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
You look like you could use a slice of this Easy Eggless Pecan Pie right about now. Am I right?
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 the 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 pie is definitely going to be on my table for the holidays, and I hope it will be on yours too.
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Pie Crust:
- 1 Pie crust – you can use homemade or store-bought
Eggless Pecan Filling:
- Golden flaxseed meal
- Water
- Corn syrup – you can use dark or light (i prefer dark)
- Brown sugar
- Salt
- Ground cinnamon
- Tapioca flour or cornstarch
- Unsalted butter
- Pure vanilla extract or paste
- Pecans
HOW TO MAKE PECAN PIE WITHOUT EGGS
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 – Pour the pecan mixture into the prepared pie crust.
4 – Top with whole pecans, if desired.
5 – Bake
Bake for 60 – 70 minutes, or until dark, thick and bubbly.
SUBSTITUTIONS AND ADDITIONS
- DAIRY-FREE: Use your favorite plant-based, dairy-free, or vegan butter. My favorite dairy-free butters for baking are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks
- GLUTEN-FREE: To make this gluten-free, purchase 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.
- FLAXSEED: I have no substitution suggestions yielding the same texture and moisture.
- TAPIOCA FLOUR VS CORNSTARCH: In this recipe, you can use either one. I like to use tapioca flour because it provides a glossy pecan filling, while the cornstarch makes it a little matte.
QUICK RECIPE NOTES
- 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 this 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 leftovers pie at room temperature for up to 2 days or in the refrigerator for 5 days.
FREEZE: Baked pecan pie freezes well for up to 3 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 tightly and keep at room temperature until ready to serve the next day.
LOOKING FOR MORE FALL EGGLESS DESSERT RECIPES?
- 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.
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 decided 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).
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 set when it cools. Let cool over the counter, then store in the refrigerator until ready to serve.
- Easy Eggless Pumpkin Pie
- Eggless Apple Maple Spice Cake
- Eggless Salted Caramel Apple Cheese Danish
- BEST Eggless Banana Bread
- Cakey Eggless Pumpkin Cookies
- Browse more recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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- Kitchen Scale
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- Glass Mixing Bowl Set
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- Spatula-Set
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- 9 Inch Pie Dish
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This post was sponsored by Nielsen-Massey.
Originally posted November 2018, post content edited to add more helpful information, no change to the recipe in September 2021.
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?
Hello Ramya! For a bigger pan, you can make 1 1/2 recipe. Make sure to adjust the baking time accordingly. Thanks!
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!
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.
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)
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.
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:)
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 =)
Hi Oriana,
Thank you!! The recipe was a hit, and my family had a hard time believing there was no egg!
Hello SP!! WOO-HOO…So glad you and your family enjoyed this. Thanks so much for trying my recipe!
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)?
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 =)