Vegan Pecan Pie

3.5 (2)
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Vegan Pecan Pie

I thought I didn't like pecan pie until I had this Vegan Pecan Pie. The questionable brown mush experienced in normal pecan pies is replaced by barley malt, maple syrup and enhanced with cinnamon, ginger and a touch of cardamom in this version. Flaky Vegan Pie Crust is recommended.

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Vegan Pecan Pie Recipe

3 cups pecans (whole pecans and pieces)

2/3 cup barley malt syrup
2/3 cup maple syrup
½ cup non-dairy milk
5 teaspoons vanilla extract
1 ¼ teaspoons cinnamon
1 ¼ teaspoons ginger
½ teaspoon cardamom
¼ teaspoon salt

1 Tablespoon golden flax meal

1) Prepare your pie crust

If using a store bought pie crust

Place the prepared pie crust on a cookie sheet and bake at 350F (177C) for 7 minutes. Place the pecans in the pre-baked crust, and bake an additional 7 minutes. Remove from the oven and set aside.

If using a home baked pie crust

Place the pie crust on a cookie sheet, place the pecans in the  crust, and bake at 325F (163C) for 20 minutes. Remove from the oven and set aside. Increase oven temperature to 350F (177C).

2) Prepare the pie filling

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.

3) Bake the pecan pie to perfection

Place the pie on a cookie sheet and bake at 350F (177C) for 30 more minutes. Remove from the oven, place on a rack and allow to cool before cutting with a sharp knife. To store, cover the pie with plastic wrap and keep it in the refrigerator for up to 1 week. This recipe makes one 9 inch diameter Vegan Pecan Pie.

Get a price on the Pie Pan I Recommend at Amazon.

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3.5  (2)
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making it more Southern style

I'm going to make this pie, but I want it to have the classic Southern flavor, with vanilla but no spices. Also, I wonder if instead of 2/3 cup barley malt syrup and 2/3 cup maple syrup, I can use 1 cup barley malt syrup (or 1 cup brown rice syrup) and 1/3 cup molasses? (I'm thinking maple is not a "Southern" flavor.) Thanks to anyone who replies!

Owner's reply

Hi Kathryn, In this recipe the barley malt syrup and maple syrup work synergistically to build flavor. I haven't made this in awhile but I remember the maple not being too prominent and blending well with the barley malt syrup. Brown rice syrup tends to lend a strange yeasty flavor when used in large amounts so I don't recommend using any more than 1/4 cup of it. Adding molasses would increase the bitterness too much so I don't recommend using it in this recipe (The barley malt provides just the right amount of bitterness).

Have you though of using something like golden syrup or treacle so substitute for the maple syrup? These are English syrups that have been more refined than molasses and should be more flavor neutral than maple syrup. You should be able to find it at a health food store. Good luck!

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Mattie - would it be possible to replace the barley malt syrup with brown rice syrup?


Owner's reply

Hi Jena,

You should be able to get away with substituting the barley malt syrup with 1/4 cup brown rice syrup and 2 Tablespoons molasses. Let us know how it works out and good luck!

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could you substitute brown rice syrup for the barley malt syrup??

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Just ok

This recipe was just ok for me....I didn't like the ginger flavor...The flaky pie crust was very good though..will definitley use again.

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Think I will try this recipe for Christmas!!

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Best pecan pie evar.

I grew up in the north, so pecan pie is a foreign concept to me. Being in the south now, I decided to try making a pecan pie for our weekly vegan pot luck. It was good to me, but the true result was that the long-time southern food eaters said it was the best pecan pie they'd ever had, vegan or not. Too bad pecans are so expensive!

Owner's reply

I'm so glad to hear that this pecan pie worked out well for you! Pecans are an expensive delicacy aren't they? Oh and thanks for submitting the picture!

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