Vegan Pecan Pie (No refined sugar!)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 slices
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Calories
372 kcal
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Course
Dessert
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Cuisine
Vegan, gluten-free
Vegan Pecan Pie (No refined sugar!)
Description
The Vegan Pecan Pie features a simple unbaked vegan crust filled with a sweet mixture of blended pitted Medjool dates, maple syrup, ground flax seeds, finely chopped pecans, and sea salt. Half of the pecans are processed into the filling, giving it a dense texture, while the remainder are coarsely crushed and sprinkled on top for added crunch and visual appeal. The filling is evenly spread over the crust and baked at 350°F for 45 minutes until set with a firm edge and drier top.
The resulting pie is naturally sweetened without refined sugars, relying on dates and maple syrup for moisture and caramel notes. The flax seeds act as an egg substitute to bind the filling. The pecans provide a nutty flavor and satisfying texture. After baking, the pie needs to cool completely, ideally chilled, to firm up before slicing.
This dessert can be served cold or at room temperature and is suitable for vegan diets. Its rich, sticky filling contrasts with the crisp pie crust for a balanced mouthfeel. It is most often sliced into eight portions for serving.
Nutrition estimates provided are approximate and use a generic pie crust as reference.
Ingredients
- 1 pie crust unbaked, vegan
- ¾ cup Medjool dates , pitted (about 6 ounces)
- ¾ cup maple syrup
- 2 tablespoons flax seeds ground
- 1 ½ cups pecan halves , chopped
- ¼ teaspoon salt fine sea salt
Instructions
- Preheat your oven to 350ºF and press your unbaked pie crust in a 9-inch pan. (Use a store-bought crust, if you like.)
- In a food processor fitted with an "S" blade combine the dates, maple syrup, flax seeds, 1/2 cup of the pecans, and the salt. Process until the dates are broken down and the mixture looks relatively smooth.
- Pour 3/4 cup of the pecans into the pie crust and spread them out evenly. Pour the batter over the pecans and use a spatula to smooth it evenly. Top the pecan pie filling with the remaining 1/4 cup of pecans-- I like to crush them between my fingers and sprinkle them over the top so that the little pieces are evenly distributed.
- Place the pie in the oven to bake at 350ºF for 45 minutes. When it's done baking the top should look drier and the edges of the filling will be firm to a light touch.
- Allow the pie to cool completely, for at least 2 hours. You can put it in the fridge to speed the process, if you'd like to. Slice the pie and serve chilled or at room temperature.
- Leftovers should be tightly covered and stored in the fridge for up to 5 days.
Notes
- Nutrition information refers to one slice when the pie is divided into eight.
- Use a vegan pie crust that suits your preferences or purchase a store-bought unbaked crust for convenience.
- Allow the pie to cool completely after baking; chilling it accelerates firming, making slicing easier.
- Coarsely crush the pecans for the topping to add texture and distribute nutty flavor evenly across the pie's surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 178mg | 7% |
| Potassium | 278mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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