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!

Why I love this Bourbon Pecan Pie

  • 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?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

**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.

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
March 28, 2023
Made these today and they’re delicious. Easy to make and didn’t take long to bake in convection oven. Thanks for your creativity. Can’t wait to try more of your recipes.
Hi Paula - Thanks so much for your comment :) So glad to hear that you tried the nuggets and enjoyed them! Can't wait to hear how it goes with other recipes you try!
March 17, 2023
thanks for ginger tea recipe it's really good remedy for cold and flu.
January 15, 2023
I really appreciated your ginger tea recipe. I also read it is great for morning also.
December 3, 2022
I made one like this a few years ago. Super yummy! Now I need to try some of your recipes. But where to start???🤷‍♀️💕💕
November 21, 2022
Virginia Sparks
I was in the middle of making your Tempeh Swiss Chard recipe and noticed you never mentioned how much Swiss Chard to add. I just added the sautéed tempeh towards the end and mixed it all together. I also reduced the amount of red pepper flakes.
Hi Jenny - so sorry about that! It should be one bunch. I've updated the recipe to include the correct information. Thanks!
November 20, 2022
This looks fantastic! Do you think we could substitute butternut squash for the acorn squash?
Hi Elissa - you can definitely use butternut squash. In terms of texture, the pie will be exactly the same with either squash. I'd recommend using the volume measurement instead of the weight measurement, since the density of butternut squash isn't exactly the same as acorn squash. Also, the flavor of the butternut squash might come through in the end pie a bit more prominently than acorn squash does, but I don't think it will be too noticeable. Let me know how it goes if you try with the butternut squash. I'd love to hear!
November 8, 2022
Gerry rauch
October 31, 2022
Debbie G.
Hi Elizabeth!Love your recipe prayer! I've never seen anyone else include a prayer with their recipes. Nicely done and to God be all the Glory!Blessings,Debbie
October 8, 2022
Just made a half batch of these and they came out really good! I learned I don’t know how to work with melted chocolate yet haha but I got it done!
Hi Noam - Glad you liked these bars! And I feel ya on the chocolate - somehow it is always a messy process. Thanks so much for sharing!
September 5, 2022
I get most of my recipes from youtube. I would love to see you on there. I didn't see a link for a youtube channel, just wanted to ask to be sure. God bless hon and thanks for this tasty recipe.
Hi Sara - thanks so much for your kind words. I am starting to post more on YouTube (I currently only have a few videos posted) but here's the link to my channel if you'd like to check it out: -Elizabeth
August 17, 2022
Hi Katherine - yes, I did use fire-roasted tomatoes when I photographed this recipe. I don't call for fire roasted in the recipe because it's intended to be a basic, use-in-anything type recipe. But it does taste delicious with the fire roasted tomatoes! -- Elizabeth
August 15, 2022
Cat Lewis
Hello - Is there a way to PIN this recipe? Thanks.
Hi Cat - yes, I just fixed an error on the site. You should be able to see a button above the very first image on the page that will allow you to pin the recipe. Let me know if you're still having trouble.
August 12, 2022
Allison Macfarlane
As someone who has pretty much never successfully scrambled tofu - this was the best scrambled breakfast dish I've ever had - better than eggs and the seasoning is truly delicious!!
Oh, amazing! So glad to hear it went well :) This is definitely one of my favorites - thanks for sharing your kind words! -- Elizabeth
August 4, 2022
Mary Merkelhess
The pesto is lovely! So happy to avoid the cheese and oil.
Hi Mary - So glad you like the pesto! I'm also happy to avoid the cheese and oil :) Thanks so much for your kind words!
July 21, 2022
I enjoy reading through your recipes and will be trying a few later in the week. I especially like the prayers at the end of each recipe. It reminds me to be grateful God provides me with so many beautiful and nourishing fruits and veggies.
Hi Debra - thank you so much for your kind words! I can't wait to hear how it goes when you try some of the recipes :)
June 22, 2022
I really enjoyed this recipe. Fits PERFECTLY in my allergy to foods world. I used Ripple milk and no sugar added SunButter. Was truly surprised at how quickly the recipe came together! Thank you!
Hi Vickie - I'm so glad you enjoyed this recipe and that it works with your allergies. Thanks so much for leaving a comment with your kind words!
June 21, 2022
Linda Casados
It's close to my bedtime, but I've been thinking about making this recipe all day, so I made it just now. After all, it only takes 15 minutes! I used what I had, so I made a few minor substitutions...white beans for cannellini, purple basil from my garden, red onion for more color, and date syrup for maple. I took a bite before putting it in the fridge for tomorrow, and oh my! It's delightfully flavorful, light, and fresh-tasting. Thanks for sharing your recipe!
Hi Linda - I'm so glad you liked the recipe - and your substitutions sound great (wish I was growing purple basil in my garden!) Thanks so much for sharing!
June 18, 2022
Hi, is this ice cream soft to scoop out? I always find my ice creams are hard.
Hi Carol - yes, this ice cream is soft if you let it thaw a few minutes after you take it out from the freezer. It can become pretty solid if it's in a deep freezer, but still thaws quickly on the counter. Hope this helps!
June 18, 2022
Sonia Hope St Claire
thank you for the recipe.
June 13, 2022
I made this pie for my friend who recently discovered she has severe allergies to egg whites, gluten, and dairy. Her favorite pie is sweet potato pie :) She loved it and so did I!
Hi Alexandra - so great to hear from you!! I'm so happy you tried this pie and I'm glad you enjoyed it! It is seriously one of my favorite recipes :) -- Elizabeth
June 7, 2022
Harriett Whited
Love it!!! Wonderful!
Thanks for your feedback! Glad you love this recipe :)
June 7, 2022
Hi Elizabeth! I found you by searching for plant based Catholics! There are very few of us! Thank you for your site and sharing recipes!! I look forward to trying these muffins! Can sugar be reduced safely in most of your recipes? -JMJ-
Hi Katherine, Thanks so much for reaching out! Glad to meet another plant-based Catholic - agree, there are so few of us. As for sugar, I never use white granulated sugar in any of my recipes. Most use maple syrup or date sugar/date syrup. I'm not sure if this is what you mean, or if you're asking about reducing the amount of date sugar that the recipe calls for. If that's the case, it really depends on the recipe. A lot of the baking recipes have specific ratios of flour to sugar and wet to dry, so it may not go well if you change the amount of sugar. I hope this helps, but if I didn't answer your question, please let me know. Also happy to advise on a particular recipe if you're looking to change it. Let me know how I can help :) Elizabeth
June 2, 2022
Love this vegan lentil/mushroom stew! For some odd reason, I had never thought to put mushrooms into my lentil stew. Thank you for a wonderful addition to my recipe box!
Hi Sharon - I'm so glad you are enjoying this recipe (mushrooms are so good!!). Thank you for taking the time to share :) Elizabeth
May 23, 2022
Hello, I found you on FB and really enjoy your Catholic Plant Based GF information & recipes. About the Chickpea beet burgers: if the beans are dried and not cooked, do you think it is enough cooking for the beans? If beans are not cooked completely I have read they are toxic with phytic acid & also cause digestive problems. I am just wondering and will leave it to you to decide/research. To be safe I am toasting canned garbanzos and trying that way out. God Bless
Hi Geraldine, Thanks so much for reaching out. In the beet burgers, the beans do get cooked when the burgers are cooked. You soak them first and then incorporate the beans into the burger patty, then cook the patty. I find that this is the best way to achieve the proper burger texture - if you use pre-cooked beans or canned beans the burgers are mushy and don't get crisp. Your solution of toasting the beans sounds like a great idea to completely ensure the beans are cooked fully - I hope that it worked for you and your burgers turned out well! -- Elizabeth
May 18, 2022
viki avgen (i am israel)
hi,thank you for the recepie of the banana.Iam diebetik and i would love any recepies without sugar. thank you
Hi Viki - thanks so much for your kind words! Several of my other dessert recipes are only sweetened with fruit - you can find them on my Desserts page. If you have any specific requests, please let me know! -- Elizabeth
April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
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