August 8th, 2011

Maple Pecan Pie

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Makes one 9-inch pie or one 11-inch tart

I’ve been there. Trying to make a vegan pecan pie that holds together, with the pecans floating in sweet suspension, somewhere between gel and custard. It comes out of the oven, and you can almost taste the toasty pecans, the caramel, the crust. You let it sit for a few hours, call your friends, tell them you’ve created the perfect pecan pie. You write the tabloids. You quit your job and wait for the pecan pie cash to start rolling in. And then you slice into it, and oh my god, what have you done?

Everything oozes everywhere! It’s a veritable brown rice syrup massacre. Your cats move out, no one will speak to you (after all, there’s agar agar in your hair). It’s just you and this crumbled oozy mess of pecans in what must be a pie plate.

But wait, it doesn’t have to be that way! I am the ghost of pecan past, and we can change all that. You can have a perfect pecan pie. A custardy pecan pie. A pecan pie that demands respect, that garners praise. With buttery hints of maple, a glossy top and caramelly insides. A virtually perfect pecan pie!

The secret is twofold: an easy caramel made with all the usual sugary suspects. And then, some pureed tofu with a little cornstarch, to create the thick custard. For all you tofu skeptics out there: don’t fear the tofu here. No one will know. I should write that again in all caps. NO ONE WILL KNOW. I’ve fed it to farmers in Nebraska who have never even heard the word “vegan” and they didn’t know.

In the picture we have the pecan pie in an 11 inch tart pan, but it works just as well in a pie plate! So try it either way…this is the pecan pie that won’t let you down.

Variation: For a Salted Maple Pecan Pie, sprinkle 1/2 a teaspoon coarse sea salt over the top of the cooled pie.

1/2 cup sugar
1/2 cup brown sugar
1/2 cup pure maple syrup
1/4 cup non-hydrogenated margarine
6 oz extra firm silken tofu (1/2 of a tetra pack)
1/4 cup cold unsweetened plain non-dairy milk
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups pecan halves

Prepared Single Pastry Crust, pressed into a tart pan or pie plate (no need to parbake)

First we’re going to make a caramel. In a 2 quart sauce pan, mix together sugars and maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn’t be boiling too fiercely, if it starts climbing the walls of the pan in big bubbles then lower the heat a bit.

Add the margarine, and stir to melt. Turn the heat off, transfer mixture to a mixing bowl. In the meantime, prepare the rest of the filling, working quickly so that the caramel doesn’t completely set.

Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.

Preheat oven to 350 F.

With the caramel still warm in teh mixing bowl, add in the tofu mixture and the vanilla, and mix well. Fold in the pecans to incorporate.

Transfer to prepared pie crust and bake for 40 minutes. The pie is going to be somewhat jiggly, but it should appear to be set.

Let cool for a few hours, slice and serve! No cheating and pulling pecans off the pie.

203 comments to Maple Pecan Pie

  • Faith

    That sounds so easy!

  • You described the ooey gooey mess perfectly–and comically–that has happened to me while I tried to recreate vegan maple-syrup pie. I mean, it’s still a delicious ooey gooey mess, but it’s more fun to eat pie with a fork than with a spoon. I can’t wait to try this out. Thank you, thank you, thank you!

  • A perfect Autumnal treat! I can’t wait!

  • lu

    what’s your pie crust recipe?

  • I just so happen to have a bunch of pecans. I just need the maple syrup.

  • Well, I know what I’ll be bringing to my family’s Thanksgiving dinner in October. Mmm…

  • Ang

    Gah! My fav pie! The last version I tried was a sticky, gingery disappointment. So excited to try this. Just one question–I demand that my pecan pie be thicker than the one pictured. Do you think doubling the filling and increasing the cook time would work?
    Thank you!!!!

  • Awesome. Love me some pecan pie!

  • OMG thanks you this looks BANANAS (or pecans!). I LOVEEEEE that it’s gluten free too. Do you have a good gluten-free pie crust recipe you could share with us in the future (or a brand you like?)

    Thanks Isa!!!


  • wow, looks like a keeper! 🙂

  • Ruchama

    My Mama was from Alabama and no cook. Except her fried chicken and pecan pie. I’ve been trying versions for years. Several have been pretty good, one even excellent. However, the tofu versions, without exception have been terrible. So I’ll give this a try anyway and hope for the best. Here’s hoping the price of pecans goes down! 🙂

  • Ruchama

    Meant to say “vegan versions.”

  • This looks so amazing! Pecan pie is one of my dad’s favorites. I can’t wait to make this for him!

  • This is my favorite food ever. You are my hero!!!

  • Amazing! I have had huge butter tart cravings lately with no idea how to satisfy them. This should do the trick!

  • This excited me beyond belief. I laughed out loud reading your description of everyone’s pecan pie nightmare (that has happened to me a time or two!) I will be trying this. Thank you so much!

  • Woah! I’ve never even had pecan pie in my life before (they’re not big in Australia) but I am so wanting to make this now. Looks amazing!

  • Kelly from NJ

    pecan pie is my favorite. will try asap. p.s. i am beyond excited for the pie book. had that shit on pre-order for like an eon.

  • I made this last night and it was delish! Perfect for coming home after a boozy evening out with visiting friends.
    My pie did seem to be a little gooey-er than was intended, though, and I’m not sure why. Maybe it was a caramel issue? I set a little aside to eat while the pie was baking and it seemed to return to its original granular state instead of becoming creamy, caramel-y goodness. Is the issue that I didn’t cook it on the stove long enough? It was thick when I took it off the heat but maybe that was premature. Hmm.
    Anyway, it was totally delicious! Would definitely make again.

  • How delightfully sneaky with the tofu!

  • Pecan Pie! hooray! lovely recipe – as always! Hope you submit this and more to 🙂 ~kathy

  • Ani

    I made this pie today! As I said on facebook: this pie ist PERFECTION! And it´s soooo easy to make.
    Oh one thing: as I finished the filling (the nuts were already in) it was very liquid! But no worries guys, after baking it´s nothing like that! It´s perfect! I loooove it!

    Oh one question though. I made it in a 11 inch tart plate (came out very pretty). I wanna try it also in a 9 inch pie plate (I saw the tester´s pic, Isa), because I wanna try the thicker version. So do I have to bake it longer?
    xoxo Ani

  • quarktothemax

    Crepe, this looks amazing… is there any way to make this a chocolate pecan pie, or is that a whole different beast?

  • kara kara


  • Laurel

    You had me drooling, heart palpitating until the most dreaded word in the Vegan lexicon – TOFU! You are absolutely killing me here. What’s a soy allergic person to do. And I’ve got your pie book on pre-order too. I just hope I’ll be able to use it! Luckily your other books offer enough options that I can cry pitifully and move on when you play the tofu card. 😀 Well, here’s hoping the pie book will be the same.

    • IsaChandra

      Yeah, I couldn’t find anything else that worked! There are many creamy concoctions in the book that don’t contained soy, mostly coconut based. But the cheesecakes do contain soy.

  • I’m with Laurel. I could be vegan if it were not for the soy, nut and legume allergies in our family. DRAT THE TOFU!

  • Hi Isa, a question about the caramel- I have caramel anxiety. I need a temperature. Or at least a ball-stage. What temperature am I going for here?

  • Lauren

    Where do you get a prepared pastry crust? All I can think of are those frozen pie crusts like for blueberry and pumpkin pie at the grocery store. Is this something different? Do you think a graham cracker crust would be tasty or no?

  • Hello I am new to your site/blog & LOVE it! I’m going through gathering up tons of yummy looking recipes. I, like others here I see, am anxious to get your vegan pie crust recipe. Could you please share a link?
    Many Thanks!

  • A super treat! I’m making this for weekend – got some friends coming and I’m sure they’ll love this! 🙂

  • Cecilia

    Will it taste terribly sweet if I don’t use unsweetened soy milk?

  • sarah

    you know that expression “if it’s too good to be true, it probably is”? forget it. this pie? amazing AND easy! you can finally say “easy as pie” and know what you’re talking about!! ok. seriously. i have made this pie twice in the past month and i don’t understand how pecan pie can be so easy, delicious, and vegan. there’s a time-space continuum hiding in my forkful.

  • CB

    Soy allergies – try some agar or extra cornstarch…or even a couple of different types of starches (arrowroot, tapioca, potato). May not be as thick as this one, but should get you close enough to try the deliciousness 🙂

  • Michelle

    So the my pie is currently baking in the oven and the taste test was good, but I ran into a problem with the caramel. I had it on medium heat on my stove, it started lightly bubbling as you said it should, I constantly stirred for about 5 minutes, and it began to get really thick and instead of gooey, it was crystalizing… I immediately took it off the stove and mixed in the other ingredients and threw it in the oven. Here’s hoping it’s not ruined.

  • kaity

    just made this pie, it was all liquidy wen i poured in it in the crust but looks and smells amazin! havin my friends over tn to try it i hope it dont pour out like my last one did!;-)

  • kaity

    hey just givin a recap, i made it lastnight and it was a disaster, it just poured n oozed everywhere and i followed everytime to a T it looked gorgeous and felt stiff but u no how that goes, wat could of happened bc the mush was PERFECT not to sweet but jsut the right amount, i just dont no wat went wrong:(

  • Wow… I miss fall… Cant wait for all the pie baking:-)

  • […] ViT – Vegan in Training yum, yum, yum ich will das! mein Foodblog Zitieren + […]

  • Jen

    Oh my god – it works! The perfect pecan pie – intact slices, no goo running everywhere. I served it to a bunch of omnivores and NOBODY KNEW there was tofu in it. Raves all around. The one tricky part is getting the caramel and tofu mixture combined before the camel sets – I was stirring like a maniac. I would suggest whipping up the tofu mixture before starting on the caramel so it’s all ready to go.

  • Lauren

    Sometimes I like coming to this page just so I can remember what it was like to eat this pie. This won over many skeptics.

  • RazKamikaze

    Is pastry dough the same as puff pastry dough?

  • Susan

    Hi Isa – thanks for this recipe. I have family members who can not eat soy/tofu and would love some ideas of substitutions. I saw the post above to try agar, alternative starches etc. but I have some recipes with those that have not turned out well historically. I’m wondering if there is something we could try with raw cashews? Any ideas?
    Many thanks in advance. I am a huge fan and have all your books. Looking forward to the upcoming pie book.

  • Wow, this looks amazing! So looking forward to experimenting for my first vegan Thanksgiving this year. Your recipes have definitely been an inspiration, and motivation, for me to improve my cooking and baking skills, so thank you!

  • […] in recipes, and it’s a key ingredient salad dressings, sauces, and yummy vegan desserts like Maple Pecan Pie and Vegan Chocolate […]

  • Allison Dubya

    This was AWESOME! It worked!

    Can’t wait for the pie book!

  • laladyveg

    I might cry :/. I just made this and wondered why mine looked so light colored. Thought maybe it was the light brown sugar I used. I used the entire package of Mori-Nu instead of half. I have never had pecan pie before and I was so excited. I’m just gonna drench it maple syrup if it’s lacking flavor….

  • Leilani

    Bwahahahaha!!!! Now I can’t wait for thanksgiving!!! THANK YOU!!!! (you guys are my heroes)

  • […] aghast that I’d never had pecan pie so I resolved to make it when I got home. I went with the maple pecan pie from the always awesome and completely fail-proof Isa from the […]

  • BabelsNZ

    Fantastic – all wrongs in the house have indeed been righted. <3

  • Jess

    Gonna try this for my mom’s birthday! Thanks!

  • […] of must-try autumnal sweet stuff created by some of everyone’s favorite vegan chefs. 1. Maple Pecan Pie: Chaz hates pecan nuts. Which means the whole pie will be mine. […]

  • […] the maple pecan pie recipe from Isa and Terry’s newly released pie book (also available online!), but this remains one of my favourite pies from testing so there are no complaints from me. Vegan […]

  • Mack the Spork

    Okay what happened here? I couldn’t cook the caramel for 10 minutes. After about 5 or 6 it was so thick I was afraid it would solidify completely. Then I added the margarine & the tofu mixture, and it was completely liquid. I mixed in the pecans and it looked like pecans in milk. Then I poured it in the crust, and saw there was sugar solidified in the pan! Even though I whisked constantly! I couldn’t get it out so I just set the pan to soak, hoping it wasn’t too much of the caramel, and put the pie in the oven. I was like, sweet merciful crap, I’m a pie disaster, but I might as well try it. You’ll never guess what I got 40 minutes later. Out of my oven came AMAZING, PERFECT, GOOEY BUT SET, TOASTY, DARK BROWN CARAMEL PECAN PIE. MAAAAAAAGIC. How did that even happen? Does Isa bless pies with voodoo from afar? Did someone hide a magical elf in my oven? MAGIC I TELL YOU. It is magic pie. The salted variation is awesome, but if you’re not planning to serve the whole pie I recommend salting individual slices. It’s so delicious, but the salt kind of seeps in too much in the leftover pie. Seriously: make magic pie. RIGHT NOW. I love it!!!

  • […] Thinking that replacing the eggs in the dessert may be problematic, I took some cues from the Maple Pecan Pie recipe posted at The PPK, substituting pureed soft tofu blended with cornstarch for stability. (By the […]

  • BabelsNZ

    Mack the Spork you are, indeed, a lesson in persistence and faith. I applaud you.

  • Carrie

    I read a bunch of reviews before I attempted this pie. I saw a few people lamenting that theirs turned out too liquidy and thought “those fools! Mine will be perfect, because I am an experienced baker and I know how to read a recipe.” I am not literally eating my words because my pie is a goopy mess. Although it tastes delicious. I’m sure this is something I did wrong, since it seems to have worked for so many others, but I am a loss as to where I went astray…

  • Ganna

    Oh my, this is fantastic. I has been over 20 years since I have had pecan pie. It turned out YUMMY. I only had firm tofu ( not extra firm) and had King Syrup instead of Maple syrup. Oh and I baked it for about an hour. Thank you, thank you, thank you!

  • Erin B

    Ok, I’ve only got FIRM silken tofu at hand…how badly will this screw up the texture of this recipe?? I’m going to check the Asian market in town tomorrow, but if I can’t find EXTRA FIRM tofu…any recommendations?

  • Lisa

    so i just put this in the oven,like others have said my carmel started crystalizing too after 7 minutes then i got the tofu mixture in it and it was almost hard i had to get my electric mixer and break up the sugar chunks to mix it,once i did that it seemed fine. I mixed in the nuts and poored in a 9 inch pie shell it seemed real liquidy..should i cook it longer than 40 minutes???? does the center have to come out clean with a knife to know it done?? or will it be gooey???

  • Lauren

    Pie mavens and Isa:
    just spend 2 hrs in the health food stores gathering supplies for this weekend’s and week’s festivities only to find that I mixed things up and got shortening- to be safe, both types of Earth Balance Bars for this recipe (one for crust and one for filling.)
    Will it be ok to use the green one- unsalted shortening (or yellow one- the “butter one”- with salt though) for this pie? Or must I brave the elements again for true margarine? So excited to make this! Thanks in advance.

  • Lisa

    i just made it and it turned out perfect,i used earth balance natural buttery spread,soy free.I baked it for 50 minutes,cooled for 3 hours. I have a question though does the pie need to be refridgerated???

  • shelly dead

    My sister & I were staring at this beautiful creation after it came out of the oven and thought, “Who makes a homemade Maple Pecan Pie, anyway?!” So impressive!! I don’t get to eat it until tomorrow, so I put it in the fridge until then. I’ll have an answer for anyone wondering if that screws it up, tomorrow!!

  • 350kitty

    I want to make the pie filling OR the whole pie the night before Thanksgiving. What would you recommend? I’d like to get at least some of the steps done the night before. I’m fine with making the pie filling ahead of time, then baking it the next day while we are eating Thanksgiving dinner. P.S. I make your vegan banana bread for my office once in a while. My office and roommates just rave!!!

  • 350kitty

    Have you tried Agave syrup instead of sugar and does it make the pie more water more syrup-y?

  • Lauren

    Thanks Lisa re: the earth balance question. The pie came out pretty well. Making it again on thursday- unfortunately I will only be able to have regular silken tofu on hand this time. I saw somebody once had to do it that way- was it a total disaster or will it be ok? Wonder if I should just make something else if I can’t get the firm or ex firm? Thanks in advance!

  • Brooke-ness

    Isa, does this pie need to be refrigerated if you make it a couple days in advance? I was thinking today how you should have a vegan Thanksgiving help line, like those guys at Butterball, for fools like me who have signed on to feed a herd of carnivorous relatives. Think this pie will be a good start, but I don’t want it to spoil between now & Thursday.

  • Brooke-ness

    Awesome. I will be giving thanks this week for you and your ever-reliable recipes!

  • alice

    I tried to make this tonight… but my carmel failed 🙁 I put it on medium high and after 5 minutes of constant stirring it just crystalized and turned hard!! :'( I was going to bring this to a Thanksgiving potluck tomorrow. What went wrong?

  • Just made two! I used pre made crusts from the store, even though I had all the ingredients on hand for the crust- the filling is enough for me alone to handle. They are incredible-looking. I had enough filling leftover to fill a ramekin with some soi couodtaste test. It’s awesome.. I used coconut oil instead of margarine. That turned out great. I was suspicious when it was so soupy going into the oven, but it came out perfect at about 50 min. / The other review saying to mix the tofu mixture fist (before starting caramel), put in bowl and set aside is a good tip. Lots of focussing needed to get the carmel off the stove and mixed into the tofu at the exact right time.

  • Kram

    My caramel failed. It crystallized something furious and the finished pie looks more grey than dark brown and bubbly. I put it back in for another 15… we’ll see how it comes out 🙁

  • Kram

    Nope. This pie is going to become a trifle now, because it sure is triflin’. Layers of greyish pecan goop, cinnamon roll crust, cashew cream, and maybe some ganache for good measure. SUP

  • alice

    Tried again this morning. Re-read the instructions. It says “medium heat” not “medium high” *doh!* Started the caramel at medium, turned down to low during whisking. Pie came out of the oven looking beautiful. Can’t wait to taste it tonight!

  • Robyn Mary

    Made this for my family’s first vegan Thanksgiving and it came out perfect. I mean, PERFECT. Heaven in a pie plate. Thank you!!

    PS – We also made the appleberry pie from Vegan Pie in the Sky and it was similarly delightful.

  • Thank you for this fantastic recipe which truly made our Thanksgiving! I made a chocolate bourbon version of it which came out wonderfully! I added 1/4 cup of unsweetened cocoa powder to the caramel right after melting the margarine, and 1/2 a cup of vegan choc chips & 3 tablespoons of bourbon when mixing in the tofu. Came out 100% amazing! And NO ONE KNEW about the tofu!

  • Tanya

    Just made this pie for Thanksgiving, and it was delicious! Everyone was raving, and no one knew there was tofu in it until it was consumed and enjoyed. The only qualm I had was that it didn’t look particularly nice. It’s probably something I did, but the filling looked kinda tofu-ey. It wasn’t a nice golden brown, but a little bit gray. Eesh. Oh well!

  • shelly dead

    Refrigerating it, does NOT screw it up! For those of you that were wondering. This was the most wonderful pie that I have ever tasted. Thank you!!

  • […] pastries that I can eat. They also make special requests—this year, I am to make this delectable maple pecan pie for Christmas dessert. (side note: I recommend making and pre-baking Mark Bittman’s pie crust […]

  • MIranda

    In the past, I used a great oil pie crust when making my (pre vegan days) pecan pies. It says not to pre bake the regular pie crust. Should I pre bake if using the oil type of crust?

  • Miranda

    So, i guessed and didnt prebake. THIS PIE IS AMAZING!!! Im a complete tofu skeptic, and it wasn’t detectable even in the least. Even my husband ate it and loved it, and he hates tofu (or anything that I tell him is vegan).

  • Jessica

    Perfection. I have never had so much success with a recipe, nor have I ever made a pecan pie before. I made two, one as a tart the other in a recycled giant Costco pie pan. the tart produced a better thickness, but both were remarkable in taste and presentation. Salted the tops as per suggestion and they were awesome. I will definitely make this again. I Thank You So.

  • I made it on Christmas day. It was heaven. Everyone loved it and everyone loved me for making it 🙂 Thank you.

  • betsy

    as a true southern lady, i can say with great confidence that this is THE BEST PECAN PIE RECIPE EVER!

  • This is AMAZING! I made a pie for my friend’s B-Day on Saturday and it was so incredible, I made mini-pies (using a mini-muffin tin) for the Super Bowl party. Everyone was amazed and delighted. I want to eat this always!

  • […] made my dad a pecan pie that was touted as the “BEST PECAN PIE EVER” by both my parents and […]

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  • Kenzie

    This will be just the thing to make Albertan farmers realize that vegans do not subside on brown rice and air. Thanks!

  • Kate_G

    My parents like you because I make you’re recipes and get a bit chubbier. I’m not complaining but you’re trixy is all I’m saying…..

  • Zara Irani

    I am intolerant to soya, any alternatives to our tofu ingredient? Thank you Z

  • […] Variation: For a Salted Maple Pecan Pie, sprinkle 1/2 a teaspoon coarse sea salt over … I want to make the pie filling OR the whole pie the night before Thanksgiving… Read source site […]

  • […] Variation: For a Salted Maple Pecan Pie, sprinkle 1/2 a … to me while I tried to recreate vegan maple-syrup pie. … I want to make the pie filling OR the whole pie the… Source page […]

  • This was so simple and the absolute best pecan pie I’ve ever eaten. I’ve never been able to make one successfully, but after following this recipe exactly, my pie was perfect.

  • […] במתכון המדהים הזה נתקלתי לגמרי במקרה, ונדלקתי. פאי פקאן זה אחד הדבר האהובים עלי, ועד היום לא נתקלתי במתכון טבעוני שגם עושה חשק. אבל מסתבר שהוא קיים. והוא מדהים. ולגמרי שווה למכור את הכליה השמאלית שלי כדי לממן את הפקאנים. טוב, לא באמת. גם במחיר מופקע של 24 ש"ח ל-200 גרם הדרושים למתכון זה עדיין מחיר סביר לשלם בשביל פאי פלילי שכזה. אם זה מנחם – שאר הרכיבים לא יקרים. […]

  • Dy

    Pecan Pie totally reminds me of the South and I miss my Pecan Pie. I live in the UK now and thanks you this recipe I can make my favs for my vegan husband, thanks!!

  • […] like pecan pie should.  The gooey sweetness is absolutely perfect – I can’t recommend this recipe highly enough. Notes: 1. I used a whole wheat crust; worked beautifully.  2. I had to bake […]

  • Griselda

    Oh no!!!! I just finished preparing this wonderful recipe and guess what? As I am ready to put it in the oven I remember I DIDN’T ADDTHE MARGARINE!!!!! Hahahahaha!!! Sooooo, I just melted the margarine in the same sauce pan I had melted the sugar and the maple syrup and then I just mixed it in the pie, mixed it real well…….let’s see how it goes. I can only hope for the best. I’ll let you know how it turns out. I got so entertained reading all the comments that once the syrup was “ready” I just poured it in the blender with the tofu mix (it had previously been prepared I just mixed all together.) Oh, and I have a mix of walnuts and hazelnuts, since I have no pecans. Let’s see what comes out of the oven!!! LOL!!

  • Steve

    Does it still bake for 40 minutes in a 9 inch pie shell?

  • jeff

    So, what disaster awaits me if I leave out the margarine?

  • […] Mashed Potatoes, Lentil, Beet, & Orange Salad, & 3-Ingredient Cranberry Sauce Dessert: Maple Pecan Pie & Fall Holiday Fruit SaladStore-Bought: Main: Gardein’s Holiday Roast or Field […]

  • Steve Johnson

    I made this last night, and it turned out delicious, with a perfect custard. Not to take the fun out of it, but for those who care, the 9-inch pie works out to 3956 calories/pie, or 494 calories per 1/8 pie slice. But who’s counting!

  • Kirstyn

    Just made this last night for a work Thanksgiving potluck…used organic “silken tofu” from the fridge section, didn’t say firmness level but I added another 1/2 TB cornstarch to the blender as well as 1/2 c chocolate chips before mixing with the cooled caramel. Used the tart pan because the last time I made this I used 9″ pie pan and it was a mess (tasty but a mess). I had enough left over dough and filling to make 2 small tartlettes to bake along side the 11″ for myself and husband to taste test the goods before the potluck. (Honestly, I would try to do all minis next time, they were so pretty and easy to eat. Maybe with a dollop of Rad Whip on top…mmmmm!) I salted it as well, so good! Thank you for all of your vegan recipes and cookbooks, looking forward to the next!

  • […] Post Punk Kitchen has an awesome looking maple pecan pie I am planning on making if I can squeeze it in… and there are many more holiday dishes to […]

  • […] Pumpkin Pie via Vegan Spoonful Pecan Pie via the […]

  • Laura

    Would this be good with a prepared graham cracker crust? Any input would be great. I’m thinking it might be too sweet or not bake evenly.

  • […] due to my new-found, tragic,  and hopefully temporary egg allergy, I’ll be making this perfect pecan pie from Post Punk Kitchen for tomorrow’s festivities — but I won’t be using fake […]

  • David


    Using your caramelizing directions, mine crystallized and I had to start over. You are surely more of an expert than I am, so for those less-skilled, I recommend the following instructions I found on various websites: cook on low, stir constantly only until sugar dissolves and begins to simmer. Don’t stir again after this point. Only gently lift the pan handle occasionally to distribute the liquid. Maintain a gentle simmer with some bubbling for the 10 minutes. Hope this helps those like me who need something more foolproof. This pie recipe is delicious!!

  • Tori

    I just made this Pie for thanksgiving it was AMAZING! Thank you so much for sharing your genius Vegan mind!!

  • Sonia

    I made this for Thanksgiving and despite having almost zero cooking skills, I had no problem with the custard. I lied to my anti-tofu family and said there was no tofu in it, so I was a little disappointed to find that I DID taste the tofu a little bit. But no one said anything and hopefully it was just me who noticed it! Otherwise it was pretty darn good and not hard to make.

  • Angie Smith

    IsaChandra’s description of this pie is a literary masterpiece! And the recipe is did NOT disappoint! Wow! We paired it with the crust recipe below substituting soy milk for the milk and BINGO! Pie magic. It’s true…”NO ONE WILL KNOW.”,1825,154164-226196,00.html

  • Crystal

    This pie is just as delicious as you might imagine but beware the caramel! I’ve never made it before and on my first try it turned rock hard on me about 6 minutes into it. The second time I turned the heat down ever further and took the caramel off the stove loooong before the 10 minutes she suggested. I may have overcompensated the second time, but my pie was still delicious! Maybe I’ll have some for breakfast…

  • […] Maple pecan pie – made this for just us…and I'm smitten. […]

  • jenjin

    Thank You! This was the best pecan pie my family has EVER had. Yes, I failed with my first attempt at the caramel and afterward read through all the comments to figure it out.

  • […] Vegan Pumpkin or pecan, there’s usually milk or butter hiding somewhere in these pies, so look for that pareve label again. Or go all Betty Crocker and try this marvelous maple pecan pie recipe. […]

  • Katie L.

    Isa, what if I wanted to put a shot of bourbon into the mix? Would that go in with the tofu custard or the caramel after it’s been taken off the heat?

  • […] RECIPE: Share this:TwitterFacebookLike this:LikeBe the first to like this. Posted in Uncategorized […]

  • Susan

    Baked this yesterday for my company’s holiday party’s “Best Cake Competition”. 2nd place! Everyone loved it and asked for the recipe… they were shocked when I whispered the secret ingredient, tofu!

  • Quinn

    Mine is cooling down. Caramel crystalization was a problem here as well. 5 minutes in, I turned down the heat (bubbling too fast). 6 minutes in, rapid thickening and a hard rock of sugar in the pan. I added the margarine and cranked the heat again, and it reliquified. I cooked maybe two more minutes until it started thickening again and then tossed it in with the tofu mix.

  • Sarah

    I made this to go with Christmas dinner and all I have to say is damn you woman!!! I could not get enough!!! Not to mention everyone else, so we ended up having to battle it out. Now at least I know to make two 🙂
    By the way, I followed your directions as written and it turned out perfectly! Thank you.

  • megan

    Hmmm this didnt work at all. 10 minutes must have been too long because my “syrup” was completely solid withing seconds of coming off the heat.

  • G Lee

    I made this from your pie in the sky book…god it is orgasmic!! Actually better than any pecan pie I’ve had before and a proper caramelly toffee flavour I haven’t tasted since I became vegan. Well done that woman!…your mission Jim, should you wish to accept it…perfect a caramel shortbread that actually tastes like caramel. I’ve got the shortbread but I’ve tried all sorts of variations on toffee and caramel and even used dates but I can’t get it.

  • Amy

    OMG. I cannot believe I just found this recipe. Cannot wait to make this! And I will report back!

  • I made this last night for our anniversary dinner – I didn’t have maple syrup so i used agave nectar and I added about 1/4 cup of cocoa powder – and WOW it was amazing. I served it with soya cream. I think it was the best dessert I have ever had, Thank you so much 🙂

  • Cora

    I can now confirm that by replacing the milk with bourbon and adding about a cup of chocolate chips (you can do less, but why would you?) this recipe converts gracefully to a bomb derby pie. (

    After 3ish years of veganism, I have moved past most of the usual cravings – ice cream, cheese, pizza – but I still wanted to cry every time derby came around and I had to refuse the beautifulness that is derby pie. My life is now whole again. Thank you!

  • […] 52. Maple Pecan Pie from Post Punk Kitchen […]

  • Angel

    Just made this in a glass pie dish. Turned out perfect! It’s been sitting out for a little over two hours, and so far so good. I couldn’t resist it any longer so I had a little sliver. The consistency is still a bit oozy, but not so much that it’s an issue. The pie is still warm, so I suspect it will firm up a bit more. I used the Mori-Nu tofu because I’ve heard it has a more mild flavor than some brands. I also used soy free Earth Balance. Cannot detect any soy flavor in the pie 😀 I am super sensitive to soy flavor and hate to detect it in any food that replicates another. If I’m not fooled, I can’t expect any omni to be! I’m so excited to present this at Thanksgiving this year. I can only hope a few folks will try it despite the plethora of other pie and dessert options. Going to take half of it to work tomorrow to get some opinions. The rest I’m going to use as filling for chocolate bourbon pecan pie cupcakes!

  • Angel

    To add to my other comment, I had one coworker tell me this pie is an aphrodisiac, and two others asked to purchase one. Another said it was the best pecan pie she’s ever eaten. 🙂 Little do they know there’s tofu hiding in there! Muahahaha! If you’ve made it to my comment and haven’t made this yet, get to it!

  • Natasha

    Is it possible to make this in a smaller version? Like mini pies in muffin tin? Just bake for less time? I have a work bake-off that I’m desperate to show vegan treats at its best.

  • Marg

    Can I make this same recipe substituting with arrowroot instead of cornstarch and leave out the tofu? I can’t have soy!

  • Cheryl

    margarine isnt vegan is it?? 🙁 can we use earth balance instead?

  • Jeff

    Any way to make it not using unhealthy sugars, maybe with just maple syrup or adding stevia?

  • Evie

    i used this recipe tonight! with only a few slight changes. i didn’t use pure maple syrup. i used the cheap stuff that i had in my cabinet and i didn’t use margarine. i used vegan butter. i haven’t eaten it yet because it is for Thanksgiving dinner tomorrow, but I can say that the recipe was easy to follow and the pie looks delicious! i did pick off a few pieces from the top and what i tasted was awesome! i can’t wait to let my family try this! thanks!

  • Emily Schaffer

    I picked this for one of our Thanksgiving desserts (the other is Pumpkin Cheesecake with Pecan Crumble). It’s in the oven now so I don’t know yet how it will turn out, but things weren’t looking so good at the caramel phase. I followed the recipe exactly, but by about minute 5 of the 10-minute stir-constantly-over-low-heat, my syrup had turned into a dry, sugary blob that got stuck inside the whisk. I kept thinking maybe it would re-melt, but when it didn’t, I finally had to add water and boil it down some more. I kept going, but it never became fully liquid – the consistency was like syrup with sand inside. I ended up blending this “caramel” together with the tofu mixture to make it smooth.

    Does anyone have any advice?

  • Emily

    Made this for Thanksgiving. I’ve never made pecan pie before, though it is my favorite. I followed the directions exactly, pre-measuring everything so that the process would be smooth and easy. I was a bit nervous by how very liquid the pie was going into the oven. However, it came out perfect! Firmed up nicely. It was torture waiting until the next day to eat this thing. Everybody loved this pie. This pecan pie is the perfect amount of sweet without making you feel like you need to call the dentist in the morning. As long as you follow the instructions, you should have no problems here. MAKE THIS PIE !

  • Andrew C.

    We tried this for Thanksgiving. We used Florida Crystals Organic sugar, and regular brown sugar, and it took us a long time to melt the sugar. I guess we had the heat too low at first. I ended up adding water multiple times to the crunchy/sandy/piping hot mixture. But eventually it melted, though I was really worried it was going to burn. The pie ballooned up like a souffle in the oven, and then shrunk down significantly out of the oven. And it looks pretty horrible. Kind of like the dark modeled flesh of a burn victim. Not exactly sure what happened there, but with those issues out of the way, the pie was really delicious. It had a really good flavor (if not a little too sweet), and even the tofu-phobes were complimenting it. I now have a bit more experience caramelizing sugar, and will probably try this recipe again. I’ve had the gooey mess in the past, and was glad this one was so tasty and not a gooey disaster. Thank you.

  • Andrew C.

    Hey y’all. Margarine/vegan butter/earth balance are all the same. Sure, some margarine aren’t vegan, but earth balance is a vegan margarine. And Emily, we had the exact same issue but finally got a mostly syrupy mix that came out smooth after baking. I hope yours wasn’t gritty in the end!

  • Evie

    I just wanted to follow up my last post by saying that this pie tastes delicious! It mimics traditional pecan pie very closely. It was loved by all the carnivores in my life who all said they would never be able to tell it was vegan! Thanks so much! Go vegan!

  • sophie

    Love this recipe so much! Thank you!
    Because pecans are so expensive I’ve started making it with a mix of pecans, raisins and other nuts. It works really well so worth doing if you’re short on cash 🙂

  • […] Isa’s Ginger cookies, from her cookie book Isa’s Rosemary Chocolate Chip cookies Isa’s Pecan Pie Chickpea Harvest tart Vegan Cheddar […]

  • Shannon

    I tried this and followed the recipe EXACTLY, and the caramel turned to candy immediately as soon as it hit the mixing bowl. I kept working thinking it would loosen up, and tried to mix in the other ingredients, but it was a solid lump of candy. Guess I’m bringing apple pie to Christmas… Any suggestions?

  • vegan yeanta

    I tweaked the recipe. First, I oven toasted the pecans for about 10 minutes along with pre-heating the ready made pie shell for 10 minutes. I substituted non-hydrogenated vegan cream cheese for the tofu. The results were yummy!

  • Lisa

    This was SUPER AMAZING. I made it for Thanksgiving and it was the best pecan pie I have EVER HAD. I think I baked it well beyond 40 minutes because I was worried it would be soupy, and it turned out completely wonderful…not at all burned. Also, I don’t think I cooked the sugars for a whole 10 minutes because I was worried it would harden. Somehow the pie turned out magical regardless of those modifications. SO GOOOOOOOD.

  • annie

    ahgh My Favorite Pie ever! Now I must have the book!!
    thanks for posting this recipe!

  • Shannon

    I must apologize for my earlier comment… I DID change something in the recipe. I used coconut sugar instead of cane sugar. That must be why it turned to candy immediately. I’m sensitive to dairy, eggs, and cane sugar and keep searching for a pecan pie recipe that will work using alternatives to all three!

  • […] a quick and easy modification for this recipe, but consider a completely different recipe like this Maple Pecan Pie from the PPK, or see my dairy-free pie round-up, complete with notes on which are egg-free, vegan, […]

  • This is my first time pay a visit at here and i am
    genuinely happy to read everthing at single place.

  • […] adapted this recipe from one created by Isa Chandra Moskowitz at Post Punk Kitchen and made some tweaks to avoid using the vegan margarine. I ended up with a delicious vegan, […]

  • Aurora

    I was skeptical. I am not vegan but wanted to try it for my vegan friends. Now I prefer this amazing vegan pecan pie than the regular non-vegan one. It is absolutely delicious! Thanks for sharing!

  • […] pie crust is easy enough to make/find…so, it couldn’t be that tough, right? Then I read this. Apparently creating a vegan pecan pie isn’t as easy as I thought. I guess I’d […]

  • Hilda

    ¡Ay se me antojó muchooo!

  • […] Maple pecan pie: Post Punk Kitchen promises her gluten-free and vegan pie is “A perfect pecan pie. A custardy pecan pie. A pecan pie that demands respect, that garners praise. With buttery hints of maple, a glossy top and caramelly insides.” Sold. (GF; vegan) […]

  • […] Maple Pecan Pie || The Post Punk Kitchen […]

  • […] recipe is adapted from vegan god Isa Chandra Moskowitz, over at Post Punk Kitchen. If you’re new to a vegan diet, I highly recommend checking out both her website and her […]

  • C.

    Is there some way to do this without Tofu? I can’t do soy – body hates it. 🙁

  • Katie

    Would potato starch work instead of corn starch? It’s just what I have and I don’t use starch a ton so hate to buy a whole new container.

  • ashley

    This is my new go to recipe. It comes out perfectly if you follow the recipe just right. Most people say they like this better than traditional pies because of the texture. Thanks its awesome and I’m about to impress people with it again. Always credit to PPK!

  • PieLover

    My pie didn’t set! I used the refrigerated silken tofu, could that have caused it? It was a sad friendsgiving!

  • […] Vegan: Pumpkin or pecan, there’s usually milk or butter hiding somewhere in these pies, so look for that pareve label again. Or go all Betty Crocker and try this marvelous maple pecan pie recipe. […]

  • Gravity

    My vegan loves pecan pie and so I was delighted to discover this very easy to follow recipe. It’s still in the oven but looks delicious!

  • SugarMags

    This looks fantastic. I’m having a pecan pie play day tomorrow (sooo much better than shopping on Black Friday!) so this is definitely going to be on the menu. To those who are asking for a replacement for tofu….I have been making a no-bake vegan pumpkin cheesecake recipe since last Thanksgiving, and it uses cashews (soaked in water overnight and drained) and coconut oil (melted) blended in a food processor as the base. It’s unexpectedly fluffy and creamy. Maybe that would be something to experiment with as a tofu alternative.

  • […] that I am trying to be egg free it has been one of those things that I have really missed. So this maple pecan pie from The Post Punk Kitchen is my first attempt at making an egg-free pecan pie for Thanksgiving […]

  • Lindsey

    I am so happy to see such a lovely pecan pie dessert that is still vegan. I happen to be quite a sucker for pecan pie, and this recipe looks incredible! Can’t wait to try it out!

  • Amanda

    This recipe worked out so well!!! I made it for Thanksgiving for my vegetarian family and they loved it. 🙂 I’ve never made a pie before, but it turned out so delicious. I followed the advice from a comment above to make the tofu mixture in advance. Then, you pour everything together and into the pie crust it goes!

  • Beverly S

    Several people have wondered what temperature was best for the caramel. I experimented and believe softball stage(240 degrees) is what will work. However, the heat needs to be low. I have a gas stove and had it turned down as low as I could. It took only 7 minutes with that low heat to get the sugar mix to softball stage. It became a thick syrup when I added the Earth Balance marg. I had to bake the pie slightly longer, but when it cooled it was a similar texture to “regular” pecan pie. I refrigerated it, mainly because I made a gluten free crust which needed to be chilled, but I also think it helped to set the filling. I think the pie should be refrigerated since it has tofu in it. Thank you, Isa, for sharing your creative and delicious solutions to the challenges of vegan baking!

  • […] sanctuary in the valley of Nubeena, I started researching various vegan recipes for Pecan Pie.  Post Punk Kitchen had one that seemed reasonable – but we were out of silken […]

  • Olg

    SO GOOD. Everybody loved it. I followed the recipe to a T and it turned out perfect. The filling was very liquid when I poured it in but it was ok after baking and set completely after cooling. Caramel cooking time – 10 minutes as instructed. And you can’t tell there’s tofu! Thank God for ‘Vegan Pie in The Sky’, I keep going back to it and the recipes all turn out great.

    Mucho vegan pie-love from France x

  • […] filling, I’m going to go with a mix of what I’ve learned from Post Punk Kitchen’s recipe for Vegan Maple Pecan Pie, altering the caramel to be based on bourbon.  For the coup de grâce, I’ll drizzle with a vegan […]

  • Carolyn

    I have made this twice in one week. Not even ashamed. The first time I made it I had the problem that people have mentioned, that the sugars crystallized after seven minutes. I was nervous but I kept going. I put the sugars right into the food processor with the tofu mixture. It was very thin but I put it in the oven and it came out great. The second time I lowered the heat a little so that it didn’t start to crystallize quite as soon. I stopped cooking as soon as it looked like things were getting too far. I did mess up and try to cut that second one too soon, just because I knew about the yumminess and it was harder to wait. That was a mistake. The first couple of pieces were a delicious mess. Later they came out of the plate perfectly. Patience is a virtue. Basically, though, this recipe is foolproof. Even when I cooked the first batch too long it still came out great. This is definitely my new WOW recipe! Thank you, Isa!

  • […] butterscotch pudding that can easily be made with coconut milk rather than heavy cream. I also love Isa’s pecan pie recipe, which I made in a pique of loneliness one afternoon when I was living in Jack Kerouac’s old […]

  • Erica

    I LOVE this recipe! But I recently found out that I can’t have soy. Is there a substitution for the tofu?? I really want to make this again, but need to find something that will replace the tofu. THANKS!!!

  • […] you roll yourself away from the table, don’t skip out on dessert. Maple pecan pie is a great option. To make it vegan friendly, add tofu. Tofu, which is a soy product, is a great […]

  • Karen

    I wanted to make this pie for Thanksgiving but thought it wise if I did a test pie a few days earlier. The pie came out beautifully. There is not the faintest taste of tofu. It is firm and easy to serve and tastes like a delicious pecan pie.

    For my Thanksgiving pie I made a few small changes. I added a few tablespoons of bourbon for flavor and used 1 1/2 cups chopped pecans in the pie and about half a cup of pecan halves to decorate the top.

    Thank you so much for creating this wonderful recipe.

  • Julie

    BEST PIE EVER!! MAKE IT FOR SURE 🙂 Y’all will love it!

  • Lin Z.

    This is an awesome recipe. Made it as written – only exception was baking it in a 9″ tart pan. Vegan and nonvegan guests loved it, and it held its own against my non vegan desserts (sour cream Apple pie and pumpkin cheesecake). Next time, I would chop the pecans in the filling and top with whole ones. I’m an experienced baker and make pies often – I liked the flavor of the filling so much more than the normal nonvegan sickly sweet version. I made the vegan flaky pie crust from Thank you!!!

  • lily

    This is delicious! Thank you! I made it for my family- all omnivores, and they really enjoyed it. Congratulations on another wonderful recipe.

  • Bhavjot

    I just made this with some friends and it is really delicious! We used jaggery powder instead of a mix between brown and white sugar for the caramel. Our pie ended up more like pudding than pie, but otherwise very tasty. It is really rich, though, so a small serving goes a long way.

  • Lee

    Any chance that firm silken tofu instead of extra firm would work? Can’t find anything but firm in my city.

  • Awesome

    LOVE THIS!!!!!!!!!!!!!!!!!!!!

  • Lisa

    Made this for thanksgiving. It’s so good a non vegan, non desert guy loved it.

  • Sarah

    This recipe is amazing!

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