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Make Gluten-Free Pecan Pie with a buttery homemade crust and nutty filling for Thanksgiving, Christmas, or any holiday celebration! This easy pecan pie recipe uses my gluten-free pie crust as a base for perfect results. And it’s made without corn syrup, using maple syrup for a rich, sweet flavor.
The Best Gluten-Free Holiday Dessert
It’s hard to think of a more all-American dessert than pie. And in many households, pecan pie is a Thanksgiving staple. If you’ve recently started eating gluten free, you’ve been gluten free for years, or you’re serving a gluten free guest at your holiday table this year, you’ll be delighted by this pecan pie. It has a rich, buttery and custardy filling with my signature flaky gluten free pie crust.
Every bite is full of crunchy pecans so even gluten lovers will go crazy for this dessert. All that’s missing is a dollop of homemade whipped cream and a scoop of vanilla ice cream. This pecan pie is the perfect way to end your holiday celebration!
Ingredients for Pecan Pie
Here’s what you need to make this easy and crowd-pleasing pie:
- Gluten-free pie crust. This pie crust recipe makes a flaky, buttery and crisp pie crust for any filling.
- Pecans. You can use raw pecans and toast them for added flavor.
- Brown sugar. This adds a nice caramel flavor to the pie that you can’t get from white sugar.
- Maple syrup. Honey will also work, but maple gives you a delicious, complex flavor.
- Melted butter. Use salted butter for this recipe.
- Eggs. For the creamy, custardy texture of the pie filling.
- Vanilla extract
How to Make Gluten-Free Pecan Pie
Making homemade pie might seem intimidating, but this easy recipe makes it completely doable. You’ll need a mixing bowl, a whisk, and a rolling pin to do it. Once you have your ingredients and equipment assembled, you’ll be able to pull together this impressive holiday dessert with ease.
Here’s how to do it:
Prepare for baking: Preheat the oven to 350°F.
Prepare the crust: Make your pie crust and lay it into a pie plate. Press the pie into the edges and place the pan in the fridge to chill.
Make the filling: In a mixing bowl, combine the maple syrup, sugar, butter, eggs, salt, and vanilla. Stir in the pecans.
Fill the crust: Remove the crust from the fridge and pour the filling into the crust.
Bake: Bake the pie for 50 to 55 minutes, or until the center is set. If the pie is browning quickly, cover it with aluminum foil.
Cool: Remove the cooked pie from the oven and cool fully at room temperature.
Serve: Slice and serve the pie with whipped cream or ice cream.
Tips for Success
- For a nuttier flavor, you can toast pecans in the oven for 5 minutes in a 350°F oven before adding them to the pie.
- Substitute brown sugar with coconut sugar.
- The pecans will float to the top of the pie as the pie bakes, that’s ok.
- Chop your pecans into smaller pieces so they evenly distribute throughout the filling.
How to Keep Pecan Pie Filling from Being Runny
There are a few key tricks to make sure your pecan pie filling is thick and sturdy, not runny.
- First, the eggs in the filling give it structure.
- Second, make sure to bake the pie until the center is no longer jiggly.
- Third, cool the pie fully to room temperature before you serve it.
In fact, pecan pie is a great make-ahead dessert for the holidays because it will firm up overnight!
What to serve with Pecan Pie
This is a must-have on my gluten-free Thanksgiving table, topped with a dollop of whipped cream or a scoop of soft vanilla ice cream.
If you’re planning a Thanksgiving menu, here are some other family-favorite recipes to add to it:
- Baked Brie with Honey and Nuts
- Honey Roasted Carrots
- Gluten Free Buttermilk Sweet Biscuits
- Maple Sweet Potatoes with Browned Butter Pecan Topping
IF you end up with leftover pecan pie, place it in an airtight container in the fridge for up to four days. You can serve it chilled, at room temperature, or reheat slices in the microwave in 10-second increments.
Can I Freeze Leftover Pecan Pie?
Yes! To freeze this pie, wrap it tightly in plastic wrap and keep in the freezer for up to three months. Before serving, let the pie defrost in the fridge overnight. You can serve at room temperature or reheat slightly in a 350°F oven for 5 to 10 minutes.
More Gluten Free Pie Recipes
You only need one disc of the pie crust, and the recipe makes two. So why not make one of these other gluten free pies:
Gluten Free Pecan Pie
- 1 disc gluten-free pie crust one half of the recipes
- 3/4 cup brown sugar
- 1 cup maple syrup
- 1/2 cup melted butter
- 3 eggs
- 1 Tablespoon vanilla extract
- Pinch of salt
- 2 1/2 cups pecans, chopped
- Preheat the oven to 350°F
- Prepare the pie crust according to the directions. Roll out one disc of dough, and place it into a greased pie pan. Flute the edges and put it in the refrigerator.
For the filling
- In a medium mixing bowl, whisk together the brown sugar, maple syrup, melted butter, eggs, salt, vanilla extract, and a pinch of salt.
- Remove the pie crust from the refrigerator. Fill the prepared pie crust with pecans.
- Pour the syrup mixture over the pecans in the crust.
- Bake for 50-55 minutes until the center of the pie is properly set, and it doesn't jiggle. To prevent burning the pie, check it at about halfway through and cover the edges with aluminum foil.
- After the pie is baked, remove from the oven and cool completely.
- Serve with whipped cream or some vanilla ice-cream.