Fans of pecan pie, this Vegan Gluten-Free Pecan Pie is a healthier plant-based version of the classic pie we all know and love. It’s also super easy to make and the perfect addition to your Thanksgiving or Holiday spread. No corn syrup needed! If you’re looking for another healthy holiday dessert, try Vegan Gluten-Free Sugar Cookie Bars, The BEST Vegan Pumpkin Pie, and Pumpkin Chocolate Chip Cookies.
Why I Love This Recipe
- Holiday Dessert: Pecan pie is truly a classic holiday dessert. Always a crowd pleaser!
- Gluten-Free: Perfect for gluten-free eaters or if you want to have a healthier dessert option at the Thanksgiving table!
- Healthier: The holidays typically revolve around super heavy meals and sweets. This healthier version of pumpkin pie is lighter, lower in sugar, dairy and gluten free, but still tastes delicious.
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Notes on Ingredients
- Pecans: The base of pecan pie! I recommend using a mix of chopped and whole pecans.
- Coconut sugar: Can also substitute brown sugar.
- Maple syrup: Be sure to use 100% pure maple syrup, not pancake syrup.
- Prepared pie crust: Makes this pie super easy! Use a prepared unbaked pie crust. I used a gluten-free vegan crust from Wholly Wholesome.
- Coconut milk: Canned full-fat coconut milk, not from the refrigerated section.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Gluten-Free Pecan Pie?
- Preheat the oven to 350 degrees F.
- Combine the potato starch and coconut milk in a bowl and whisk.
- In a pan, dry toast the pecans for 1-minute until warmed on medium heat. Turn down the heat to a simmer and add the coconut sugar, maple syrup, and vanilla. Stir. Then add the coconut milk and potato starch mixture. Stir until smooth.
- Pour into the unbaked pre-prepared pie crust. Bake for 30 minutes. Cool for a few hours then let it set in the fridge overnight or for at least 8 hours.
- Serve at room temperature and enjoy!
- Step 1: First, mix together coconut milk and potato starch and set aside. In a pan, dry toast pecans then add coconut sugar, maple, and vanilla.
- Step 2: Then, mix well. Add in the coconut milk and potato starch mixture and stir until smooth. Pour batter into prepared pie crust.
- Step 3: Bake for 30 minutes at 350F.
- Step 4: Finally, let the pie chill for at least 8 hours before serving. Enjoy!
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Commonly Asked Questions
Store in the fridge, covered, for up to 4 days. Feel free to also freeze this and leave it out to thaw when you want to eat it. Don’t leave pie on the counter as it will go bad and get mushy.
I love to use this pretty pie pan to elevate the presentation of this dessert!
You definitely can and should! It needs to set in the fridge for at least 8 hours before eating, so make it the day before your party and keep in the fridge until you’re ready to serve.
For a main course, serve Vegan Shepherd’s Pie and Baked Mac and Cheese. A great appetizer is Spinach Artichoke Dip. Another dessert to serve besides pecan pie is classic Pumpkin Pie.
“I made this three times already because it is that simple to make. Like how easy it is to make and healthier version of pecan pie. My fam loves it”
– Ham
Extra Helpful Tips
- Use a pretty pie pan to elevate the presentation of your dessert!
- Don’t use a pie crust that’s already baked. Get an unbaked pre-prepared pie crust or make your own!
- Make sure to let it set in the fridge overnight for at least 8 hours to firm up. This is essential! If you are planning to make this for the holidays, make it the day before to prep.
- Store leftover pie in the fridge for up to 5 days.
- Feel free to substitute corn starch for potato starch, either will work.
If you tried this Vegan Gluten-Free Pecan Pie or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Gluten-Free Pecan Pie
Ingredients
- 1 ½ cups pecans
- ½ cup coconut sugar
- ⅓ cup maple syrup
- ¾ cup coconut milk canned full fat
- 1 teaspoon vanilla extract
- 3 tablespoon potato starch
- 1 pie crust pre-prepared
Instructions
- Preheat the oven to 350 degrees F.
- Combine the potato starch and coconut milk in a small bowl and whisk. Set aside.
- In a pot, dry toast the pecans on medium heat for 1-minute until warmed. Turn down the heat to a simmer and add the coconut sugar, maple syrup, and vanilla. Stir.
- Then, add the coconut milk and potato starch mixture. Stir until smooth.
- Pour pie mixture into the unbaked prepared pie crust. Bake for 30 minutes. Let it cool fully then refrigerate in the fridge overnight or for at least 8 hours.
- Serve at room temperature and enjoy! Top with coconut whipped cream!
Notes
- Don’t use a pie crust that’s already baked. Get an unbaked pre-prepared pie crust or make your own!
- Make sure to let it set in the fridge overnight for at least 8 hours to firm up. This is essential! If you are planning to make this for the holidays, make it the day before to prep.
- Store leftover pie in the fridge for up to 5 days.
- Feel free to substitute corn starch for potato starch, either will work.
Malini says
Any sub for maple syrup?
Danielle Keith says
Honey or agave
Maria says
Hi. This recipe looks great. Is there another plant based milk you could recommend? Thank you.
Danielle Keith says
You really need the full fat coconut milk. You could try homemade full fat almond milk.
DW says
Replacement for potato starch?
Danielle Keith says
Tapioca Starch
Isabelle Piché says
Hi Danielle, so glad I came across your recipe. If I want to cut back a little on sugar, is this will affect the pecan mixture?
Can’t wait to try it 😉
AvK says
It’s in the oven with 5 minutes to go and it is still really liquidy…Will it stiffen up when if cools or does it still need more baking time?
Ham says
I made this three times already because it is that simple to make. Like how easy it is to make and healthier version of pecan pie. My fam loves it
Tanya says
HI 🙂 This looks so healthy, and I would love to try it! Looking for a substitution for the full fat coconut milk. Do you think organic soy milk would work (we use the Edensoy brand and it is creamy, not watery like some boxed almond milks can be)? Or a homemade cashew milk (would be sweeter than soy milk)? Or the Lite Coconut Milk? I have to eat low saturated fat and the full fat coconut milk has too much sat. fat for me. Thank you!
Taylor says
Hi! Taylor from team HealthyGirl here!
I have not tried it with another type of milk. The full fat is what helps the pie stay firm and together, so the higher fat content, the better, for this recipe. If you end up trying it with another type of milk let us know how it turns out!
Jordan Stacy says
Pecan pie is one of the yummiest holiday desserts, but I hate how it always has corn syrup and so much sugar. Love this healthier version!!!