Flaky vegan pie crust filled with pecan pie filling and baked to perfection!
September means the arrival of cozy flavors, and these vegan pecan pie poptarts bring autumn to your kitchen. If you love pecan pie and handheld pastries, this easy recipe combines both into a flaky, buttery (vegan) crust filled with a spiced pecan filling and finished with a cinnamon icing. They’re simple to make, store well, and reheat beautifully for a delicious breakfast or snack.
The crust is a straightforward vegan pie dough made with all-purpose flour, a pinch of salt and sugar, solid coconut oil, and cold water. The pecan filling comes together quickly in a food processor — just pecans, maple syrup, cinnamon, nutmeg and a touch of salt pulsed until almost paste-like. Fill rectangles of rolled crust, seal, and bake until golden.
A simple cinnamon icing of powdered sugar mixed with cinnamon and almond or soy milk is drizzled over the warm poptarts, and you can sprinkle extra chopped pecans on top for crunch. They keep well in an airtight container and taste great reheated in the oven.
Yes, pecan pie for breakfast is absolutely acceptable — especially when it comes in a portable poptart form. Your kitchen will smell like fall while these bake: warm cinnamon, nutmeg and roasted pecans. The recipe is approachable, foolproof for the crust and filling, and the crust can be used for many other vegan desserts and pies.
Vegan Pecan Pie Poptarts
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Ingredients
Vegan Pie Crust
- 2 1/4 C. All purpose flour
- 1 tsp. Salt
- 2 tsp. Cane sugar
- 1/2 C. Coconut oil, cold and solid
- 1/3 C. Cold water
Pecan Pie Filling
- 1 1/2 C. Pecans, roasted
- 2 Tbsp. Maple syrup
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/2 tsp. Salt
Cinnamon Icing
- 1 C. Powdered sugar
- 1/2 tsp. Cinnamon
- 3 Tbsp. Almond milk or other non dairy milk
Instructions
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Make the crust: In a food processor combine flour, salt and sugar and pulse briefly. Add small dollops of cold solid coconut oil and pulse until the mixture is crumbly and the oil is cut into the flour. Add the cold water and process until the dough just comes together into a ball. If needed, add water a tablespoon at a time. Wrap the dough in plastic and chill in the refrigerator for a few minutes while you prepare the filling.
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Prepare the filling: Wipe out the food processor, then add roasted pecans, maple syrup, cinnamon, nutmeg and salt. Pulse for 30 seconds to one minute, until the mixture comes together and is almost paste-like. Be careful not to process long enough to make pecan butter.
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Preheat the oven to 350°F (175°C).
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Roll and shape: On a floured surface, divide the chilled crust in half and roll each portion to about 1/8 inch thickness. Cut rectangles roughly 5 by 3 inches and place them on a parchment-lined baking sheet.
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Fill and seal: Spoon about 1 tablespoon of the pecan filling onto the center of half the rectangles. Top each with another rectangle of dough and press the edges together, crimping with the tines of a fork to seal.
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Bake: Place the poptarts in the preheated oven and bake for 15–17 minutes, or until the crust is baked through and lightly golden.
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Finish: Let the poptarts cool for a few minutes. Whisk together powdered sugar, cinnamon and almond (or other non-dairy) milk to make the icing, then drizzle over each poptart. Serve warm, or store in an airtight container and reheat in the oven when ready to enjoy.
