Best Vegan Pecan Pie

A rich and decadent vegan pecan pie recipe. The filling is a thick gooey caramel-like base. Truly a fat bomb reserved for special occasions only.

I state specifically the brand and type of butter to use in this recipe for a reason. I tested several brands and types, Earth Balance Original Buttery Spread made a thicker filling out of all. GO TO RECIPE>

  • Dandy

    Wow Josh, this looks like another winner! I’m writing my shopping list right now! Thanks!

  • Heidi

    Oh no, not my favourite pie in the whole wide world!! How will I be able to resist?!

  • Ginger

    So did you try the Earth Balance Soy Garden with this recipe? I try to stay away from canola oil, which the original has. We have two pecan trees in our yard. So of course there will be a pecan pie–and it must be vegan. So I will definitely try this! Thanks again for sharing :-)

  • My Vegan Cookbook

    No, I didn’t try it with Soy Garden, the stores here don’t have it. If you try it let us know how it works.

  • Eselpee

    How did you think of using saltines and what do they contribute to this recipe?

  • My Vegan Cookbook

    Eselpee, I saw someone making a meat loaf recipe that was using old bread mixed in milk on tv. And I thought that might work in the pecan pie to help thicken it up and keep it moist as it baked. It adds to the flavor as well.

  • Czech Vegan in America

    That pie looks amazing! I cannot wait to try it soon!

  • Teresa

    Oh wow! It’s interesting that last Saturday at the Farm Sanctuary Celebration a lady at my table mentioned she had not found a vegan Pecan Pie recipe. I sure hope she comes across this one. Thank you so much.

  • Anna @ D16

    I made this pie for Thanksgiving yesterday, and it was FABULOUS!! Thanks for the great recipe. :)

  • Sarah

    Is there a substitute for brown sugar? I can not have cane sugar.

  • Michelle

    How have I been missing your blog for so long? I thought I’d found all the best vegan blogs, but yours is fantastic, thank you!

  • Brandie

    Ok, so, my mom wanted to make pecan pie for our thanksgiving, and after browsing the vegan recipes, she chose this one… It was S.O. G.O.O.D!!! I haven’t had pecan pie in ages but this was super… HOWEVER… once you cut a slice and put it on a plate, it kind of …oozed out of it’s shape and became pecan goo puddled atop a pie slice shaped piece of crust LOL. Did you experience that at all?? Why do you think….??? Lol, awesome flavor though, I poured a bit of coconut cream over mine and it was perfecto! :)

  • Brandie

    OH, P.s. Sarah, try coconut crystals instead of brown sugar? They act a lot LIKE brown sugar, in flavor too!

  • My Vegan Cookbook

    Brandie, No I never experienced the pie ooozing when you cut it. In fact it was very firm and stood up to slicing. I’m not sure why this happened. Did you replace the brown sugar with coconut crystals like you said in the above comment? If you did I’m sure that’s it. If you follow the recipe exactly you will hopefully have no problems with oozing.

  • Brandie

    Nope my mom made it and she used the brown sugar ;) Not sure why but yep, it was pretty oozy! So weird huh?

  • My Vegan Cookbook

    Brandie, I would try cooking it longer, maybe 10 or 15 mins longer next time.

  • My Vegan Cookbook

    Brandie, also you should let it set for 3 hours before you slice into it. Did you do that?

  • Anna @ D16

    I already commented right after Thanksgiving, but I had to come back to tell you I’m making this pie again for Christmas. It’s a winner!

  • Tyra

    Made this pie for Christmas dinner; I must say it was fabulous. I’m not a big fan of pecan pie (my husband is a vegan and I made it for him), but this pie was ridiculously good. It had a nice rich texture that wasn’t too gooey. My hubby says it is the best pecan pie he’s ever had! (This pie actually tastes great cold, too! Like candy!)

  • Ginger

    I made this for Christmas and it was awesome! I did use the soy garden margarine by Earth Balance. It set up perfectly!!!

  • paige J

    I hate following recipes and true this one took a little work, but the end results were amazing!! The best pecan pie I’ve ever had. I was going to take it to a party at work, decided to keep it all for myself!!

  • BMAC

    I made this last Christmas and found it to be too little filling for the crust. I don’t know if we reduced it too much, but we followed the timing in recipe and did not use a deep dish. We also found the crust to be very dry and I would probably use a different crust next time. The filling had a great flavor, though. I might suggest taking this for a test run and making adjustments if you are making it for a special occasion like a holiday.

  • My Vegan Cookbook

    Yeah, you probably should of used a deep dish. Some ovens are different and adjusting the cooking time by observation is a good idea. It sounds like it may have over cooked.

  • Allison

    It is in the oven right now…..

    i’ll let you know how it goes! Smells amazing!

  • Ram

    This pie is great/amazing. No problems with ooze or anything like that. Followed recipe as-is and is DEFINITELY the best pecan pie I have ever had. Baking times, measurements, everything was perfect.

  • Larrabie

    You’re pecan pie is phenomenal.

  • Leah

    do u think oatmeal would work instead of the saltines?? That is usually what I put in meat loaf to make it thicken….can’t wait to try it!

  • My Vegan Cookbook

    well…I wouldn’t. I tried so many things before I discovered saltines. It adds to the flavor as well as setting it up. It sets up and is like caramel, not like a jelly-like moosh. I had tried instant oats once and it wasn’t what I was going for. I’d do the saltines so you can see just how amazing it turns out. Do you have an aversion to saltines? I’m all for experimenting and I don’t want to squash creativity in the kitchen so please don’t be mad at me for insisting on the saltines lol.

  • My Vegan Cookbook

    thank you!

  • Veronica

    I tried out this recipe and posted my results on my blog here

    The saltines works fine, you can’t even tell they are in it, but I think it needs to be baked longer, mine was a little mushy in the middle once cut but everyone ate it anyways!

  • My Vegan Cookbook

    Great post on your blog. In looking at your pic it looks like you used a different vegan butter? I tried many vegan butter brands and thought Earth Balance Original Buttery Spread gave a thicker filling and didn’t cool with a yellow/white film on the top of the pie like some did. Which it kind of looks like yours has. Or maybe I’m wrong and it’s just the light in the picture? It could be just the cooking time needed to be longer cause all ovens are so different.

  • Rob

    This is a great recipe!

    We brought this pie to a Thanksgiving feast full of suspicious omnivores. All those brave enough to try the “vay-gun” pecan pie were shocked at how good it tasted. It was the only one of 8 other pies to be consumed entirely!

    I might try adding an extra 1/2 cup of pecans next time to fill the pie a bit more, but otherwise won’t change a thing.

    I used Earth Balance ‘vegan buttery sticks’ (which worked very well and is easy to measure) because I couldn’t find the variety specified, but otherwise followed the recipe exactly.

    Thanks for sharing this delicious pecan pie recipe!

  • Arielle

    Looking to make a low-sugar version! If I wanted to replace the sugar with coconut sugar, would that make a big difference in the recipe? Or what if I cut out some of the sugar?

  • vegancookbook

    Arielle, the coconut sugar might work, although I can’t guarantee it. And taking some of the sugar out would probably result in an epic fail. This recipe took years to develop to get it just right.

  • lukman ahsan

    this recipe looks very delicious and pecan pie i never tried before…