Gluten-Free Vegan Pecan Pie - Rhian's Recipes (2024)

This Gluten-Free Vegan Pecan Pie has a crispy, buttery crust anda fudgy, gooey filling and is loaded with toasty pecans. The pastry crust can be pressed in with your fingers, so there's no need for a rolling pin or floured surface, and there's no pre-baking required. It's also refined sugar free and naturally sweetened with dates. Perfect for Thanksgiving and Christmas!

I tested this Pecan Pie recipe so many times using different combinations of ingredients for the filling. I settled on blending together dates with almond butter, which creates the best filling: a rich caramel-like flavour and a fudgy, gooey texture. It's so similar to traditional pecan pie but without all the sugar and corn syrup!

How to make this recipe

Scroll down to the bottom ofthis post for the fullrecipe.

• Combine all ingredients for the pastry dough in a glass mixing bowl.

Tip: Add the water a few tablespoons at a time so that you don’t add too much!

• Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish.

• You can use a fork or your fingers to create a pretty pattern around the edge if you like.
• Place the soaked and drained dates, almond butter, plant-based milk, vanilla, salt (and brandy if using) in afood processororblender.

• Blend until completely smooth, mixing it around a couple of times if necessary.

• Transfer the filling into the pie crust.

• Press the chopped pecan nuts firmly into the filling until you have pressed them all the way to the bottom and the surface of the filling is completely covered with pecan nuts.

Tip: Chopping up the pecan nuts makes it easier to slice through the surface of the baked pie.

• Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown.

• Leave to cool completely before cutting, keeping in the fridge for at least a couple of hours, to allow the filling to set properly.

Substitutions you can make

• You can replace thegluten-free flourin the pastry crust withrice flour.
• You can replace the gluten-free flour withplain flourifyou’renot gluten-free.
• You can add thebrandy(or any other alcohol of choice) to taste, or omit it entirely.
• You can add somecinnamonto the filling.
• You can useany type of plant-based milk: I usedcashew milk, butalmond milk, oat milk, soy milk, rice milk etc all work well.
• You can replace the almond butter with pecan butter or sunflower seed butter.

How long does this Pecan Pie keep for?

This pie does taste best when fresh, but keeps covered in the fridge for up to a few days.

More gluten-free vegan pie recipes

• Cherry Pie
• Apple Pie
• Pumpkin Pie
• Blueberry Pie
• Apple Galette
• Sweet Potato Pie
• Pumpkin Pie Bars
• Apple Pie Bars
• Lemon Tart

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make this recipe

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