A sweet vegan pecan pie recipe with a refined sugar-free filling and gluten-free crust made of almond flour.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/vegan-pecan-pie/
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 slimy 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 all other the prebaked crust.
Pour the hot pecan pie filling all over the pecan nuts to fill the pan up to 3/4 height. If you are using an 8-inch pan, you may have too much filling (I had 1/4 cups extra), but for a 9-inch pan, you should use all the filling.
Bake for 30-40 minutes or 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.
Cool completely in the pie pan for 3 hours, then release 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.