Gluten-Free Vegan Pecan Pie Bars

These Gluten-Free Vegan Pecan Pie Bars are like your favorite traditional pecan pie—just easier to make and totally plant-based! They’re loaded with all the gooey filling and nutty flavor you’d expect, making them a perfect dessert for the holiday season or any special occasion. You’ll get a buttery, crumbly base (hello, gluten-free pie crust!), topped with a caramel-like pecan layer that’s just the right amount of sweet.

If you love vegan pies and need something crowd-pleasing, these bars are it. You’ll also love these mini vegan pumpkin pie.

For anyone wanting more pie inspiration, don’t miss our Easy Vegan Pie Crust Recipe or Apple Pie Crumble Bars—because once you try these, you’ll want to make them a holiday tradition!

Why You’ll Love These Pecan Pie Bars

• Simple ingredients – This recipe tastes just like classic pecan pie but without any corn syrup, eggs, or dairy  – OR gluten! I know, its hard to believe, but its true. 
• Handheld classic – This recipes turns a classic dessert (traditional pecan pie) into the perfect handheld option – making them great for a crowd on Thanksgiving.
• Allergy-Friendly – With the exception of tree nuts, of course, these mini morsels are otherwise completely allergy-friendly. They’re totally gluten-free and vegan.

Ingredients For Gluten-Free Vegan Pecan Pie Bars

For the Gluten-Free Crust

• Gluten-Free Flour – I use a 1:1 Gluten-Free Baking flour for this recipe. Because this is a shortbread crust, it might also work with almond flour, but I have not tested it. 
• Vegan Butter – For the crust, you’ll want to use cold vegan stick butter if possible. If you can’t find a gluten-free version, you can swap for equal parts Crisco that has been refrigerated for at least a few hours. 
• Sugar* – I use cane sugar for this recipe. You can sub for white sugar, but make sure it is vegan (see notes). Swap for coconut sugar for a less refined option.
• Salt – Just a touch of salt to finish off the crust.
• Vanilla Extract – This is optional but adds some flavor.
• Non-Dairy milk – I prefer oat or coconut milk for baking, but you can use any non-dairy milk that meets your dietary needs. 

For the Vegan Pecan Pie Filling

• Brown sugar – I opted to use dark brown sugar instead of a mixture of brown sugar and cane sugar, but you can use what you have. 
• Pure maple syrup – This adds tons of flavor. You can swap for brown rice syrup if you prefer.
• Non-dairy milk – I used coconut milk for this recipe, but you can use any non-dairy milk that meets your needs.
• Vegan Butter – The butter in the filling will be combined when melted, so you can use any variety of vegan butter that you prefer. Swap for melted coconut oil if you prefer.
• Cornstarch – Used as a thickener for the filling. You can swap for arrowroot powder (1:1 ratio) or tapioca starch (2:1 ratio).
• Vanilla extract – Adds flavor to the filling. 
• Pecans – The star of the show! This recipe uses roughly chopped pecans, but you can chop them as finely as you’d like or even leave them as whole pecan halves. 
• Salt – Just a touch helps bring out all of the flavors and give the filling a salted caramel-y vibe!

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large bowl
• Saute pan
• Chef’s knife
• Parchment paper
• 8 x 8-inch baking dish
• Pastry dough blender

How to Make Vegan Pecan Pie Bars

This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Make the Gluten-Free Shortbread Crust

Preheat the oven to 400 degrees Fahrenheit. 

In a large bowl, mix together the gluten-free flour, salt, and sugar. Stir until combined.

Add the cold vegan stick butter and vanilla extract. Use a pastry dough blender to combine until the crust is crumbly and the butter is mostly blended. Next, add the non-dairy milk 1 tbsp at a time and mix with your hands. 

This dough starts out very dry. Keep working it until a cohesive dough is formed. The dough should stick together without crumbling (as shown below). If it is too dry, add splashes of non-dairy milk until this consistency is achieved. 

Press the dough into a parchment-lined 8 x 8-inch baking dish. Poke several holes in the dough with a fork.

Bake at 400 degrees Fahrenheit for 15-20 minutes or until the edges turn golden brown. 

When finished, remove the crust from the oven and set aside. 

Lower the oven to 350 degrees Fahrenheit. 

Make the Vegan Pecan Pie Filling

While the crust is baking, mix all ingredients for the pecan pie topping together in a cold sauté pan.

Once the cornstarch is fully dissolved in the filling mixture, heat the mixture over medium heat for 5-10 minutes or until the mixture just begins to thicken. 

Remove the pan from heat and pour the mixture over the pre-baked shortbread crust.

Return the baking dish to the oven and bake at 350 degrees Fahrenheit for an additional 20-30 minutes or until the pecan mixture is bubbling. 

Remove the baking dish from the oven and let the pie cool completely to room temperature then refrigerate covered with plastic wrap for at least 2 hours to fully set. 

Once set, remove the baking dish from the refrigerator. Carefully use the edges of the parchment paper to lift the bars out of the dish. You may need to use a sharp knife to separate the filling from any edges exposed to the baking dish. 

Sprinkle the top of the pie filling with flaky sea salt if desired. Cut to your preferred size, serve, and enjoy! 

These bars are FILLING. When I first made them, I cut them into 9 squares (nutritional information reflects 9 servings), but I think you can easily cut these into 16 squares and they’d be plenty for one serving. For best results, chop with a large chef’s knife. 

Variations

Looking for a regular pecan pie? Use this filling and your favorite vegan pie crust to make the best vegan pecan pie you’ve ever had! Pour the filling into the unbaked pie crust and bake at 350 degrees Fahrenheit for 30-40 minutes or until the crust is golden brown and the pecan pie filling is bubbly.

Don’t have time for homemade crust? Use your favorite store-bough gluten-free and vegan pie crust instead! 

Add 1-2 tbsp flax seeds for a thicker filling and more protein. Or add a splash of bourbon to the pecan mixture before heating for a twist!

Swap the coconut milk for coconut cream for a more decadent vegan pecan pie. 

Serve with vegan ice cream or fresh fruit!

How to Store

• Fridge: Store these bars in an air tight container in the refrigerator. Separate layers by parchment paper to prevent sticking. 

More Tips

• Not Vegan? Use regular butter for the shortbread crust and/or pie filling. Use dairy milk instead of plant milk. 
• Not Gluten-Free? Use any store-bought pie crust or puff pastry you prefer. 
• Want to mix it up? Add chopped cashews, pumpkin seeds, or chocolate chips for a twist on this classic dessert.