pinterest pinterest icon print print icon

Maple Pecan Pie

A classic dessert with all of the flavor and a fraction of the sugar compared to traditional recipes.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 1 pie 1x
Scale

Ingredients

Crust

  • 1 1/2 cup almond flour
  • 3/4 cup flour, whole wheat or gluten-free
  • 78 tablespoons plant-based milk

Maple Pecan Pie

  • 3/4 cup tofu, extra firm, drained
  • 1/4 cup plant-based milk
  • 2 tablespoons brown rice flour*
  • 1 teaspoon vanilla paste
  • 3/4 cup sucanat**
  • 1/2 cup maple syrup
  • 2 teaspoons molasses
  • 1 cup pecans, chopped
  • Pecans, for topping (optional)

Instructions

Crust

  1. Add flours and salt to a bowl and stir to combine.
  2. Gradually add plant-based milk, stirring as you go. Mixture will be clumpy and should be just wet enough to hold together and be easily rollable. If needed, you may add a tiny bit more plant-based milk. When the correct consistency is reached, form dough into a ball.
  3. Roll out the dough on a well-floured surface with a rolling pin (sprinkling with a little extra flour if needed if sticking occurs) or press it into the pie pan using your hands.
  4. Prick the bottom of the crust with a fork. Set aside while preparing the Maple Pecan Pie.

Maple Pecan Pie

  1. Preheat oven to 350°F.
  2. Add tofu, plant-based milk, brown rice flour and vanilla paste to blender or food processor and puree. Pour into a bowl and set aside.
  3. In a medium nonstick pot over medium heat, whisk sucanat, maple syrup and molasses. Cook for 10-15 minutes, whisking occasionally. At the end, let the mixture come to a light boil for 30 seconds then remove from heat.
  4. Add tofu mixture to the pot and whisk to combine then stir in chopped pecans.
  5. Pour filling into prepared pie crust and top with pecans (if desired).
  6. Bake for 1 hour or until crust and pecans are dark brown and filling is lightly bubbling. Remove from oven and cool on a cooling rack before serving.

Notes

*Brown rice flour is a light thickener, and it helps deepen the flavor of the pie. Theoretically, tapioca starch (tapioca flour) or corn starch may be used. However, it may change the texture of the pie.

**Sucanat is an unrefined sugar made from minimally processed sugar cane juice. Because it is less processed than traditional refined sugar, it retains additional vitamins and minerals. In this recipe, sucanat helps with the color and flavor of the pie. To reduce added sugar, you may use 1/4 cup sucanat + 1/2 cup erythritol instead of 3/4 cup sucanat.

 

Did you make this recipe?

Share a photo and tag us @pblifeorg or use #mypblife — we can't wait to see what you've made!

Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.