Rich, buttery and insanely delicious – this Gluten Free Pecan Pie has just the right amount of gooeyness and crunchiness in every bite! Make this recipe as is to keep it both grain and refined sugar free, or use your favourite gluten free pie crust for a more traditional approach. Once you’ve got your crust ready this pie comes together in a pinch!
What’s your favourite Thanksgiving pie? Pumpkin, Apple, French Silk?
I think mine would have to Pecan. I’m a sucker for the sweet, crunchy bite of pecan pie. And when you get a slightly warm slice topped with a scoop of vanilla ice cream – magic!
With all that being said it’s about time I share a proper gluten free pecan pie here on A Saucy Kitchen.
This one is adapted from this one from Cookies and Cups. It’s just a basic, traditional pecan pie – I think it might even be the recipe found on the bottle of Karo corn syrup. I didn’t have to change too much to the recipe – just a few substitutions to make this dairy/refined sugar free. That being said – it’s not exactly what I’d call a healthy pie so feel free to use more traditional ingredients like corn syrup or white sugar if you’d like. I won’t tell!
How to Make this (Paleo!) Gluten Free Pecan Pie
Pecan pie looks fancy but it’s actually a really easy pie to make. Once you’ve got your pie crust ready to go it comes together fairly easily. You’ll spend more time waiting for the pie to bake and even just letting it cool than you will mixing it all together.
An overview of the process:
- Prepare/purchase your pie crust of choice. I like my paleo almond flour pie crust for this recipe but you can use whatever gluten free (or not – whatever) pie crust you’d like to here. Your pie crust shouldn’t be fully baked yet.
- Mix together all of the filling ingredients except for the pecans. Just throw everything in a bowl and whisk well.
- Stir in the pecans. Easy enough.
- Pour the filling into your prepared crust. I like to place my pie dish on a large baking sheet so that I can easily transfer the pie in and out of the oven with getting my oven mitts in the mix.
- Top with more pecans. Leave the whole or chop them up. Whole pecans can be arranged in a prettier pattern but chopped pecans will make for an easier to slice pie later.
- Bake & cool. Bake until the filling is set and then leave it to cool and settle. Keep in mind that almond flour burns quickly so you may want to put a piece of tin foil or even baking paper over your pie about halfway through cooking.
Can I freeze for later?
Yes! Simply bake the pie as is and let it cool down completely. Once cooled you can then wrap it up tightly with plastic wrap or foil and then place it in a large freezer safe bag or container and freeze up to 3 months.
To Thaw: Unwrap and place in the fridge to thaw overnight and then let it come up to room temperature before slicing. If you’re planning a Thanksgiving menu and want to get ahead this works like a dream.
Want an egg free pecan pie? I still need to do more testing to make this egg free – my previous experiments didn’t go so well. In the meantime you might enjoy these paleo + vegan pecan pie bars. All of the same pecan pie flavours but just in bar form!
Don’t forget to #asaucykitchen on instagram if you make this Gluten Free Pecan Pie! We love seeing what you make! You can also post your pictures to my facebook page!
- 1 unbaked prepared paleo pie crust
- 3/4 cup maple syrup (237g)
- 1 cup coconut sugar (180g)
- 1 tablespoon tapioca or arrowroot starch (or GF all purpose flour) (7g)
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil (30 ml)
- 1/2 teaspoon salt
- 2 cups pecans (200g)
- Preheat oven to 350°F/180°C.
- Add the maple syrup, sugar, flour, vanilla, eggs, coconut oil and salt to a medium sized mixing bowl and whisk together until fully combined.
- Roughly chop 1 cup of pecans and stir into your maple filling.
- Pour the into the pie crust.
- Top the filling with the remaining pecans. You can form a pattern with the remaining pecans or roughly chop and scatter over the top.
- Place in the centre of the oven and bake for 35-40 minutes or until the filling is set. After about 20 minutes I usually place a sheet of baking parchment over the top of the pie to prevent the crust from browning too much.
- Remove from oven and let cool completely. The filling will firm up and settle as the pie cools.
- Slice and serve warm or cold topped with a dollop of coconut whipped cream or vanilla ice cream. You can keep this covered and stored at room temp for up to 2 days or in the fridge up to 5 days.
- For a more traditional pecan pie with more accessible ingredients you can use corn syrup in place of the maple syrup, butter instead of coconut oil and your favourite gluten free pie crust instead of the almond flour one pictured here.
- Freeze for later: Bake the pie as is and let it cool down completely. Once cooled you can then wrap it up tightly with plastic wrap or foil and then place it in a large freezer safe bag or container and freeze up to 3 months. To Thaw: Place in the fridge overnight and then bring up to room temperature before slicing and serving.
- Recipe adapted from this one from Cookies and Cups