So delicious! Mini Gluten Free Pecan Pie Tarts | Recipe is also vegan and gluten free @thespicyrd
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4.5 from 2 votes

Mini Gluten Free Vegan Pecan Pie Tarts

These gluten free, vegan pecan pie tarts are easy to make & so delicious. They're low FODMAP too, so everyone can enjoy one for a festive holiday dessert!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: Gluten Free, Low FODMAP, Vegan, Vegetarian
Keyword: easy pecan pie recipe, gluten free pecan pie, healthy pecan pie, pecan pie
Servings: 6 tarts
Calories: 434kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist


Tart Crust

  • 1 cup 3-ingredient all-purpose gluten free flour blend {or your favorite gluten free flour 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


  • 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.


Serving: 1tart | Calories: 434kcal | Carbohydrates: 50g | Protein: 4g | Fat: 24g | Saturated Fat: 4g | Sodium: 175mg | Potassium: 124mg | Fiber: 1g | Sugar: 28g | Vitamin A: 720IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 0.8mg