Gluten-Free Vegan Pecan Pie

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

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.

• 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!

• 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.

• Place the chopped pecan nuts into the pie crust.

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

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

More gluten-free vegan pie recipes:

• Gluten-Free Vegan Pecan Pie
• Gluten-Free Vegan Cherry Pie
• Gluten-Free Vegan Apple Pie
• Gluten-Free Vegan Pumpkin Pie
• Gluten-Free Vegan Blueberry Pie

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.

Gluten-Free Vegan Pecan Pie

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

4.67 from 18 votes

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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

For the filling:

• 350 ml (1 1/2 cups) 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 (1/2 cup) pitted dates

For the pastry:

• 30 g (1/8 cup) coconut oil
• 75 g (2/3 cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
• 75 g (2/3 cup) ground almonds (almond meal) *
• 7 tablespoons water
• 50 g (1/3 cup) pecan nuts , chopped into small pieces

To decorate:

• 40 g (1/4 cup) 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!

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