Vegan Pecan Pie

Sweet, gooey, vegan pecan pie. Packed with pecans and fall spices, this ooey gooey pie is so rich. A must make, healthy Thanksgiving dessert! Gluten free and sweetened naturally.


ONE WEEK until the big day! Is your Thanksgiving menu all planned out? I can’t believe it’s almost here, this time of year always goes by so fast. Can’t wait to see my family and eat some amazing plant-based food (and by that I mean dessert, obviously).

Welcome back to piiiiie week! Did you see this beauty I posted Monday?! I sure hope so, because both of these pies need to find their way to your Thanksgiving table. Or maybe you’re more of a bar person?!


Today, we’re getting a little nutty. This vegan pecan pie is a gooey, rich, super sweet indulgence. You’d never know it’s vegan and made with healthy, wholesome ingredients. There’s something about the crunchiness of the nuts combined with that smooth, perfectly sweet and spiced filling that I CANNOT get over. All of that piled into the thick, oat-y crust, it’s literally the perfect end to a Thanksgiving with family all around (and Christmas decorations begging to be immediately hung!!!).



Let’s talk pie! Beginning with the crust, it’s a super easy, two ingredient mixture of oat flour and almond milk. It’s exactly the same as the pumpkin pie crust. Thick, chewy, almost cookie like. It holds up to the rich and gooey filling so well.

No added sweetness in the crust is necessary – look at all that rich, sweet and spiced filling! There’s enough sweetness in the filling itself, that adding anything to the crust really wouldn’t even be detected in the final product.


After combining the oat flour and almond milk, you’ll press the sticky, slightly wet dough up the sides of a tart pan and evenly across the bottom. This recipe would also work in a regular pie pan, I just like the pretty edges the tart pan creates! Plus, it’s easy to pop out for an impressive presentation, rather than cutting slices right out of a pan.

You’ll bake the crust for 10 minutes on it’s own, for it to firm up just slightly. In the meantime, make the filling!


Look at that ooey, gooey, perfection.

This vegan pecan pie has a simple filling of date paste, pecans, and a heavy dose of cinnamon. I’m all about powerful spice flavor in pies, but spice the pie to your liking. The filling is almost identical to this apple tart – another great Thanksgiving option! – just swapping apples for pecans. Couldn’t be easier!

Blend the dates with water into a thick paste, stir in the pecan halves and spices, and pour into the partially baked crust. I then topped with more pecans in a pretty pattern, and back into the oven it goes to bake for another 10 minutes.


When the pie is finished baking, allow it to cool thoroughly and top with coconut whipped cream. I guess the coconut whipped cream is totally optional…but like, why wouldn’t you?!


To make the coconut whipped cream, buy a can of unsweetened coconut cream. Refrigerate the coconut cream for at least 4 hours, then scoop off the solid, top part. Discard the liquid left at the bottom, and with a hand or stand mixer, whip the solidified cream until stiff peaks form. You should be able to hold up your mixer without the whipped cream sliding off.

I put my whipped cream in a piping bag to swirl it on neatly for presentation purposes, but rustic little dollops are obviously fine too! And they taste just as delicious.


Combined with all the super sweet and pecan flavors going on, you shouldn’t be able to detect coconut flavor – but if you’re worried, sweeten it a little bit with some stevia and you should be fine. I like to do mine unsweetened, since the filling has tons of flavor.


This vegan pecan pie is a DREAM. Pumpkin pie is such a classic, but I think this one is on top as far as my personal favorite. I can’t resist the perfect texture combination of that creamy, rich date paste and the crunchy pecans, all nestled in that thick cookie-like crust and topped with clouds of whipped coconut cream. Pie perfection.

What dessert are you baking up for Thanksgiving?!


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Pecan Pie

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 servings


  • Crust:
  • 4 c whole grain rolled oats, ground into flour
  • 1 1/2 c almond milk
  • Filling:
  • 2 c date paste (I used about 24 dates blended with 1 1/2 c hot water to get 2 c paste)
  • 1 c raw pecans
  • 1 tbsp cinnamon
  • Topping:
  • 1 c raw pecans to decorate
  • 1 can coconut cream (optional)


  1. Preheat the oven to 350 degrees.
  2. To make the crust, blend oats into flour and stir in almond milk until a thick dough forms.
  3. Press the crust into a nonstick (or sprayed) tart or pie pan, and spread gently with a spatula/hands. It takes some patience, but make sure the crust is evenly spread across the bottom and up the sides of the pan.
  4. Bake the crust for 10 minutes while you make the filling.
  5. For the filling, I blended about 24 dates with 1 1/2 cups of hot water. This made about 2 cups of date paste which I poured into a large bowl.
  6. To the date paste, add cinnamon and 1 c pecans, and stir to combine.
  7. After baking for 10 minutes, remove the crust and pour in the filling.
  8. Use the other 1 c of pecans to decorate the top of the filled pie, and put back into the oven to bake for another 10 minutes.
  9. Allow the pie to cool completely before topping with coconut whipped cream and cutting to serve.
  10. To make the whipped cream, simply use a hand mixer to whip 1 can of coconut cream. Make sure it's the unsweetened can! Part of it will be liquid, which you won't need. Scrape out the solid portion, and that's what you will whip up to stiff peaks to put on top of the pie.