Vegan Pecan Pie (No refined sugar!)

Name: Vegan Pecan Pie (No refined sugar!)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 unbaked vegan pie crust; ¾ cup Medjool dates (, pitted (about 6 ounces)); ¾ cup maple syrup; 2 tablespoons ground flax seeds; 1 ½ cups pecan halves (, chopped ); ¼ teaspoon fine sea salt

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Vegan Pecan Pie tastes remarkably like the traditional version, only it’s made without corn syrup. No eggs or refined sugar are required!

vegan pecan pie slice with bite removed on a fork.

Featuring a simple 5-ingredient filling, this vegan pecan pie recipe is just about as easy as it gets. All you need is a blender or food processor to blend it together, and it’s the perfect dairy-free dessert for Thanksgiving.

Adding dates to the filling gives this vegan pie structure and natural sweetness, and the maple syrup helps to boost the flavor. The additional liquid also helps to “loosen up” the filling so that it doesn’t have the texture of a date ball.

Ingredients You’ll Need

Vegan pecan pie ingredients labeled on a white surface.

When shopping for Medjool dates, look for ones that are soft and squishy for the best results. They should be easy to break apart with your fingers to remove the pits inside.

Ground flax seed acts as a binder in this recipe instead of eggs, and the dates add structure with their high fiber content.

While many vegan pie recipes rely on cornstarch, vegan butter, or coconut milk for thickening, the combination of pecans, dates, and ground flax seeds will give you the same results– with extra nutrients in each bite.

Use a store-bought pie crust to save time, or try my Oat Flour Pie Crust or Almond Flour Pie Crust for a gluten-free and vegan pie crust recipe.

How to Make Vegan Pecan Pie

Preheat the oven to 350ºF and prepare a pie crust in a 9-inch pie dish.

In a food processor fitted with an S-blade, combine the pitted dates, maple syrup, a 1/2 cup of pecan halves, ground flax seeds, and salt.

Secure the lid and process until the mixture looks relatively smooth, stopping to scrape down the sides of the machine as needed.

vegan pecan pie filling processed in a food processor.

Add 3/4 cup of the chopped pecans to the unbaked pie crust and spread them out evenly. Pour the blended pecan pie filling over the pecans and use a spatula to spread it out to the edges of the crust.

Sprinkle the remaining 1/4 cup of chopped pecans over the top of the pie, and use your hands to gently press them into the top of the pie filling.

pecans and filling added to an unbaked pie crust.

Bake the pie at 350ºF for 45 minutes or until the top looks dry and the edges of the pie feel firm to a light touch. Let the pie cool for at least 1 hour at room temperature, then transfer it to the fridge to chill before serving.

This is the perfect dessert to make ahead of time for a big holiday meal because it can chill overnight when tightly covered. Slice and serve chilled for a firm texture, or let it come to room temperature for a slightly softer texture.

Top with coconut whipped cream or any other toppings you love for extra deliciousness. Leftovers can be stored tightly covered in the fridge for up to 5 days.

slice of pecan pie on a white plate with a dessert fork.

Frequently Asked Questions & Substitutions

Can I make pecan pie without dates?

For another variation, try my Chocolate Pecan Pie which is made with coconut milk, maple syrup, and coconut sugar. (This recipe is not vegan, but you can use my Vegan Chocolate Pie as guidance and add pecans to that for another variation.)

Can I use a different sweetener?

Brown rice syrup may work as a swap for maple syrup in this case. Let me know if you try it!

Can I replace the ground flax seed?

The flax seed can most likely be replaced by an equal amount of cornstarch or tapioca starch for similar results.

Looking for more holiday desserts? Be sure to try my other vegan classics like Vegan Pumpkin Pie, Chocolate Crinkle Cookies, or Chocolate Peanut Butter Pie.