Healthier Vegan Pecan Pie (No Corn Syrup or Oil)
User Reviews
5
Healthier Vegan Pecan Pie (No Corn Syrup or Oil)
Description
This vegan pecan pie starts with a gluten-free, oil-free unbaked crust. Toasted pecans are spread on the crust, and a filling made by simmering rolled oats with water then blending with pecans, non-dairy milk, maple syrup, vanilla extract, arrowroot starch, and salt is poured over. Optional flavors like orange zest, cinnamon, or bourbon can be added. The pie is baked at 350°F until the filling is cooked through and the crust golden.
The filling offers a creamy, nutty profile balanced by natural maple sweetness and subtle vanilla. Rolled oats thicken the filling without corn syrup or oils, producing a texture that holds well when sliced. Pecans provide crunch, and optional spices add aromatic complexity.
The pie suits vegans and those seeking a pecan pie without traditional corn syrup or added fats. It can be served chilled or warmed and stores well refrigerated. Adjustments to oat thickness may be needed depending on oat brand.
Ingredients
- 1 unbaked vegan pie crust tap for the recipe (GF & oil-free, 9-inch
- 1 ½ cups pecan reduce for a lighter pie, raw halves
- scant ½ cup rolled oats certified gluten-free if needed
- ¾ cup water
- ½ cup non-dairy milk unsweetened
- ¾ cup maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons arrowroot starch sub corn starch if needed
- ½ teaspoon salt fine sea salt
Optional additions:
- orange zest from half
- ¼ teaspoon ground cinnamon
- 1 ounce bourbon or dark rum
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
- Use rolled oats of normal thickness; reduce to ⅓ cup if oats are thicker to avoid overly thick filling, or add plant milk and maple syrup to adjust texture after blending.
- The gluten-free, oil-free pie crust maintains structure well and can be prepared a day or two ahead.
- Store pie in the refrigerator up to 5 days; freeze up to 1 month and thaw overnight in the fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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