Healthier Vegan Pecan Pie [No Corn Syrup]
User Reviews
5.0
108 reviews
Excellent
Healthier Vegan Pecan Pie [No Corn Syrup]
Report
A healthier vegan pecan pie that's incredibly delicious, rich, sweet, caramel-ly, loaded with pecans and the perfect holiday dessert.
Share:
Ingredients
For the Crust (Or vegan pie crust of your choice)
- 90 grams (approx. ¾ cup) almond flour
- 80 grams (approx. ¾ cup) white whole wheat flour also known as soft whole wheat or whole wheat pastry flour
- 1 medium ripe avocado
- ¼ teaspoon sea salt
- 4 tablespoons almond milk or non dairy milk of choice
- 1-2 tablespoons water ONLY if needed!
- 2 tablespoons coconut sugar or granulated sugar of choice optional
- 1 teaspoon cinnamon optional
For the Filling
- 1 ¼ cups pecan halves
- ⅔ cup maple syrup
- 3 tablespoons fancy molasses
- ¼ cup ground flaxseed
- ⅓ cup unsweetened cashew milk or milk of choice
- 3 tablespoons tapioca starch
- 2 tablespoons cashew butter or almond butter
- ½ teaspoon sea salt
Optional Add Ins For the Filling
- 2.5 teaspoons instant coffee granules
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
Add to Shopping List
Instructions
- Prepare your pie crust of choice and set aside. I use my oil free pie crust (see post for detailed directions and step by step photos on making the crust) with the almond flour option, which I highly recommend. If using this crust, there's no need to prebake (blind bake) the crust.
- Preheat the oven to 325 degrees F.
- Add all the filling ingredients, except the pecans, to a mixing bowl and whisk well until combined. Then add the pecan halves and give it a quick stir to coat the pecans.
- Pour the mixture into your prepared crust and bake for 15 minutes. Then place a pie shield over your pie or loosely cover it with aluminum foil and bake for an additional 25 minutes. (Total bake time 40 minutes.) This will prevent your crust from baking too quickly and getting too dark.
- Remove from the oven and cool on a cooling rack for a minimum of two hours before slicing.
Equipments used:
Notes
- Let your pecan pie cool at room temperature for a minimum of two hours after baking. This cool down time is essential for your pie to set, and make slicing easier.
- Make sure the pie is completely cooled to room temperature before refrigerating or freezing.
- You may make your pie in advance, but it tastes best on days 1-2.
- Leftovers keep refrigerated for 3-5 days, or freeze for up to 2 months.
Nutrition Information
Show Details
Calories
395cal
(20%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
10g
Sodium
244mg
(10%)
Potassium
430mg
(12%)
Fiber
7g
(28%)
Sugar
23g
(46%)
Vitamin A
45IU
(1%)
Vitamin C
3mg
(3%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395cal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 244mg | 10% |
| Potassium | 430mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
Other Recipes
You'll Also Love
