Vegan Pecan Pie
Prep time
Cook time
Total time
This is the pecan pie that we serve at our Thanksgiving Day meal. It is as traditional as it gets: rich, thick, and moist, with a great toasted pecan taste.
Recipe type: Dessert
Cuisine: American
Serves: 10 servings
  • 2½ 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 tablespoons flax seeds
  • 1½ teaspoons arrowroot starch
  • ⅓ cup dairy-free milk beverage (Chef Tucker uses soy milk)
  • 1 prebaked 9-inch vegan pie crust (see post above for options)
  1. Preheat your oven to 350°F.
  2. Place the pecans in a large bowl.
  3. In a medium saucepan, whisk together the maple syrup, rice syrup, vanilla, ginger, and salt. Simmer the mixture for 5 minutes. Remove the pan from the heat and let the mixture cool to room temperature.
  4. In a spice grinder, grind the flaxseeds to a powder.
  5. In a small bowl, whisk together the milk beverage, flaxseed meal, and starch until the starch is dissolves.
  6. Pour the milky mixture and the syrup mixture into your blender, and blend until smooth.
  7. Pour the liquid from the blender over the pecans and stir well to combine.
  8. Scrape the pecan mixture into your prebaked pie shell and even it out.
  9. Bake the pie for 30 minutes, or until the filling has firmed up.
  10. Let cool completely before slicing.
This recipe was reprinted with permissions from The Millennium Cookbook by Eric Tucker back in 2007. It has since been updated.
Recipe by Go Dairy Free at