Indulgent Vegan Pecan Pie
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 10
Calories: 330 kcal
Ingredients
Crust
- 1-1/2 cups Bob’s Red Mill Paleo Flour
- ½ tsp. salt
- ½ cup vegan butter
- 3-4 Tbsp. Sproud Plant-Based Milk cold
Filling
- 3/4 cup Nutiva Coconut Sugar
- 1/4 cup maple syrup
- 2 Tbsp. Nutiva Coconut Oil with Buttery Flavor melted
- 1/2 cup Sproud Plant-Based Milk
- 2 Tbsp. Nutiva Refined Coconut Oil
- 1/4 cup tapioca flour or Bob’s Red Mill Baking Flour
- 2 Tbsp. SunButter Sunflower Butter
- ½ tsp. salt
- 2 tsp. vanilla extract
- 1/2 cup pecans coarsely chopped
Top
- 3/4 cup whole pecans
Instructions
-
Preheat oven to 350 degrees F.
-
In mixing bowl, using hands, combine flour, salt, butter and milk until dough forms.
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In 9-inch pie pan, press dough evenly into base and up edges.
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In medium mixing bowl, stir together all filling ingredients until well combined.
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Pour filling into crust. Arrange pecans on top.
-
Bake for 35 minutes until center is set and doesn’t jiggle when shaken. (Note: The consistency will be soft, but firm enough to slice when cooled.)
-
Cool completely before cutting.
Recipe Notes
Get the better-for-you ingredients you’ll need!
Nutrition Facts
Indulgent Vegan Pecan Pie
Amount Per Serving
Calories 330
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g40%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Sodium 288mg12%
Potassium 76mg2%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 13g14%
Protein 2g4%
Vitamin A 440IU9%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.