Vegan Pecan Pie

5 from 21 votes

Deliciously gooey vegan pecan pie with crispy toasted pecans and golden caramelised filling. A perfect dessert for a vegan thanksgiving or fall feast!

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: All

Servings: servings

Calories: 495kcal

Author: Richard Makin

Equipment

no specialist equipment required

Ingredients

150 ml water
2 teaspoon psyllium husk powder or 2 tablespoon ground flax seeds
55 g vegan butter
110 g light brown muscovado sugar
2 tablespoon corn starch
330 g golden syrup or light corn syrup
1 tablespoon treacle or molasses
½ teaspoon fine sea salt
2 teaspoon vanilla extract
280 g pecan halves
1 vegan pie crust

Metric - US Customary

Instructions

Preheat the oven to 175 °C and place a baking sheet inside. Wrap the crust edges of the pre-baked pie crust with two thin layers of aluminium foil and set aside.
1 vegan pie crust
In a medium bowl, whisk together the water and the psyllium husk powder. Set aside until thickened and gelatinous.
150 ml water, 2 teaspoon psyllium husk powder
In a medium saucepan, place the vegan butter, then place over medium heat. Once the butter is melted, add the light brown sugar and whisk well until fully melted and smooth.
55 g vegan butter, 110 g light brown muscovado sugar
Remove from the heat and add the corn starch and psyllium husk mixture. Whisk well to combine, making sure no lumps of the psyllium husk mixture remain, then add the golden syrup, treacle, salt and vanilla extract.
2 tablespoon corn starch, 330 g golden syrup, 1 tablespoon treacle, ½ teaspoon fine sea salt, 2 teaspoon vanilla extract
Place the pecan halves in the prepared pie crust and pour the filling mixture over the top. Place in the oven on the hot baking sheet to bake for 50 minutes.
280 g pecan halves
Remove from the oven and leave to cool fully on a wire cooling rack before slicing and serving.

Notes

1. You can find my recipe for the perfect vegan pie crust here. For this recipe it's important to blind-bake the pastry before adding the filling, so follow the instructions in my recipe. Alternatively you can use a store bought pie crust but just make sure it's a vegan one and doesn't contain butter.

2. Since the pastry is already pre-baked, it's important to use a crust protector to stop the edges from burning. No need to buy a fancy silicone one, just fold over a sheet of aluminium foil to form two layers and wrap it around the pre-baked crust. This should reflect some of the heat away from the pastry, ensuring the filling has time to cook, but the pastry doesn't have time to burn.

Nutrition