Eggless Pecan Pie Recipe

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Avatar Author's default profile picture Team Published: March 20, 2020 Modified: October 13, 2020
Eggless Pecan Pie Recipe

This dense pie gets its fabulous flavor from dark molasses and rum. Another thing great about this pecan pie recipe is that you don’t need eggs to make it!


How To Make Eggless Pecan Pie

  • 1 1/2 cup pecan pieces (or halves)
  • 1/2 cup bread flour (sifted)
  • 1/2 cup sugar
  • 1 cup water
  • 1/4 cup butter
  • 1 tbsp dark molasses
  • 1/4 cup condensed milk
  • 1 tsp vanilla
  • 2 tsp dark rum
  • 1 pie shell (8 inches, baked)
  1. Place pecan pieces or halves on cookie sheet and toast in a 375 degree oven about 15 minutes or until crisp and slightly browned.
  2. Mix flour and 1/4 C. sugar together with fork until smooth. Bring water, butter, remaining 1/4 C. sugar and molasses to a boil in a saucepan. Add sugar and flour mixture and whisk vigorously.
  3. Bring back to a boil over medium high heat and cook until thickened and clear, about 3 minutes.
  4. When the filling is cooked, add the 1/4 C. condensed milk along with the vanilla flavoring. Add rum and nut pieces.
  5. Stir together and pour this filling into the pie shell. Allow to cool and set before cutting.

How To Make Eggless Pecan Pie

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Prep: 10 mins
Cook: 30 mins
Total: 40 mins
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  • oz cake flour
  • oz all purpose flour
  • 2 tbsps agave syrup
  • 3 tbsps vegetable oil
  • ¼ tsp salt


  • oz roasted cashew nuts
  • ¾ cup any plant-based milk of your choice, preferably coconut milk
  • 3 tbsps rum or bourbon
  • 5 tbsps syrup sweetener of your choice, preferably agave syrup
  • 4 tbsps sugar substitute of your choice, preferably erythritol
  • tbsps cornstarch or tapioca starch
  • 2 tsps vanilla extract
  • oz pecan nuts

Pie assembly:

  • 2 oz pecan nuts

To serve:

  • Vanilla ice cream
  • Ground cinnamon to garnish


  1. Preheat your oven to 350 degrees Farenheit. Grease & line a baking tin, preferably square-shaped
  2. Combine all your ingredients for the crust until evenly incorporated. Transfer to the lined baking tin. Press the dough slightly to stick into the cake tin.
  3. For the filling, combine all ingredients (except for the pecan nuts) into a blender or food processor & puree until smooth.
  4. Transfer pureed mixture into a saucepot, add your pecan nuts, & gently stir. Bring mixture to a simmer until thickened, roughly 5 minutes
  5. Pour the hot thickened mixture into the cake tin. Gently press to spread out evenly.
  6. With the remaining pecan nuts, arrange each neatly next to each other on top of the thickened mixture. Take your time with this, the better arranged the nuts are, the more presentable this will be.
  7. Transfer to a preheated oven & bake at 350F for 30 minutes, or until a cake tester comes out clean
  8. Transfer the cooked pie to a cooling rack & allow to cool down completely before slicing
  9. Slice into your preferred portions. Place a scoop of ice cream on top & sprinkle with ground cinnamon. Serve
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