Этот Веганский пирог с пеканом tastes like your old-time favorite pecan pie without the egg or butter! It’s a sweet pie with crunchy bites or pecan nut and it’s the best vegan Thanksgiving dessert to share with family.
I love making vegan version of all the classic desserts, like I did for my Веганский лимонный пирог с меренгой, Веганский тыквенный чизкейк или Веганский морковный торт. But when I want to make something even more fall-flavored, I want a pecan pie! A classic old-fashioned pecan pie contains eggs and butter, so it’s not vegan. To make it vegan, it’s crucial to use plant-based alternatives and a specific recipe like mine below.
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Веганский пирог с пеканом
Ингредиенты:
- 1 ½ чашку орех-пекан - finely chopped (measure chopped)
- ½ чашку Миндальное молоко - or dairy free milk of your choice
- ¾ чашку Кленовый сироп - or liquid sweetener of your choice
- ½ чашку Кокосовый сахар - или коричневый сахар
- 6 столовые ложки Льняная мука
- ½ чайной ложки Соевые свечи Корица
- 1 ½ чайной ложки Экстракт ванили
- 2 столовые ложки Кокосовое масло - or vegan butter or almond butter
- 1 Веганское тесто для пирога - (8 inches or 9 inches) or use my gluten-free vegan pie recipe
инструкции
- Разогрейте духовку до 350 ° F (180 ° C).
- Line an 8-inch or 9-inch pie pan with a vegan pie crust of your choice. Prick the crust with a fork and prebake for 8 minutes.
- Meanwhile, prepare the pecan pie filling.
- In a medium saucepan, over medium-high heat, combine unsweetened almond milk, maple syrup, coconut sugar, flaxseed meal, cinnamon, vanilla extract, and coconut oil.
- Stir constantly until the mixture boils, then reduce to low-medium heat and simmer for 2 minutes, often stirring to prevent the liquid from sticking to the pan. The mixture will thicken look a bit jelly-like, like a caramel sauce as the flaxseed meal absorbs liquid.
- Remove the prebaked pie crust from the oven and spread the chopped pecan nuts evenly.
- Pour the hot pecan pie filling over the pecan nuts to fill the pan up to 3/4 of its height. If you are using an 8-inch pan, you may have too much filling (I had 1/4 cup extra), but you should use all the filling with a 9-inch pan.
- Bake the pecan pie for 30 to 40 minutes at 350°F (180°C) until the filling is well set on the borders and still slightly jiggly in the middle. You can cover the pan with foil to prevent the side of the crust from browning too fast.
- Let the pie cool completely in its pan for 3 hours, then release it on a plate. The texture will be even better the next day, so I highly recommend making the pie ahead.
- Store in the fridge in a sealed container for up to 4 days.
Питание
Ингредиенты и замены
All you need to make this easy vegan pecan pie filling are:
- орехи пекан – I used 1 1/2 cups of pecans chopped finely to cover an 8-inch pie dish. If you are using a 9-inch pie dish, you may need 2 cups of pecans.
- Maple Syrup – the classic recipe uses corn syrup. Here I am using refined sugar-free liquid sweeteners. Maple syrup provides the best flavor, or you can use agave syrup too.
- Кокосовый сахар или коричневый сахар
- Flaxseed Meal – this acts as an egg replacer in your pie filling.
- Almond Butter, Vegan Butter, or Coconut Oil – a pecan pie filling has a buttery flavor. This flavor will be enhanced by vegan butter, but I usually prefer to use almond butter or coconut oil for a healthier dairy-free twist. Choose what you prefer.
- Unsweetened Almond Milk – или любое другое растительное молоко, которое вам нравится.
- Экстракт ванили – для вкуса.
- Молотая корица – для классических осенних вкусов.
How To Make Vegan Pecan Pie (in Pictures)
Let me share how you can make a delicious pecan pie without eggs or dairy.
Предложения по обслуживанию
This vegan pecan pie achieves its best texture and taste when completely cool down. Don’t release from the pan or slice too early, or the filling can be runny. You can serve this vegan pecan pie with the vegan toppings below:
- Веганское мороженое
- Кокосовые взбитые сливки
Vegan pecan pie filling is sweet, buttery, and slightly chewy with crunchy bites of pecan nuts. It tastes a bit different than an egg-based pecan pie. The filling is a bit more like a sticky caramel.
Больше рецептов веганских пирогов
If you love baking pies, I have a few more vegan pie recipes for you to try:
Delicious and healthier than a non vegan pecan pie.
Спасибо!
I am writing this recipe just on how fabulous it looks alone. Hoping it matches up with the rating.
Very nice. I will try this definitely. Thank you
Will this pie work using a sugar free syrup like Lakanto?
Абсолютно!
I’m baking a pecan pie with half a cup of maple syrup and one quarter cup of brown sugar plus a pinch of salt and four heaping tablespoons of vegan butter. This tastes better to me.
I liked this pie but it was too sweet and not buttery enough. Next time I will reduce the maple syrup and sugar and increase the vegan butter.
How do you get this pie (or any pie) out of the pan? Is there a specific way to do this without breaking the pie?
If you cool down the pie overnight at room temperature or in the fridge for an hour it come out pretty well. I like to use removable bottom pan for easier release with gluten free crust that are more fragile.
Most excellent pecan pie recipe…and it’s Gluten Free! Came out perfect, and my vegan friend was amazed. For the liquid sweeteners I used 1/2 cup Lyle’s Golden Syrup and 1/4 cup Pure Maple Syrup. I added the toasted chopped nuts to the filling mixture before putting into the crust to mix it all up, then coated some whole pecans in the remaining mixture and placed them decoratively on top. It’s a winner and will make again. Thank you for the inspiration.
Thanks so much for this lovely comment!
This pie was unbelievable! Sticky pecan filling that rivals any egg-based/refined sugar filled pie. I threw pecans in with the filling by accident and it still came out great! For the pie crust, definitely use sugar instead of salt for enhanced sweetness!
Thanks for the lovely feedback and for the picture of the pie on your insta feed ! Love it. XOXO Carine