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Have you ever wondered if you could make pecan pie without corn syrup or refined sugar? I spent months trying to figure this out because I love pecan pie, but we also have family members with special dietary needs.
My goal was to make a healthy pecan pie that tastes just as delicious as the original (because no one wants a “healthy-tasting” pie around the holidays), and this one does the trick.
Instead of using eggs and corn syrup, the filling is made with pitted medjool dates and pure maple syrup. So, it’s naturally vegan, and when you use a gluten-free pie crust, this recipe is gluten-free, too. It’s perfect for any holiday gathering!
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“DELICIOUS!!! I am so grateful for this recipe. I have not had pecan pie in nearly a decade due to allergies. Everyone loved it and could not tell the difference from classic southern pecan pie. I will be making this again and again. Thank you for giving me my favorite pecan pie back for Thanksgiving and beyond.” – Michelle
Vegan Pecan Pie Filling Ingredients
- Medjool Dates. These are naturally sweet and help create the sticky filling, without using eggs. Shop for dates in the fresh produce section of your grocery store. They should look juicy and plump, like they’d be easy to split apart with your fingers to remove the pits.
- Maple Syrup. This liquid sweetener helps loosen the filling, so you’re not simply making a date ball. It also boosts the sweetness, so it tastes more like traditional pecan pie.
- Pecans. Clearly, these are a crucial ingredient, and you’ll blend some of them into the filling, while also using them whole for texture. I use pecans that aren’t roasted or salted.
- Ground Flax Seeds. These help act as a binder, so you won’t need eggs.
- Salt. Every good dessert recipe needs a hefty pinch of salt to balance the sweetness.
Use a store-bought pie crust to save time on assembly, or try my Oat Flour Pie Crust or Almond Flour Pie Crust for a gluten-free and vegan option.
How to Make Vegan Pecan Pie
Step 1:
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, 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.
Step 2:
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, then use a spatula to spread it 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.
Step 3:
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 at room temperature for at least 1 hour, 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.
Vegan Pecan Pie (with Dates!)
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
Instructions
- Preheat your oven to 350ºF and press your unbaked pie crust in a 9-inch pan. (Use a store-bought crust, if you like.)
- In a food processor fitted with an "S" blade combine the dates, maple syrup, flax seeds, 1/2 cup of the pecans, and the salt. Process until the dates are broken down and the mixture looks relatively smooth.
- Pour 3/4 cup of the pecans into the pie crust and spread them out evenly. Pour the batter over the pecans and use a spatula to smooth it evenly. Top the pecan pie filling with the remaining 1/4 cup of pecans– I like to crush them between my fingers and sprinkle them over the top so that the little pieces are evenly distributed.
- Place the pie in the oven to bake at 350ºF for 45 minutes. When it’s done baking the top should look drier and the edges of the filling will be firm to a light touch.
- Allow the pie to cool completely, for at least 2 hours. You can put it in the fridge to speed the process, if you’d like to. Slice the pie and serve chilled or at room temperature.
- Leftovers should be tightly covered and stored in the fridge for up to 5 days.
Video
Notes
Nutrition
More Recipes to Try
- Vegan Pumpkin Pie
- Chocolate Crinkle Cookies
- Dairy-Free French Silk Pie
- Chocolate Peanut Butter Pie
- Vegan Chocolate Pie
If you try this Vegan Pecan Pie recipe, please leave a comment and star rating below, letting me know how you like it.
DELICIOUS!!! I am so grateful for this recipe. I have not had pecan pie in nearly a decade due to allergies. Everyone loved it and could not tell the difference from classic southern pecan pie. I will be making this again and again. Thank you for giving me my favorite pecan pie back for Thanksgiving and beyond. My only regret is that I made a different crust recipe. I will be making this with your vegan gluten free (oat flour) crust next.
I also made your phenomenal date-sweetened pumpkin pie recipe and it was also loved by all at Thanksgiving dinner. Thank you so much!
Can the pecan pie be frozen before servicing?
This was so good. Rich and decadent! The oat flour crust was a win as well.
I wanted a healthier version of pecan pie without high fructose corn syrup and was interested to try. We had another couple over so 4 opinions. Everybody loved it! Everybody loved that the ingredients were so much healthier! I did notice it was not as sweet as the original version but still loved it and loved this better option. Thanks Detoxinista!
My mom is a pecan pie addict. She couldn’t believe me when I told her the ingredients of this amazing recipe. We’ve made it five times already!
Hi Megan, could I lessen the maple syrup to any amount..maybe to 1/4 cup? Do i need to make any adjustment?
Thank you!
I loved this one! I just made it for a mid-day snack & to practice for Christmas, haha! It is delicious and EASY to make. I love easy! I added vanilla and cinnamon to taste. Hopefully I can trick our older family members into eating something healthier!
This exceeded my expectations! I followed the recipe to a T, and also made the oat flour crust. SO good!! Even my kids like it.
I’ll never go back to “regular” pecan pie again.
This was really great! I just used pitted Deglet Noor dates that I had on hand, and they were fine—didn’t need to upgrade to the better-quality Medjools. I was afraid there wasn’t enough filling for the crust, but it rose during baking. Hadn’t made pecan pie in many years due to the corn syrup and an egg sensitivity, so thank you. This one is a keeper!
I didn’t have any dates so I soaked dried apricots in maple syrup. It was incredible.
Wow! I just made this tonight, and it knocked our socks off. It is SO good, tastes so much like pecan pie, and a breeze to make. I made her crust recipe and I think I’ll just be using vegan pie crust forever. THANK YOU!