Thanksgiving Series: Pecan Pie

Every foodie’s favorite holiday is coming up already! We’ve started getting our Thanksgiving menu together and stocking up on the essentials. For the next week on Bacon and Brussels, Jess will be sharing her favorite vegan Thanksgiving recipes, mostly vegan takes on classic Thanksgiving dishes. Nikki will be sharing one of her favorite Thanksgiving recipes that is delicious all year around, as well as DIY name cards. Because you should always eat dessert first, we’re starting it off with a true Thanksgiving tradition, Pecan Pie. This pie is gooey and decadent and sure to please vegans and omnivores alike.



Click the continue reading link below to get started on this easy, delicious dessert!

This pie was my first dabble in pie making, and I was grateful it was so easy and fast! The recipe calls for a premade, store bought pastry crust; let’s be real, the holidays get a little crazy and it’s ok to cut corners where you can! Feel free to make your own crust, although vegan pastry crusts are easy to find at Whole Foods or really any other grocery store. The secret ingredient in this decadent pie is silken tofu, but I promise you no one will know there is tofu in this pie. Silken tofu is a lot different than the firm tofu that is a staple in many vegan dishes. Silken tofu is soft and blends easily to make sauces like creamy alfredo, and in this case, gooey caramel. This was so simple to make and I had most of the ingredients in my kitchen already. It also goes perfectly with our Boozy Apple Cider! This 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 cookbooks. She is brilliant!


  • 1/2 cup white sugar
  • 1/2 cup brown sugar (plus an extra tablespoon or so for the topping)
  • 1/2 cup maple syrup
  • 1/4 cup Earth Balance
  • 6 oz silken tofu (no one will know!)
  • 1/4 cup unsweetened milk alternative (I used soy)
  • 2 tablespoons corn starch
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves
  • One prepared pastry crust


Preheat oven to 350. Spread your pastry crust into the pie plate. You may need to roll it out a bit to make it big enough to cover the whole plate. Crumble the tofu into a blender or food processor with the soy milk, corn starch and salt. Puree until smooth and set aside. Next we make the ooey gooey caramel sauce. In a medium sauce pan, mix together sugars and maple syrup and turn on medium heat. Stir often; small bubbles should begin to form. Stir constantly for about ten minutes, until the sauce gets syrupy and thick caramel-like. If the bubbles start rising a lot or get very big turn down the heat.


Once the sauce is thickened, add the Earth Balance. Continue stirring until the butter is melted in. Turn off the heat and pour the sauce into a mixing bowl.


Stir in the tofu blender mixture and vanilla extract. Stir in the pecans. At this point I got a little worried because my sauce was looking pretty thin. If this happens to you, don’t worry. The sauce will firm up in the oven. Pour the mixture into your pie plate and sprinkle brown sugar on top. Cook in the oven for 40 minutes.


After baking, it’s normal for the pie to look a little bit jiggly but it should not be too loose and liquid-like.


It is really important to let the pie set for a few hours after baking, and cool completely before cutting. Even better if you can cook it the day before and keep it in the fridge overnight. I reheated mine and topped it with coconut vanilla ice cream! Yum!

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8 thoughts on “Thanksgiving Series: Pecan Pie

  1. Pingback: Thanksgiving Series: Pomegranate Mule | Bacon and Brussels

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  3. Pingback: Thanksgiving Series: Twice Baked Potato Casserole | Bacon and Brussels

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