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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