This vegan pecan pie recipe, although scrumptiously sweet, is a little different from the traditional classic American variety you may be accustom to eating. Our version is made with all raw whole food ingredients and natural sweeteners as well as a few tonic herbal superfood adaptogens for an energizing boost.
This recipe we tend to make on special holiday occasions, when celebrations are in order and food and desserts are frequently one of the main events. Under such circumstances it is nice to have a healthy pecan pie recipe ready to fall back on if you wish to avoid ingredients like corn syrup, eggs, refined flour, butter and white sugar.
In this homemade pecan pie we attempt to recreate the same kind of buttery and creamy texture reminiscent of old-style variations. To do this we add in a few of the raw vegan substitutes often used these days in many raw vegan desserts.
This includes the top three: chia seeds, irish moss gel and coconut oil, all of which allow for the appropriate pie-like quality when chilled and set for a few hours' time.
All that is involved for this recipe is preparing and pre-soaking one or two ingredients ahead of time and then molding, processing and, of course, decorating your pie with glazed raw and dehydrated pecans.
If you are familiar with some of our other recipes on this website you know we like to occasionally incorporate various top superfoods into our dessert recipes. This is an excellent way to boost nutritional quality of your pies, cakes and cookies, yet also provide a satisfying and tasty treat for you, your family and friends to enjoy in moderate quantities.
The two superfoods we like to use in this recipe are ginseng and eucommia bark powder, both for flavor and richness as well as tonifying effects.
One popular way to make pecan pie is to incorporate alcohol, like bourbon, into the list of ingredients. So, instead of using straight-up alcohol, we use half a shot of ginseng tincture, made with organic vodka. However, it is also possible to use powder extracts if you desire to go alcohol-free.
The pecan tree is native to Mexico and southern parts of the United States and is known to live and produce nuts for 300 years or more given the ideal growing conditions in which to do so. They are the official state tree of Texas.
Pecans, as we discuss on our nuts and seeds page, contain significant amounts of manganese which is helpful for the production of superoxide dismutase as well as important for normal brain activity and proper functioning of the nervous system.
Along with smaller quantities of copper and magnesium, the nuts are also relatively high in thiamine, additionally important for nerve-related conditions as well as cardiovascular health.
The polyphenols in whole raw pecans were demonstrated in some current research to increase antioxidant activities as well as cause a reduction in serum lipid levels in rats fed high fat diets.
One ounce (28g) of pecans contains 4.3g of protein and 20.2g of fat with 1.7g saturated fats, 11.4g monounsaturated fats and 6.1g polyunsaturated fats. Pecans are high in omega-6's, with about four times less omega-3 fats than walnuts. One ounce of pecans contains 193 calories.
This pecan pie recipe is for a standard 9" glass pie dish.
Although this pie is relatively sweet, you can make some adjustments to lower the glycemic index by using mulberries instead of dates, which are naturally less sweet than the date fruit. Using other sweeteners, like coconut nectar and yacon, instead of raw honey can also reduce the sugar load quite a bit, if that is a dietary concern.
Pecans for Topping
This vegan pecan pie recipe is best served at room temperature or slightly chilled right out of the fridge. It will last covered in the refrigerator for many days and much longer in the freezer if you won't be consuming it immediately.
Check out some of our other vegan recipes and raw vegan desserts, like our chocolate cake, lemon bars, peanut butter cookies and superfood ice cream in the links below.
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