What better way to get into the holiday spirit than to bake?! This week’s vegan recipe is the delectable dessert: Pecan Pie. A perfect autumn pie that works at the end of an meal or feast you may be celebrating. This traditional fall dish can be served with Thanksgiving dinner, Christmas dinner, or just to add some sweet to the end of any dinner. It is also a simple recipe to convert vegan and you will surprise your guests with how close it tastes to the “real thing.” So put your aprons on and start your baking. Happy Holidays!

Vegan Pecan Pie

Prep Time: 20 minutes   Bake Time: 1 hour

Pie Crust:
2 Cups Organic Unbleached Flour
1 tsp of Salt
2/3 Cup, plus 1 Tbls of Soy Margarine (we suggest Earth Balance)
1/4 Cup Ice Water (more may be needed)


1 Cup Organic Pecans

Equivalent to 2 Eggs with Ener-G Egg Replacer

1/2 Cup of Organic Evaporated Cane Juice (or other sweetner)

1/2 Cup Organic Vegan Brown Sugar

4 Tbls Organic Soy Milk (or other non dairy milk)

2 Tbls Organic Flour

1 Stick of Organic Earth Balance Margarine

1 Tsp of Organic Vanilla

Pre-heat the oven to 350 degrees. Prepare the pie crust by combining the flour and salt. Blend in 2/3 cup soy margarine until the mixture is crumbly. Add in the water until mixture starts to hold together (you may not need all the water or you may need more-play it by ear!). Next roll out the crust with a rolling pin (or in times of need a washed wine bottle can substitute). Place the crust in a 9 inch pan and use your fingers to make even patterns in the dough.

In a large bowl beat the Ener-G Egg Replacer until it is frothy much like eggs. Add in the soy milk, water, and vanilla into a bowl. Add in evaporated cane juice and brown sugar into the bowl. Next mix in the margarine and flour and finally the pecans. Bake the pie in the oven for 4o minutes, reduce the temperature to 275 and bake for another 10-20 minutes. Check with a fork to see if cooked.  Let the pie cool and refrigerate for 4-6 hours and serve with vegan ice cream.