Thanksgiving is just around the corner, no really, just over 3 weeks away, which typically means us vegans need to get elbow deep in recipe research. But this year will be different because I’ve created the Ultimate Vegan Thanksgiving eCourse, which is designed so that you don’t have to think too much about having your own vegan Thanksgiving. Just because we’re vegan doesn’t mean we should have to miss out on the Thanksgiving fare, and now with my eCourse, you definitely won’t miss out. The eCourse comes equipped with 15+ vegan Thanksgiving recipes from traditional stuffing, marshmallow sweet potatoes, this pecan pie, pumpkin pie, etc PLUS some recipes you might want to mix things up, like my quinoa gluten-free stuffing or my mock chik’n individual pot pies! Not only does the course come with vegan recipes, it also contains my how to guides from being a vegan guest in a non-vegan household, to hosting your own vegan day, and more!
I am definitely a pecan pie girl, I do love pumpkin pie as well, but pecan is my favorite. This pecan pie is a little different because it has bourbon in it and it’s corn syrup free! But never fear this recipe is super simple and delicious! This is one of the recipes featured in my new Thanksgiving eCourse (more of a pumpkin pie fan? Download the eCourse for that recipe!).
Just keep in mind that this recipe is best made 1-2 days in advance so that it can fully set up. You really want to avoid overcooking this pie because overcooking pecan pie can result in candied sugars, which can become solid as a rock (literally). For these pie recipes I opted for a vegan store bought crust to save myself some time, but you can definitely make your own.
Since this pecan pie does not contain corn syrup it has a little bit of a different texture and is more caramelized and might end up absorbing your top layer of pecans so your decorative pattern might sink, but the flavor is perfect. One tip for baking this pie is to put your pie on a baking sheet because the sugar mix does tend to boil over the edge, which is fine, but will make a huge mess if you’re unprepared!
- 1 vegan store bought crust
- 1 cup vegan light brown sugar
- ½ cup vegan pure cane sugar
- 2 Tbl ground flax meal+ 6 Tbl water, whisked
- 1 cup pecans, chopped
- ½ cup Earth Balance, or other non-dairy butter, melted
- 2 Tbl almond milk (or other non-dairy milk of your choice)
- 1 Tbl all purpose flour
- 1 ½ tsp pure vanilla extract
- 1 Tbl bourbon
- 1 cup pecan halves
- Preheat oven to 350 degrees F. Cover your crust with foil and using either pie weights or beans, bake your crust for 10 minutes. After 10 minutes, remove the foil, and bake uncovered for another 10 minutes until your crust is slightly golden.
- In a large mixing bowl combine your sugar and flax mix stirring so that the sugar and flax mix are smooth.
- Add in your chopped pecans, melted butter, milk, flour, vanilla, and bourbon and stir until everything is well combined. Keep stirring so that the sugar begins to dissolve into the mix. If the sugar doesn’t fully dissolve your pie could end up with a gritty texture.
- Pour your pecan mix into your pie crust until it reaches the top. You might have extra pecan mix leftover (save it for over ice cream!) be careful not to overspill, but it might happen regardless.
- Arrange your pecan halves on top in your desired pattern. Some of the pecans might sink, but this is ok!
- Place your pecan pie crust on top of a baking sheet (to avoid the overspill of the sugar mix onto your oven!), and bake until your pie is browned and set on the outsides, until slightly jiggly in the middle, for about 55 minutes. As a rule of thumb, error on the side of undercooked otherwise you run the risk of your sugar turning to crystal and becoming very tough! Keep in mind your pecan pie will continue to set as it cools.
- Cool your pecan pie ideally for a full 24 hours, or overnight at room temperature.
- Top with vegan whip and snob away!
As I said before, nothing beats a slice of bourbon pecan pie at the end of a chilly November day, so go make yours now and use #vegsnob to show me how yours turned out! It’s super easy to make!
Don’t forget to download my new Ultimate Vegan Thanksgiving eCourse you’ll love it and it’ll save you a ton of time (it’s even great for you non-vegans out there looking to do a few swaps on the big day!).