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    Home >> Recipes >> Vegan Dessert Recipes

    Vegan Bourbon Pecan Pie (Gluten-Free)

    Updated Oct 4, 2022 by Lori · This post contains affiliate links.

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    A generous splash of bourbon gives this Vegan Pecan Pie even more warm and festive flavor! No eggs, dairy, or corn syrup here. The sweet and rich filling is made with just 8 ingredients, including dates, plant-based butter, and maple syrup. It's nutty, easy, and perfect for the holidays.

    Make it gluten-free with our popular vegan gluten-free pie crust!

    circles of pecans decorating the top of vegan bourbon pecan pie with a slice removed.

    Pecan pie is a southern classic, and growing up in Alabama I ate plenty of it. Of course, back then I wasn't vegan. Heck, no one I knew was vegan! So those pies were made with dairy and eggs, and there was probably lard in the pie crust.

    Since eggs, butter, and corn syrup make up the bulk of the sweet and sticky filling in classic pecan pie, you might expect it to be a difficult dish to make vegan. But like so many other desserts, it's actually surprisingly easy!

    While there's no shortage of vegan pecan pie recipes online, this year I wanted to come up with my own twist, using a beloved vegan ingredient that doubles as both a sweetener and an egg replacer..... dates!

    Jump to:
    • Ingredients
    • How to Make Vegan Bourbon Pecan Pie
    • Does it taste like regular pecan pie?
    • Can I make it without bourbon?
    • Serving Suggestions
    • How to Store
    • You might like:
    • 📖 Recipe
    • 💬 Comments
    slice of pie and a fork on a plate with whole pie plate in background.

    Dates are perfect in so many desserts because of their natural caramel-like sweetness and stickiness.

    I knew after just one test batch of this recipe that the dates were a winner. However, that didn't stop me from making this pie at least four more times over the following two weeks (I say at least because, well, I may have lost track).

    I wanted to get the recipe just right for the blog, but also, this was right before Thanksgiving. We had two Friendsgiving potlucks to attend, which meant extra opportunity for feedback from taste testers!

    Ingredients

    Here's a quick look a the 7 ingredients you'll need for the pecan pie filling.

    labeled photo of the 8 ingredients needed to make vegan bourbon pecan pie.
    • raw pecan halves - pecan pieces are also fine if that's what you have.
    • medjool dates - for the best results make sure the dates are soft and fresh so they blend easily.
    • pure maple syrup
    • vegan butter - any butter you like is fine. I used Earth Balance. If you use an unsalted butter add about ¼ teaspoon fine sea salt to the mixture.
    • vanilla extract
    • corn starch - or arrowroot starch
    • bourbon - use any bourbon you enjoy sipping. I used Old Forester, which is inexpensive but surprisingly good!

      NOTE: most bourbons are vegan-friendly, but there are a few brands that aren't. When in doubt visit Barnivore.com.

    See recipe card below for amounts and full instructions.

    How to Make Vegan Bourbon Pecan Pie

    If you're intimidated by pie, please don't be! I promise you can do this. Especially if you use my almond flour pie crust. It's seriously the EASIEST pie crust recipe you'll ever work with.

    It's gluten-free and made without butter or oil, so you don't need to worry about overworking the dough or keeping everything cold. It's about as fool-proof as pie dough gets. Okay, onto the pie filling...

    a 3-photo collage showing the steps involved in making and assembling the pie.
    1. Dissolve corn starch in bourbon to create a slurry. In a large food processor blend the slurry with dates, maple syrup, and vanilla.
    2. Add melted vegan butter and process again until mostly smooth. Add about 1 ½ cups pecan halves and pulse to chop.
    3. Spread the filling in a pie crust that has been pre-baked for 5 minutes. Decorate the top with the remaining pecans. Bake at 350 degrees Fahrenheit (176 C) for about 40 minutes or until hot and bubbly.

    When you first pull the pie from the oven the filling will be bubbly, slightly puffy, and gorgeous. No eggs needed!

    Let the pie cool then serve with your favorite vegan ice cream or whipped topping.

    Does it taste like regular pecan pie?

    The flavor is slightly different than classic pecan pies made with corn syrup. But in my opinion, that's a good thing! If you're one of my regular readers, you already know my approach to recipe development is one that embraces more wholesome and natural ingredients... most of the time.

    I'm not claiming this is a "healthy" dessert. If that's what you're looking for I highly recommend this healthier vegan pecan pie (it's oil-free and gluten-free).

    But this vegan bourbon pecan pie is meant for special occasions. There's no shortage of fat and sugar here.

    Can I make it without bourbon?

    Absolutely. For a booze-free pecan pie simply substitute non-dairy milk or orange juice for the bourbon.

    You can also vary the amount of bourbon to suit your taste - any amount from 2 to 5 tablespoons works well. We found that 4 tablespoons (¼ cup), is enough for the bourbon flavor to really shine without being too strong.

    a slice of bourbon pecan pie on a plate showing the perfectly gooey and set filling.

    Serving Suggestions

    Just like our chocolate pecan pie, this vegan bourbon pecan pie is great for carrying to parties and family gatherings because it holds up beautifully at room temperature.

    Though traditionally served at room temp, pecan pie can also be served slightly warm, which is especially nice a la mode.

    How to Store

    After removing the pie from the oven, let it cool for 2 to 3 hours. Loosely cover with plastic or foil. Store leftover pie in the refrigerator for up to four days.

    Vegan pecan pie is also freezer-friendly. Be sure to wrap it well to protect from air and freezer burn, and freeze for up to one month. Thaw overnight in the refrigerator before serving.

    You might like:

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      25 Vegan Pies for Thanksgiving and Christmas
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      Vegan Sweet Potato Pie (Gluten-Free)
    • overhead view of chocolate pecan pie with one slice removed.
      Vegan Chocolate Pecan Pie
    • a slice of healthy vegan pumpkin pie dusted with cinnamon.
      Vegan Gluten-Free Pumpkin Pie (oil-free, too!)

    If you try this Vegan Bourbon Pecan Pie recipe I would love to hear from you. Comment below with a star rating and let us know!

    📖 Recipe

    overhead view of bourbon pie with two slices cut.

    Vegan Bourbon Pecan Pie

    Author: Lori Rasmussen, My Quiet Kitchen
    This vegan bourbon pecan pie is rich, sweet, and calls on dates, maple syrup, and vegan butter instead of the eggs and corn syrup found in traditional pecan pie. Use your favorite homemade pie crust or store-bought. Easy and perfect for your Thanksgiving and Christmas dessert table!
    Serve with your favorite non-dairy whipped topping or a scoop of my Vanilla-Maple Oat Ice Cream.
    Servings: 8 servings
    4.92 from 12 votes
    Print Recipe Pin Recipe
    Prep Time: 20 minutes mins
    Cook Time: 40 minutes mins
    Chill time: 2 hours hrs
    Total Time: 1 hour hr

    Equipment

    • food processor
    • pie plate

    Ingredients 

    • 1 9-inch unbaked pie crust - for a gluten-free crust, try my Healthy Vegan Pie Crust. See Notes for traditional flour pastry.
    • 3 to 4 tablespoons bourbon (1.5 - 2 fl. oz.) - or sub non-dairy milk or orange juice.
    • 3 tablespoons cornstarch - or arrowroot
    • 1 cup pitted medjool dates, packed very full - about 14 large dates
    • ⅔ cup maple syrup
    • 2 teaspoons vanilla extract
    • 5 tablespoons vegan butter, melted - if using unsalted butter, add ¼ teaspoon fine sea salt
    • 2 ½ cups raw pecan halves, divided
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350 degrees. In a mug, whisk together the bourbon and cornstarch to make a slurry.
    • Use a fork to dock the pie crust (poke holes across the bottom). Pre-bake the pie crust for 5 minutes then set aside.
    • Add the pitted dates, bourbon slurry, vanilla and maple syrup to the bowl of a food processor and process until mostly smooth, stopping to scrape down the sides as needed. 
    • Add the melted butter and process until completely smooth. Add 1 ½ cups pecans and pulse to chop.
    • Pour filling into the prepared pie crust, and decorate the top with the remaining pecan halves. Bake for 37 to 40 minutes or until bubbly and hot. 
      Note: if using my GF pie crust recipe (linked above) you won't need to cover the edges of the pie. If using a traditional flour pastry crust you may need to cover the edges with a pie shield or foil after about 25 minutes to prevent over-browning.
    • Let the pie cool completely before slicing. See Notes for storage instructions.

    Notes

    A few notes about pie crust -
    For one test batch I used this recipe for Easy Vegan Pie Crust by Sam over at It Doesn't Taste Like Chicken. You can't go wrong with that basic recipe. Just be sure to thoroughly chill all of your tools and your shortening/butter before beginning.
    I also found that allowing the dough ball to rest in the refrigerator for about 30 minutes before rolling it out helps the flour hydrate and makes it much easier to work with. Sam calls for non-dairy milk, but I used ice water instead with great results. 
    If you haven't made pie crust before I strongly suggest one or two test runs before making it for an occasion. Or use a store-bought vegan pie crust (just be sure to check labels for animal ingredients).
    Store - After removing the pie from the oven, let it cool for 2 to 3 hours. Loosely cover with plastic or foil. Store leftover pie in the refrigerator for up to four days.
    To freeze, wrap it well to protect from air and freezer burn, and freeze for up to one month. Thaw overnight in the refrigerator before serving.

    Estimated Nutrition (per serving)

    Calories: 564kcal

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below.

    This recipe was originally published in December 2018 and has been updated with new photos and a few changes to the recipe. If you were a fan of the previous version and would like to know what changed, drop me a line in the comments below!

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      Recipe Rating




    1. Mike

      March 29, 2023 at 5:35 pm

      Since when was a oz metric? lol
      Good recipe though and I will likely give it a try soon. 🙂

      Reply
      • Lori

        March 30, 2023 at 7:30 am

        You might be surprised how much detailed work goes into typing up and publishing a recipe post. Sometimes little things get missed! It's been updated to milliliters. Hope you enjoy the pie!

        Reply
    2. LM Marsh

      January 22, 2023 at 9:33 pm

      I am GF, DF and egg-free because of an auto-immune disease. Pecan pie is my all-time favorite dessert (actually, I'm not a sweets person, so this is all I like). This recipe is amazing. I think I overdid it on the bourbon, so would skip in the future, but it was yummy with coconut whipped cream. Thank you from the bottom of my ❤️.

      Reply
    3. Deb M

      November 22, 2022 at 11:11 pm

      Would it be possible to substitute tapioca flour or arrowroot flour for the corn starch? I don't eat corn/grains/gluten. Thanks!

      Reply
      • Lori

        November 23, 2022 at 6:54 am

        Hi Deb, Yes, arrowroot will work just fine.

        Reply
    4. LaVerne

      November 22, 2022 at 8:33 pm

      Great recipe! I make it for all special occasions. Even my non vegan friends and family love this pie. Getting ready to make one for Thanksgiving.

      Reply
    5. Susan

      November 01, 2022 at 7:19 pm

      Thank you for this recipe. I like the ingredients. I made it. Next time I'll use less bourbon. And I'd like to leave out the pecans in the mixture, only have on the top. Too many pecans for me.

      Reply
    6. Gavriella Risman-Jones

      November 06, 2020 at 11:14 am

      Are you able to substitute the vegan butter for coconut oil?

      Reply
      • Lori

        November 06, 2020 at 11:26 am

        Yes, coconut oil should be fine. A pinch of salt is a good idea, too. If you give it a try let us know!

        Reply

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    author Lori Rasmussen in her kitchen

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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