Vegan Gluten-Free Pecan Pie

Hi friends!

If you’re here, then you must be a fan of pecan pie. This vegan gluten-free pecan pie is a healthier 100% plant-based version of your classic pecan pie that we all know and love. It’s also gluten-free, oil-free and SO easy to make. You are going to fall in love with this simple pecan pie recipe. I promise it’s amazing.

What ingredients go into this vegan gluten-free pecan pie?

  • pecans
  • coconut sugar
  • maple syrup
  • prepared pie crust
  • potato starch
  • coconut milk
  • vanilla extract

…it’s as simple as that!

How do you make vegan gluten-free pecan pie?

First, preheat the oven to 350 degrees F. Mix coconut milk and potato starch. Toast the pecans then add the rest of the ingredients into the pan with them. Stir and pour into the pre-prepared pie crust. Bake for 30 minutes then let it cool in the fridge overnight. It’s honestly so simple and is one of the easiest desserts I’ve ever made.

When it comes out of the oven, make sure it’s set!

What kind of crust do you use?

I used a pre-prepared pie crust that’s gluten-free and vegan. I found it in the frozen section of my Sprouts! You can use any pie crust you like whether it’s homemade or store bought. Feel free to use a whole wheat, regular or gluten-free crust that’s meant for dessert pies. This would even be great with a graham cracker crust. I wanted this recipe to be quick and easy which is why I didn’t include a homemade crust – it just takes too long. There are so many options in stores now that I know it’s super easy to find one. I one I used is from a brand called Wholly Wholesome.

Vegan gluten-free pecan pie

What makes this pecan pie healthier?

Traditional pecan pie has corn syrup, eggs, sugar, butter, etc. Of course it tastes amazing but the ingredients are not the healthiest. I wanted to share a pecan pie recipe that tastes exactly like the traditional one but has better-for-you ingredients! This recipe has less refined sweeteners like maple syrup and coconut sugar. It’s totally plant-based, has no dairy and it’s gluten-free if you use a gluten-free pie crust. I love that this recipe has wholesome, healthy ingredients! You don’t feel sluggish after eating it.

Vegan gluten-free pecan pie

What is the best way to store this vegan gluten-free pecan pie?

Keep in the fridge overnight when you make it but store in the fridge, covered, for up to 4 days. Feel free to also freeze this and leave out to thaw when you want to eat it. Do not leave this on the counter as it will go bad and get too mushy. The fridge is best!

I would cover it or keep it in a large, wide container. I find it easiest to keep it covered in the pie pan though.

Vegan gluten-free pecan pie

Other Thanksgiving recipes to pair with this pecan pie:

Vegan gluten-free pecan pie

Will my non-vegan friends and family like this?

Abso-freaking-lutely. I shared this pie with my non-vegan dad and he went crazy for it. He ate two pieces of the pecan pie in two minutes flat. He was begging me to make more! I also shared it with my non-vegan father-in-law (a self-proclaimed pecan pie lover), and he also said it was outstanding. My plant-based mama and fiance also tried it and they gave it the thumbs up of approval.

I promise your non-vegan friends and family will never know that this is healthy and vegan. It’s decadent, rich, perfectly sweet and tastes like traditional pecan pie! It’s a win-win!

Vegan gluten-free pecan pie

A few important tips down below!

Vegan gluten-free pecan pie

A few important tips:

  1. Don’t use a pie crust that’s already baked. Get an unbaked pre-prepared pie crust or make your own dough!
  2. Store in the fridge!
  3. Make sure to let it set in the fridge overnight for at least 8 hours so it can firm up. This is essential! If you are planning to make this for the holidays, make this the day before to prep.
  4. Bake for only 30 minutes – this is optimal baking time!
  5. Feel free to substitute corn starch for potato starch, either will work.

Vegan gluten-free pecan pie

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Vegan gluten-free pecan pie

Vegan Gluten-Free Pecan Pie

100% plant-based pecan pie that's super easy and made without corn syrup! Tastes like a classic pecan pie and is beyond delish.
serving 6 slices
prep time 10 minutes
cook time 30 minutes
set in the fridge 8 hours
total time 40 minutes

the ingredients

  • 1.5 cups pecans
  • 1/2 cup coconut sugar
  • 1/3 cup maple syrup
  • 3/4 cup full fat coconut milk
  • 1 tsp vanilla extract
  • 3 tbsp potato starch
  • 1 pre-prepared pie crust


  • Preheat the oven to 350 degrees F.
  • Combine the potato starch and coconut milk in a bowl and whisk. 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 + 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!

Made with love,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. Malini says:

    Any sub for maple syrup?

    1. Danielle Keith says:

      Honey or agave

  2. Maria says:

    Hi. This recipe looks great. Is there another plant based milk you could recommend? Thank you.

    1. Danielle Keith says:

      You really need the full fat coconut milk. You could try homemade full fat almond milk.

  3. DW says:

    Replacement for potato starch?

    1. Danielle Keith says:

      Tapioca Starch

  4. 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 😉

    1. 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?

  5. 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

  6. 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!

    1. 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!