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.
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 use homemade or 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, try homemade 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 recommend pecan 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 4 according to my directions, 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, purchase a 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 these Silicone Pie Crust Shields.
You can use graham cracker crust if 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
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.
Absolutely!
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.
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.
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.
Probably it was overbaked.
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.
❤️ Love what you see? JOIN my Private Baking Club. Also, SUBSCRIBE to Mommy’s Home Cooking, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card 📖
Easy Eggless Pecan Pie
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 4 according to my 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.
- Top 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.
- 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 these Silicone Pie Crust Shields.
- You can use graham cracker crust if you prefer. I recommend pre-baking for 10 minutes at 350º F (180º C) before adding the pecan filling.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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 about eggless baking.
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!
