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!
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


For the filling:

  • 350 ml (1 1/2 cups) unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
  • 1 teaspoon (1 teaspoon) vanilla extract
  • Pinch (Pinch) of salt
  • 3 heaped teaspoons (3 heaped teaspoons ) cornflour (cornstarch) (or sub arrowroot)
  • Splash brandy (ensure vegan/gluten-free if necessary)
  • 90 g (1/2 cup) pitted dates

For the pastry:

To decorate:

  • 40 g (1/4 cup) pecan nuts


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 and gently bubbling
  • 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


*You can alternatively use almond flour


Calories: 229kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Sodium: 30mg | Potassium: 119mg | Fiber: 3g | Sugar: 8g | Calcium: 37mg | Iron: 1.1mg