Healthier Vegan Pecan Pie (No Corn Syrup or Oil)

Name: Healthier Vegan Pecan Pie (No Corn Syrup or Oil)
Prep time: 10 min
Cook time: 1 h
Total time: 3 h 10 min
Yield: 8 servings
Ingredients: 1 unbaked 9-inch vegan pie crust; 1 ½ cups raw pecan halves; scant ½ cup rolled oats (see Notes); ¾ cup water; ½ cup unsweetened non-dairy milk; ¾ cup maple syrup; 2 teaspoons vanilla extract; 2 tablespoons arrowroot starch; ½ teaspoon fine sea salt; zest from half an orange; ¼ teaspoon ground cinnamon; 1 ounce bourbon or dark rum

User Reviews

5.0

72 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs 10 mins
Servings
8 servings
Calories
365 kcal
Course
Dessert
Cuisine
American

Healthier Vegan Pecan Pie (No Corn Syrup or Oil)

Finn Russell

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Healthy vegan pecan pie everyone will love! With a custard-like maple filling, this pie is so good you just might want to bake pecan pie year-round. Prep is easy, too! This recipe is gluten-free, coconut-free, and WFPB oil-free.

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Ingredients

Servings

1 unbaked 9-inch vegan pie crust tap for the recipe (GF & oil-free)
1 ½ cups raw pecan halves reduce for a lighter pie
scant ½ cup rolled oats (see Notes) certified gluten-free if needed
¾ cup water
½ cup unsweetened non-dairy milk
¾ cup maple syrup
2 teaspoons vanilla extract
2 tablespoons arrowroot starch sub corn starch if needed
½ teaspoon fine sea salt

Optional additions:

zest from half an orange
¼ teaspoon ground cinnamon
1 ounce bourbon or dark rum

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Instructions

Preheat oven to 325 degrees F. Spread pecans on a baking sheet. Toast the pecans in the oven for 5 minutes, and pre-bake the pie crust at the same time. Set both aside to cool. Increase oven temp to 350 degrees.
In a small sauce pan, bring the oats and water to a simmer. Reduce heat to low and cook for 8 to 10 minutes or until thick, soft, and the water has been absorbed.
In a blender combine a palmful of the pecans, oatmeal, milk, maple syrup, vanilla, starch, salt, and addition(s), if using. Slowly increase speed, and blend on high until smooth and creamy, about 45 seconds.
Add the toasted pecans to the pie crust. I like to break some into smaller pieces. Pour the filling over the pecans, making sure they are covered and coated. Bake in the preheated 350 degree oven for 40 to 42 minutes, keeping an eye on the pie during the last 15 minutes. The filling may puff up slightly but shouldn't overflow. If the crust begins to brown too much, cover with foil or a pie shield. If using my GF crust it should be fine uncovered the whole time.
Set the pie aside to cool for at least 2 hours before slicing. If not serving the same day, let cool completely before covering and refrigerating. Or speed up the process by refrigerating the pie uncovered until cold.

Notes

Type of Oats - Different brands of rolled oats can vary in thickness, and if you use thicker cut oats, it will create a thicker filling (I just discovered this while testing a new walnut pie recipe)!
So, if your rolled oats are on the thick side, you'll want to reduce the amount of dry oats to ⅓ cup (35 grams). Or if you've already blended the filling and notice it to be thicker than in the photos above, it's fine to add a splash of milk and maple syrup to the blender to offset the extra starchiness of the thick oats.
Storage and Serving Tips - The gluten-free pie crust linked in the recipe holds up particularly well,if you'd like to make the pie a day or two in advance.
Store pecan pie in the refrigerator for up to 5 days. The pie may be frozen for up to 1 month. Thaw in the refrigerator overnight.

Nutrition Information

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Calories 365kcal (18%) Carbohydrates 45g (15%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 200mg (8%) Fiber 4g (16%) Sugar 21g (42%)