Easy Vegan Pecan Pie (5 Ingredients!)

– vegan – refined sugar free – gluten free optional – oil free –

I make this vegan pecan pie for any and all social gatherings or holidays – and for good reason. It only takes a blender, 10 minutes of prep time and 5 healthy whole food ingredients (with a few optional extras) to make! That means no stress for the next family gathering. And who doesn’t love pecan pie!?

My favorite part about this classic dessert is that it’s sweetened with only maple syrup and medjool dates. No sugar or corn syrup! It’s also gluten free (optional) and oil free, making it a much healthier option compared to traditional pecan pie. On days when I want an even healthier dessert option, I like to skip the pie crust altogether, which is why I listed the crust as optional. This pie has the perfect taste and texture, so you will still have yourself a delicious treat with or without the crust. If you do choose to use a pie crust, fortunately, vegan pie crust is pretty easy to find these days, like Pilsbury’s pie crust! I love enjoying this pie with a heaping scoop of vanilla coconut ice cream, yummm.

Baking Essentials for this easy vegan pecan pie:

• A blender
• A 9-inch pie pan and cover

Substitutions:

Since the ingredients in this vegan pecan pie are so simple, there really are no substitutions for any of the ingredients. However, the cinnamon and the pie crust are optional, yet delicious additions.

Tip: You can use either halved or chopped pecans, but if you want a more decorative top, I recommend buying halved pecans.

If you like this vegan pecan pie recipe, I think you will love some of my other easy vegan desserts:

• Chocolate Pecan Pie Bars
• Strawberry Rhubarb Crisp (GF)
• Single-Serve Peanut Butter Mug Cake
• Healthy Chocolate Frosty (Vegan)

Easy Vegan Pecan Pie (5 Ingredients!)

Recipe by Slow Down Company Course: DessertsDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

55

minutes

Total time

1

hour 

5

minutes

Ingredients

• 2 1/3 cups 2 1/3 pecans, divided*

• 12 12 medjool dates, pitted

• 1 cup 1 pure maple syrup

• 2 1/2 tbsp 2 1/2 ground flax/flax meal

• 1/4 tsp 1/4 sea salt

• 1/4 tsp 1/4 cinnamon (optional)

• 1 1 vegan pie crust (optional)

Directions

• Preheat oven to 350 F.
• Prep the pan. If you’re using a pie crust, press it into the 9-inch pie pan. Then evenly spread 1 cup of pecans over the pie crust (or directly on the pan if omitting the crust).
• Make the pecan pie filling. In a blender, add the medjool dates, maple syrup, ground flax, sea salt and 2/3 cup of the pecans. Blend until you get a smooth, creamy mixture. Scrape the sides and blend again if necessary.
• Bring it all together. Evenly spread the pecan pie filling in your pie pan, then use the last 2/3 cups of pecan to decorate the top of the pie.
• Bake! Bake for 35 minutes, then cover and bake for another 20 minutes.
• Rest. The pie will set as it cools, so allow it to rest before serving. Enjoy as is or with your favorite dairy-free ice cream!

Notes

• *You can use either halved or chopped pecans, but if you want a more decorative top, I recommend using halved pecans.
• The nutrition label is based on 6 servings and does not include the pie crust.

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