Classic Dairy-Free Pecan Pie to Make Your Holiday Feast Complete


Every holiday feast needs an assortment of seasonal pies, including at least one pecan pie. Most pecan pies are filled with dairy butter and sometimes cream. And a dairy-free search online usually yields an assortment of egg-free and vegan recipes. In fact, this vegan pecan pie recipe was one of the first that we shared. But for those who do eat eggs, this classic dairy-free pecan pie is the staple recipe you’ve been looking for.

Classic Dairy-Free Pecan Pie Recipe (gluten-free optional)

Did you know that pecans are America’s only native tree nut? It’s a proud heritage shared by the farmers who have grown this nut for generations. And it explains why pecan pie has become such a tradition for Thanksgiving and Christmas.

Classic Dairy-Free Pecan Pie Recipe (gluten-free optional)This classic dairy-free pecan pie is adapted from a recipe that was shared with us by

Special Diet Notes: Classic Dairy-Free Pecan Pie

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, peanut-free, optionally soy-free, and vegetarian.

For egg-free pecan pie, use the The Millennium Pecan Pie Recipe or Aunt Bonnie’s Pecan Pie Recipe. This particular recipe hasn’t been tested egg-free. If you want to try it, see our Egg Substitute Guide. My top recommendation would be to try a rounded 1/2 cup aquafaba in place of the 3 eggs.

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Classic Dairy-Free Pecan Pie
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This recipe has been adapted from the pecan pie experts: The American Pecan Council. This pie can be made 1 day ahead and refrigerated overnight. But allow the pie to come to room temperature before serving.
Serves: 1 (9-inch) pie
  1. Place a baking sheet in your oven, and preheat your oven to 350ºF.
  2. Line a 9-inch pie dish with the rolled out pie dough. Carefully press it into edges and up the sides. Use your fingers or fork to create a decorative edge.
  3. In a large bowl, whisk together the melted buttery spread, liquid sweetener, brown sugar, and vanilla. Add the eggs and salt, and whisk until the mixture is well combined. Fold in the pecan halves.
  4. Pour the pecan mixture into your prepared pie crust and even it out with a spatula.
  5. Cover the edge of the pie crust with aluminum foil to prevent burning.
  6. Place the pie on the preheated baking sheet in the oven. Bake for 60 to 70 minutes, or until the pie is set in the center.
  7. Let the pie cool completely before serving or chilling.
Sweetener Note: You can use light corn syrup for the liquid sweetener, if preferred. Other liquid sweeteners, like honey or brown rice syrup, will also work, but will have a more pronounced flavor. You can also make your own liquid sweetener with a golden syrup recipe or cane syrup recipe.

Key Pantry Supplies: Classic Dairy-Free Pecan Pie

More Holiday Desserts with Pecans

Gingerbread Apple Skillet Cake (optionally gluten-free & soy-free)

Apple Gingerbread Skillet Cake

Pumpkin Pie Bread Pudding (optionally gluten-free & soy-free)

Coconut Pumpkin Bread Pudding with Spiced Maple Syrup

Chocolate Pecan Pie (optionally gluten-free & soy-free)

Decadently Dairy-Free Chocolate Pecan Pie Recipe

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Hi could i make this recipe with a pre baked pie crust, how long would the filling take to bake/how would i know when its fully cooked? Thanks 😀

    • If you use a pre-baked crust, you’ll want to cover the edge with foil for the whole baking time, to ensure it doesn’t burn. You would use the same test for doneness as written in the recipe -> Bake for 60 to 70 minutes, or until the pie is set in the center. But it is preferable to use an unbaked pie dough for this recipe. It hasn’t been tested with a prebaked crust.

  2. I love all of your recipes! Thank you so much! Question—if I’m going to use your buttery pie crust recipe for this pecan pie, do I bake the pie crust first? Or right after making the dough can I fill it with the pecan mixture and bake it all together?

  3. What do you use for buttery spread? Do you use stick or tub “butter” and do you have a brand you prefer or suggest? I usually use smart balance for cooking but haven’t tried it for baking.

    • Personally, I typically use stick buttery spreads for baking. I know a lot of dairy-free consumers prefer stick margarine, like Fleischmann’s, but I think the buttery sticks like Earth Balance and Melt work well. Buttery spreads sometimes work, but I only use them in a pinch for baking. They aren’t formulated quite the same, and sometimes have ingredients like flaxseed oil, that can taste rancid when baked.

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