Easy Vegan Pecan Pie — The BEST Classic Pecan Pie Recipe! (2024)

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4.89 from 53 votes

1 hour hour 35 minutes minutes

by Marly


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My homemade vegan pecan pie recipe is simple, sweet, and delicious. You’ll see why it’s everyone’s favorite pie, thanks to the indulgently-sweet filling infused with pecans. It’s made with simple ingredients and easy-to-follow instructions. It’s a classic pecan pie, given a southern twist with a bit of rum.

Easy Vegan Pecan Pie — The BEST Classic Pecan Pie Recipe! (1)

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When I went vegan, I discovered that most desserts are made with eggs out of habit. We don’t really need them. There are plenty of ways to make your favorite desserts egg-free, including pecan pie.

My big question, especially as Thanksgiving rolled around, was could I make a pecan pie without eggs? Everyone knows that filling requires eggs!

But guess what? You don’t need eggs to make a fabulous pecan pie that everyone will love!

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Easy Vegan Pecan Pie — The BEST Classic Pecan Pie Recipe! (2)

Key Ingredients

The list of ingredients for this vegan pecan pie is nothing you haven’t seen before. Well, except for the tofu. But the tofu is easy to work with (much easier than cooking with eggs).

  • Vegan pecan pie crust — I typically use my easy vegan pie crust. Looking for more vegan pie crust options? Consider this simple oatmeal pie crust, too.
  • Pecans — Pecan halves work best, and I buy these in bulk at Costco.
  • Syrup — Yes, this is a Karo syrup pecan pie recipe. That’s because Karo is so readily available, affordable, and produces a perfect consistency for the filling. If you want your vegan pecan with no corn syrup, you can substitute maple syrup, agave, or vegan honey.
  • Cornstarch — it’s an excellent thickener for vegan pies!
  • Sugar — We’re using brown sugar for this recipe. I like using dark brown sugar because of its rich flavor and color, but light brown sugar works, too.
  • Vegan Butter — We want a rich, buttery flavor, and I use vegan butter (I typically use Earth Balance) to do the trick.
  • Rum — A little rum added to the filling adds flavor and the alcohol bakes off as it cooks, leaving a richly flavored, gooey dessert. Substitute vanilla extract if you don’t want to use rum.
  • Silken Tofu — I’m using silken tofu as an egg replacer, and it creates a creamy filling.

Marly’s Tips

  • You can add about 1/2 cup of vegan chocolate chips to make a vegan chocolate pecan pie!
  • Blind baking a pie crust means baking the crust without the filling. You’ll want to add pie weights to prevent the crust from bubbling. Blind baking helps create a crispier, flakier crust.
Easy Vegan Pecan Pie — The BEST Classic Pecan Pie Recipe! (3)

The simple vegan pecan pie filling is gluten-free. However, you’ll need a gluten-free crust to make this into a vegan gluten-free pecan pie recipe. You can use gluten-free flour in the crust.

Frequently-Asked Questions

Is Pecan Pie Vegan?

A typical pecan pie is not vegan because the filling is made with eggs, and often, the crust will be made with lard. I know what you’re thinking — gross! But no worries, a vegan pecan pie is just as impressive as the standard pecan pie.

What is the Filling in Pecan Pie?

A classic pecan pie filling is made of eggs, syrup, and pecans. So, what are suitable egg substitutes for pecan pie? Interestingly enough, it’s tofu. It creates such a creamy filling, you won’t even miss the eggs!

How to Tell if Pecan Pie is Done?

Bake your vegan pecan pie for approximately one hour, until the edges are set. There might be a slight jiggle to the center, but not much. You can insert a butter knife in the center, which should come out clean. Remove the pie from the oven and set it aside to cool. The pie will continue to solidify as it cools.

Should I Refrigerate Pecan Pie?

Once your pecan pie has cooled, cover it and refrigerate it unless you plan to eat it immediately. Once refrigerated, you can serve individual slices cold, or heat them in 10-second increments in the microwave.

Making Sure Vegan Pecan Pie Sets

Vegan pecan pie recipes use thickeners to make sure the pie sets. In this recipe, we’re using cornstarch as a thickener. After testing several options, cornstarch offered the best texture. The pie may come out of the oven slightly jiggly, but it will thicken as it cools.

Easy Vegan Pecan Pie — The BEST Classic Pecan Pie Recipe! (4)

Reader Reviews

Excellent pie! I used pure maple syrup and omitted rum. Won 3rd place in a pie cookoff!


I’ve made this twice now (and will be making it again today in preparation for Thanksgiving), and it’s just incredible! My non-vegan boyfriend loves it.


We topped vegan pecan pie slices with some delicious Vegan Whipped Cream. The good news is you can make your own, or you can even buy some dairy-free “cool whip” at the store these days too.

More Easy Pie Recipes

Do you love this easy vegan pecan pie and want even more pie ideas? You’re in luck because here are some fantastic vegan pie recipes:

Vegan Peanut Butter Pie

75 mins total

Vegan Apple Pie

270 mins total

Easy Vegan Pumpkin Pie

120 mins total

Dark Chocolate Pie

140 mins total

Here are even more stunning Vegan Pies you’ll want to make.

Easy Vegan Pecan Pie — The BEST Classic Pecan Pie Recipe! (9)

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Easy Vegan Pecan Pie — The BEST Classic Pecan Pie Recipe! (10)

Easy Vegan Pecan Pie — The BEST Classic Pecan Pie Recipe! (11)

Vegan Pecan Pie

Everyone's favorite pie, this eggless pecan pie is made with simple ingredients and easy-to-follow instructions. You'll be enjoying it in no time!

4.89 from 53 votes

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Resting time: 30 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 10

Calories: 424kcal

Author: Marly McMillen


  • Foolproof Vegan Pie Crust

Pecan Pie Filling

  • 5 tablespoons vegan butter
  • 1 cup brown sugar
  • ¾ cup corn syrup (see notes)
  • 4 tablespoons cornstarch (see notes)
  • ½ teaspoon salt
  • 1 tablespoon rum (you can increase this to 2 tablespoons)
  • 1 teaspoon vanilla
  • 1 cup silken tofu (see notes)
  • 2 cups whole pecans toasted*
  • coconut whipped cream , optional


For the Vegan Crust:

  • Preheat oven to 350°F/175°C.

  • Prepare the pie crust, roll it out to about 1/8" thickness, and place it in a 9" pie pan. If you are not blind baking, refrigerate the crust until you're ready to add the filling.

  • To blind bake: Crimp the edges and use a fork to prick the bottom of the crust several times. Add a piece of parchment paper over the bottom of the crust topped with pie weights. Bake for 20 minutes until golden brown. Remove it from the oven and set it aside to cool.

For the Pecan Pie Filling:

  • In a saucepan, combine the vegan butter, brown sugar, corn syrup, and corn starch. Stir and cook over medium heat until it comes to a boil. Reduce to a simmer and cook for another minute. Add the salt, rum, and vanilla and stir to combine.

  • In a food processor, add the silken tofu and pulse until smooth. Add the corn syrup mixture and pulse again until everything is combined.

  • Add the pecans (reserving about 40 to 60 for the top**) and give it a few quick pulses to roughly chop the pecans.

  • Pour the filling into the pie shell.

  • Arrange the reserved pecans in concentric circles on top of the filling.

  • Place a cookie sheet on the bottom rack of your oven and place your pie on the cookie sheet. Bake for about one hour, until the edges of the pie are set. The center might still be a little jiggly. That's alright. Remove from the oven and allow to cool before serving.

  • Feel free to add a pie shield to prevent the crust from getting too dark.

  • Serve with Vegan Whipped Cream. Forks are nice too, but optional.

Recommended Equipment

Food Processor

Pie Pan

(The products above contain sponsored links to products we use and recommend)


Toasting Pecans

Toast pecans on a baking sheet in your heated oven (350°F/175°C) for around 5 to 8 minutes. Be careful not to burn them.

Pecan Topping

For the photo above, I used 50+ pecans for the top of the pie. You may choose different patterns to adorn the top of your pie, requiring fewer pecans.


You can blind-bake the pie crust or not. Here are tips either way:

  • Either way, roll out the dough, transfer it to a pie pan, and crimp the edges.
  • Not Blind Baking — the crust will turn out a lighter shade of gold on the bottom. Once you’ve done the above step, cover the crust and refrigerate.
  • To Blind Bake — prick the bottom of the crust and lay a sheet of parchment paper on the bottom. Then add pie weights and bake for 20 minutes until the crust is golden brown. Set it aside to cool.


I use extra-firm silken tofu, but it’s not always easy to find (see the comments for more on this). You can use any form of silken tofu. You might also be able to use soft regular (non-silken) tofu. To learn more about tofu and the different styles, see myTofu Buying Guide.

Whatever form of tofu you use, drain the packing liquid. There’s no need to press it for this recipe.


You can use between 2 to 4 tablespoons of cornstarch.

  • Fora softer, gooey pecan pie filling — use 2 tablespoons.
  • For a firm pie filling — use 4 tablespoons.

Corn Syrup

If you don’t want to use corn syrup, substitute it with maple syrup or agave nectar.

Calories: 424kcal | Carbohydrates: 59g | Protein: 2g | Fat: 25g | Saturated Fat: 2g | Sodium: 231mg | Potassium: 156mg | Fiber: 2g | Sugar: 52g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 0.9mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!

This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2022.

Easy Vegan Pecan Pie — The BEST Classic Pecan Pie Recipe! (2024)


What makes a pecan pie not set up? ›

Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.

How do you keep pecan pie from getting soggy? ›

5 Ways to Prevent Soggy Pie Crust
  1. Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. ...
  2. Brush With Egg. ...
  3. Brush With Chocolate. ...
  4. Bake on a Hot Baking Sheet. ...
  5. Keep Moisture Out.
May 1, 2019

Is there a substitute for dark Karo syrup for pecan pie? ›

1. Maple Syrup. Swap in equal parts maple syrup for light or dark corn syrup in pies, cakes, or any recipe where its subtle maple flavor would be welcome.

How do you keep pecans from sinking in a pie? ›

To prevent the pecans from sinking into the filling for pecan pie, when you add them, do so gently. Some recipes call for adding some chopped nuts to the filling and reserving the remaining nuts to place on top. Other recipes only call for placing the nuts on top of the filling.

Can I leave my pecan pie out overnight? ›

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

What happens if you don't refrigerate pecan pie? ›

Because it is rich in eggs, pecan pie should be refrigerated according to food safety rules (unless you know for sure that your pie contains preservatives that allow it to be left out). Keeping it out at room temperature could leave it at risk for spoiling too soon.

What are common pecan pie mistakes? ›

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

How do you get a crispy crust on the bottom of a pie? ›

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Is it better to use light or dark Karo syrup for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

What is the difference between light Karo syrup and dark Karo syrup? ›

Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla. Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.

Why is my Karo pecan pie runny? ›

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Should I make the pecan pie the night before? ›

Although it can be served warm, pecan pie is best when it's completely set. Very often, I'll make my pecan pie the night before Thanksgiving; by the next day, it's perfect.

Can you Rebake a pecan pie that is undercooked? ›

A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes.

How do I get my pecan pie to set? ›

The filling continues to cook and will fully set as the pie cools, so giving a pie plenty of time at room temperature before serving is important. "We usually let our pecan pies sit out for about an hour," says Chef Kolle, "until the filling's cool enough to touch."

What do you do if your pie doesn't set? ›

If it doesn't set and dry immediately, just pop the pie crust back in the oven for 20-30 seconds. Repeat until the surface of the pie is smooth and shiny and the docking holes are entirely sealed. This will prevent the dreaded "soggy bottom" and give you a nice crisp crust.

Why is my pie not setting? ›

Bake the pie fully.

Most thickeners activate after maintaining a certain temperature long enough. If you don't leave the pie in the oven long enough your thickener doesn't get to the necessary temperature and time to thicken your filling.


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