The Best Vegan Pecan Pie Tarts! Gluten-Free & Low FODMAP
These mini gluten-free, vegan pecan pie tarts are easy to make & so delicious. Crunchy pecans are stirred into a luscious, ooey-gooey filling, then poured into mini skillets with a homemade crust for the best vegan pecan pie!
Oh, pecan pie. How many ways do I love you!!!
Pumpkin pie is delicious, no doubt. But this vegan pecan pie recipe wins my heart every time.
Even better, why not whip up a batch of these mini vegan pecan pies for the holiday season and serve them alongside a vegan pumpkin pie PLUS these No-Bake Chai Pear Tarts at your holiday table?! Vegan whipped cream or ice cream is optional. Wink, wink.
And, while you can certainly bake a traditional vegan pecan pie, why not up the fun and festivities by serving your vegan pecan pie in these adorable mini cast iron skillets?!
I’m not going to lie to you.
Sugar-free, these pecan pie tarts are not. But, in a nod to health, I cut back on the amount of sugar found in traditional pecan pie, plus they’re gluten-free, vegan (dairy-free, egg-free), and low FODMAP, so all of your holiday guests should be able to enjoy them
Oh, and I added an unusual, super healthy ingredient you don’t typically find in classic pecan pie. Tofu!
Trust me, this vegan pecan pie tastes as delicious as regular pecan pie, plus it’s DELICIOUS!!!
Vegan Pecan Pie Ingredients
How to Make Gluten-Free Vegan Pecan Pie Tarts
- Make the vegan, gluten-free pie crust by mixing the gluten-free flour, confectioners sugar, and melted vegan butter in a bowl and press the mixture into individual cast iron tart pans. No pastry cutter or rolling pin is needed! Bake for 10 minutes.
- Make the filling while the vegan crust is baking (on a baking sheet). Melt the vegan butter over medium heat, along with brown sugar, maple syrup, cornstarch, vanilla, and salt.
- Pour the filling into a blender and add the tofu before blending. Next, pour the mixture into a bowl and stir in the pecans.
- Pour the vegan pecan pie filling into the baked crust & bake for ~ 25 more minutes. Cover with aluminum foil, if needed, to prevent the crusts from turning,
- Serve while warm, with (optional) dairy-free ice cream or whipped coconut cream. Yum!!!
(see recipe card for the full instructions)
FAQ
Thanks so much to Gluten-Free on a Shoestring for the gluten-free tart crust inspiration, and to Namely Marly for the vegan pecan pie filling inspiration. P.S. You’ll NEVER taste the tofu. Promise!!!
Mini Gluten Free Vegan Pecan Pie Tarts
Ingredients
Tart Crust
- 1 cup gluten-free flour blend, or your favorite gluten free flour blend w/o gums
- 1/4 cup confectioners sugar
- 5 tablespoons vegan butter spread, melted, plus extra for greasing tart pans {i.e. MELT Organic or Earth Balance Organic}
Pie Filling
- 3 tablespoons vegan butter spread
- 1/3 cup brown sugar
- 1/3 cup maple syrup
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup firm tofu
- 1 cup pecan pieces or pecan halves
Instructions
- Make the crust: Preheat oven to 325 degrees F, and grease 6 mini cast iron pans or mini tart pans w/ vegan butter spread. Set pans on a baking dish.
- Combine flour, confectioners sugar, and melted vegan butter spread in a mixing bowl. Stir with a fork to combine well. Mixture will be slightly crumbly.
- Spoon crust mixture, divided equally, into pans, and press on bottom and sides with clean hands. Place baking sheet with pans in oven, and bake for 10 minutes. Remove from oven and let cool while you make the filling.
- Make the filling: Turn oven temperature to 350 degrees F. Melt vegan butter spread in a sauce pan over medium heat. Stir in brown sugar, maple syrup, cornstarch, and salt. Stir well, making sure there are no lumps. Add vanilla extract and stir for an additional minute. Remove pan from heat.
- Place tofu into a blender along with hot filling mixture, pouring carefully. Place lid on blender and blend on high until tofu and filling are creamy and well combined. Pour mixture back in to sauce pan, and stir in pecans.
- Spoon pecan filling into tart crust, diving equally. Bake for ~25 minutes, or until firm, checking after 20 minutes to ensure tarts don’t burn.
- Remove from oven. Cool for 5-10 minutes or until ready to serve.
Notes
- Can’t eat soy? You can try omitting the tofu and adding a chia or flax egg instead. Try this mixture: 2 tablespoons ground flaxseed OR chia seeds + 5 tablespoons water. Allow mixture 5 minutes to thicken before adding to filling mixture in the blender.
- Don’t have mini skillet pans? Try making a whole pie. You may need to make 1 1/2 times the recipe to fill the entire pie pan.
- Want to make your pecan pie ahead of time? Great idea! You can store the pecan pie tarts in an airtight container for up to 3 days before enjoying them. Warm before serving.
Nutrition
Craving more gluten free, vegan, low FODMAP treats? I think you’ll love these!
- Chocolate Peppermint Vegan Truffles
- Sweet Potato Cookies with Peanut Butter & White Chocolate Chips
- Easy Homemade Maple Pecan Butter
- Low Carb No-Bake Caramel Energy Bites
- Cocoa Lemon Truffles
- Easy Homemade Chocolate Lollipops
- Sunshine Chocolate Orange Slices
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There are few different ways to make pecan pie, but this one is vegan if you use a vegan piecrust. I Love your blog
This looks great! Unfortunately I am unable to eat soy. What could I use un place of the tofu? I also cannot have dairy, wheat, or eggs.
Hi Pamela! Thanks so much 🙂 Although I haven’t tried the recipe this way, you may want to experiment with swapping the tofu and adding a chia or flax egg. A guesstimate for this recipe would be to use 2 tablespoons ground flaxseed OR chia seeds w/ 5 tablespoons water (let mixture est for 5 minutes to thicken). If you give it a try, please let me know how the recipe turns out. Cheers!
Those are the cutest little skillets ever!! loving this dessert. We love pecan pie!
Yum! These look SO good!! I haven’t baked with tofu before, but will have to give these a try! Thanks for the recipe!
Thanks so much Danielle! I Hadn’t baked with it before either, but it worked out so well, I’ll definitely be baking with it again!
These look delicious! I am really excited to make them! Do you think the recipe will fit in a regular sized pie dish? I don’t have little skillets or anything to do them individually!
Hi Jillian! Great question. I haven’t tried it this way, but think it should work. Maybe try making 1 1/2 times the recipe for a regular size pie pan. Please let me know how it turns out. Cheers!
Your suggestion worked, it fit perfectly in a regular pie dish! Although I may have messed up a little on the dough because it was a bit crumbly, but the pie itself was delicious! Thanks for the recipe 😁
Hi Jillian. So happy to hear it worked out and glad to hear you enjoyed the recipe! The crust may be a little crumbly, but perhaps less noticeable in the cast iron skillets when not cutting a slice 🙂 Have a delicious day!
Those little pans are so cute! Perfect for single serve!
Thanks Julie! I can’t wait to make something else in them 🙂
These tarts look way too yummy! And that set of pans…. I might need to borrow them!
Thanks so much Anne! If you’re ever out in San Diego, you can borrow my pans any time 🙂
Thanks so much Tess! The mini pans are so much fun 🙂 Hope you give the mini pecan pie a try. Cheers!
How did I miss this beautiful idea?! No matter, they are perfect for any time. I love that you used tofu too. It is never spotted but is oh so useful in vegan baking (as is aquafaba of course). As for those pans, a set of six (or at least 4) is on my wish list. SO adorable! And perfect for portion control. really gorgeous, Mrs. 🙂
This was my first time using tofu in baking, and it worked out really well-even my dad was impressed 🙂 Hope Santa is very, very good to you this year Kellie! xoxo
These are so darn cute! I have two just like this and love making something like a thick cookie in them. Haven’t figured out what to call it!
Love, love those tiny skillets! Pecan pie is my favorite pie (the only pie I eat), but I don’t want to be tempted by an entire pie. These are perfect!!
Tofu, really? You snuck that one in!
You would have never guessed, right?! At least I didn’t sneak any kale in 🙂
Those cast-iron skillets…!! Adorable. And the pecan pies look beautiful and delicious. Pinning to try to make – but first, to find those skillets 🙂
Thanks so much Jenny! I hope you do track down some mini skillets, and try making these. Happy Thanksgiving!
these look amazing!! yum! And the pans are adorable!
Thanks Lindsey! If you were just a little bit closer, i’d happily share one with you 🙂
These are just the cutest desserts ever. I’m printing this recipe now so I can try it!!! Hope you have a great Thanksgiving! 🙂
Thanks so much Kalee! I’d love to hear how they turn out for you. Happy Thanksgiving to you too!!
Those skillets are so stinkin cute…and the possibilities endless! What a perfect way to enjoy the “pecan pie” without the guilt/heart palpitations the regular one gives me!
Aren’t they fun?!!! And, you are so right-there are so many yummy creations to get working on now 🙂 Thanks so much Colleen!
Love the skillets. These treats look gorgeous!
Thanks so much Lauren! They are pretty delicious for breakfast too 🙂
lurving these sweet little tarts and their adorable tiny skillets. i want one…
Thanks Gretchen! I’m imagining all the delicious gluten free goodies you could create in tiny skillets! 🙂
These are just too cute! And they look delish too 🙂 Have a wonderful Thanksgiving!
Thanks so much Karman! I hope you have a fabulous Thanksgiving too!!
YOU SO SNEAKY girlfriend (said in a crazy accent!!). I love that you snuck in tofu, genius #simpleswap! I seriously always try to think of you when making recipes bc I feel so sad when you can’t modify something to make it yourself! I LOVE the pans, I mean honestly, HOW CUTE! Sending you and the family big spicy hugs this week- thankful everyday for that cup of coffee three years ago :)!
Ha, ha! I’m trying to imagine your sneaky accent Liz 🙂 Hugs right back to you and your family~so excited to hear how your first Thanksgiving at your house turns out! And, yay for that cup of coffee!!
This looks great! Unfortunately I am unable to eat soy. What could I use un place of the tofu? I also cannot have dairy, wheat, or eggs.