Easy Vegan Pecan Pie: “no” to corn syrup and refined sugar

Hello there! Holiday season is upon us, and it’s time to think about delicious homemade meals. I am such a sweet tooth – there were times when I could eat dessert for all three meals. If you follow me on Instagram, you know that I am a vegetarian who tries to make better health and fitness choices. This year I discovered that vegan desserts can be both delicious and good for you. So, if you are looking for a healthier version of traditional pecan pie for Thanksgiving, but willing to skip corn syrup, dairy and refined sugar, my recipe is for you!

For the crust: 
– 3/4 cup of Kodiak Cakes All-Purpose Baking Mix;
– 1/2 cup Gluten Free Buckwheat Flour (you can also use almond flour);
– a pinch of salt;
– 1 tbsp coconut oil;
– 1 tbsp honey (optional)

For the filling:
– 2 tbsp vegan butter (I use I can’t believe it’s not butter);
– 3/4 cup maple syrup or honey;
– 2 tbsp molasses;
– 1 cup chopped pecans + pecans for garnish
-2 flax eggs
– 1/3 cup water
– 1 tbsp pure vanilla extract

To make a crust:
Simply stir all the ingredients together to form a ball. Put it on a floured surface, and roll it into a thin circle using the rolling pin. Place it into the pie dish, and poke holes across the inside the crust using fork.
Pre-bake in the oven at 400°F for 10 minutes.  

For the filling:
In saucepan, melt vegan butter over medium heat. Add maple syrup, molasses, pecans, water and vanilla extract. Whisk until smooth, then add flax eggs and set aside to allow it to thicken. 

To make the pie:
Preheat oven to 350°F. Pour the filling into a crust, arrange extra pecans over the top, and bake for 30-35 minutes. Let it sit at a room temperature for at least an hour before serving!

I hope you enjoyed this recipe. Happy Thanksgiving from my family to yours!


30 thoughts on “Easy Vegan Pecan Pie: “no” to corn syrup and refined sugar

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