Pecan Pie (Vegan)

Pecan Pie (Vegan)
Prep time
Cook time
Total time
Jackie of The Vegan Diet found this recipe From PCRM, which was orginally from the Millennium Restaurant, San Francisco, California
Serves: 1 pie
  • 2-1/2 cups pecans, toasted and coarsely chopped
  • ¾ cup maple syrup
  • ⅓ cup brown rice syrup
  • 1 tablespoon vanilla extract
  • 1 tablespoon minced fresh ginger
  • ¼ teaspoon sea salt
  • 3 tblsps flax seeds
  • 1-1/2 teaspoons arrowroot
  • ⅓ cup soymilk
  • prebaked pie crust
  1. Place the pecans in a large bowl.
  2. In a medium saucepan, combine the maple syrup, rice syrup, vanilla extract, ginger, and salt.
  3. Simmer the mixture for 5 minutes, then remove from heat and allow to come to room temperature.
  4. In a spice grinder, grind the flaxseeds to a powder.
  5. Combine the arrowroot, soymilk, and flaxseed meal with the maple syrup mixture, pour into a blender, and blend until smooth.
  6. Pour the liquid from the blender over the pecans.
  7. Mix well and pour into a prebaked pie shell.
  8. Bake at 350° F for 30 minutes, or until the filling has firmed up.
  9. Let cool.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.