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Home » Recipes » Baking & Desserts

Gluten-Free Vegan Pecan Pie

Last updated - July 11, 2021; Published - October 19, 2022 By Rhian Williams 40 Comments

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This Gluten-Free Vegan Pecan Pie has a crispy, buttery crust and a fudgy, gooey filling and is loaded with toasty pecans. The pastry crust can be pressed in with your fingers, so there's no need for a rolling pin or floured surface, and there's no pre-baking required. It's also refined sugar free and naturally sweetened with dates. Perfect for Thanksgiving and Christmas!

A sliced gluten-free vegan pecan pie on a plate

I tested this Pecan Pie recipe so many times using different combinations of ingredients for the filling. I settled on blending together dates with almond butter, which creates the best filling: a rich caramel-like flavour and a fudgy, gooey texture. It's so similar to traditional pecan pie but without all the sugar and corn syrup!

How to make this recipe

Scroll down to the bottom of this post for the full recipe.

  • Combine all ingredients for the pastry dough in a glass mixing bowl.

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

Raw gluten-free vegan pastry dough in a glass bowl
  • 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.
Gluten-free vegan pastry dough being pressed along the bottom of a pie dish
  • You can use a fork or your fingers to create a pretty pattern around the edge if you like.
  • Place the soaked and drained dates, almond butter, plant-based milk, vanilla, salt (and brandy if using) in a food processor or blender.
Dates and almond butter in a food processor
  • Blend until completely smooth, mixing it around a couple of times if necessary.
Blended up dates and almond butter in a food processor
  • Transfer the filling into the pie crust.
Pecan pie filling in a raw pie crust in a pie dish
  • Press the chopped pecan nuts firmly into the filling until you have pressed them all the way to the bottom and the surface of the filling is completely covered with pecan nuts.

Tip: Chopping up the pecan nuts makes it easier to slice through the surface of the baked pie.

Raw gluten-free vegan pecan pie topped with chopped pecan nuts in a pie dish
  • Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown.
A gluten-free vegan pecan pie in a pie dish
  • Leave to cool completely before cutting, keeping in the fridge for at least a couple of hours, to allow the filling to set properly.

Substitutions you can make

  • 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.
  • You can add the brandy (or any other alcohol of choice) to taste, or omit it entirely.
  • You can add some cinnamon to the filling.
  • 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 replace the almond butter with pecan butter or sunflower seed butter.

How long does this Pecan Pie keep for?

This pie does taste best when fresh, but keeps covered in the fridge for up to a few days.

A slice of gluten-free vegan pecan pie on a plate with a gold fork

More gluten-free vegan pie recipes

  • Cherry Pie
  • Apple Pie
  • Pumpkin Pie
  • Blueberry Pie
  • Apple Galette
  • Sweet Potato Pie
  • Pumpkin Pie Bars
  • Apple Pie Bars
  • Lemon Tart

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.

Watch how to make this recipe

A sliced gluten-free vegan pecan pie on a plate

Gluten-Free Vegan Pecan Pie

This Gluten-Free Vegan Pecan Pie has a crispy, buttery, flaky crust and a fudgy, gooey filling and is loaded with toasty pecans.
4.34 from 42 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten-free pecan pie, vegan gluten-free pie, vegan pecan pie
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 10
Calories: 443kcal
Author: Rhian Williams

Ingredients

For the pastry:

  • 30 g (â…› cup) coconut oil
  • 75 g (â…” cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
  • 75 g (â…” cup) ground almonds (almond meal) *
  • 7 tablespoons water

For the filling:

  • 260 g (1 ½ cup) pitted dates soaked overnight in cold water or 10 minutes in boiling water
  • 170 g (â…” cup) smooth almond butter (or sub pecan butter or sunflower seed butter)
  • 4 tablespoons unsweetened almond milk (or sub any other plant-based milk)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Splash brandy (optional - ensure vegan/gluten-free if necessary)
  • 250 g (2 cups) pecan nuts , roughly chopped

Instructions

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.

For the filling:

  • Drain the dates and place in a food processor or blender with the almond butter, almond milk, vanilla, salt (and brandy if using).
  • Blend until completely smooth, mixing it around a couple of times if necessary.
  • Transfer the filling into the pie crust.
  • Press the roughly chopped pecan nuts firmly into the filling until you have pressed them all the way to the bottom and the surface of the filling is completely covered with pecan nuts.
  • 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, keeping in the fridge for at least a couple of hours, to allow the filling to set properly.
  • Tastes best when fresh, but keeps covered in the fridge for up to a few days.

Video

Notes

*You can alternatively use almond flour.
Nutrition Facts
Gluten-Free Vegan Pecan Pie
Amount Per Serving
Calories 443 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 5g25%
Sodium 10mg0%
Potassium 400mg11%
Carbohydrates 33g11%
Fiber 8g32%
Sugar 19g21%
Protein 9g18%
Vitamin A 14IU0%
Vitamin C 1mg1%
Calcium 114mg11%
Iron 2mg11%
* 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 purchase any of these 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.

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    Recipe Rating




  1. Lehava

    April 03, 2018 at 8:18 am

    This looks great! Do you thimk it could be made ahead of time and frozen?

    Reply
    • Rhian Williams

      April 03, 2018 at 10:39 am

      Thank you! Yes that should be ok - please let me know how you get on if you try that!

  2. Mary

    May 01, 2018 at 4:32 pm

    5 stars
    The best gluten-free pie I've ever had!

    Reply
    • Rhian Williams

      May 01, 2018 at 4:37 pm

      Thank you!

  3. Maria

    September 14, 2018 at 2:39 pm

    5 stars
    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
    • Rhian Williams

      September 14, 2018 at 10:54 pm

      Hi! Thank you so much, glad you liked it! I think slightly thickened is ok it doesn't have to come away from the sides of the pan!

  4. Diane

    September 29, 2018 at 9:47 am

    I so want to make this, but I can't have corn products. Is there something else I could use rather than cornstarch? Thanks!

    Reply
    • Rhian Williams

      September 29, 2018 at 1:23 pm

      Yes you can use potato starch, tapioca starch or kuzu (https://www.clearspring.co.uk/products/organic-japanese-kuzu-gluten-free-starch-thickener). Hope that helps!

  5. DessertKing21

    October 03, 2018 at 2:57 am

    5 stars
    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
    • Rhian Williams

      October 03, 2018 at 11:01 am

      Thank you so much, so glad you like my recipes!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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