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.

*faints*

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)

Ingredients

  • 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)

Instructions

  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!

Notes

**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

http://dessertswithbenefits.com/vegan-maple-pecan-pie/

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

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

Labels: Brown-Rice-Flour, Coconut-Oil, Eggless, Erythritol, Maple, Molasses, Pecans, Pies-Mousses-Tarts-and-Cheesecakes, Sucanat, Tofu, Vegan, Whole-Wheat

8 Trackbacks/Pingbacks

  1. Pingback: 28 Vegan Thanksgiving Recipes | One Ingredient Chef on November 14, 2013
  2. Pingback: Thanksgiving Recipe-Roundup on November 20, 2013
  3. Pingback: Holiday Recipes: Vegan Maple Pecan Pie | Speak Out for Species on November 27, 2013
  4. Pingback: 40+ Healthy Vegan Breakfast Recipes! | Healthy Food MindHealthy Food Mind on July 1, 2014
  5. Pingback: Build Your Own Vegan Thanksgiving Menu on October 11, 2014
  6. Pingback: 101 Healthy Thanksgiving Sides + Desserts | HelloNatural.co on November 2, 2014
  7. Pingback: Favorite (Vegetarian) Thanksgiving Dishes | Forever Ashley on November 15, 2014
  8. Pingback: WIAW: Thanksgiving Day Desserts - Jessie Loves To Run on November 18, 2014

Comments (20)

  1. theroadtoserendipity: November 13, 2012

    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. Sarah @ The Fit Cookie: November 14, 2012

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

  3. lilivee: November 14, 2012

    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. barb: November 14, 2012

    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. Jessica: November 15, 2012

    Yup, you can definitely use vanilla extract!

  6. Stephen@HappyHeart: November 15, 2012

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

  7. Project Perci Paws: November 15, 2012

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

  8. Anonymous: November 20, 2012

    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…

  9. Anonymous: November 20, 2012

    THANK YOU THANK YOU THANK YOU FOR A VEGAN RECIPE OF YOUR PERFECT (literally, PERFECT) CREATIONS!

  10. Jessica: November 21, 2012

    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 ;)

  11. Anonymous: December 7, 2012

    Ill have to try it!

  12. Amanda: December 24, 2012

    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!

  13. Jessica: December 25, 2012

    I hope you love it just as much OR MORE than my family did! :)

  14. Barbara: October 28, 2013

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

  15. dessertswithbenefits: October 28, 2013

    Barbara-
    Granulated white sugar and brown sugar are considered “sweeteners.” I say “sweeteners” because there is such a wide variety of healthier sweeteners out there other than refined white sugar and brown sugar, which is even more refined than sugar! This pecan pie recipe would be great with pure maple sugar, date sugar, sucanat, erythritol, xylitol, or coconut sugar. These sweeteners are less refined and more nutritious :)

  16. Rachel R.: November 4, 2013

    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.

  17. dessertswithbenefits: November 6, 2013

    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!
    -Jess

  18. Morgan: December 22, 2013

    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 :x got to move on though! but thank you for your amazing creation & sharing it with us all

    happy holidays!

  19. Sharaya: November 19, 2014

    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 :)

  20. Sharaya-
    YAY I’m so glad you got a chance to make the recipe! :D
    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 :)
    -Jess

Post A Comment


%d bloggers like this: