Recipe for beautiful mini pecan pies. These vegan pecan pies are naturally sweetened with no corn syrup. These are the perfect make-ahead dessert for holiday parties, or for giving instead of Christmas cookies.  

vegan mini pecan pie recipe

I recently received a reader email asking for a Mini Pecan Pie Recipe. She said she loved my Mini Pumpkin Pies so much she was hoping I’d also miniaturize pecan pie. Ask and you shall receive! I  absolutely loved the idea of little baby pecan pies. Sometimes after a holiday dinner all you really need is just a little sweet bite.

A whole slice of pie can be too much. These cuties would be perfect for serving at any holiday party, especially an hors d’oeuvres or finger food open house type of gathering. But wouldn’t they be fantastic boxed up and given instead of Christmas cookies? If I were going to a holiday cookie exchange, I would absolutely be bringing these. As much as I love healthy cooking, holiday baking is one of my favorite holiday traditions. These vegan mini pecan pies made our house smell sweet and Christmasy. So turn on some holiday tunes and let’s get baking. Fa la la la la!

Vegan pecan pie filling without corn syrup gets mixed in a small saucepan.

Unlike most pecan pie recipes that call for corn syrup, these mini pecan pies are sweetened naturally with maple syrup and coconut sugar. There are few different ways to make pecan pie, but this one is vegan if you use a vegan piecrust. Rather than an egg base, this recipe has a roux base. The syrup and coconut sugar get whisked into the roux and bubble away into caramel goodness. Then we toss in some vanilla and the chopped pecans and our filling is done! The crusts don’t need to be baked at all beforehand, which makes things simple.

Cute mini pecan pies baked in a mini tart pan.

Though you can make mini pies in a standard or mini muffin tin, I highly recommend using this Tartlet Baking Set from Williams-Sonoma. This is what I used here and for my mini pumpkin pies. It comes with the perfect sized cutter and tamper, which makes the mini pie making quick and easy. There is a similar tartlet pan available on Amazon (affiliate link). If you are using a different pan than the one I’m using, just be sure to check the pies often as the baking time may change slightly.

These little pecan pie tartlets are so rich and tasty, and one mini pie is just the right amount. I’m packing these mini pecan pies up and storing them in the freezer until our school staff appreciation day. I like to serve these mini pecan pies on a platter with whipped cream and pomegranate arils.

I hope you enjoy these mini pecan pies! Happy holiday baking!

Mini Pecan Pies

These darling mini vegan pecan pies are sweetened naturally, without corn syrup. These tasty treats are perfect for holiday parties or gifting instead of cookies.

Ingredients:

  • 1 prepared piecrust (here’s a vegan crust to try)
  • 2 1/8 cups raw pecan halves
  • 2 tablespoons vegan shortening or butter, such as Earth Balance
  • 2 ½ tablespoons flour
  • ½ cup water
  • ½ cup maple syrup
  • ¼ cup coconut sugar (or brown sugar)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F. Roll out piecrust. Use a 2 ½ inch round cookie cutter, or whatever size cutter works best for your pan to cut out mini piecrust rounds. Fit into the wells of your tartlet or mini muffin tin. Place in the refrigerator to chill.
  2. Chop 1½ cups of the pecans. Set aside.
  3. In a small saucepan over medium heat, melt the shortening or butter. Whisk in the flour and cook until golden, about 3 minutes. Whisk in the water and cook until thick and bubbly, about 7 minutes. Whisk in the maple syrup, coconut sugar, and salt and continue to cook until thick and bubbly, about 10 minutes. Remove from heat and stir in the vanilla and 1½ cups chopped pecans.
  4. Spoon the pecan mixture into the prepared pie shells. Top each mini pie with one whole pecan. Bake for 25 minutes, until crust is golden brown.
  5. Serve with whipped cream.

Notes:

This is half a full pie recipe. Feel free to double if needed.

Adapted from Washington Post