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!
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Gluten Free Pecan Pie (Paleo)
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.
Ingredients
- 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)
Instructions
- 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.
Notes
- 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
Gluten Free Thanksgiving Recipes
More gluten free, paleo and vegan Thanksgiving recipe you might enjoy!
Paleo Pumpkin Pie
Maple syrup adds a luscious, caramel-like flavour that marries well with the classic autumnal spices of cinnamon, ginger and nutmeg and enhanced further by the simple addition of salt and pepper.
Paleo Sweet Potato Casserole
Paleo Sweet Potato Casserole - A Thanksgiving classic with a healthy twist without compromising on flavour!
Cranberry Apple Crumble
Sweet & tart Cranberry Apple Crumble topped with an oat & hazelnut topping. Gluten free + Dairy Free + Vegan
Grain Free Apple & Blackberry Crumble
Sweet & tangy Apple & Blackberry Crumble - made with less than 10 ingredients and cooked in one dish! Paleo + Vegan
Paleo Gluten Free Pumpkin Cake
Gluten Free Pumpkin Cake - simply spiced and lightly sweetened coconut flour cake topped with a rich and creamy cashew cream frosting!
Basque Pumpkin Cheesecake
Rich, creamy and SO easy to make! This basque pumpkin cheesecake is cooked in a hot oven with a high temperature to create a 'burnt' caramelised crust around the edges and then topped with a simple caramel praline sauce.
No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake Bars - A naturally sweetened nut and date crust topped with a creamy cashew and pumpkin cheesecake and sprinkled with crushed pecans and a drizzle of chocolate | Gluten Free + Paleo + Vegan
Paleo Pumpkin Roll
Tender, moist and flavourful Paleo Pumpkin Roll - a light and fluffy almond based cake filled with a simple cashew cream! | Gluten Free + Dairy Free
Paleo Vegan Pecan Pie Bars
Paleo Vegan Pecan Pie Bars - A simple coconut flour base topped with a gooey caramel pecan topping. A healthier take on a Thanksgiving classic!
THANK YOU! I made this as our Easter dessert and it was fantastic! I had to sub honey for the coconut sugar and shortening for the coconut oil, but it still turned out amazing. Seriously, so excited to have a dessert that all of my family can eat and that we all actually like. So much so, that I added the modified version to my blog (with a link back here).
Hi Bethany! SO glad to hear you and your family enjoyed it so much! <3
Do you think this recipe would work with a flax egg? Or what egg replacement would you recommend? Allergy 🙁
Hi Sabrina! I tried this using flax eggs and it just never set properly. It’s not quite the same, but I do have a recipe for vegan pecan pie bars that you might be interested in instead thought! https://www.asaucykitchen.com/vegan-pecan-pie-bars/
Such a gorgeous tart! I love pecan desserts ♥
Thanks Natalie!