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!


Elizabeth | The Plant-Based Catholic














  • 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.