October 24, 2019

Plant-Based Bourbon Pecan Pie

This Plant-Based Bourbon Pecan Pie is decadent yet healthy. It's sweet, sticky, crunchy and boozy but made with whole food plant-based ingredients!

Plant-Based Bourbon Pecan Pie

If you're a fan of anything sweet and decadent, this pie is calling your name. It's rich and dense, but since it's has whole food ingredients, you won't feel sluggish after eating it. AND it's filled with bourbon, which puts this pie over the top.

Most pecan pies have corn syrup. Yuck! That's the last thing I'm going to put in a Plant-Based Bourbon Pecan Pie. This pie has whole food ingredients that nourish our bodies, not ultra-processed ingredients that harm us!

The key to pecan pie is the texture, so we are using a couple ingredients in several different forms. The right balance of solids, liquids, and binders creates an amazing sticky texture that just holds together but melts in your mouth.

This pie is sticky sweet and a little boozy -- just how it should be!


  • Dietary needs -- this recipe is plant-based, oil-free, gluten-free, and sugar-free
  • Perfect holiday dessert -- pecan pie is a classic for the holidays - the seasonal ingredients will fit right in with any holiday dessert selection
  • Prep ahead -- this pie is the perfect make-ahead dessert because it actually requires refrigeration overnight, make it the day (or two) before and save time on the big day

Plant-Based Bourbon Pecan Pie



Since the real star of the show is the inside of the pie, I wanted to keep the crust super simple. I even considered having no crust. But, come on, a pie needs a crust.

That being said, this crust is just oats, pecan butter, date syrup, and salt. No fuss. Just throw the ingredients in a food processor and blend until they start to stick together. Press the crust into your pie pan (it might get a bit sticky!) and then start on the filling.

Plant-Based Bourbon Pecan Pie Crust Ingredients


The filling has a couple different elements. Each serve a unique purpose. You may be wondering about substitutions so I'll note them below, but for optimal results, I suggest using the ingredients as listed.

Flax Egg: Typical pecan pie recipes use eggs as a binder. I'm using flax eggs for that same purpose. They help create the perfect texture that's not too runny or too dense. You can sub chia eggs here with similar results.

Toasted Pecans: It wouldn't be pecan pie without pecans. Toasting the pecans add that extra bit of flavor that puts this pie over the top! To toast, simply heat the pecans at 350 for about 10 minutes.

Date Sugar: Many pecan pie recipes call for some sort of granulated sugar. I'm using date sugar here because it acts exactly like a granulated sugar but it's healthy sugar because of the fiber!

Date Syrup: Remember how I said most pecan pie recipes have corn syrup? Well we're using date syrup instead. It's not as thick as corn syrup so we'll add some arrowroot powder to thicken things up.

Dates: When I made this recipe without whole dates it came out pretty dry and a little like a melted Jolly Rancher. I realized I could use some whole dates for a bit more moisture and sweetness.

Bourbon: YAAAAH. Of course there's bourbon in this Plant-Based Bourbon Pecan Pie. I am thrilled with the level of booze in this pie. It tastes slightly of bourbon, without being overpowering. That being said, if you hate the taste of bourbon, 1) why are you reading this? jk don't leave - I still love you, and 2) you can always decrease the amount of bourbon. Or if you're a bourbon-lover, feel free to increase the amount to your liking, though you may want to add some extra arrowroot to balance out the additional liquid.

Vanilla Extract: For a hint of vanilla!

Cinnamon: One of my favorite spices. It pairs well with just about everything, including pecans and bourbon.

Nutmeg: I've been loving nutmeg lately. It has a unique flavor and it reminds me of fall. I threw some in this recipe and thought it came out great!

Salt: We need some salt to balance all the sweetness going on. The salty-sweet combo is amazing. I love sprinkling some sea salt on the top of this pie so when you bite into it you immediately get a combination of salt and sweet.

Arrowroot Powder: Like I mentioned, we'll use arrowroot powder to thicken the filling and create a perfect texture. You can sub tapioca starch or cornstarch.

Pecan Butter: Every good baking recipe needs some fat. Many recipes I saw had tons of butter. But we don't do butter around here. Unless it's pecan butter. Just process some pecans in your food processor like you would to make any other nut butter and you'll have yourself some amazing pecan butter. Warning: you may want to make extra, pecan butter is delicious! If you don't want to make pecan butter, you may sub almond butter, cashew butter, or walnut butter, but the pecan pie won't be as pecan-y.

Wow, lot's of ingredients. I know. But once you get all of them, you don't have to do a whole lot.

Plant-Based Bourbon Pecan Pie Filling Ingredients


If you're not a fan of the alcohol or just want a regular pecan pie, you can decrease the amount of bourbon or omit it all together. The pie will taste different, but still delicious!

You can find other substitutions in the ingredient section above.

How to make Plant-Based Bourbon Pecan Pie

Step 1. Add the crust ingredients to a food processor and blend until they start to stick together. Press the crust into your pie pan (it might get a bit sticky!) and then get started on the filling.

Plant-Based Bourbon Pecan Pie Crust in Food Processor

Plant-Based Bourbon Pecan Pie in Pan

Step 2. Start by making a flax egg. Then process the dates in your food processor until they are broken down and form a ball. Next, just stir all the filling ingredients together. Make sure to mix well - the dates and the pecan butter are notorious for liking to stick to themselves.

Plant-Based Bourbon Pecan Pie Filling

Step 3. Pour the filling into the pan with the crust and then bake the pie in the oven.

Plant-Based Bourbon Pecan Pie Raw

Step 4. Now here comes the hard part: when the pie is out of the oven, let it cool and then put it in the fridge overnight. I know, I know. All you want to do is dig in, but trust me, pecan pie is best served cold after it's had time to rest in the fridge. It's worth it!

The only thing left is to enjoy!

Plant-Based Bourbon Pecan Pie

Preparation and Storage

Prep: This pie is perfect to make ahead! You need to refrigerate it overnight, so make sure to make it at least the day before you'd like to eat it.

Storage: Plant-Based Bourbon Pecan Pie will keep best if refrigerated. Cover the pie pan with foil or transfer the pie slices to an air-tight container. This pie should last for a week or so in the fridge, but watch carefully - since it is made from whole food ingredients it is much more likely to go bad than a pie with processed ingredients.

Recipe Prayer

Jesus, thank you for inspiration, motivation, and hard work. We know those graces come from you and we are grateful. Amen.

Plant-Based Bourbon Pecan Pie

Related Recipes

Looking for another tasty holiday pie? Check out my Pumpkin Spice Latte Pie.

Want some healthy Thanksgiving or Christmas side dishes to serve before you pull out the dessert? Here are my favorites:

Tried this recipe?

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**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Bourbon Pecan Pie

This Plant-Based Bourbon Pecan Pie is decadent yet healthy. It's sweet, sticky, crunchy and boozy but made with whole food plant-based ingredients!
















  • 2 Cups Rolled Oats
  • 5 Tablespoons Pecan Butter*
  • 5 Tablespoons Date Syrup
  • 2 Teaspoons Sea Salt

Pecan Filling

  • 2 Tablespoons Ground Flaxseed
  • 4 Tablespoons Water
  • 8 Pitted Medjool Dates
  • 1 1/2 Cups Toasted Pecans, chopped
  • 6 Tablespoons Date Sugar
  • 3/4 Cup Date Syrup
  • 1/2 Cup Bourbon
  • 1 1/2 Teaspoons Vanilla Extract
  • 1 1/2 Teaspoons Cinnamon
  • 1 1/2 Teaspoons Salt
  • 3/4 Teaspoon Nutmeg
  • 1/4 Cup Arrowroot Powder
  • 3 Tablespoons Pecan Butter*


  1. Preheat the oven to 350°F.
  2. Make the crust. Add all the crust ingredients to a food processor and blend until combined. You should be able to press the crust together with your fingers. Press the crust into a pie pan.
  3. Make flax eggs. Combine the ground flaxseed with three tablespoons of water. Set aside for 10 minutes.
  4. Make the pecan filling. Start by blending the dates in a food processor until they form a ball. Then, stir the flax egg, the dates, and all the remaining filling ingredients together in a medium bowl. Pour the filling into the pan.
  5. Bake for 40 minutes, until the pie is set on the outside. Remove from the oven, cool, and refrigerate at least 4 hours, but preferably overnight. Serve and enjoy!

Recipe Notes

*Pecan Butter is simply nut butter made from pecans. To make pecan butter, process some toasted pecans in a food processor until they become smooth like any other nut butter. If you don’t want to do this, you can sub almond butter or another neutral nut butter, but the flavor won’t be as pecany.

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography