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You are here: Home / Recipes / Desserts / Pies & Tarts / Vegan Bourbon Pecan Pie

Vegan Bourbon Pecan Pie

5 stars (from 7 ratings)
By Traci York — Updated September 9, 2022 — 72 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

A holiday treat, this Vegan Bourbon Pecan Pie is dairy and egg free with a hint of molasses, maple and a taste of bourbon! | Disclosure: This post is sponsored by Rodelle. Thank you for supporting brands that help support Vanilla And Bean. All opinions are my own. 

Vegan Bourbon Pecan Pie on a plate with a scoop of ice cream and a drizzle of chocolate.

Table of Contents

  • It’s the Holiday Season!
  • Making a Vegan Pecan Pie
  • Tweaking the Recipe
  • Vegan Pecan Pie vs Egg Based Pecan Pie
  • Inspired Ingredients
  • Vegan Bourbon Pecan Pie

It’s the Holiday Season!

We’re getting down to the wire with Thanksgiving so close. December holidays will be here before we know it. I’m feeling ready…

Ready for a break that is! hehe.  How about you?

After making an egg-based Bourbon Pecan Pie, I was asked by Bob, a Vanilla And Bean reader, if anyone had tried making my recipe without eggs. I hadn’t heard from anyone who did, so I got to work on this vegan pecan pie recipe.

Overhead shot of Vegan Bourbon Pecan Pie ingredients.

Making a Vegan Pecan Pie

First, I started working on the crust. After some trial and error I finally came up with a Coconut Oil Pie Crust that’s flakey and tender. Then I got to work on the filling.

I tried aquafaba in direct replacement of the eggs, but I ended up with a too loose filling. Perhaps I didn’t bake it long enough? I ended up freezing the filling to be used later as an ice cream topping. At some point I’ll go back to the drawing board on aquafaba, but wanted to try something different.

I recalled reading a recipe from The Washington Post, by Joe Yonan, some time ago about vegan pecan pie. Joe uses a roux to thicken his recipe so I thought I’d give it a go! I used coconut oil, flour, and bourbon to make the roux. And this worked, but I boiled the sugar mixture too long upon initial cooking.

I had to go back to my baking books and review sugar cooking temperatures from firm ball to hard crack stage. I ended up with a candy Vegan Bourbon Pecan Pie! But at least I was on the right track.

Series of three photos making the Vegan Bourbon Pecan Pie filling. This is the roux thickening. a hint of molasses and maple syrup is sure to be a hit at your holiday table! | Christmas, Thanksgiving

Tweaking the Recipe

After decreasing the flour just a bit, not bringing the filling to a boil on the stovetop, and baking it for just the right amount of time, I finally got the consistency I was after.

What I love about this vegan pecan pie is the richness of the filling. It’s loaded with pecans, a hint of maple and molasses. The bourbon is noticeable but not overwhelming. I also use brown rice syrup instead of the traditionally used corn syrup to avoid GMOs and the over-the-top sweet typical of corn syrup.

Whisking the vegan pie filling in a series of three photos, adding the vanilla extract and the pecans. Pouring the vegan pecan pie mixture into a coconut oil pastry.

Vegan Pecan Pie vs Egg Based Pecan Pie

The texture of this vegan pecan pie recipe is different from an egg-based, custardy pecan pie but still smooth and rich in its own eggless right. And it’s good for me anyway, as someone who is trying to avoid eggs unless they come from the farm down the street.

Rob nor our neighbor is complaining! They’ve devoured most of it, and I’ve had to resist after having WAY too much pecan pie over the past several weeks.

Vegan Bourbon Pecan Pie on a wood table ready for slicing and sharing.

Inspired Ingredients

I use Rodelle’s Organic Bourbon Pure Vanilla Extract, an aromatic and rich vanilla that’s sourced from an association of over 3,000 farmers who collectively make up an employee-owned cooperative. Their vanilla beans and extracts are truly farm-to-table and produce rich, earthy notes that tie the flavors of this pie together beautifully.

Find more inspired recipes from Rodelle at their website, Facebook, and Instagram. 

Make this pie using my Coconut Oil Pie Crust and serve it warm with a big ol’ scoop of Vegan Bourbon Vanilla Bean Ice Cream and a good drizzle of melted chocolate.

Vegan Bourbon Pecan Pie with a hint of molasses and maple syrup is sure to be a hit at your holiday table! | Christmas, Thanksgiving
Print Recipe

Vegan Bourbon Pecan Pie

Prep Time:20 minutes minutes
Cook Time:45 minutes minutes
Total Time:1 hour hour 5 minutes minutes
Servings:8 Slices
Calories:530kcal
Author:Traci York
A holiday treat, this Vegan Bourbon Pecan Pie is dairy free, and egg free with a hint of molasses and a taste of bourbon! *Make one day ahead of when you plan on serving so it has time to set.

Ingredients

  • 1 Blind Baked Coconut Oil Pie Crust + leftover dough for leaf decorations*
  • 2 C Pecans whole, 245g
  • 2 Tbs Coconut Oil solid
  • 3 Tbs All Purpose Flour
  • 1/4 C Bourbon 50g
  • 1 C Brown Rice Syrup 322g
  • 2/3 C Dark Brown Sugar 132g
  • 1 Tbs Molasses
  • 2 Tbs Maple Syrup
  • 2 tsp Bourbon Vanilla Extract I use Rodelle

For Finishing and Serving:

  • Nut Milk
  • Cane Sugar
  • Extra pie dough cut into leaf or festive shapes* see note
  • Vegan Vanilla Bean Ice Cream
  • Melted Chocolate

Instructions

  • Preheat oven to 350F (180C), setting the oven rack in the center of the oven. Toast the pecans for about 10-12 minutes or until fragrant. Rough chop and set aside.
  • In a medium sauce pot, add the coconut oil and heat until shimmering. Turn the burner down to low and add the flour whisking until a paste forms. Turn the burner off and whisk in the bourbon until smooth. To the flour mixture, add the brown rice syrup, sugar, molasses, maple syrup and extract. Turn the burner back on to medium low and whisk until ingredients are throughly  mixed. Continue whisking occasionally until bubbles just start to form around the edges. Remove from heat immediately and add the chopped pecans. Stir, then pour the mixture into the blind (par) baked pie crust and spread it evenly.
  • Brush the edges of the crust with nut milk and sprinkle with sugar.
  • Bake in a preheated oven for 30-35 minutes. When done, the crust will be golden-brown and the pie will bubbly, loose and not set. Allow to set over night to firm up before decorating with pie dough cut outs* and/or cutting into the pie. 
  • To cut into the pie, spray a sharp knife with pan spray. Using firm pressure, cut into the pie, wiping the knife off each time to clean it before cutting again. Rewarm individual slices for about 3-4 minutes in a 325F (163C) oven. It will melt if over-heated.
  • Serve with vanilla bean ice cream and chocolate drizzle.
  • Store the pie covered, at room temperature for up to three days. Some of the sugar will leak out a bit as it sets, but it can be scraped up with a spoon easily when slightly warmed.

Notes

 *Use leftover pie dough to make leaves or other shapes to lay on the edges of your pie. To do this, gather the scraps and reroll the dough if needed (rest the dough after gathering the scraps and reworking the dough for about 10 minutes. This will allow the dough to relax and make it a bit easier to roll). Cut shapes, add decorative veins with the tip of a knife dipped in flour, freeze for about 5 minutes, then brush nutmilk over the pieces. Lightly sprinkle with cane sugar. Bake on a parchment or silpat lined sheet pan while the pie bakes for about 9-12 minutes or until golden - keep an eye on them - the smaller the leaf the quicker the bake. Decorate the pie once the leaves and pie have cooled. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 530kcal | Carbohydrates: 71g | Protein: 5g | Fat: 27g | Saturated Fat: 6g | Sodium: 124mg | Potassium: 194mg | Fiber: 3g | Sugar: 49g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

Vegan Bourbon Pecan Pie with a hint of molasses and maple syrup is sure to be a hit at your holiday table! | Christmas, Thanksgiving

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  1. Avatar for JuneJune

    May 18, 2019 at 3:00 pm

    Hi, i am a follower and receive your emails all the time. I came by today to pin a recipe that was sent and ended up pinning a dozen more…your slide show at the top is genius!! It’s so easy to go along and pick out the ones I want…I ended up on this one…seems you like the bourbon …ha ha…thx for the amazingly brilliant recipe slide show!! Keep up the good work…June

    Reply
    • Avatar for TraciTraci

      May 19, 2019 at 10:26 am

      Hello June! Thank you so much for stopping by via Pinterest, pinning and joining the Vanilla And Bean community! Thank you too for your feed back on the slide show at the top… I’m testing some new functions so it’s really helpful to receive feedback. Indeed I AM a bourbon fan – lol! You too?

      Reply
  2. Avatar for CherylCheryl

    April 20, 2019 at 6:08 am

    Not sure if you’ll still see this comment Traci, but my sister-in-law made this pie for us a while bak and it was delicious! I want to make it this weekend (though will opt for a store-bought crust), but am having a terrible time finding brown rice syrup in my local stores. Do you think I could swap Coconut Nectar in its place? I’ve seen that I could swap honey or corn syrup instead, but worry it would be too sweet. Thanks!

    Reply
    • Avatar for TraciTraci

      April 20, 2019 at 12:30 pm

      Hi Cheryl! Thank you for your note. I’m sorry you’re having trouble finding brown rice syrup. I’ve never worked with coconut nectar so I can’t say if it will work or not. Cara (a commenter below) used in part cane syrup instead of brown rice syrup – but I don’t know what that is either – maybe karo/corn syrup? I think you’re right about corn syrup and honey, but that may be a compromise? I wish I could help more. :/

      Reply
  3. Avatar for CaraCara

    November 27, 2018 at 9:37 pm

    5 stars
    Whipped this out for Thanksgiving this year – it was fabulous, and so easy! I did make a few modifications. First, I couldn’t find brown rice syrup, so I used cane syrup instead and it worked perfectly. I used Bob’s Redmill Gluten Free 1 for 1 AP flour instead of regular AP flour. I also used a vanilla bourbon and added about half a teaspoon of salt; the mixture was so delicious I almost didn’t want to share it with the pie!

    I baked it twice – during the first test bake, I was thrown off by the fact that it’s not supposed to set and over-baked it (pecan candy for sure). The second time, I realized that you can sort of watch the progress of the bake (the middle looks different from the outside until it’s done) and hit it right on the money. Thanks for this fabulous staple recipe!

    Reply
    • Avatar for TraciTraci

      November 28, 2018 at 8:35 am

      Love reading your note, Cara! Thank you for coming back and sharing your tips and experience with us! Indeed, the not supposed to set goes against baking rules, right? I hope you were able to salvage the ‘pecan candy!’ lol… I found it was delicious on ice cream! So happy you enjoyed the recipe and the process! What fun!

      Reply
  4. Avatar for MadelynMadelyn

    November 20, 2018 at 10:02 am

    This is the most amazing pecan pie ever, the ingredients are so good!!! I made this last year and we were so amazed by how great it turned out. I cant wait to make tomorrow for thanksgiving!! This is the recipe I am most excited to make!!! :)

    Reply
  5. Avatar for KathyKathy

    November 18, 2018 at 8:25 am

    I don’t have bourbon vanilla extract, assume it’s ok to use a good plain vanilla extract instead?

    Reply
    • Avatar for TraciTraci

      November 18, 2018 at 9:04 am

      Hi Kathy! You bet!

      Reply
  6. Avatar for CelinaCelina

    November 18, 2018 at 8:06 am

    Did Bob never come back? Great looking pie, Traci. We’ll be trying your egg version this Thanksgiving… Hopefully my family will love it as much as they love my grandmother’s recipe. She’s in the hospital recovering from surgery for a broken hip, so I’m excited to get to bring her something she’s always loved, but just a bit different. Thanks!

    Reply
    • Avatar for TraciTraci

      November 18, 2018 at 10:24 am

      I didn’t hear back from Bob…. Thank you Celina! I hope your family enjoys the Bourbon Pecan Pie and that it lifts your grandmother’s spirit. Here’s to a speedy recovery. Happy Thanksgiving!

      Reply
  7. Avatar for RabbitRabbit

    November 16, 2018 at 2:54 pm

    Hi Traci, thank you so much for posting this recipe, it looks incredible! I did want to get your opinion, do you think I could sub out half of the amount of brown sugar for either more maple syrup or brown rice syrup? My partner is on the fodmap diet and can only have brown sugar in 1 tbsp servings. If you think the substitution would make the pie too runny I’ll just make sure she gets a slightly smaller slice. Thank you again!

    Reply
    • Avatar for TraciTraci

      November 16, 2018 at 3:37 pm

      Hiii Rabbit! Okay… I’ve given this some thought, but because I’ve not tested it, I can’t say for sure if it will work. But…. If I were going to sub anything for 1/2 of the brown sugar, It would have to be in favor of the brown rice syrup, just because it will have a thicker set than maple syrup. I hope this helps and y’all enjoy the pie!

      Reply
      • Avatar for RabbitRabbit

        November 23, 2018 at 2:41 pm

        5 stars
        The pie came out wonderful! Even though I ran out of brown rice syrup and had to fudge it a little the pie still held up and came out delicious. Everyone at my thanksgiving party loved it. Thank you again for creating and posting this recipe! <3

        Reply
        • Avatar for TraciTraci

          November 26, 2018 at 10:26 am

          So happy to hear Rabbit! Thank you for coming back and leaving a note! Hooray!

          Reply
  8. Avatar for TabbyTabby

    October 22, 2018 at 9:26 am

    5 stars
    I made this over the weekend for my non vegan in-laws and they LOVED it! My husband and I are vegan and it’s always a pain to try to find recipes to make that everyone will eat at family gatherings, so I went with this and it was a huge success. Thank you for sharing! Your pictures are beautiful, the recipe itself was very easy to follow and your additional notes at the bottom about reheating & serving were perfect!

    Reply
    • Avatar for TraciTraci

      October 22, 2018 at 1:20 pm

      Hello Tabby! Thank you so much for coming back, rating the recipe and leaving a note! Hooray for success! I’m SO happy to hear it was a hit! Thank youuuu!

      Reply
  9. Avatar for ClaireClaire

    June 16, 2018 at 4:03 am

    Looks amazing! What gorgeous photos too. Before I make this I have a question. For the weights listed next to the cup measurements, did you measure this weight yourself? Or did you find these weights from a conversion website? I only use recipes measured in weight, so I just wanted to check if it was totally accurate and not just estimated (sometimes the conversion websites are a bit off). Thanks!

    Reply
    • Avatar for TraciTraci

      June 16, 2018 at 6:20 am

      Hello Claire! Thank you for your note. I weigh everything myself. I hope you enjoy the pie!

      Reply
  10. Avatar for Lauren PerezLauren Perez

    January 19, 2018 at 7:18 am

    THIs looks incredible, but I want to make it for dinner tonight! My boyfriend had recently become vegan and he loves pecan pie. Would it be possible to pull off and serve in one day if I refrigerate it for maybe 2 hours?

    Reply
    • Avatar for TraciTraci

      January 19, 2018 at 7:50 am

      Hi there Lauren! I’ve not tried it, but you could certainly give it a go!! I hope you two enjoy it.

      Reply
  11. Avatar for DeborahDeborah

    November 22, 2017 at 10:51 pm

    I am new to veganism and looking for a delicious vegan pecan pie to bake. So far yours looks the best. My question is can the bourbon be left out as I don’t do alcohol – is there a good substitution or could I just leave it out with out ruining the integrity of the pie? Thank you so much for your time. Deborah

    Reply
    • Avatar for TraciTraci

      November 23, 2017 at 7:37 am

      Hey Deborah! Thank you for your note…. since you’re making a roux, you need a liquid – bourbon in this case. But, and although I’ve not tried it, you should be able to get away, with subbing water. The flavor of the pie won’t be what I intended, since bourbon is a vanilla and caramel flavor bomb, but you could give it a go. I hope this helps!

      Reply
      • Avatar for ElizabethElizabeth

        December 4, 2017 at 7:52 pm

        You could probably do coffee!! That’s always good with vanilla and caramel 😍

        Reply
  12. Avatar for TrishTrish

    November 20, 2017 at 12:36 pm

    I’m so excited to find this! My husband loves pecan pie, but our oldest kiddo has a wheat and egg allergy. Going to use a GF crust, wondering your thoughts on using a GF all purpose flour for the roux? I think I’m going to attempt it unless you think otherwise! Fingers crossed!

    Reply
    • Avatar for TraciTraci

      November 20, 2017 at 5:05 pm

      Hey Trish! Thank you for your note. I wish I could say absolutely it would work… but since I’ve not tried it, it’s hard to say. But, since 1 to 1 AP GF flour says it’s 1 to 1, I think I’d trust it. I hope you enjoy it and it all works out! Would love to hear back either way!

      Reply
  13. Avatar for NancysweetNancysweet

    November 10, 2017 at 8:27 am

    5 stars
    Thank you for your healthy and testy recipe. It is spacial because it has melted chocolate and nut milk. So it’s not only testy but also healthy for us.

    Reply
  14. Avatar for BridgetBridget

    January 13, 2017 at 7:55 am

    Traci, Where have you been all my life? I have just stumbled upon your lovely site. I have been looking for a realistic vegan pecan pie recipe for 5 years. I’ve attempted 2 other recipes and they sadly were both a major let down. I’m going to try this one over the weekend. I echo others when I say how much I appreciate your site and style. Lots of love to you.

    Reply
    • Avatar for TraciTraci

      January 13, 2017 at 8:37 am

      Thank you for your kind words, Bridget. I hope you enjoy the recipe and it works well for you! Thank you so much for stopping by and sharing your thoughts!

      Reply
  15. Avatar for EmilyEmily

    December 17, 2016 at 9:59 am

    Thanks for introducing us a new recipe to cook a pie like that. I am wondering how a pie dairy and egg free will be! May I need to try to cook it to know the flavoring of it, i think the party at this Christmas is a good chance to do this.

    Reply
    • Avatar for TraciTraci

      December 19, 2016 at 11:24 am

      The flavor is the same as my eggy bourbon pecan pie, it’s the texture that’s different, but we still enjoyed it! I hope you enjoy it too Emily!

      Reply
  16. Avatar for KlaraKlara

    December 6, 2016 at 1:56 am

    Wow Traci this looks so so delicious and beautiful ???

    Reply
  17. Avatar for SylviaSylvia

    November 28, 2016 at 8:00 am

    This looks amazing Traci! Beautiful photography and delicious looking dessert.

    Reply
    • Avatar for TraciTraci

      December 19, 2016 at 11:22 am

      Thank you Sylvia!

      Reply
  18. Avatar for Sabrina ZaragozaSabrina Zaragoza

    November 26, 2016 at 8:42 am

    It look so yummy, can’t wait to try it. Tracu, thanks for sharing it!

    Reply
  19. Avatar for HeatherHeather

    November 23, 2016 at 7:21 pm

    Thank you for this beautiful holiday vegan recipe. Just wanted to let everyone know that I subbed coconut nectar when my local market didn’t stock brown rice syrup. The pie came out perfect.

    Reply
    • Avatar for TraciTraci

      November 30, 2016 at 11:40 am

      Thank you for sharing this with us Heather. I’ll have to keep an eye out for coconut nectar!

      Reply
    • Avatar for Katie PianoKatie Piano

      November 12, 2018 at 6:19 pm

      Hi Heather,

      I’m looking to sub the brown rice syrup or corn syrup. I’m not familiar with coconut nectar. Is it similar in consistency to agave nectar? I’m guessing whatever you use has to be thick and gooey.

      Reply
  20. Avatar for annie@ciaochowbambinaannie@ciaochowbambina

    November 22, 2016 at 6:26 am

    So anyone who sits at your table and is treated to this pie will know they are loved. Masterful, my friend. XO

    Reply
    • Avatar for TraciTraci

      November 30, 2016 at 11:40 am

      Thank you so much, Annie! xo

      Reply
  21. Avatar for Aysegul SanfordAysegul Sanford

    November 21, 2016 at 8:37 pm

    Traci!! I think you are a genius. And I mean it.
    People do not really understand how much work goes into these recipes. I mean look at this pie. You created something so beautiful with using the limited sources available to the vegan pantry.
    Today (not the first time) I really wish I was your neighbor. :)
    Happy Thanksgiving my friend.

    Reply
    • Avatar for TraciTraci

      November 30, 2016 at 11:41 am

      I’d love being neighbors… :D We’d be testing and swapping our recipes ALL the time!! Thank you for your note and kind words, Aysegul. I know you get it! xo

      Reply
  22. Avatar for Bethany @ Athletic AvocadoBethany @ Athletic Avocado

    November 19, 2016 at 7:35 am

    This pie would definitely be the star out of any holiday dessert for sure, it is beautiful! Love that you made it vegan!

    Reply
  23. Avatar for ShannonShannon

    November 19, 2016 at 6:09 am

    Wow. This pie is a thing of beauty!! I loved that you used brown rice syrup, too – I think it has much more flavor than corn syrup. The roux technique is really interesting. I’ve had many hits and misses with aquafaba too… it seems to work better for me in situations where I need binding but not structure/heft.

    Reply
    • Avatar for TraciTraci

      November 30, 2016 at 11:43 am

      Thank you Shannon! More flavor than corn syrup – agreed! I use it for many sweet things. Noted on aquafaba… but I’ve used it a few times when I’ve needed binding and it’s not worked for me. I think I need to whip it to a meringue first or reduce it down to a thicker consistency. Always learning, right? Thank you for stopping by!

      Reply
  24. Avatar for Coley | Coley CooksColey | Coley Cooks

    November 19, 2016 at 5:33 am

    Oh man, this looks unreal!! I love the leaf pattern you made with the crust – so pretty. But that filling looks ridiculously rich and divine. I was looking for a unique take on pecan pie and I think I just found it!!

    Reply
  25. Avatar for Connie | URBAN BAKESConnie | URBAN BAKES

    November 18, 2016 at 11:21 pm

    Love that a pecan pie can be made vegan. It looks absolutely delish! I’m going to have to try this soon.

    Reply
  26. Avatar for Kevin | KeviniscookingKevin | Keviniscooking

    November 18, 2016 at 11:18 am

    What fun and interesting process to read your recipe journey here. Love it. That pie crust topping is exquisite Traci. Wow!

    Reply
  27. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    November 18, 2016 at 8:10 am

    Yum, Traci – pecan pie is one of my favorites – this looks so delicious! I don’t usually have eggs in the house, so this is the perfect recipe for me. I love how much time and research you put into this to come up with the perfect pie. Love the bourbon in there too! Wishing you a wonderful Thanksgiving!

    Reply
  28. Avatar for Beeta @ Mon Petit FourBeeta @ Mon Petit Four

    November 17, 2016 at 4:19 pm

    What a stunning pie, Traci. The texture actually looks perfect <3 And I'm with you on not really being a fan of the corn syrup in most pecan pies. I leave that out too and use other sweeteners instead. Thanks for the gorgeous inspiration!

    Reply
    • Avatar for Katie PianoKatie Piano

      November 9, 2018 at 11:05 am

      I’m having trouble finding brown rice syrup, or golden syrup (recommended in another recipe). Do you think I could substitute honey or agave nectar, or use more maple syrup and molasses?

      Reply
      • Avatar for TraciTraci

        November 9, 2018 at 2:27 pm

        Hi Katie…. since I’ve not made this pie with anything other than the ingredients listed, I’m not sure how it will turn out. Heather, one of the commenters above subbed coconut nectar for the brown rice syrup. Of the options you listed, and if you’re going to give it a go, I’d try maple and molasses, but I worry the pie may come out runny. I’m afraid honey would make it too sweet.

        Reply
        • Avatar for Katherine PianoKatherine Piano

          November 12, 2018 at 6:17 pm

          Hi Traci,

          Thanks for your reply. I wonder if I could sub agave nectar for the coconut nectar. I understand that you need something thick, thicker than maple syrup. And more molasses might be too molasses-y. I do think the roux will help thicken, so I can always make more roux and add it if the mixture is too thin. I’ll be sure to let you know how it turns out and what I use.

          Reply
        • Avatar for Justin MartinJustin Martin

          November 21, 2018 at 7:34 pm

          5 stars
          I just made this tonight and am tasting it tomorrow. At the just-beginning-to-cool-stage it smell and looks pretty awesome.
          On the brown rice syrup – Log Cabin All Natural Table Syrup, available next to Aunt Jemima pancake syrup on the shelves at Kroger where I live in SC and widely available elsewhere, is actually maple flavored brown rice syrup. We had some around for the occasional pancakes and waffles in the house. I also got some Organic Maple Syrup from Kroger in an 8oz container to pair with it in the recipe.
          Anyway, brown rice syrup is not that hard to find if you’re looking at the ingredients in natural quasi-maple-syrup section of the grocery.
          I hope it’s delicious tomorrow. It smells fantastic!

          Reply
          • Avatar for Katie PianoKatie Piano

            November 22, 2018 at 12:18 am

            Hi Justin,

            That’s so interesting about the pancake syrup actually consisting of brown rice syrup! I’ll remember that for next time. I’m currently in the process of making the receipe, and I decided to sub agave nectar for the syrup. I’ll let you all know how it turns out tomorrow! Definitely smells amazing! Happy Thanksgiving to you all!

          • Avatar for TraciTraci

            November 26, 2018 at 10:24 am

            Thank you so much for your note and tips, Justin!

  29. Avatar for MedhaMedha

    November 17, 2016 at 12:35 pm

    Traci, this looks gorgeous! Pecan pie is my favorite kind of pie and I never had it when I was vegan- definitely want to give this a shot :) Loving that action pic of the filling being poured into the crust, it’s droolworthy :)

    Reply
    • Avatar for TraciTraci

      November 30, 2016 at 11:50 am

      Ohhhh the drool worthy shots! I love them too, Medha! Thank you for your kind words! :D

      Reply
  30. Avatar for Kelly@Inspired EdiblesKelly@Inspired Edibles

    November 17, 2016 at 7:24 am

    Wow, Traci, talk about a labour of love and what a beautiful result! Rouxs are magical things, aren’t they. I love how you stuck to it and kept trying till you got it right (and I’m guessing Rob wasn’t complaining too too much about sampling your prior versions ;o). I have to tell you that your delicate leaves made quite an impression… so beautiful and perfect for this fall offering. Your dedication and tireless efforts show at every turn. Happy Thanksgiving to you and your family ♥

    Reply
    • Avatar for TraciTraci

      November 17, 2016 at 8:12 am

      It was so much fun developing this one, Kelly! Indeed.. rouxs are so versatile. I’d never thought about a bourbon roux before… and you’re right, no complaints here. Thank you for your kind words, Kelly… Happy Thanksgiving to you as well my friend. xo

      Reply
  31. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    November 17, 2016 at 7:20 am

    5 stars
    Wow Traci! Another winner of a Thanksgiving dessert from V&B!! You know I’m loving that bourbon in there! And my son Sean is going to love it too! I won’t see him for Thanksgiving because he will be working in Charleston, but you can bet this will be on the Christmas dessert menu! Thanks so much for sharing! It’s a beauty! Have an awesome weekend!

    Reply
    • Avatar for TraciTraci

      November 17, 2016 at 8:10 am

      Oh yeah.. some say my site should be called Vanilla and Bourbon! LOL! I knew you’d appreciate that extra glug in there! I hope you enjoy it my dear!

      Reply
  32. Avatar for Meg | Meg is WellMeg | Meg is Well

    November 17, 2016 at 6:51 am

    5 stars
    This looks absolutely decadent! I’m also super impressed. I probably would have thrown my hands up in the air. But preserverance always wins, right?

    Reply
    • Avatar for TraciTraci

      November 17, 2016 at 8:10 am

      LOL! Thank you Meg! Well.. I’m surprised this made it this year. Often, I’ll just put off a recipe until the following year if I have to keep testing it.. but this one, I just kept at it. And no one was complaining! lol

      Reply
  33. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    November 17, 2016 at 6:49 am

    It’s so beautiful, Traci! I was super excited to see this one, after all the teasing on IG stories. Lol! I’m certainly not ready for Thanksgiving yet (so much to do!), but I am ready for a few days off. Phew. It’s been a hectic time!

    Reply
    • Avatar for TraciTraci

      November 17, 2016 at 8:08 am

      Thank you Liz! Pies are so much fun to make.. and I feel like I learn something new every time I make one. OMG.. a few days off. Me too! I’m thinking maybe the whole week! IDK. xo

      Reply
  34. Avatar for Abby @ Heart of a BakerAbby @ Heart of a Baker

    November 17, 2016 at 6:15 am

    Well I hadn’t totally settled on a pie recipe for Friendsgiving this weekend, but this is it! BRB going to get bourbon and alllll the vanilla ice cream :)

    Reply
    • Avatar for TraciTraci

      November 17, 2016 at 8:05 am

      LOL! Are you back yet!? Buying bourbon so early in the morning may raise some eyebrows! lol! I hope y’all enjoy it Abby!

      Reply
  35. Avatar for ChristinaChristina

    November 17, 2016 at 5:25 am

    I love this! We ‘adopted’ a vegan into our family so I love finding vegan versions of things we make anyway.

    Reply
    • Avatar for TraciTraci

      November 17, 2016 at 8:05 am

      Hooray! I hope you enjoy the recipe Christina! :D

      Reply
  36. Avatar for deborah bernsteindeborah bernstein

    November 17, 2016 at 4:36 am

    Gorgeous and yummy, Traci! The little plate looks just perfect!

    Reply
    • Avatar for TraciTraci

      November 17, 2016 at 8:04 am

      Your plate was a perfect way to enjoy this, Deb!

      Reply

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