Healthy Vegan Maple Pecan Pie

Healthy Vegan Maple Pecan Pie (refined sugar free) - Desserts with Benefits

That (totally awesome) Maple Pecan Pie was loved by all… except for my vegan friends.  I’m sure they would have loved it if they had tasted it, but for them, eggs are a no-no.

I could sense the torture I was putting them through.  Imagine smelling that pie baking in the oven and not being able to taste it?  I would have a meltdown and curl up in the fetal position force myself to leave the premises…  😉

To make sure my vegans still loved me, I made them a pie they could eat.  That’s right.  I made a (seriously, totally awesome) Maple Pecan Pie… vegan!

Healthy Vegan Maple Pecan Pie (refined sugar free) - Desserts with Benefits

Oh yes.  That popular dessert that usually contains a ton of butter and eggs is veganized!  So not only is this pie vegan, but it’s 100% natural and actually good for you.  Yup, no butter, no eggs, no corn syrup, no processed white sugar.  And it tastes great.


It’s that amazing.

Healthy Vegan Maple Pecan Pie (refined sugar free) - Desserts with Benefits

Shhh, here’s a secret:  my non-vegan taste testers (some of whom are not health-conscious) loved this pie, and they didn’t even know it was vegan  😉

Healthy Vegan Maple Pecan Pie (refined sugar free)

Yield: one 9 inch pie

Healthy Vegan Maple Pecan Pie (refined sugar free)


  • 6oz (170g) Extra Firm Tofu, drained
  • 1/4 cup Unsweetened Vanilla Soymilk, cold
  • 1 tsp Vanilla Paste
  • 20g (2 tbs) Brown Rice Flour (other flours may work)
  • 1/4 tsp Salt
  • 56g (1/4 cup) Coconut Oil
  • 192g (1 cup) Granulated Sweetener (I used 1/4c sucanat, the rest erythritol)
  • 168g (1/2 cup) Pure Maple Syrup
  • 14g (2 tsp) Molasses
  • 1 cup Pecans, chopped
  • one Whole Grain Pie Crust, cold**
  • Pecans, for topping (optional, but makes it pretty)


  1. Preheat the oven to 350 degrees Fahrenheit
  2. In a blender or food processor, puree the tofu, soymilk, vanilla paste, brown rice flour and salt. Pour all of it into a bowl and set aside.
  3. In a small bowl, add the coconut oil and set aside.
  4. In a medium-sized pot over medium heat, whisk together the granulated sweetener, maple syrup and molasses. Whisk occasionally for about 10-15 minutes (sugars should completely dissolve). Let the mixture bubble/boil lightly for ~30 seconds, remove from heat and whisk in the coconut oil. Whisk in the tofu mixture, then stir in the chopped pecans.
  5. Put the cold pie crust onto a cookie sheet and pour the filling inside. Decorate with pecans if you like, then bake for about an hour, until edges and pecans are a rich dark brown color (but not burnt!) and filling bubbles lightly. Let cool on a wire cooling rack, then slice and serve!


**I bought a frozen whole wheat crust from Whole Foods and thawed it in the refrigerator uncovered for a few hours. You can use any pie crust you like, preferably whole grain and made without butter or anything hydrogenated. For gluten free, use your favorite GF pie crust.

Cover and refrigerate leftovers in the refrigerator. This pie freezes well, just thaw in the fridge for a few hours, then at room temp after that.

Recipe adapted from: Post Punk Kitchen

Healthy Vegan Maple Pecan Pie (refined sugar free) - Desserts with Benefits

Does this belong on your holiday spread?  YES.  Duh.

31 comments on “Healthy Vegan Maple Pecan Pie

  1. We don’t do thanksgiving here in Australia (something to do with the lack of Indians and squash 😉 BUT this is going smack bang in the middle of my Christmas table! :)

  2. This looks great! I can’t eat tofu (soy intolerance), but I could find a substitute : )

  3. That looks great! I love all of your recipes and your photography! The food in the photos looks so clean but also cute and yummy :)

  4. What a delicious idea! Do you have a substitute for the vanilla paste such as an equal amount of pure vanilla extract, I can try with this pie?

  5. Seriously looks amazing!!! Have to give it a try!!!

  6. Can’t wait to try this!! Love your recipes and your energy!

  7. I have to ask, does this actually taste like pecan pie? Im all for eating healthy but pecan pie is by nature a gut bomb…

    • This pie is definitely not 100% authentic. It has a slight maple flavor and isn’t eggy (due to maple syrup rather than corn syrup and lack of eggs). The filling IS however, soft and slightly gooey like regular pecan pie, and the pecan flavor is definitely there.
      While this pie may not be something you’d find at a restaurant/bakery, it is definitely delicious. My taste-testers actually preferred this vegan version over my regular version 😉

    • Ill have to try it!


  9. This is in my oven right now! I made a gluten-free pecan crust to put it in, I CANNOT WAIT to try it Christmas day!

  10. I don’t do ‘sweeteners’. Can I use granulated or brown sugar with the same result?

  11. Hello! Looks Amaaaazing! I think I’m missing a step or misreading something…. I know we put the coconut oil in a small bowl (by itself?) and let it sit. Then what? I didn’t read about it being added to anything.

    • Rachel R-
      The coconut oil is put in a small bowl by itself, and then it is added to the pot (with the sweetener, maple syrup and molasses) once it is taken off of the stove (step #4) :)
      Sorry for any confusion!

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  15. made this for my family Christmas party! no one could even tell it was vegan & they loved it! so happy I finally found a healthy pecan pie that my sister could even enjoy since she’s the vegan one! not gonna lie me and my cousin ate most of it & feeling quite guilty 😡 got to move on though! but thank you for your amazing creation & sharing it with us all

    happy holidays!

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  21. I just made a trial run of this pie before next week’s Thanksgiving meal, taste is amazing and so is the texture! Very much like traditional pecan pie. My only question is, it seems a little watery, is this normal? I assume it will set a little bit once I let it cool all the way. I also did use silken tofu instead of firm because I already had it on hand – could this be the case? Next week I planned on using the extra firm for the real deal.

    But overall – great recipe! Thank you for sharing :)

    • Sharaya-
      YAY I’m so glad you got a chance to make the recipe! 😀
      Though, my pecan pie wasn’t watery at all. I would recommend letting the pie cool completely before slicing. It could also be the silken tofu… firm tofu doesn’t hold nearly as much water as silken. If you’re worried about the wateriness, try pressing the tofu between towels before blending it.
      I’m so happy you’re making this for Thanksgiving! I hope everyone likes the recipe :)

  22. This pie is so amazing!!! I got scared away from the prices of sugarless sweeteners, so was bad and made this pie using white sugar. Not sure if it was the white sugar, but the pie was super duper sweet…which made some vegan ice cream the perfect accompaniment. Will try next time with stevia or some sweetener.

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