Pecan Pie

by Jill Dalton

Pecan Pie

Jill Dalton
Happy Holidays Everyone! Here is another delicious recipe to share with your friends and family this year. Pecan Pie is a must have when it comes to special Holiday celebrations so we have come up with a healthy Pant Based version of the original Pecan Pie recipe that you are going to love!
5 from 4 votes
Servings 8 people
Prep 20 minutes
Cook 35 minutes
Total 55 minutes

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  • 1-1/2 cups pecan , halves


  • Preheat oven to 350°
  • Mix crust ingredients in a food processor until mixture sticks together.
  • Press into a 9 inch pie plate
  • Bake for 5 – 10 minutes
  • Blend filling ingredients in blender until smooth
  • Pour into crust
  • Top with pecan haves in a circle starting from the center
  • Bake for 35 minutes.
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Nutrition info

Calories: 486kcalCarbohydrates: 54gProtein: 11gFat: 30gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.01gSodium: 25mgPotassium: 730mgFiber: 11gSugar: 32gVitamin A: 12IUVitamin C: 2mgCalcium: 134mgIron: 3mg

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Vickie December 23, 2018 - 5:41 pm

Jill, are steps 3 and 4 reversed?

Jill Dalton December 24, 2018 - 9:35 am

Thank you for catching that =) I corrected it

Kelly Klepfer November 20, 2019 - 7:22 am

In the video you mentioned arrowroot powder. I don’t see it in the printed recipe.

Jill Dalton November 22, 2019 - 8:50 am

You are right Kelly, thanks for catching that and letting me know. The recipe has been fixed.
Thanks again

S December 24, 2018 - 1:16 am

Jill had a 5-10 minute bake of the crust after pressing #4 and a second bake after putting the ingredients for 35 minutes after #6 then cooling for 30 minutes.

Juliette October 19, 2019 - 4:59 pm

Thank you for the input as I just put the pie in for the second cook… can this be frozen?

Jill Dalton November 6, 2019 - 4:00 pm

Hello Juliette, I wouldn’t freeze it. I think the crust would just go soggy once defrosted.

veganmama4girls December 30, 2018 - 9:11 am

This pie looks amazing. I have wonderful memories of pecan pie from my childhood as well, but it was so unhealthy. i am excited to try this healthier version. Thank you so much Jill! Glad you are back 🙂

Shari Hardin January 4, 2019 - 7:53 pm

Does it taste like peanut butter? I am thinking about trying this recipe but perhaps substitute with homemade pecan butter instead of peanut butter, think that could help or hurt?

Jill Dalton January 6, 2019 - 8:49 pm

I think it would work just great.

Mary November 24, 2021 - 12:07 pm

I’m also wondering about the peanut butter’s influence on the flavor. I’m looking forward to making this, but I think I’ll sub cashew or almond butter.
I’d love to hear from you, Jill, on the flavor with peanut butter added. Thanks! And, thanks for sharing all your wonderful recipes!! In this season of Thanksgiving, I’m thankful for you and the work you put in to sharing recipes with others. Blessings to you and Happy Thanksgiving!

Jill Dalton November 25, 2021 - 10:28 am

I love peanut butter so I don’t mind the slight peanut taste but either cashew or almond butter would work too. Have a wonderful Thanksgiving!

Ingrid Lau January 29, 2019 - 6:10 pm

Hi Jill. Please add the last step of baking time and the tin dome you suggested. The total cooking time will need to be adjusted too. Thank you for another awesome recipe!

Jill Dalton January 30, 2019 - 9:18 am

Thank you for catching that Ingrid =)


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