Vegan Maple Pecan Pie

So you want something sweet, nutty, and unapologetically rich?

Oh, we’re baking that kind of pie today.

This Vegan Maple Pecan Pie is sticky, gooey, caramel-y perfection—without eggs, corn syrup drama, or mysterious ingredients you can’t pronounce. It’s the pie that shows up at holidays and steals the spotlight from literally everything else on the table.

And yes, it slices beautifully. We don’t do runny pie chaos here.

Let’s make something that tastes like autumn decided to show off.

Why This Recipe Is Awesome

First: no corn syrup. We’re using real maple syrup because flavor matters.

Second: texture. The filling sets perfectly thanks to a simple cornstarch + coconut milk combo. You get that classic pecan pie gooey center without scrambled-egg vibes.

Third: it’s vegan but still ridiculously rich. Toasty pecans + maple caramel filling + flaky crust = elite dessert energy.

Also? It’s easier than traditional pecan pie. No tempering eggs. No “did I cook this too long?” panic.

Crunchy top. Gooey center. Flaky crust. Zero regrets.

Ingredients You’ll Need

Simple ingredients. Big flavor.

For the Pie Crust:

• 1 vegan pie crust (9-inch) – Homemade or store-bought. We support shortcuts.

For the Filling:

• 1 cup pure maple syrup – Not pancake syrup. Real maple.
• ½ cup brown sugar
• ½ cup full-fat coconut milk
• ¼ cup melted vegan butter
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 ½ cups pecan halves

Optional but excellent:

• Extra pecans for decorative topping
• Flaky sea salt for finishing

Step-by-Step Instructions

1. Pre-bake the crust.

Preheat oven to 350°F (175°C).
Place pie crust in a 9-inch pie dish. Prick the bottom with a fork.

Bake for 10 minutes until lightly golden. Remove and let cool slightly.

2. Make the maple filling.

In a saucepan over medium heat, whisk together maple syrup, brown sugar, coconut milk, melted vegan butter, cornstarch, and salt.

Cook while stirring constantly for about 5–7 minutes until slightly thickened. It should coat the back of a spoon.

Don’t walk away. Sticky sugar waits for no one.

3. Add flavor.

Remove from heat. Stir in vanilla extract.

Let the mixture cool for 5 minutes so it thickens slightly more.

4. Add pecans.

Stir pecans directly into the filling or arrange them in the crust first for a prettier top.

Pour filling into the pre-baked crust.

5. Bake.

Bake for 35–45 minutes. The edges should look set, and the center should jiggle slightly—but not slosh.

If the crust browns too quickly, loosely cover edges with foil.

6. Cool completely.

This part is important. Let the pie cool at room temperature for at least 2 hours.

It sets as it cools. Cutting early = maple soup.

Common Mistakes to Avoid

Let’s avoid pecan pie heartbreak:

• Using pancake syrup instead of maple syrup. Not the same. Not even close.
• Skipping pre-bake. Soggy crust sadness.
• Under-cooking the filling mixture. It needs to thicken before baking.
• Cutting too soon. Patience = clean slices.
• Not measuring cornstarch properly. Too little = runny. Too much = stiff.

Golden rule: Slight jiggle in the oven = perfect set when cool.

Alternatives & Substitutions

Because flexibility is beautiful.

• Gluten-free? Use a gluten-free pie crust.
• No coconut milk? Use thick oat cream or soy cream, but coconut adds richness.
• Want deeper flavor? Add ½ tsp cinnamon or a splash of bourbon.
• Less sweet? Reduce brown sugar slightly, but keep maple syrup as is.
• Extra indulgent? Drizzle melted vegan chocolate over cooled pie.

IMO, a tiny sprinkle of flaky sea salt on top takes this from great to “why is this so good?”

FAQ (Frequently Asked Questions)

1. Why didn’t my pie set?

It likely needed more cooking time or more cooling time. It thickens as it cools—don’t rush it.

2. Can I make it ahead of time?

Yes! In fact, it’s better the next day. Chill overnight for best texture.

3. Can I freeze pecan pie?

Absolutely. Wrap tightly and freeze up to 2 months. Thaw in the fridge.

4. Is it very coconutty?

Not strongly. The coconut milk adds creaminess, not overpowering flavor.

5. Can I toast the pecans first?

Yes—and you should. Toasting enhances flavor beautifully.

6. How do I store leftovers?

Cover and refrigerate for up to 4 days.

7. Is it super sweet?

It’s rich and sweet, like classic pecan pie. A little slice goes a long way.

Final Thoughts

This Vegan Maple Pecan Pie proves you don’t need eggs or corn syrup to create that classic gooey, nutty, holiday-level dessert.

It’s sticky. It’s rich. It’s deeply maple-y. And it pairs perfectly with dairy-free vanilla ice cream or coconut whipped cream.

Bake it for gatherings. Bake it for holidays. Or bake it just because you feel like making your kitchen smell like toasted pecans and maple heaven.

Slice it clean. Serve it proudly. And maybe keep the smallest (okay, largest) slice for yourself.

You earned it.