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thanksgiving recipes

Mini Pecan Pies

Course Dessert
Cuisine American
Keyword pecan pie
Prep Time 20 minutes
Cook Time 37 minutes
Total Time 57 minutes
Servings 24 servings
Calories 61 kcal


  • 4 Tbsp. vegan butter divided use
  • 1 cup whole wheat flour
  • 3 Tbsp. ice water
  • ½ cup maple syrup
  • 1 tsp. molasses
  • 1 tsp. vanilla extract
  • 1 Tbsp. chia seeds mixed with 2 Tbsp. water and set out for 20 min. to thicken
  • 15 pecan halves chopped


  1. Preheat oven to 350° F.

  2. Place 3 Tbsp. cold vegan butter and flour in a medium bowl. Use clean hands or the back of a fork to press butter into flour until coarse crumbs are formed.

  3. Add water one tablespoon at a time, stirring before adding the next, just until dough forms. If dough is still too dry, add one more Tbsp. water. Don’t over mix.

  4. Evenly distribute dough into the cups of a nonstick mini muffin tin (with 24 muffin cups) and press it into the cups and up the sides to form crusts.

  5. Use a fork to prick the bottom of each crust, then bake for 10 to 12 minutes until lightly golden brown around the edges. Set aside. Leave oven on.

  6. Melt remaining 1 Tbsp. vegan butter and place in a food processor. Add maple syrup, molasses, vanilla, and thickened chia seeds; pulse until combined.

  7. One teaspoon at a time, evenly distribute maple syrup mixture into prepared crusts. Top each with a sprinkle of chopped pecans. Return to oven and bake 20 to 25 minutes, until filling is puffed up and bubbling around the edges.

  8. Cool completely before serving. Store leftovers in a tightly sealed container for up to four days.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Mini Pecan Pies
Amount Per Serving (1 mini pie)
Calories 61 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 21mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.