Healthy Pecan Pie (Vegan & Gluten-Free)

While a pecan pie might feel like it belongs in cooler months, it’s just as good in the summer, served chilled. This variation has the same famous nutty flavor, but with a creamy tofu center and a lighter pecan topping. It's creamy, lightly sweet, and simple to make. 

Tastes good when taken straight from the fridge with a scoop of plant-based vanilla ice cream or with a cup of black coffee, it’s equally at home at a summer gathering or a quiet afternoon break 

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Pecan Pie 

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⏱️ Time & Prep

Prep time: 20 minutes

Bake time: 45 minutes

Cooling time: at least 2 hours

Total time: ~3 hours

Yield: 8 servings

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Ingredients

Crust

• 1½ cups oat bran

• ½ cup almond flour

• ½ cup erythritol

• 2 tbsp ground flaxseed

• 6 tbsp water

• ⅓ cup unsweetened applesauce

• 1 tsp vanilla extract

• Pinch of salt

Filling

• 400 g silken tofu

• 1 cup unsweetened almond milk

• ½ to ¾ cup erythritol

• 2 tbsp cornstarch

• 2 tsp vanilla extract

• Pinch of salt

Topping

• ½ cup pecan halves

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Instructions

1. Preheat the oven to 180°C (350°F).

2. In a small bowl, combine the ground flaxseed and water. Set aside for a few minutes until thickened.

3. In a larger bowl, mix the oat bran, almond flour, erythritol, and salt.

4. Add the flax mixture, applesauce, and vanilla extract. Stir until a soft dough forms.

5. Press the dough evenly into a 23 cm (9 inch) pie dish, covering both the bottom and sides.

6. In a blender, combine the silken tofu, almond milk, erythritol, cornstarch, vanilla extract, and salt. Blend until completely smooth and creamy.

7. Pour the filling into the prepared crust and smooth the surface.

8. Arrange the pecan halves around the outer edge of the pie, leaving most of the filling visible in the center.

9. Bake for 45 minutes at 180°C (350°F) until the edges are set, and the center is slightly firm.

10. Allow the pie to cool completely, then transfer it to the refrigerator for at least 2 hours before slicing.

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Notes & Variations

• Serve chilled with plant-based vanilla ice cream for a refreshing summer dessert.
• For a stronger pecan flavor, lightly toast the pecans before placing them on top of the pie.
• Almond milk complements the nuts nicely, but oat milk can also be used for a slightly richer texture.
• The pie will become firmer after a night in the refrigerator, making it even easier to slice cleanly.

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Nutrition (per serving)

Nutrient	Per Serving
Calories	188 kcal
Protein	8 g
Carbs	16 g
Fiber	3 g
Fat	11.5 g

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