Vegan Maple Pecan Pie



I am not a huge fan of pecan pie, but this was pretty darn good! The maple flavor is very subtle. This is one of the 2 pies I took for our family Thanksgiving dinner & everyone loved it!

Crust recipe adapted from

Pie filling recipe adapted from

Crust ingredients-
1 1/2 cups all purpose flour
2/3 cup frozen earth balance spread
Ice water


Place your pastry cutter, flour, & earth balance in the freezer for at least half an hour.
Using a pastry cutter or fork work the earth balance into the flour until it becomes a crumb like mixture.
Add about 2 tbsp ice water to the mixture & work into a ball. It will seem dry & crumbly but just work with it. If it gets too wet it will be impossible to roll out.
Once you have it in a ball roll it out onto a lightly floured surface.
To be honest I got pretty frustrated at this point & had my husband step in.
Once dough is rolled out press it into a 9 inch pie pan, cut off any excess, & decorate the edges however you desire.

Pie Filling Ingredients-
1/2 cup sugar
1/2 cup brown sugar
1/2 cup maple syrup
1/4 cup earth balance spread
6 oz extra firm tofu
1/4 cup plain unsweetened almond milk
2 1/2 tbsp cornstarch
1/2 tsp salt
1 tsp vanilla extract
2 cups pecan halves


In a medium saucepan combine sugar, brown sugar, & maple syrup.


Cook over medium low heat until bubbles form. Once bubbles form stir constantly & continue cooking for 10 minutes. It should turn into a thick syrupy caramel.


After 10 minutes stir in the earth balance, remove from heat, & pour into a bowl to cool.


Crumble drained tofu into a food processor. Add milk, cornstarch, & salt. Puree until smooth.


Once the caramel has cooled (it can still be warm) stir it together with the tofu mixture & vanilla. Fold in pecans.


Pour into pie crust.


Bake in a preheated 350 degree oven for 45-60 minutes or until the middle barely has any jiggle to it. Once cooled store in the fridge until you are ready to serve it.



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