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Giving is always in season. Make someone's day
with a little bunny love.

Pecan Cranberry Pie

Combine tasty pecans and the flavours of autumn with this pecan cranberry pie recipe.

Pretty 9-inch pie dish
Pretty 9-inch pie dish

Pecan pie is undoubtedly one of the most delicious pies ever invented. Unfortunately, it's normally made with corn syrup, which is one of the worst products you could eat. So, in my version I have cut the corn syrup. I've also added fresh cranberries to give this delicious pie a seasonal touch.

Amazingly, this pie can be made entirely dairy-free and vegan if needed. Pick a vegan pie shell and swap the dairy-based products with nut-based (I recommend almond yogurt and almond milk over soy) and use flax eggs in place of eggs.

My version might be healthier, but lets be real... pie is never going to be a diet food, so stick to a small sliver.



(Makes 16 servings)

  • 1, 9-inch store-bought pie shell, or 1/2 batch of my simple pie dough

  • 1/4 cup plant-based butter

  • 2 cups fresh cranberries

  • 1 cup pure maple syrup

  • 1/2 cup coconut sugar (or brown sugar)

  • 1/4 cup arrowroot flour (or tapioca flour)

  • 2 cups pecans (1 cup chopped, 1 cup halves)

  • 1/2 cup yogurt (dairy-free if needed)

  • 1/4 cup milk (dairy-free if needed)

  • 1/2 teaspoon white vinegar

  • 3 large eggs (or flax eggs)

  • 1 tablespoon pure vanilla extract

  • 1/8 teaspoon salt

  • 1/4 teaspoon ground cinnamon



Preheat oven to 425°F / 220°C. Prepare a 9-inch pie crust (store-bought or 1/2 batch of my simple pie dough). Set aside.

In a medium mixing bowl add the yogurt, milk, and vinegar then mix well. Mix in the eggs, pure vanilla extract, salt, and cinnamon. Set aside.

In a medium saucepan over medium heat, add the butter and melt. Once melted add the cranberries, maple syrup, coconut sugar, and arrowroot flour. Mix well and increase heat to medium-high until the mixture comes to a boil. Reduce the heat back to medium and let simmer until the cranberries begin to start bursting (about 5 to 7 minutes). Remove from heat and stir in the pecans, then quickly add the yogurt mixture while stirring vigorously.

Pour the filling into the pie crust and bake for 12 minutes. Reduce oven temperature to 350°F / 180°C and bake for an additional 40 to 50 minutes. When done the filling will be firm. Remove from the oven and cool for 6 to 8 hours (or overnight).

Slice and serve.


Nutritional Information Per Serving:

total calories = 275.5 | total fat = 15.64g | saturated fat = 2.6g | cholesterol = 36.64mg | sodium = 143.41mg | net carbohydrates = 28.53g | dietary fibre = 2.93g | sugars = 19.85g | protein = 3.75g

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