Healthy Vegan Pecan Pie (No Corn Syrup or Oil)
Servings:8 servings
Don't let the wholesome ingredients fool you, this vegan pecan pie is delicious and always a hit. With a custard-like maple filling, this pie is so good you might start making pecan pie year-round! Prep is easy, too. This recipe is gluten-free, coconut-free, and WFPB oil-free.
Ingredients
- 1 unbaked 9-inch vegan pie crust - tap for the recipe (GF & oil-free)
- 1½ cups raw pecan halves
- ½ cup rolled oats - see Notes
- ¾ cup water
- ½ cup unsweetened non-dairy milk - such as oat, almond, or soy
- ¾ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons arrowroot starch - can sub cornstarch
- ½ teaspoon fine sea salt
Optional additions:
- zest from half an orange
- ¼ teaspoon ground cinnamon
- 1 tablespoon bourbon
Instructions
- Preheat oven to 325°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 F.
- 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 and soft, with no water remaining.
- In a blender combine a palmful of the pecans, oatmeal, milk, maple syrup, vanilla, starch, salt, and any addition(s), if using. Slowly increase the 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 fully coated. Bake for about 40 minutes, keeping an eye on the pie during the last 15 minutes. The filling may puff up slightly but should not 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 (note that it doesn't brown like regular pastry).
- Set the pie aside to cool for at least 2 hours before slicing. If not serving the same day, cool completely before covering and refrigerating. Or speed up the process by refrigerating the pie uncovered until cold.
Video
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 thickness of the 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
Calories: 365kcal | Carbohydrates: 45g | Protein: 7g | Fat: 19g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 200mg | Fiber: 4g | Sugar: 21g
