Vegan Pecan Blondie Pie

Candied pecans on top of a sweet, tender blondie base, make this delicious mock pecan pie.

‘Tis the season for pies, specifically, pumpkin pie, apple pie, and pecan pie. When it comes to Thanksgiving, tradition rules the day, so in my family this trio of pies will always be on dessert table. However, I decided to deviate slightly this year when I realized that my recently posted recipe for Vegan Flax Candied Nuts could be used to make a mock pecan pie. Vegan Pecan Blondie Pie looks just like a pie but it’s actually a cake, with lightly spiced candied pecans on top of a sweet, tender blondie base. This dessert is a fantastic alternative to traditional pecan pie, which typically contains an insane amount of sugar in the form of corn syrup and granulated white sugar.

Vegan Pecan Blondie Pie has classic pecan pie flavor without any wheat flour, eggs, butter, dairy, or refined sweeteners so it works for a variety of dietary needs and preferences. And, there’s no need to roll out a pie crust. If you’re pie crust challenged, that alone is reason enough to make it!

Although Vegan Pecan Blondie Pie is made with wholesome ingredients like almond flour, pecans, maple syrup, and ground flax, make no mistake – it’s still a decadent dessert high in fat, calories, and sugar. When compared to traditional pecan pie however, it’s clearly more nutritious.

Vegan Pecan Blondie Pie – Candied pecans, on top of a sweet, tender blondie base, make this delicious mock pecan pie.

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For this recipe post, I made Vegan Pecan Blondie Pie in a 9-inch round cake pan because I wanted to remove it from the pan and photograph it from the sides, but you can also make it in a pie plate, in which case it will look even more like a pie. If you’re interested in another pecan pie alternative, check out my Healthy Pecan Pie Cups. Happy Thanksgiving!

Vegan Pecan Blondie Pie

Author: QUEEN OF MY KITCHEN

Serves: 8-10 servings

Ingredients

BLONDIE BASE
½ teaspoon coconut oil, melted
1½ cups (170 grams) finely ground almond flour
½ cup (57 grams) tapioca starch
¼ cup (45 grams) coconut sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons unsweetened almond milk
2 tablespoons maple syrup
PECAN PIE TOPPING
¼ cup (45 grams) coconut sugar
1½ teaspoons cinnamon
Pinch of salt
1½ teaspoons ground flaxseed
1½ tablespoons water
2 tablespoons maple syrup
½ teaspoon vanilla
2 cups (8 ounces) pecan halves, chopped
Vegan whipped cream (optional)

Instructions

Preheat the oven to 350 degrees and line the bottom of a 9-inch round cake pan with a circle of parchment paper. Brush the sides of the pan with coconut oil. (See Notes)
Make the blondie base. In a medium bowl whisk together the almond flour, tapioca starch, coconut sugar, baking powder, and salt. Add the almond milk and maple syrup and mix until smooth. Transfer the batter to the prepared pan.
Make the pecan pie topping. In a small bowl combine the coconut sugar, cinnamon, and salt. In a medium bowl combine the ground flaxseed, water, maple syrup, and vanilla. (Stir with a fork). Add the pecans and stir to completely coat the nuts. Pour in the coconut sugar mixture and toss to coat all the pecans with the cinnamon/sugar mixture.
Top the blondie batter with the pecan pie topping. Bake in the bottom third of the oven for 30 minutes.
Cool completely. Run a knife around the inside of the pan and invert it onto a plate. Invert again (so right side is facing up), onto a serving platter. Serve with vegan whipped cream if desired.

Notes

You can also use a 9-inch pie plate/pan. Instead of lining with parchment, brush it liberally (bottom and sides) with 1 teaspoon of melted coocnut oil.