This pecan pie skips eggs entirely, relying on a simple flaxseed gel to bind the filling into that glossy, custardy texture pecan pie is known for. A rich caramel-like syrup made from corn syrup, brown sugar, and a touch of cornstarch coats a generous layer of toasted pecan halves, all poured into a flaky, unbaked crust and baked until the edges puff and the center barely wobbles. Vanilla and a pinch of salt round out the flavor, giving every slice that deep, toffee-like sweetness balanced by the nutty crunch on top. It cools into clean, sliceable wedges, making it an easy make-ahead dessert for a holiday table. This one's a genuinely solid pick for a plant-based spread, no eggs required and no flavor left behind.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
Preheat the oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
