Mini Gluten Free Vegan Pecan Pie Tarts

Overhead shot of a vegan pecan pie tart in a mini cast iron skillet.

4.78 from 9 votes

These 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!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: Gluten Free, Low FODMAP, Vegan, Vegetarian

Keyword: easy pecan pie recipe, gluten free pecan pie, healthy pecan pie, pecan pie

Servings: tarts

Calories: 434kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

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