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Gluten-Free Vegan Pecan Pie

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This Gluten-Free Vegan Pecan Pie is crispy, buttery and flaky, loaded with toasty pecans, super fudgy and tastes like caramel!

Photo of a slice of pecan pie on a white plate against a marble background

Why you’ll love this Gluten-Free Vegan Pecan Pie:

  • it’s undetectably vegan and gluten-free
  • it’s crispy and flaky
  • it’s rich and creamy
  • it tastes like caramel
  • it’s fudgy and gooey
  • it’s packed with pecan flavour
  • it’s topped with toasty nuts
  • it’s easily customisable
  • the pastry crust can be pressed in with your fingers, so there’s no need for a rolling pin or floured surface
  • there’s no pre-baking required
  • there’s no need to chill the pastry beforehand
  • it’s refined sugar free 
  • it’s naturally sweetened with dates
  • it’s perfect for Thanksgiving and other holidays!

How to make this Gluten-Free Vegan Pecan Pie

Scroll down to the bottom of this post for the full recipe including exact measurements and full instructions. 

The filling for this Gluten-Free Vegan Pecan Pie was inspired by these Chocolate Pudding Pots – I used rich, creamy unsweetened cashew milk thickened with cornflour (cornstarch) to create a custard-like texture.

I added dates when cooking the custard, as it softens them beautifully before the whole mixture gets blended up, so there’s no need to soak them beforehand. Using dates not only makes this Pecan Pie entirely naturally sweetened, but also adds a gorgeous caramel-like flavour and a seriously fudgy texture.

  • Measure out the plant-based milk using a measuring jug and add the vanilla, salt and cornflour (and brandy if using)
 Tip: Ensure that the cornflour has completely dissolved.
Photo of a silver saucepan heating up milk and dates

  • Once the mixture is mixed well, pour into a pan, add the dates, and cook on a medium heat, stirring regularly, until thickened

    Photo of milk and dates in a food processor

  • Transfer the mixture to a food processor or blender (or use a hand-held stick blender) to blend until completely smooth

    Photo of a brown sauce in a food processor against a marble background

  • Leave to cool slightly before pouring into the pastry
Photo of a ball of pastry dough in a glass mixing bowl against a marble background

Tip: Add the water a few tablespoons at a time so that you don’t add too much!

Photo of pastry dough in a glass pie dish

  • Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish.

Photo of a raw pastry pie crust in a glass pie dish against a marble background

Tip: You can use a fork or your fingers to create a pretty pattern around the edge if you like.

Photo of a raw pastry pie crust filled with chopped pecan nuts in a glass pie dish against a marble background
  • Place the chopped pecan nuts into the pie crust.

Photo of a raw pastry pie crust filled with chopped pecan nuts in a glass pie dish with a brown filling sauce being poured in

  • Pour the filling into the pie crust.

Tip: Do this just before putting the pie in the oven as otherwise the dough might ‘melt’.

Photo of a raw pie crust in a glass pie dish filled with a brown filling

  • Place the remaining pecan nuts across the surface of the custard to decorate.

Photo of a raw pie crust in a glass pie dish filled with a brown filling topped with pecan nuts

  • Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown.

Photo of a brown pie topped with pecan nuts in a glass pie dish against a marble background

Tip: Leave to cool completely before cutting, to allow the filling to set properly.

SUBSTITUTIONS YOU CAN MAKE TO THIS RECIPE:

  • you can use any type of plant-based milk: I used cashew milk, but almond milk, oat milk, soy milk, rice milk etc all work well
  • you can add some cinnamon to the filling for some toasty flavour
  • you can add the brandy (or any other alcohol of choice) to taste, or omit it entirely
  • you can replace the gluten-free flour in the pastry crust with rice flour
  • you can replace the gluten-free flour with plain flour if you’re not gluten-free.

How long does this Gluten-Free Vegan Pecan Pie keep for?

This pie keeps covered in the fridge for up to a few days.

Photo of a slice of pecan pie on a white plate against a marble background

More gluten-free vegan pie recipes:

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Photo of a slice of pecan pie on a white plate against a marble background

Gluten-Free Vegan Pecan Pie

This Gluten-Free Vegan Pecan Pie is crispy, buttery and flaky, loaded with toasty pecans, and tastes like caramel!
4.75 from 16 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free pecan pie, vegan gluten-free pie, vegan pecan pie
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 229kcal
Author: Rhian Williams

Ingredients

Metric - US Customary

For the filling:

  • 350 ml unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 heaped teaspoons cornflour (cornstarch)
  • Splash brandy (ensure vegan/gluten-free if necessary)
  • 90 g pitted dates

For the pastry:

To decorate:

  • 40 g pecan nuts

Instructions

For the filling:

  • Measure out the milk and add the vanilla, salt and cornflour (and brandy if using) to the same measuring container or jug, and mix well ensuring that the cornflour has been mixed in well
  • Once the mixture is mixed well, pour into a pan, add the dates, and cook on a medium heat, stirring regularly, until thickened
  • Either transfer the mixture to a food processor or blender (or use a hand-held stick blender) and blend until completely smooth
  • Leave to cool slightly before pouring into the pastry

For the pastry:

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Combine all ingredients in a large bowl along with about 7 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
  • You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
  • Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish (I used a 9inch/22.5cm pie dish)
  • You can use a fork or your fingers to create a pretty pattern around the edge if you like
  • Place the chopped pecan nuts into the pie crust
  • Pour the filling into the pie crust (do this just before putting the pie in the oven as otherwise the dough might 'melt')
  • Place the remaining pecan nuts across the surface of the custard to decorate
  • Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
  • Leave to cool completely before cutting, to allow the filling to set properly
  • Keeps covered in the fridge for up to a few days

Notes

*You can alternatively use almond flour
Nutrition Facts
Gluten-Free Vegan Pecan Pie
Amount Per Serving
Calories 229 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Sodium 30mg 1%
Potassium 119mg 3%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 8g
Protein 4g 8%
Calcium 3.7%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

This Gluten-Free Vegan Pecan Pie is crispy, buttery and flaky, loaded with toasty pecans, and tastes like caramel! It's the perfect dessert for Thanksgiving, Christmas and the holidays! Dairy-free, egg-free and refined sugar free. #rhiansrecipes #vegan #glutenfree #dairyfree #pecanpie #thanksgiving
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Comments

  1. Hi Rhian, this looks absolutely delicious and I can’t wait to try it. Do you have any thoughts on what I could use instead of dates which unfortunately I can’t eat?

    Reply

    • Hi Nicola, thank you! Instead of the dates you could use 6-8 tablespoons of maple syrup instead. This way you won’t have to blend it up either, so it’ll make the recipe easier as well! Please let me know how you get on! 🙂

  4. Made this for Thanksgiving and LOVED it, but also LOVED that it was so easy to make! I made another one today for my sister after telling her about it.

    Reply

  8. Hi Rhian,
    I made this pecan pie today and it’s very tasty. I have a question: In terms of the filling, when you say to stir until it’s ‘thickened’ – what does that mean? I stirred until it was slightly thickened, should it be really thick like coming away from the sides of the pan? I’ve never eaten pecan pie before so I don’t knpw what texture the final product should be. Tastes great though, thanks for the recipe.

    Reply

  10. Vegan pecan pie!! sounds so good, I have been searching for vegan and gluten free recipes. Im glad I found your site. Also there is another website I found as well it as some helpful stuff on it related to healthy desserts as well.

    goodfoodgossip.wordpress.com

    Reply

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