Vegan Pecan Pie - The Vegan Eskimo

This pie is actually the first pecan pie I have ever had.. Growing up in Greenland and living in Europe, it´s not a common thing to eat, I guess it´s more of a Thanksgiving kinda pie, and no one celebrates that outside of English speaking countries. We are nearing that season so I though I would make one, just to try it!

Usually the pie is made with loads of corn syrup, refined sugar and eggs, but here veganized with maple syrup, unrefined coconut sugar and silken tofu. My husband says it taste like butter tarts!

Makes one 30 cm / 11.8 inch pie


  • 230g ready made vegan pie crust (8.1 oz)
  • 400g silken tofu (14.1 oz)
  • 2.4 dl chopped pecan nuts (1 cup) + more for decoration (optional)
  • 200g coconut sugar (1 cup) (substitute with brown sugar)
  • 60ml maple syrup (1/4 cup)
  • 60g vegan butter (2.11 oz.)
  • 3 tablespoons chia seeds
  • 6 teaspoons potato or corn starch
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon pure ground vanilla

What you will need

  • Cutting board and knife
  • 1 pan + spoon to stir
  • Measuring cups and spoons or a scale
  • 1 small bowl
  • 1 big bowl + stick blender
  • 1 pie dish 30 cm / 11.8 inches


  1. Preheat the oven to 180c (350 F) or as per packae instructions.
  2. Unwrap the vegan pastry and fit into a pie dish. Makes holes with a fork. Blind bake in a preheated oven on 180c (350 F) in the middle of the oven on normal setting for about 15 minutes. Take out and let cool down.
  3. Put the vegan butter, maple syrup, coconut sugar, salt, vanilla and cinnamon in the pan. Turn on heat, melt and dissolve while stirring, then turn off.
  4. In a small bowl pour in the starch and very little water, and mix until completely smooth. Add the slurry to the pan and mix very well until theres no lumps. Turn heat on low and let simmer while constantly stirring for a few minutes to thicken, then turn off.
  5. Put the silken tofu and chia seeds in a big bowl. Pour over the caramel. Mix with a stick blender until smooth.
  6. Chop the pecans into halves (or smaller if you like), then add to the mixture. Pour the mixture into the blind baked pie crust. Optionally decorate with whole pecan nuts on top in a pattern you like.
  7. Bake in a preheated oven at 180c (350 F) in the middle of the oven on normal setting for about 30 minutes. The pie will seem slightly wobbly in the middle when finished baking, that´s ok, it will set once it cools down. Store in the fridge once cooled down and eat within 5 days.

Enjoy !