Pecan Pie

Pecan Pie

This pecan pie was a huge hit. Maybe one of my most popular desserts yet! I made it last night for friends, none of whom follow my diet, and each one of them demolished it. They were all obsessed! I wish I could show you just how good it tastes, especially the insanely creamy pecan and date infused caramel middle. Just wow. It also totally melts in your mouth against the ever so slightly crunchy base, and the toasted maple pecans on the top. I’d go as far as to say it tastes kind of perfect!  It really is amazing. So wonderfully indulgent and decadent, yet so healthy. Who knew that a gluten free, dairy free, refined sugar free pecan pie could taste better than a normal one?!!

The ingredients list is amazing: almonds, pecans, cashew nut butter, dates, coconut oil, cinnamon and a little pure maple syrup. Really a long way from a traditional pie, and so much more delicious. You’ll be getting tons of wonderful plant protein from all the nuts, as well as a lot of skin enhancing vitamin E from the almonds, fibre from the dates, anti-inflammatory goodness from the coconut oil and blood balancing awesomeness from the cinnamon! I used a little pure maple syrup in this recipe instead of agave, as in this pure form it still has a relatively low GI and is easily digestible. It’s a good choice of natural sweetener when you’re after a rich taste as it adds a caramel like flavour, which here really complements the dates. But please make sure you use only PURE maple syrups, the other ones all contain nasty ingredients that won’t do anything for your health.

Serves 15

For the crust

– 1 cup of almonds

– 1 cup of buckwheat flour

– 4 tablespoons of raw honey

– 4 tablespoons of coconut oil

– 2 teaspoons of cinnamon

– 6 medjool dates

– 2 teaspoons of cinnamon

For the middle

– 1 cup of pecans

– 1/4 of a cup of water

– 1 jar of cashew butter (170g)

– a dozen medjool dates

– 4 tablespoons of pure maple syrup

For the topping:

– 1 cup of pecans

– 2 tablespoons of pure maple syrup

– 1 teaspoon of cinnamon

Start by pre-heating the oven to 180C. Then make the crust. Place the almonds into a food processor and blend for a minute to form a flour, then add the buckwheat, cinnamon, honey, dates and coconut oil and blend again to form a sticky mixture.

Coat the bottom of your baking pie dish with coconut oil to prevent the pie from sticking, before using a spatula to cover the bottom with the mixture.

Bake for about 15 minutes, until the top becomes nicely browned and is hardening.

While this cooks make the middle layer. First place the pecans in the food processor for a minute to allow them to crush down into a cross between a nut butter and a flour, then add the cashew butter. Once those have mixed add the maple syrup and pitted dates. Allow these to blend as you gradually add the water. Keep this mix in the fridge until your ready to spread it over the base.

Finally place the pecans for the topping in a baking dish with the maple syrup and cinnamon, mix them all together and bake for 5 minutes at 180C, until they become a little browned and crunchy.

Once the pie base has cooked allow it to sit for a few minutes, before spreading the middle layer across it and adding the pecans on the top. You may need to leave it for an hour or so to set fully.


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  • Ella Woodward

    Come see my pecan pie here at – there’s an awesome selection of recipes!

  • Joan-Marie Lawlor

    What size jar/quantity of cashew butter?

    • Ella Woodward

      I’m so sorry – totally forgot to add the size of the jar to the ingredient list, my jar was 170g. Hope that helps!

  • glutenfreesalafi

    Reblogged this on Gluten Free Salafi and commented:
    I need to try this. I have a feeling it’ll be a little sweet for me but there are times when I need a HEALTHY sweet treat! For the past two days I’ve had a mahoosive mug of tea with a load of sugar and a sneaky bit of nutella on fruit. I’m not classing that as falling off the wagon, I genuinely NEEDED it and don’t feel guilty at all. Pecan pie, I have my eye on you!

  • Pig in the Kitchen

    Just found your beautiful blog after Pippa (the Intolerant Gourmet) mentioned it on Twitter. GORGEOUS pix! (not jealous at all… :-)
    Pig x

    • Ella Woodward

      Hi! Thank you so much, so glad you like the blog! Keep coming back to visit :)

  • ffionangharad

    Looks good, and its pretty much paleo too!

    • Ella Woodward

      Thank you! If you want it to be totally paleo then leaving out the maple syrup shouldn’t change the flavour too much. Enjoy!

  • Ella @ Lifeologia

    Hello Ella,
    This looks beautiful! Thank you so much for sharing it on my E-Book Launch Party ;D

  • Rose

    I’m allergic to coconut. Is there anything you could recommend that I use instead of coconut oil?

    • Ella Woodward


      I would use a little olive oil or dairy free butter instead, the coconut oil isn’t a vital ingredient it just helps the mixture stick together. Enjoy!

  • marcell

    I love your blogg and your recepies , but can you maybe do some video recepies too , that will be great .

    Have a awsome day !!!

    • ellawoodward

      Hi. I’m so glad that you love the blog and all the recipes so much! Thank you so much for the suggestion about video recipes, it’s something that I’ve been thinking about doing so great to know there is an audience for it! Hopefully I can make some in the next month or so! Have a lovely weekend :)

  • Sheri

    Hi Ella! Love your blog, its currently my “go to.” Just wondering for the ground almonds if its just almond meal, or If i should put whole almonds in a food processor first?
    Be well.

    • ellawoodward

      Hi! I’m so glad that you love it so much, thank you so much! For the texture of this its preferable to use whole almonds but ground almonds will work too! Hope you love this!

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  • Ellen

    Can I replace the buckwheat flour with almond or coconut flour?

    • ellawoodward

      Yes almond would be great, I haven’t cooked that much with coconut flour so can’t say for sure but I don’t see why not!

      • Renske

        I think coconut flour might not work as it needs a lot of extra liqued as coconut flour is very absorbent. Almond flour would probably work just fine though. Hope this helps.

  • Ani

    Much better than the traditional! Just make sure that if you truly want it to be vegan to use agave instead of honey.

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  • Mari

    oh my this looks AMAZING!! really want to try this, as soon as I get ahold of some cashew butter! do you know any good recipes for pumpkin pie?

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  • Karen

    I have been thinking about doing a Pecan Pie for a long time, but of all the recipes I’ve seen none have grabbed me! this one has definitely hit the spot.. another gorgeous recipe from you Ella.. you have very lucky friends.. This is getting pinned so I don’t lose it. thanks for a great year of yumminess.. :-)

  • Ash

    Hi, have the recipe been slightly changed? Is this new version better?

    • ellawoodward

      Hi Ash, yes there are a few changes and I like this version better!

  • Neilie

    My go to food blogger! Being that I’m vegan, can I substitute maple syrup for honey?

  • cecilia


    I absolutely love your blog:) I was just wondering what the diameter of your pie pan is?

    • MariaMac

      I was also wondering this please! Even just an approximation?

  • Rebecca

    Love, love, love your blog!! And love your recipe videos! Keep them coming :) If you ever do a retreat in London, I will be the first Floridian signing up! :) Question about this recipe and all your recipes that use pure maple syrup. Can you suggest a brand that you like to use or tell me more specifically what you mean by “pure”? I have purchased different kinds from natural food stores or Whole Foods. The last few times I purchased from Target (not sure if you have that store in the UK) but they have a new store brand organic line and it is very affordable. But just because it says organic, is that the pure kind you are talking about? I used it in your sweet potato brownies and they turned out deliciously!!

    • Mjit RaindancerStahl

      If it says 100% maple syrup on the label, then it’s pure. the USDA is pretty particular about that. “organic” means no pesticides, “Pure” means “we didn’t cut it with corn syrup so we could make a bigger profit.”

      P.S. I work at a grocery store in Michigan.

  • Julia

    Wow looks and sounds lish, you have listed cinnamon twice in the crust ingredients – is this correct??
    thanks and keep these lovely recipe’s coming.

    • kathleen burke

      Is there a misprint in the crust part of the reipe. You have 4 TBSP cinnamon and then another 2 tsp cinnamon.

      • ellawoodward

        So sorry about the misprint, all cleared up now! :)

  • Mila

    I was just wondering if anyone had the calorie count for this recipe?

  • Regina

    I made this pie twice this week– once for Thanksgiving with my family, and the second time was for a Hanukkah celebration with my fiancé’s family. Everyone LOVED it! Thank you for this amazing recipe, I can’t wait to try more of your holiday recipes soon!

    • ellawoodward

      I’m so glad that you loved it so much, thank you!

  • sally Bird

    Hi Ella, I have just made your recipe of the pecan pie, and omg! it’s fantastic and even my husband loves it. thank you.
    about to make the eating healthy on the go combo x

  • cecilia


    Can I replace the cashew butter with any other nut butter? xxx

    • ellawoodward

      The cashew butter is quite important for the flavour, so it would taste a little different but I’m sure it would still work! xx

  • Alexa

    This looks fantastic! I am totally drooling over this blog – definitely one of my favorites!
    Could you make your own cashew butter here? I find it terribly difficult to find a cashew butter that isn’t full of weird ingredients. If you can make your own, would you want to soak raw cashews first, then blend?
    Thank you so much for all of your wonderful recipes! Definitely going to try your Rainbow Bowl idea soon!

    • ellawoodward

      Yes you can absolutely make your own cashew butter, just blend them for 5-10 minutes until smooth and creamy! :)

      • Alexa

        Yum! Can’t wait to try it! Also, I noticed there is a lack of peanuts featured in your “Ingredients” section – any reason why? Coming from an American who is slightly obsessed with peanut butter 😉

        • ellawoodward

          I avoid peanuts as they’re not great for us, peanuts are susceptible to a mold which produces a carcinogenic substance called aflatoxin – I was very sad when I discovered this as I use to be such a peanut butter addict!

  • Jessica Demasi

    Is this best stored overnight in the fridge or countertop? i made it and am serving it tomorrow, should i refigrerate and then set it out a couple hours before serving? Thanks!

    • ellawoodward

      I keep mine in the fridge overnight!

  • Renske

    Just made this as a dessert for Christmas and everybody absolutely loved it.
    Thanks so much for this lovely recipe, and all the others.
    I love your website and make your recipes regulary. They are all delicious.

  • Temi

    Hey Ella!

    LOVE this recipe. Can’t get enough of the delicious cashew caramel middle, yum. Do you know how long this will last for in the fridge? I made this on Friday and I have leftovers sitting in my fridge now, but want to make sure it won’t go off…!

    • ellawoodward

      I’m not totally sure sadly as I haven’t left it in the fridge for more than a few days before, so sorry!

  • Georgie

    Hi Ella,

    This may sound like a stupid question but I am completely new to this! The coconut oil you seem to use in this recipe is runny, but when I looked into buying some they’re all quite hard. Is that because you’ve done something to melt it down or is there a specific one I need to buy?

    I love your blog! I made your apple and pear detox smoothie this morning and I currently have your Almond, Quinoa and Pumpkin seed bread in the oven…..hope it turns out OK!

    Anyway I would love your advice about the coconut oil!


    • ellawoodward

      Hi Georgie. It’s the same type of coconut oil, just all the oil melts at about 24C and is a solid below that and my kitchen was really hot the day I filmed this video! I’m so glad that you’re loving the blog though, thank you! x

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  • Celeste Yeung

    This looks divine.. I’ve watched your video of this recipe too :) Do you have to use cashew butter for the filling or does any other nut butter do the job? Because it’s really pricey where I live and to use a whole jar for one pie wouldn’t be very economical .x

    • ellawoodward

      Cashew butter does work the best, but I’m sure you can try another one :)

  • Petty Richards

    Hey Ella!

    I wanted to ask you if it could be possible to replace the buckwheat flour with brown rice flour or perhaps quinoa flour?

    Thank you for the great recipes! I really learned a lot and I love how you make recipes I can actually use as I’m vegan and don’t eat any sugar, white and proccessed foods or much fat.

    Have a great day!

    • ellawoodward

      Yes you can change the flour!
      Ella x

  • Jessica

    This looks completely delicious. Can I replace the buckwheat flour with spelt flour?? I can’t find buckwheat flour anywhere in tut country. :(

    • ellawoodward

      Yes you can change the flour – Amazon is great for buying things you can’t find too!

  • Camilla McDonald

    Hi Ella,

    I’d just like to say how amazing your website has been. It has really been life changing. Whenever I cook now, I try to substitute unhealthy things with healthy things. I just have one question about the cashew butter. I can’t find any anywhere so is there a substitute or can I make my own or can I leave it out?

    Thank you so much xx

    • ellawoodward

      Making your own is so easy. You just blend the cashews until it forms a creamy butter (about 15 mins) xx

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  • Ellie Saunders

    Hi Ella,

    I made this pecan pie this weekend for a family get together and I cannot believe how popular it was! Instead of fatty chocolate cake and sugary pumpkin pie everyone was asking for seconds of this! They couldn’t believe it was dairy, gluten and refined sugar free! Love lots of your recipes but this is my favorite. Thank you!

    • ellawoodward

      So pleased they all loved it!

  • Macies

    Thank you for all your recipes, they are truly wonderful. I tried the Squash, quinoa pine nuts, last night and I could not believe how delicious it was…Thank you from California

  • Adriane

    Can I ask what size pie dish you used?

    • Adriane

      Great thank you so much for your reply! I can’t wait to try this:)

  • ellawoodward

    I think it’s about 20-23cm, but any around that size will do :) Ella x

  • ellawoodward

    So glad you love the recipes :) thanks for your lovely comment. Ella x

  • Margarida Vasconcelos

    Hi Ella, I just watched your pecan pie video, and I am dying to try it. I am organising a dinner but one of my friends doesnt like dates at all, can I replace the dates with plums? Can I use other syrup? I have in my cupboard coconut nectar syrup, can I use it? I have issues with oil, would it work out if I do not use oil at all? I have been cooking a lot of your savoury recipes, just love them. I havent tried desserts yet but it’s about time. Thank you very much for the inspiration, you are great.

  • ellawoodward

    Hi! I think the syrup is definitely replaceable with, for example, the coconut nectar you mention. As for the dates and oil it could be a bit more tricky as they both are a key flavour component and sticky element to the pie. I think you could replace the dates with dried figs for example or prunes but I haven’t tried replacing the coconut oil with anything that would be good enough to recommend. Hope you find something that works though, or maybe you could just half the oil amount and add a few more figs/prunes/coconut nectar to balance the stickiness? ella x

  • Alexander Alexander Alexander

    I made this last night with a few tiny variations, and, oh Ella, heaven. You are God.

    Never has anything tasted so beautiful. My friend and I were literally speechless for several minutes. We were reduced to inarticulate mumbling children.

    You’re doing incredible work, and we love you for it!

  • ellawoodward

    Haha! That’s such a fantastic comment, so so glad you loved it! I’m often left speechless, glad I’m not the only one! Have a lovely day, Ella x

  • ellawoodward

    Sounds like a good solution! Hope it works out! :) ella x

  • Mjit RaindancerStahl

    perhaps you could edit in 180C=356F for us poor Americans? Most of our store packages come with both grams and ounces on the label, but our ovens usually aren’t set up for international travel. :)

  • hbaysurfer

    hi ella, what size cup do you use? love your blog x

  • hbaysurfer

    oh and where do you buy your pure maple syrup from?

  • ellawoodward

    Hey, you can get it from most health food shops and supermarkets nowadays, or even online. Just make sure it’s 100% pure maple syrup :) x

  • ellawoodward

    Oh sorry about that :) ! I will absolutely try to in future for all my international readers! Thanks for your comment, ella x

  • Ewa

    Hi Ella! I made your pecan pie today. It’s out of this world! Me and my boyfriend absolutely love it! I’ve loved your blog and your recipes since discovering them last year. Thanks to you, my healthy eating got so exciting. Thank you!!! x

  • Cierrah R.

    Hello! If I were to make my own cashew butter for this, would it still call for 170g of cashews? Thank you!

  • Michelle

    Absolutely divine! Thank you!

  • ellawoodward

    Hi Cierrah, yes I think about 170g would be perfect. x

  • ellawoodward

    Yay! Thanks for comment that makes me so happy to hear :) x

  • ellawoodward

    Hey :) I just use a coffee mug, about 3inches in diameter x

  • tammy d

    Looks great, but please don’t say it’s vegan as is. The honey needs to be swapped out for that to be true. Having said that, I’ll definitely be trying this one someday… cheers

  • ellawoodward

    Hey Tammy, so glad you like the look of the recipe – and thanks for pointing that out, you’re right it’s not strictly vegan with the honey and I’ve altered the recipe. Have a great day x

  • iason

    … Simply incredible!

  • ellawoodward

    Yay! x

  • Rosie

    I don’t have a food processor. For all your recipes, do you think I could crush the nuts by hand (in a cloth with a rolling pin) to grind the nuts, or do they need to be a fine powder?

  • ellawoodward

    Hi Rosie,
    It really depends on the recipe as to how finely they need to be broken down but it will say in the recipe :)

  • Kata Szerepi

    Dear Ella!
    I’m planning to make this fabolous pecan pie for christmas to my family! But do you think if I make my cashew butter, it will be enough processing from 170g raw cashew nuts? Never did cashew nut butter before, but I know how to, just trying to find out how much cashew to buy… And two more questions: a dozen medjool dates are 12 pieces? What size pie tin do you use in this recipe?
    Really hope it will be amazing!! I’d love to make something incredibly delicious and nutritious for christmas instead of traditional christmas stuff so that my family truly understands that this lifestyle is sooo great and these recipes absolutely worth the time and care! :) Thanks for the awesome recipes. Keep doing! :)
    Wish you happy christmas and holidays! Have a wonderful day!

  • Em

    Hi Ella. Been wanting to make this recipe for a long time ESP as my parents friends have an organic pecan farm. Just wondering what food processor you use for this? X

  • disqus_ePfue14pRW

    About to make the recipe for a NYE dinner party! Just wondering – did you mean to write ‘2 teaspoons of cinnamon’ twice for the crust? Ie. do I use 2 teaspoons or 4 :-) thanks x

  • ellawoodward

    I am so sorry I missed this – I only meant to write it once but either would have been fine x

  • ellawoodward

    I use a magimix but all my recommendations are on the food processor post on the blog and in the shop section x

  • ellawoodward

    Hi Kata,
    Sorry I switched off totally over Christmas. I hope it turned out well! xx

  • Amanda

    Hi Ella, Do you know if it is freezable? many thanks x

  • ellawoodward

    Hi Amanda, yes you can freeze it! Hope you love it! X

  • Dinx

    Hi Ella, what other nut butter would be a good substitute for cashew butter? We have an allergy to cashew in the family! thanks

    • ellawoodward

      Almond butter is a great alternative! X

  • Jess

    I made this pie today, with walnuts as I had no pecans, and it’s an absolute delight, my Mum (who doesn’t even follow this lifestyle) said it was one of the best pies she’s ever tasted! And it really wasn’t difficult at all. Thanks Ella! X (p.s. I also made the hazelnut chocolate spread from your book and it tastes like dreams)

  • Jess

    Here it is! X

  • ellawoodward

    Looks so delicious! X

  • CJ

    This was great, I had requests for the recipe from the family! I’m not sure if you intended this recipe to use un-pitted dates for the crust, but it was a little terrifying when I put them in the blender. It was my first recipe using dates, but I will definitely avoid putting un-pitted dates in the blender in the future! I looked it up, though, knowing that some pits can be toxic, but date pits are fine for human consumption and used in some cultures for a cold remedy.

  • Tara Evans

    I made this yesterday, it went down a storm. THANK YOU X

  • Sara Mohamed

    Hi Ella! First off, I LOVE your blog. I’m all about simple yet delicious. So of course when I was looking for inspiration, I turned here. I have these mini pie plates that look something like this and I want to make cute little pies in them. I was thinking of trying this recipe but just reducing it by a lot haha. Do you think it would turn out relatively similar or would the size effect it too much? Thanks so much and keep on being awesome!

    Side note: I keep up a food blog just for fun, I would love it if you would check it out! <– link :)

    • ellawoodward

      Hi Sara,

      I think it should work fine – sounds like a lovely idea!

      Ella x

  • ellawoodward

    Hi Sarah, you could try using almond butter instead! X

  • ellawoodward

    Hi Lorena, agave would work well too I imagine! Hope you love it! X

  • ellawoodward

    Hi Sam, you could use almond butter instead, I imagine that it would still taste delicious! Hope you love the pecan pie x

    • Sam

      That’s great thank you Ella. I can’t wait to try… x

  • ellawoodward

    Hi Divania, yes this would work really well with honey too! Hope it turns out delicious and he loves it x

  • Dana

    hello Ella, What could I use to replace buckwheat flour? Would oat or coconut flour work? Or would you not recommend either? I have never used buckwheat flour before so I am unsure of the texture, but I am trying to save money and use what I already have at home! thank you!


    • ellawoodward

      Hi Dana, oat flour should work well too however I haven’t tried this myself before! I usually use brown rice flour as a replacement for buckwheat flour. Hope it turns out delicious x

      • Zuzana

        Hi girls, I used oats instead of buckwheat flour and it worked very well. Thank you for your delicious recipes Ella! Zuzana

  • LeonCW

    How long will this keep refrigerated and frozen?

    • ellawoodward

      It should last about a couple months frozen, and about 3-5 days in the fridge! Hope you enjoy it x

  • Dana

    I just wanted to share this with you. My family also does not eat the way I do, but they absolutely loved it. And of course, I drizzled melted cacao chips on top. Thank you for this amazing recipe. Most definitely one of the best things I’ve ever eaten!!

    • ellawoodward

      So happy they loved it – it looks delicious! X

  • ellawoodward

    The middle layer doesn’t get cooked, it’s really soft and smooth! Hope you love it x

  • ellawoodward

    Yes that’s correct! Hope it turned out delicious x

  • ellawoodward

    I’ve actually never tried making a smaller pie before so I’m not too sure about the baking times but I imagine that should work well. Hope you love it x

  • ellawoodward

    Yes absolutely x

  • Kzell Tan

    Hi Ella! What size of pie dish did you use for this? I have a 23cm pie tin – can I use it for this? Making this dessert for Christmas :) thank you xx

    • ellawoodward

      I used a 9 inch pie die for this, hope you love it! X

  • Becky

    If not trying to be gluten-free, and just trying to be eat-less-sugar.. Can we substitute for regular flour? Would you use plain flour or self-raising?

    • ellawoodward

      So sorry Becky but I’ve never made the pie with plain or self-raising four before so I’m not too sure how it would turn out! Hope it’s still delicious x

      • Becky

        No worries, I’ll give it a crack anyway! Couldn’t find any buckwheat flour! I see another comment where you say use oat flour? Can you just blitz up oats to make flour or is that completely not the same thing!? Ha sorry I’m new to healthy eating, I’m usually making cakes filled with all the bad stuff like sugar and butter and flour!!x

        • ellawoodward

          You can find buckwheat flour in most health food stores or Amazon. You could try oat flour too by blitzing it in the food processor. Hope you enjoy it! X

  • Rhian Jones

    Hi Ella! Which recipe for pecan pie is the most up to date? This one or the one in your book? They are similar but the quantities are slightly different x

    • ellawoodward

      The recipe is the book is the most updated, hope you love it! X