Healthy Vegan Pecan Pie
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!
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*
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 😉
Does this Healthy Vegan Pecan Pie belong on your holiday spread? YES. Duh.
Healthy Vegan Pecan Pie
Ingredients
- Graham Crackers (recipe also in the cookbook!)
- Salt
- Coconut Oil
- Unsweetened Vanilla Almond Milk
- Organic Extra Firm Tofu
- Pure Maple Syrup
- Molasses
- Natural Butter Flavor
- Vanilla Extract
- Sucanat
- Granulated Erythritol
- Oat Flour
- Pecans
Instructions
- You can find the full recipe and instructions in the Naughty or Nice Cookbook!
Recipe Notes
Enjoy!
.
Be happy.
Live fully.
Feel naughty, eat nice.
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– Jess
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Indulge − no strings attached!
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! 🙂
This looks great! I can’t eat tofu (soy intolerance), but I could find a substitute : )
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 🙂
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?
Yup, you can definitely use vanilla extract!
Seriously looks amazing!!! Have to give it a try!!!
Can’t wait to try this!! Love your recipes and your energy!
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!
THANK YOU THANK YOU THANK YOU FOR A VEGAN RECIPE OF YOUR PERFECT (literally, PERFECT) CREATIONS!
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!
I hope you love it just as much OR MORE than my family did! 🙂
I don’t do ‘sweeteners’. Can I use granulated or brown sugar with the same result?
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 🙂
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!
-Jess
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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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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 🙂
-Jess
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.
Rebekah-
Erythritol isn’t as sweet as sugar so if you use white sugar you’ll need less, probably 2/3 cup instead of 1 cup?
I’m glad you made the recipe though! Mmmm, ice cream on top of pecan pie is THE BEST! 😉
-Jess
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