Vegan Pecan Pie (No refined sugar!)

vegan pecan pie slice with bite removed on a fork.

Vegan Pecan Pie (No refined sugar!)

Course: Dessert

Cuisine: gluten-free, vegan

Keyword: vegan pecan pie

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: slices

Calories: 372kcal

Author: Megan Gilmore

Vegan Pecan Pie tastes remarkably like the original, without using eggs or corn syrup. All you need is 5 simple ingredients to make the gooey filling!

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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 information is for 1 of 8 slices. This information is automatically calculated using a generic pie crust and is just an estimate, not a guarantee.

Nutrition