Mini Vegan Pecan Pie Bites

mini pecan pie bites
GFV

These Mini Vegan Pecan Pie Bites are made with plant-based ingredients for poppable treats perfect for the Thanksgiving table or weekday desserts! Bake them ahead of time or serve them warm for a pecan pie recipe the whole family can enjoy! 

The Best Holiday Recipe

Okay, you guys, I have a confession to make. I don’t love Thanksgiving. In fact, I don’t really like it at all. GASP! I know, I know, but hear me out, okay? Of course, I’m thankful for a long list of things including my husband and kiddos. BUT all of the recipes we use to celebrate are mashed potatoes, noodles, and foods you can eat for any meal. Plus, does anyone really even like turkey? In my opinion, the hype around Thanksgiving just doesn’t live up to Christmas. If it was up to me, we could just fast forward to all things Christmas-y like Peppermint Chocolate Loaves and Sugar-Free Mint Hot Chocolate

However, I understand that everyone else loves Thanksgiving, and I aim to please. So, while I’m not bringing you a new mashed potato recipe or revolutionizing the way you cook with some kind of turkey basting secret, I am bringing you Mini Vegan Pecan Pie Bites, and that’s even better! Right? Pecan pie is by far the best kind of pie. I said what I said. Ooey, gooey, and delicious, it’s always been a favorite of mine. 

However, making a whole pie can be super time consuming, and we definitely don’t have time for that, especially amidst the chaos of the holiday season! So, I took my original pumpkin pie recipe, made a few tweaks, and turned it into perfect bite-sized pieces. Not only are they super easy to make, they’re also the perfect quick snack. Regardless of your feelings about Thanksgiving, I think we can all agree that we need these pecan pie bites in our lives. So, let’s get baking! 

Ingredients for Vegan Pecan Pie Bites

This recipe calls for pretty much all the ingredients you would expect with a pecan pie. There are just a few tweaks to make it vegan! Find everything you’ll need below. 

For the Crust

Maple Syrup – Maple syrup is crucial to create sweetness without loading up on sugar! 
Butter – I used plant-based butter, but any butter you have will work. 
Salt – Salt is used to bring out the flavor of the rest of the ingredients. Definitely don’t skip adding it to the crust! 
Flour – I used a 1:1 all-purpose gluten-free flour, but regular flour could be used as well. If you swap out another gluten-free alternative, keep in mind that you may need to adjust the amount! 

For the Filling

Butter – Again, any kind of butter you have on hand can be used. I, of course, used a vegan butter.
Maple Syrup – As with the crust, maple syrup adds a hint of sweetness and maple flavor while also creating the sticky texture we look for in a pecan pie. 
Milk – I used a plant-based milk, but if you aren’t following a vegan diet, dairy milk works just as well. 
Sugar – I like coconut sugar best, but granulated sugar can be used, too. 
Almond Extract – Almond extract adds a subtle flavor that truly elevates this vegan pecan pie to the next level! 
Cornstarch – If you don’t have cornstarch on hand, arrowroot starch can be used in its place. Pecans – I used a ½ cup of chopped pecans for this vegan pecan pie, but honestly, measure them with your heart. Just make sure the filling remains sticky! 

mini pecan pie bites

How to Make Pecan Pie Bites

  1. Preheat. To start, preheat your oven to 350 degrees Fahrenheit, and liberally grease a mini muffin tin with a neutrally falvored oil. (I like avocado or coconut oil.)
  2. Stir. In a medium-sized bowl, stir the dough ingredients together, mixing until they are just-combined. 
  3. Scoop. Once formed, scoop 1 tablespoon of the pie dough into each muffin mold, and press the dough all the way up onto the sides of the muffin tin to create a crust. Repeat this step until all of the dough has been used. 
  4. Create the Filling. In the same bowl you used to make the dough, combine the filling ingredients, and scoop 1 tablespoon-worth into each pie crust. 
  5. Bake. Place the muffin tin in the preheated oven for 12 minutes. 
  6. Cool. After baking, let the pies cool completely before removing them from the muffin tin. 

How to Store Vegan Pecan Pie Bites

To store leftover pecan pie bites, wrap them in aluminum foil, and place them in the fridge for 3-4 days. Or, wrap each bite in foil, place them in a sealable freezer bag, and store them in the freezer for up to 2 months

To serve, pecan pie is best at room temperature. Simply let your bites sit out for a few minutes. Or, if you really want,  you can break a few rules and serve them warm. Just pop them in the microwave for a few seconds! Also, I highly recommend topping these bites with cool whip or ice cream, but you do you. 

More Pie-Inspired Recipes

I told you these pecan pie bites were super easy! The best part is they’re every bit as tasty as making a whole pie – just in a fraction of the time! Are you a fan of Thanksgiving? What’s your favorite pie recipe? Let me know all the things in the comments below!

Mini Vegan Pecan Pie Bites

These Mini Vegan Pecan Pie Bites are made with plant-based ingredients for poppable treats perfect for the Thanksgiving table or weekday desserts! Bake them ahead of time or serve them warm for a pecan pie recipe the whole family can enjoy!

Course Dessert
Keyword 30 minutes or less, gluten free, refined sugar-free, vegan
Prep Time 5 minutes
Cook Time 12 minutes
Servings 10

Ingredients

  • For the crust:
  • 2 tbsp maple syrup
  • 2 tbsp melted butter
  • Pinch of salt
  • 1/2 cup 1:1 all purpose gluten-free flour

For the Filling:

  • 2 tbsp vegan butter melted
  • 2 tbsp maple syrup
  • 1 tbsp plant-based milk
  • 2 tbsp coconut sugar
  • 1/2 tsp almond extract
  • Pinch of salt
  • 1 tsp cornstarch alternatively use arrowroot
  • 1/2 cup chopped pecans

Instructions

  1. Preheat your oven to 350 degrees F. Liberally grease a mini muffin tin with a neutral oil (like avocado or coconut) and set it aside.
  2. In a medium bowl, stir together the dough ingredients.
  3. Scoop 1/2 tablespoon of dough into each muffin mold. Press the dough all the way up onto the sides of the muffin tin to create a little crust. Repeat until there is no remaining dough in your bowl.
  4. In the now empty bowl, stir together the filling ingredients.
  5. Scoop 1/2 tablespoon worth of the filling into each prepared crust.
  6. Bake for about 12 minutes.
  7. Let them cool completely before removing from the pan.
  8. Top with vegan whip.

Leave a Reply

Your email address will not be published.

Recipe Rating




Scroll to top