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Vegan Pecan Pie

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  • Prep 20 min
  • Total 60 min
  • Servings 8
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The debate over how to say “pecan” may continue, but when it comes to deciding which pie to make during the holidays, there’s no question. This vegan pecan pie has all of the familiar flavors of your favorite Southern classic, but with alternative ingredients like barley malt syrup, maple syrup and flax meal. The homemade crust can be used with any pie, really, but once you make this vegan version, we doubt you’ll be turning to any other recipes.
by: TBSP Kitchens
Updated May 7, 2018
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  • 1 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 tablespoons cold water
  • 1/4 cups and 2 tbsp solid vegetable shortening


  • 2/3 cup barley malt syrup
  • 2/3 cup maple syrup
  • 1/2 cup non-dairy milk
  • 5 teaspoons vanilla extract
  • 1 1/4 teaspoons cinnamon
  • 1 1/4 teaspoons ginger
  • 3 cups pecans
  • 1 tablespoon golden flax meal
  • 1/2 teaspoon cardamom


  • 1
    PIE CRUST: Stir the flour and salt together in a bowl. Remove 1/3 cup of the flour mixture and mix with the cold water to make a paste. Set this aside. With a pastry cutter or fork, cut the vegetable shortening into the remaining flour mixture until the texture becomes pea-size crumbles.
  • 2
    Lightly flour your rolling surface (a clean countertop or large wooden board) and your rolling pin. Roll one portion of the pie dough at a time. Roll from the center out, lifting the roller at the end of the dough (rather than rolling back and forth). Roll to a 1/8-inch thickness.
  • 3
    Have an 8- or 9-inch pie pan ready. The rolled dough circle should be at least 2 inches larger than your pie pan. Loosen the pastry from the rolling surface, fold it in half, lift it and lay it in the center of the pie pan. Unfold the pastry, gently working it into the pie pan, and press lightly. Trim off the excess dough with a knife. You can make a design around the edge of the pan using your fingers or a fork.
  • 4
    PIE FILLING: Preheat the oven to 350° F. Poke the pie crust all over with the tines of a fork. Pour pecans into the crust and pre-bake for 20 minutes. Remove from oven to a rack.
  • 5
    In a medium saucepan combine the barley malt syrup, maple syrup, non-dairy milk, vanilla, cinnamon, ginger, cardamom and salt. Simmer over low heat for 5 minutes and remove. Whisk in the golden flax meal. Pour the mixture over the pecans.
  • 6
    Place the pie on a cookie sheet and bake at 350° F for 30 more minutes. Remove from the oven, place on a rack and allow to cool before cutting with a sharp knife.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Oh yes, you can eat all of your holiday favorites even if you’re vegan. Whether you need to make a vegan pecan pie for a vegan friend or you want to prove how good a vegan recipe can be, this recipe was made for you (or at least…it will be!). The recipe calls for alternative ingredients like barley malt syrup and non-dairy milk, but still tastes traditional and sweet thanks to pecans, cinnamon and ginger. The recipe doesn’t take long, either; it’s ready in an hour so if you’re hosting, you have time to make another pecan piefor the non-vegans in your life!
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