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By: Oriana Romero/Published: /20 Comments
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This uber-delicious Easy Eggless Pecan Pie is a MUST-MAKE for the holidays! With its crispy top, gooey center, and flaky crust, this Thanksgiving classic dessert will wow you and your guests. Easy to make, easier to eat. Check out my to-die-for Eggless Pumpkin Pie.
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Table of Contents hide
1.Easy Eggless Pecan Pie Recipe Highlights
3.Process Overview: How To Make Pecan Pie Without Eggs Step-by-Step
5.Extra Recipe Tips
7.Frequently Asked Questions
8.More Eggless Fall Dessert Recipes You’ll Love!
9.Recipe Card 📖
Easy Eggless Pecan Pie Recipe Highlights
Now that we have officially welcomed Fall, I thought it would be a good moment to share this wonderful Easy Eggless Pecan Pie recipe.
My children love sweets, just like their mama, so being able to bake classic desserts without eggs has become a passion that I really enjoy, and even though it can be challenging and frustrating, it’s worth all the effort.
This Eggless Pecan Pie has a crispy top, gooey center, and flaky crust! With its nutty (obviously), slightly buttery, brown sugar/caramelized flavor, this egg-free pecan pie is irresistible. The perfect combination of sweet and salty. Plus, it’s easy to make with just a handful of ingredients.
This egg-free pie is definitely going to be on my table for the holidays, and I hope it will be on yours too. Let’s get baking!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
Pie Crust:
- Crust: I love making my own pie crust, but you can usehomemadeor store-bought.
Eggless Pecan Filling:
- Golden flaxseed meal: This ingredient will help the pie filling to set. I have no substitution suggestions yielding the same texture and moisture.
- Corn syrup: Corn syrup and starch are the ingredients that hold this eggless pecan filling together. Corn syrup is a must in traditional pecan pie. You can use dark or light. I prefer dark because it gives it more of a molasses-like flavor. I have no substitution suggestions yielding the same texture, moisture, and flavor. However, if you have some negative thoughts about corn syrup, you can try using Golden Cane Syrup instead.
- Brown sugar: You can use light or dark brown sugar.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Ground cinnamon: For extra flavor!
- Starch: You can use tapioca flour, cornstarch, or potato starch in this recipe. I like to use tapioca flour because it provides a glossy pecan filling, while the cornstarch makes it a little matte.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Pecans: You can’t prepare this filling without pecans! I use and recommendpecan halves with no added salt.
Process Overview: How To Make Pecan Pie Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
1 – Prepare the Pie Crust
You can use homemade or store-bought pie crust. If you decide to make your own crust, make it through step 4according tomydirections, tips, and pictures. Or use store-bought.
Roll out the pie crust into a 12-inch circle and transfer it to a 9-inch pie dish. Crimp the edges. Chill while the oven heats.
Preheat oven to 350º F (180º C).
2 – Make the Pecan Filling
Mix the golden flaxseed meal and water in a small bowl. Let it sit for 10 minutes until thick and gelatinous.
Combine flaxseed mixture, corn syrup, sugar, salt, cinnamon, cornstarch, butter, and vanilla in a medium bowl. Fold in the chopped pecans at the end.
3 – Assemble
Pour the pecan mixture into the prepared pie crust.
4 – Decorate the Top
Top with whole pecans, if desired.
5 – Bake
Bake for 60 – 70 minutes, or until dark, thick and bubbly.
Substitutions & Additions
- DAIRY-FREE:Use your favorite plant-based, dairy-free, or vegan butter. My favorite dairy-free butter for baking are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks
- GLUTEN-FREE:To make this gluten-free, purchasea gluten-free pie crust! You can also make your own using 1:1 gluten-free flour.
- CORN SYRUP:Corn syrup and starch are the ingredients that hold this eggless pecan filling together. I have no substitution suggestions yielding the same texture, moisture, and flavor. Corn syrup is a must in traditional pecan pie. However, if you have some negative thoughts about corn syrup, you can try using Golden Cane Syrup instead.
- STARCH: You can use tapioca flour, cornstarch, or potato starch in this recipe. I like to use tapioca flour because it provides a glossy pecan filling, while the cornstarch makes it a little matte.
- LIQUOR: Bourbon and dark rum go really well in this recipe; add about two tablespoons along with the vanilla if desired.
Extra Recipe Tips
Lightly toast your pecans for the best flavor; it literally takes less than 5 minutes. Lightly toast your pecans for the best flavor; it literally takes less than 5 minutes. To do so, just line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350º F (180º C) preheated oven and toast for 3-5 minutes. Remove from oven and allow to cool while you prepare the rest of your pecan pie filling.
Some recipes require you to pre-bake the pie crust before pouring in the filling, but I don’t find that necessary. We can skip that step by simply baking the pie on a lower oven rack.
If the edges of the pie are getting too dark, wrap small strips of foil over the edges midway through baking.You can also use theseSilicone Pie Crust Shields.
You can usegraham crackercrustif you prefer. I recommend pre-baking for 10 minutes at 350º F (180º C) before adding the pecan filling.
Storing & Freezing Instructions
STORE:Cover well and store leftover pie in the refrigerator for 5 days.
FREEZE:Baked pecan pie freezes well for up to 2 months. Make sure to cover tightly to avoid freezer burn. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
MAKE-AHEAD:You can make this eggless pecan pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover it tightly and keep it at room temperature until ready to serve the next day.
Frequently Asked Questions
How Long Does Pecan Pie Last For?
Your pecan pie will keep for up to five days in the refrigerator or two months in the freezer. See the “Storing & Freezing Instructions” section above for more details.
Can I use a store-bought pie crust?
Absolutely!
Can it be made into mini pecan pies?
Yes! You can make these into a muffin pan. Make sure to adjust the baking time accordingly. I recommend baking at 350°F for about 30 minutes or until the filling is set.
Can I make a pecan pie without corn syrup?
Yes, but the filling won’t really set properly, and it might not taste like traditional pecan pie. However, if you have some negative thoughts about corn syrup, you can try using Golden Cane Syrup instead.
Why my pecan pie is runny?
Probably it wasn’t baked long enough. It should bake for 60 to 70 minutes at 350º F (180º C). It will still be liquidy when you take it out of the oven. It will continue to set as it cools.
Why my pecan pie filling is grainy?
Probably it was overbaked.
How do I know my pecan pie is done?
Gently give a little shake back and forth to the pie dish. If the filling gives you just a little jiggle in the center, and the edges look stable and set, then your pecan pie es ready. On the other hand, if the filling gives you a wavy movement from the center to the edge, your pie isn’t ready yet.
More Eggless Fall Dessert Recipes You’ll Love!
- Easy Eggless Pumpkin Pie
- Eggless Apple Maple Spice Cake
- Easy Eggless Pumpkin Dump Cake
- Eggless Pumpkin Cheesecake
- Eggless Salted Caramel Apple Cheese Danish
- BEST Eggless Banana Bread
- Cakey Eggless Pumpkin Cookies
- Browse more recipes…
Check out my to-die-for Eggless Pumpkin Pie.
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Recipe Card 📖
Easy Eggless Pecan Pie
Oriana Romero
This uber-delicious Easy Eggless Pecan Pie is a MUST-MAKE for the holidays! With its crispy top, the gooey center and the flaky crust, this Thanksgiving classic dessert will wow you and your guests. Easy to make, easier to eat.
4.20 from 94 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
cooling time 2 hours hrs
Total Time 1 hour hr 30 minutes mins
Servings 8 slices
Equipment
Ingredients
Pie Crust:
- 1 Pie crust, you can use homemade or store-bought
Eggless Pecan Filling:
- 3 tablespoons (20 g) golden flaxseed meal
- 9 tablespoons (135 ml) water
- 3/4 cup (180 ml) corn syrup, you can use dark or light (I prefer dark)
- 2/3 cup (134 g) brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 tablespoons (30 g) tapioca flour or cornstarch (see notes)
- 1/4 cup (57 gr) unsalted butter, melted
- 2 teaspoons ( 10 ml) pure vanilla extract (or vanilla paste)
- 2 1/2 cups (420 gr) pecans, chopped + more whole pecans for decoration if desired
Instructions
Prepare the Pie Crust:
You can use homemade or store-bought pie crust. If you decide to make your own crust, make it through step 4according tomy How to Make Pie Crust from Scratch recipe.
Roll out the pie dough into a 12-inch circle and transfer it to a 9-inch pie dish. Crimp the edges. Chill while you prepare the filling.
Preheat oven to 350º F (180º C).
Make the Pecan Filling:
Mix the golden flaxseed meal and water in a small bowl. Let it sit for 10 minutes until thick and gelatinous.
Combine flaxseed mixture, corn syrup, brown sugar, salt, cinnamon, cornstarch, butter, and vanilla in a medium bowl. Fold in the chopped pecans.
Assemble:
Pour the pecan mixture into the prepared pie crust.
See AlsoEasy Mango Compote RecipeTop with whole pecans, if desired.
Bake:
Bake at 350º F (180º C) for 60 – 70 minutes, or until dark, thick and bubbly. It will still be liquidy when you take it out of the oven. It will continue to set as it cools. PRO TIP: Gently give a little shake back and forth to the pie dish. If the filling gives you just a little jiggle in the center, and the edges look stable and set, then your pecan pie is ready. On the other hand, if the filling gives you a wavy movement from the center to the edge, your pie isn’t ready yet.
When ready, remove from oven and place on a wire rack to cool completely. The pie filling will settle as it cools. Allow to cool completely before cutting and serving.
Oriana’s Notes
STORE: Cover well and store leftover pie in the refrigerator for 5 days.
FREEZE: Baked pecan pie freezes well for up to 2 months. Make sure to cover tightly to avoid freezer burn. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
MAKE-AHEAD: You can make this eggless pecan pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover it tightly and keep it at room temperature until ready to serve the next day.
DAIRY-FREE: Use your favorite plant-based, dairy-free, or vegan butter. My favorite dairy-free butter brands for baking are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
GLUTEN-FREE: To make this gluten-free, purchase agluten-free pie crust! You can also make your own using 1:1 gluten-free flour.
CORN SYRUP: Corn syrup and starch are the ingredients that hold this eggless pecan filling together. I have no substitution suggestions yielding the same texture, moisture, and flavor. Corn syrup is a must in traditional pecan pie. However, if you have some negative thoughts about corn syrup, you can try using Golden Cane Syrup instead.
FLAXSEED: I have no substitution suggestions yielding the same texture and moisture.
TAPIOCA FLOUR VS CORNSTARCH OR POTATO STARCH: In this recipe, you can use either one. I like to use tapioca flour because it provides a glossy pecan filling, while the cornstarch and potato starch makes it a little matte.
EXTRA RECIPE TIPS:
- Lightly toast your pecans for the best flavor; it literally takes less than 5 minutes. To do so, just line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350º F (180º C) preheated oven and toast for 3-5 minutes. Remove from oven and allow to cool while you prepare the rest of your pecan pie filling.
- Some recipes require you to pre-bake the pie crust before pouring in the filling, but I don’t find that necessary. We can skip that step by simply baking the pie on a lower oven rack.
- If the edges of the pie are getting too dark, wrap small strips of foil over the edges midway through baking.You can also use theseSilicone Pie Crust Shields.
- You can usegraham crackercrustif you prefer. I recommend pre-baking for 10 minutes at 350º F (180º C) before adding the pecan filling.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 442kcalCarbohydrates: 48gProtein: 3gFat: 29gSaturated Fat: 5gCholesterol: 15mgSodium: 313mgPotassium: 148mgFiber: 3gSugar: 42gVitamin A: 195IUVitamin C: 0.3mgCalcium: 34mgIron: 0.9mg
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Course Dessert
Cuisine American
Calories 442
Keyword easy eggfree Eggless pecan pie recipe
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
This post was sponsored by Nielsen-Massey.
This recipe was originally published on November 2018. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
Reader Interactions
Comments
Kate says I’m hoping to make this pie for thanksgiving! I’m interested in making a chocolate pecan pie. Do you have any recommendations on the best way to add chocolate? Thanks!
Reply
- Oriana Romero says
Hello Kate! Thanks so much for your comment and interest in my recipe. Yes, I do have a egg-free chocolate pecan pie recipe that will be publish in my baking club next week. If you are interested to join the baking club you can get more info here > https://www.foodallergiesliving.com/baking-club/
Reply
- Kate says
Made this for Thanksgiving this year! It was better than your traditional Pecan Pie, because traditional Pecan Pie is cloyingly sweet, and this recipe had a lot more going on in terms of complex flavors. Texture was perfect.Reply
- Oriana Romero says
Hi Kate – Wow, what a compliment! I’m so glad you enjoyed it, and thank you so much for taking the time to come back and let me know!
Reply
- Hannah says
Hi, this recipe looks great. Do you have any idea how many “mini” pies it would make if I were using the filling in a standard cupcake/muffin tin? I plan to make little cookie crusts and fill them, but I don’t want to have too much filling left over. Thanks.
Reply
- Oriana Romero says
Hello Hannah! I haven’t tried to make mini pies with this recipe yet, but I think it could work. I would suggest baking them at 350°F for about 25 minutes or until the filling is set. If you try it, I would love to know how they turn out. 🙂
Reply
- Kamal says
Love this recipe and have made it several times and everytime it comes out perfect.
Just one question – for a change can I add bourbon (like Jack Daniels) to this recipe ? How much quantity ? So as not to affect the texture.
Asking cause I use bourbon in another chocolate pecan pie recipe which is with eggs and we like that flavour / taste of bourbon in it.Reply
- Oriana Romero says
Hello Kamal! Yes, you can. I recommend adding 2 tablespoons (30 ml) of bourbon. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Ramya Arun says
Hi. I have a 11 inch tart plate. Please tell me how to adjust the measurements for the same. Will multiplying by 1&1/2 times be correct?
Reply
- Oriana Romero says
Hello Ramya! For a bigger pan, you can make 1 1/2 recipe. Make sure to adjust the baking time accordingly. Thanks!
Reply
- Ramya Arun says
Hi
I made this yesterday. Couldn’t get corn syrup. So replaced it with 1:1 maple syrup+ dates. So skipped the brown sugar. The pie got done in 45 min. It was heavenly. Also I made pie crust using your recipe. Thanks a lot!Reply
- Oriana Romero says
Hello Ramya! I am glad you like this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Reply
- AnnV says
Hi, Thanks for the eggless recipe. Can I skip the corn syrup in the recipe or subsitute it with any other alternatives (maple syrup/agave etc)
Reply
- Oriana Romero says
Hello AnnV! I haven’t tested without corn syrup, but I would love to hear how it goes if you use a substitute! For best results, I recommend following the recipe exactly. Thanks for your interest in my recipe.
Reply
- SP says
Hi! I am super excited to make this recipe but had a couple of questions:
1.) What temperature does the butter need to be?
2.) Does the crust need to be blind baked before adding the filing?Thank you:)
Reply
- Oriana Romero says
Hello SP! The butter to make the pie crust must be cold; I always put it in the freezer for 15 – 20 minutes before to make sure it is super cold. The pie crust does not need to be blind baked; however, if you prefer a crispy pie bottom, I recommend blind baking the crust. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- SP says
Hi Oriana,Thank you!! The recipe was a hit, and my family had a hard time believing there was no egg!
Reply
- Oriana Romero says
Hello SP!! WOO-HOO…So glad you and your family enjoyed this. Thanks so much for trying my recipe!
Reply
- Elizabeth says
Hi! I’m thinking about making this for Thanksgiving this year because I love that it is still gooey! Eggless pecan pie seems to be impossible but it’s my favorite pie. I recently developed several food sensitivities and can’t eat dairy or eggs. Do you think this recipe will still work with plant-based butter (like Earth Balance or Mykonos)?
Reply
- Oriana Romero says
Hello Elizabeth! Some readers had made this pie with plan-based butter, and they said it works fine. This pie is delicious…you’re going to love it! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
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