The holidays are right around the corner, so I had to get to baking to see what recipes I want to make this year. And this Vegan Pecan Pie will definitely be on my Thanksgiving table along with my Red Skin Mashed Potatoes. It is rich and has that sticky, caramel-like consistency that is sweet and filled with all of that classic pecan flavor. Whether you follow a vegan diet or not, you are sure to devour this traditional holiday dessert.
How to Make Vegan Pecan Pie
Step #1: Preheat your oven to 350 degrees Fahrenheit. Flaxseed Meal – Sometimes referred to as flax eggs are the typical egg substitute when it comes to vegan baking. For all ingredients and amounts, please see the recipe card below. Step #2: Line your pie pan with your crust and prick the crust a few times evenly over the bottom and bake for 8 minutes. Step #3: Next, in a medium saucepan over medium heat, whisk together the almond milk, maple syrup, brown sugar, flaxseed meal, cinnamon, vanilla extract, and coconut oil. Step #4: Stir until the mixture boils, allow it to boil for 1 minute while stirring and then reduce to a simmer for another 4 minutes until the mixture has thickened to a syrup consistency then remove from heat. Step #5: Next, remove the pie from the oven and cover the bottom of the crust with the pecan halves. Step #6: Then, pour the pecan pie filling on top of the pecans and fill the pie crust. If you are a perfectionist like me this is a great time to take a toothpick and align the pecans how you want but note they will slightly move during baking from the bubbling of the filling. Step #7: Bake the pie for 1 hour or until the filling is set on the borders but still jiggly in the middle. If needed, you can cover the pan with foil to prevent the side of the crust from burning. Step #8: After it has finished baking, let it cool on the counter or cooling rack at room temperature for a minimum of 3 hours. Then, serve and enjoy!
