Healthier Vegan Pecan Pie [No Corn Syrup]

A healthier vegan pecan pie that’s incredibly delicious with no eggs, no corn syrup and no refined sugar. It’s rich, sweet, caramel-ly, loaded with pecans and the perfect holiday dessert. Plus, it’s so simple to make! No need to blind bake the crust or precook the filling.

Can it be?? A delicious pecan pie that’s healthier than most?

If you’ve been following along for a while, you know I can’t help but add a healthier twist on just about everything. 😉

This vegan pecan pie is no different.

And although traditionally served as a Thanksgiving dessert, it’s perfectly acceptable if you want to go ahead and make it any time of year. 😉

Or if fruity pies are more your thing, check out my strawberry or blueberry pie instead!

Jump to:

• What makes this version healthier?
• Ingredients
• Instructions
• Variations
• Frequently Asked Questions
• Storage
• Expert tips
• More delicious fall desserts
• Healthier Vegan Pecan Pie [No Corn Syrup]

What makes this version healthier?

1. The pie crust (if using mine) is made using wholesome, unrefined ingredients like almond flour and whole what flour. No butter, oil, lard or refined sugar.
2. Unlike most pecan pies, this filling does not include highly processed ingredients like corn syrup.
3. The filling is also free from refined sugar. Instead, I’m using pure maple syrup and molasses to sweeten this dessert.
4. No cholesterol since there are no eggs in the version. Instead, there’s heart healthy flax seeds in its place.

To be clear, this is not a salad. 😉 Pecan pie is not a health food and has a fair bit of calories, fat and sugar. BUT, this is probably as wholesome and healthy as pecan pies can get.

Ingredients

Gather your ingredients, here’s what you’ll need.

• Pecans: Use pecan halves, and no need to chop them (saves a little time). I buy mine at Costco where I find the best value.
• Ground flax: Acts as your binder to replace the eggs that are typically used in pecan pie. You won’t taste it! (You may grind whole flax seeds if you don’t have ground on hand.)
• Tapioca starch: (also known as tapioca flour) This acts as your thickener. I assume corn starch would also work, but I haven’t specifically tried. Let me know if you try it that way in the comments below.
• Molasses: I prefer fancy molasses since blackstrap is less sweet and a touch bitter, but use what you have and like.
• Nut butter: I like cashew butter or pecan butter, but you may also use almond or peanut butter if that’s what you have on hand.
• The vanilla, instant coffee and cinnamon are all optional ingredients. You may use all, some or none. Their use is not essential to the outcome.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Add everything, except the pecans to a mixing bowl and whisk to combine. (photos 1-2)

Then stir in the pecans and make sure they are all coated. Pour the mixture into your prepared crust. (photos 3-4)

Bake in your preheated oven for 40 minutes. But place a pie shield or loosely fitted sheet of aluminum foil on top, after the first 15 minutes. This will prevent the crust from getting too dark.

Remove from the oven and let cool on a cooling rack for at least two hours. The cool down time is crucial for the pie to set properly.

Once cooled, you may slice and serve with a scoop of no churn ice cream (or pumpkin nice cream) or coconut whipped cream.

Or skip the toppings and just chow down.

Variations

For added depth of flavour, roast your pecans on a baking sheet for 8-10 before mixing into your batter.

Give your pie a southern kick by swapping the vanilla for bourbon.

For salted pecan pie, increase the salt to one teaspoon and/or sprinkle course salt on top, immediately after removing from the oven.

I’ve tested this recipe many times to find the perfect ratio of rich and sweet flavours and my first choice is the recipe below, of course.

However, for a richer, sweeter filling, you may use the following quantities. I’ve tested it this way, but prefer my desserts slightly less sweet. If you like it sweeter and have a sweet tooth, try it this way:

• 1 ½ cups pecan halves (instead of 1 ¼ cups)
• ¾ cup maple syrup (instead of ⅔ cup)
• 4 tablespoons molasses (instead of 3 tablespoons)

Note that this will bump up the calories, sugar and fat content.

Frequently Asked Questions

Storage

Once cooled, refrigerate your pecan pie for 3-5 days. Tightly wrap in plastic wrap, or transfer to a sealed container.

You may freeze leftovers for up to 2 months.

Expert tips

• Let your pie cool at room temperature for a minimum of two hours after baking. This cool down time is essential for your pie to set, and make slicing easier.
• Make sure the pie is completely cooled to room temperature before refrigerating or freezing.

More delicious fall desserts

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito

Rosa