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November 13, 2012

Vegan Maple Pecan Pie

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That (totally awesome) Maple Pecan Pie was loved by all... except for my vegan friends.  I'm sure they would have loved it if they had tasted it, but for them, eggs are a no-no.

I could sense the torture I was putting them through.  Imagine smelling that pie baking in the oven and not being able to taste it?  I would have a meltdown and curl up in the fetal position force myself to leave the premises...  ;)

To make sure my vegans still loved me, I made them a pie they could eat.

That's right.  I made a (seriously, totally awesome) Maple Pecan Pie... vegan!

Oh yes.  That popular dessert that usually contains a ton of butter and eggs is veganized!  So not only is this pie vegan, but it's 100% natural and actually good for you.

Yup, no butter, no eggs, no corn syrup, no processed white sugar.  And it tastes great.


It's that amazing.

Shhh, here's a secret:  my non-vegan taste testers (some of whom are not health-conscious) loved this pie, and they didn't even know it was vegan!

Vegan Maple Pecan Pie:
(makes one 9" pie)          adapted from Post Punk Kitchen

    6oz (170g) Extra Firm Tofu, drained
    1/4 cup Unsweetened Soymilk, cold
    1 tsp Vanilla Paste
    20g (2 tbs) Brown Rice Flour (any other flour should work)
    1/4 tsp Salt
    56g (1/4 cup) Coconut Oil
    192g (1 cup) Granulated Sweetener (I used 1/4c sucanat, the rest erythritol)
    168g (1/2 cup) Pure Maple Syrup
    14g (2 tsp) Molasses
    1 cup Pecans, chopped

    one Whole Grain Pie Crust,** cold
    Pecans, for topping (optional, but makes it pretty)

1.  Preheat the oven to 350 degrees Fahrenheit
2.  In a blender or food processor, puree the tofu, soymilk, vanilla paste, brown rice flour and salt.  Pour all of it into a bowl and set aside.
3.  In a small bowl, add the coconut oil and set aside.
4.  In a medium-sized pot over medium heat, whisk together the granulated sweetener, maple syrup and molasses.  Whisk occasionally for about 10-15 minutes (sugars should completely dissolve).  Let the mixture bubble/boil lightly for ~30 seconds, remove from heat and whisk in the coconut oil.  Whisk in the tofu mixture, then stir in the chopped pecans.
5.  Put the cold pie crust onto a cookie sheet and pour the filling inside.  Decorate with pecans if you like, then bake for about an hour, until edges and pecans are a rich dark brown color (but not burnt!) and filling bubbles lightly.  Let cool on a wire cooling rack, then slice and serve!

1.  I bought a frozen whole wheat crust from Whole Foods and thawed it in the refrigerator uncovered for a few hours.  You can use any pie crust you like, preferably whole grain and made without butter or anything hydrogenated.  For gluten free, use your favorite GF pie crust.
2.  Cover and refrigerate leftovers in the refrigerator.  This pie freezes well, just thaw in the fridge for a few hours, then at room temp after that.

Does this belong on your holiday spread?



  1. We don't do thanksgiving here in Australia (something to do with the lack of Indians and squash ;) BUT this is going smack bang in the middle of my Christmas table! :)

  2. This looks great! I can't eat tofu (soy intolerance), but I could find a substitute : )

  3. That looks great! I love all of your recipes and your photography! The food in the photos looks so clean but also cute and yummy :)

  4. What a delicious idea! Do you have a substitute for the vanilla paste such as an equal amount of pure vanilla extract, I can try with this pie?

    1. Yup, you can definitely use vanilla extract!

  5. Seriously looks amazing!!! Have to give it a try!!!

  6. Can't wait to try this!! Love your recipes and your energy!

  7. I have to ask, does this actually taste like pecan pie? Im all for eating healthy but pecan pie is by nature a gut bomb...

    1. This pie is definitely not 100% authentic. It has a slight maple flavor and isn't eggy (due to maple syrup rather than corn syrup and lack of eggs). The filling IS however, soft and slightly gooey like regular pecan pie, and the pecan flavor is definitely there.
      While this pie may not be something you'd find at a restaurant/bakery, it is definitely delicious. My taste-testers actually preferred this vegan version over my regular version ;)

    2. Ill have to try it!


  9. This is in my oven right now! I made a gluten-free pecan crust to put it in, I CANNOT WAIT to try it Christmas day!

    1. I hope you love it just as much OR MORE than my family did! :)


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