Roll the pastry out slightly on its baking parchment so it fits a 23cm tart tin. Flip over into the tin using the parchment to help you, then remove the parchment and press the pastry into the base and up the side of the tin. Trim the excess slightly, but leave some overhanging. Slide the tin onto a baking sheet.
  • Scrunch up the used sheet of parchment and use it to line the pastry case, then fill with baking beans or uncooked rice. Bake for 15-20 mins, then remove the beans or rice and the parchment, and bake for another 5-10 mins until the pastry is sandy to the touch and golden. Cut away the excess pastry with a serrated knife.
  • Melt the maple syrup, brown sugar and baking block together in a saucepan over a medium heat. Whisk in the cornflour until fully incorporated, then remove from the heat and set aside to cool. Tip the tofu, rum (if using), vanilla and a large pinch of salt into a blender and blitz until the mixture is creamy and smooth. Add the maple syrup mixture and blend again to combine, then pour into a bowl and stir in the chopped pecans.
  • Pour the filling into the pastry case and decorate the top with the whole pecans. Bake for 25 mins, then reduce the oven temperature to 160C/140C fan/gas 3. Bake for 30 mins more until the top is set and dark golden brown. Leave to cool completely in the tin before cutting into slices to serve.

Nutrition Facts : Calories 529 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 25 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.38 milligram of sodium

VEGAN PECAN PIE



VEGAN PECAN PIE image

Categories     Nut

Yield 1 Pie

Number Of Ingredients 20

9" pie crust, unbaked (see my low-fat oil pastry below)
1-2 c. toasted, unsalted pecan halves
FILLING:
You have two choices for the sweetener:
1.) 3/4 c. water plus 3/4 c. white beet sugar or light unbleached cane sugar AND 1/2 c. brown
sugar (packed) or Sucanat (granulated sugar cane juice)
OR 2.) 1 and 1/2 c. maple syrup
3/4 c. water
pinch salt
1/4 c. cornstarch (can be organic) (or wheat starch)
mixed with 4 and 1/2 T. cold water OR rum or bourbon
2 T. vegan margarine, such as Earth Balance or Soy Garden
1 tsp. pure vanilla extract
Best Ever Pie Crust!!!!!!
Ingredients (use vegan versions):
2 cups of white flour
1/3 cup of water
2/3 cup of olive oil
Serves: 1 pie
Preparation time: 1hrand 8 min

Steps:

  • Preheat the oven to 400 degrees F. Poke the pie crust all over with the tines of a fork and pre-bake for 3 minutes. Remove from oven to a rack. In a medium saucepan combine either the water and sugar mixture OR the maple syrup with the second 3/4 c. water. Bring to a boil and boil for 5 minutes. Add the salt and the dissolved cornstarch, whisking vigorously. Stir and cook over high heat just until the mixture thickens and is clear. Remove from heat and stir in the margarine and vanilla-stir til the margarine is melted. The mixture will still be fairly liquid. Pour this into the pre-baked pie shell. Arrange the pecan halves on top, pressing them down into the mixture a little. Place the pie in the middle of the oven and immediately reduce the heat to 350 degrees F. Bake 30 minutes. The filling will still be "jiggly"-don't worry; it will set as it cools. Cool on a rack for about 1 and 1/2 hours, then refrigerate until thoroughly cooled and set. Serve with vanilla non-dairy "ice cream" such as Tofutti, Soy Delicious or Soy Dream. Crust Directions: Preheat oven at 350 degrees. Mix together until a ball forms. Cut in half for top and bottom. Roll out first between 2 sheets of plastic wrap. Put in pan. add filling of your choice. Roll out top and add and finish. Put in oven for 8 min. Then, Turn oven down to 250 degrees for 1 hour. Enjoy!!!!!!!!

VEGAN MAPLE PECAN PIE



VEGAN MAPLE PECAN PIE image

Number Of Ingredients 11

2 pie crusts
For the Filling
4 cups Raw Pecan Halves
1 1/2 cup Maple Syrup
1 cup Brown Rice Syrup
4 tbs Arrowroot or Unmodified Potato Starch
1 cup Soy Milk
6 tbs Ground Flax Seeds
2 tsp Vanilla
1/2 tsp salt
vanilla ice cream

Steps:

  • Preheat the oven to 350 degrees. Prepare pie crusts if needed. Lightly toast the pecans by spreading them out on a baking sheet and baking them at 350 degrees for 10 minutes. Remove and let cool. Take one half of the pecans and chop coarsely, leaving the other half in tact. Whisk together the maple syrup, brown rice syrup and arrowroot in a medium saucepan, then bring up to a boil, stirring often. Once boiling, reduce to a simmer and stir continuously for 5 minutes. Remove from heat. Blend together the soy milk, vanilla, salt and flax seed until smooth, about a minute. Let the mixture sit for about 5 minutes. It will become quite thick. Whisk the soy milk mixture into the maple syrup mixture until well combined. Fold in the pecans until well incorporated. Pour the mixture into the prepared pie crust and a level out with spatula. Bake for 50 minutes at 350 degrees until deep golden brown on top. The syrup may still be bubbling. Let cool thoroughly before serving.

VEGAN PECAN PIE



Vegan Pecan Pie image

This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.

Provided by @MakeItYours

Number Of Ingredients 9

¾ cup (165 g) packed light brown sugar
¼ cup (30 g) tapioca flour
¾ teaspoon salt
½ cup (120 ml) coconut oil, melted over low heat, if needed
¾ cup (180 ml) maple syrup
½ cup (120 ml) almond milk
2 teaspoon vanilla
1 bottom crust of Vegan Pastry Dough, crimped (½ recipe)
1 cup (120 g) pecan halves

Steps:

  • Preheat the oven to 400°F (205°C).
  • In a large bowl, combine the sugar, flour, and salt. Mix thoroughly with a whisk so that the starch is evenly dispersed, then whisk in the coconut oil. Add the maple syrup and whisk thoroughly, followed by the almond milk and vanilla.
  • Place the pie dish with bottom crust on a baking sheet. Pour in the filling, making sure to scrape the entire contents from the sides of the bowl into the pie. Sprinkle the pecans over the top or arrange the nuts in concentric circles if you'd like an especially elegant presentation. Bake the pie for 10 minutes, then reduce the heat to 350°F (175°C) and bake for 40 minutes more. The filling should be thick and bubbling at the edges.
  • Transfer the pie to a cooling rack and allow to cool to room temperature before serving. The pie will keep for up to 1 week at room temperature.

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