Flaky vegan pie crust filled with pecan pie filling and baked to perfection!
September signals the start of cozy flavors — cinnamon, nutmeg, apples, pumpkin, and of course pecans. If you’re ready to bring fall to your kitchen, these vegan pecan pie poptarts are a perfect place to start. They combine a tender, flaky vegan pie crust with a rich, spiced pecan filling and a simple cinnamon icing. They’re straightforward to make and taste wonderfully indulgent for breakfast or dessert.
These poptarts take the best parts of pecan pie — warm toasted nuts, maple sweetness, and warming spices — and enclose them in a buttery-feeling vegan crust. The filling is made quickly in a food processor: roasted pecans pulsed with maple syrup, cinnamon, nutmeg and a pinch of salt until nearly paste-like. The crust uses cold solid coconut oil for a flaky texture; it’s pressed together with just enough water to form a workable dough.
A light cinnamon icing finishes the poptarts: powdered sugar mixed with a touch of ground cinnamon and almond or other non-dairy milk. Drizzle it over warm poptarts and sprinkle with chopped pecans for extra texture. These keep well in an airtight container and can be gently reheated in the oven to refresh the crust and warm the filling.
If you’ve ever wondered whether pecan pie can be a breakfast food, these poptarts are your answer. They offer all the familiar flavors in a portable, sliceable form that’s easy to serve. The recipe is forgiving: the crust is simple to make, and the filling only needs short pulses so it doesn’t turn into nut butter.
These poptarts will fill your kitchen with classic fall aromas. They look impressive but are easy enough for a weekend bake. The same vegan pie crust can be used for full-size pies or other tarts, so it’s a handy recipe to keep in your repertoire. Enjoy them warm or at room temperature — either way, they’re hard to resist.
Vegan Pecan Pie Poptarts
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 (plus more if needed)
Pecan Pie Filling
- 1 1/2 C. roasted pecans
- 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
- Make the crust: In a food processor, combine the flour, salt and sugar and pulse briefly to mix. Add spoonfuls of cold, solid coconut oil and pulse until the mixture resembles coarse crumbs. Add the cold water and process just until the dough holds together in a ball. If it seems dry, add an extra tablespoon of water at a time until it comes together. Wrap the dough in plastic wrap and chill in the refrigerator for a few minutes while you prepare the filling.
- Prepare the filling: Wipe out the food processor, then add the roasted pecans, maple syrup, cinnamon, nutmeg and salt. Pulse for 30 seconds to one minute, stopping before the mixture becomes nut butter. You want a thick, slightly paste-like filling with some texture.
- Preheat the oven: Heat your oven to 350°F (175°C).
- Roll the dough: On a lightly floured surface, divide the chilled dough in half. Roll each half to about 1/8-inch thickness. Cut rectangles approximately 5 in. by 3 in. and arrange them on a parchment-lined baking sheet.
- Assemble: Spoon about 1 tablespoon of pecan filling onto the center of half the rectangles. Top each with a second rectangle and press the edges together, sealing with the tines of a fork.
- Bake: Bake the poptarts for 15–17 minutes, until the crust is cooked through and lightly golden.
- Finish with icing: Let the poptarts cool a few minutes. Whisk together the powdered sugar, cinnamon and almond milk until smooth. Drizzle the icing over the poptarts and, if you like, sprinkle with extra chopped pecans. Serve warm or let cool and store in an airtight container.
Notes and Tips
- If your dough becomes too soft while working, chill it briefly to keep it manageable and flaky.
- Pulse the filling just until it starts to hold together — over-processing will create pecan butter instead of a chunky filling.
- These poptarts reheat well: warm them in a low oven for a few minutes to refresh the crust and warm the filling.
- The pie crust recipe can be used for other vegan pies or tarts — it’s a versatile base for many desserts.
