Gluten Free Pecan Pie
Make this homemade pecan pie with a flaky gluten-free pie crust and a buttery, pecan-packed filling sweetened with maple syrup instead of corn syrup. This gluten-free pecan pie recipe is the perfect dessert for Thanksgiving, Christmas, or any holiday celebration!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
When I think of classic Thanksgiving and Christmas desserts, homemade pecan pie is right up there with apple pie and pumpkin pie! 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, prepare to be delighted by this gluten-free pecan pie recipe. It has a rich, buttery, and custardy filling with my signature flaky gluten-free pie crust.
A Classic Gluten-Free Pecan Pie for Your Holiday Table
- Just like the original, made gluten-free. This gluten-free version has everything I love about traditional pecan pie recipes, including a perfectly flaky crust and a richness that isn’t overpowering.
- Sweet, buttery pecan filling. I make my pie filling without corn syrup. Every slice is full of crunchy pecans and brown sugar sweetness, enriched with maple syrup. Even gluten eaters go for seconds (sometimes thirds!).
- Any occasion. All that’s missing is a dollop of homemade whipped cream and a scoop of vanilla ice cream. This pecan pie is the perfect follow-up to a holiday turkey!
Recipe Ingredients You’ll Need
Here’s what you need to make this easy and crowd-pleasing pecan pie recipe (you’ll find precise measurements in the recipe card below – just scroll or tap the arrow):
- Gluten-free pie crust: My easy homemade pie crust recipe (linked earlier and in the recipe card) makes a flaky, buttery, and crisp gluten-free crust for any filling, from apple pie filling to cherry pie filling and lemon meringue. If you’re pressed for time, use your favorite store-bought gluten-free pie crust.
- Pecans: You can use raw pecans or toast them in a dry skillet for a few minutes for added flavor.
- Brown sugar: This adds a nice caramel flavor to the pie that you won’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 and vanilla extract: Eggs give structure to the creamy, custardy pie filling, while vanilla enhances the sweetness. Use pure vanilla extract or vanilla paste, and not imitation.
How to Make Gluten-Free Pecan Pie
If you’ve never baked one before, making pecan pie from scratch is easier than you think. You’ll need a mixing bowl, a whisk, and a rolling pin. Once you have your ingredients and equipment assembled, you’ll be able to pull together this traditional holiday dessert with ease. Follow these steps.
- Prepare the crust. While the oven preheats to 350ºF, prepare 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. Next, in a mixing bowl, combine the maple syrup, sugar, butter, eggs, salt, and vanilla. Stir in the pecans.
- Fill the crust. Take your prepared pie crust out of the fridge and pour the pecan filling into the crust.
- Bake. Bake the pie at 350ºF for 50 to 55 minutes, or until the center is set. If the pie is browning quickly, cover it with aluminum foil.
- Cool, slice, and serve. Remove the cooked pie from the oven and cool fully at room temperature. Slice and serve the pie with whipped cream or ice cream.
Tips for Perfect Pecan Pie
- For a nuttier flavor, you can toast pecans in a dry skillet or in a 350°F oven for 5 minutes before adding them to the pie.
- Substitute brown sugar. Swap brown sugar with raw sugar or coconut sugar.
- Floating is fine. The pecans will float to the top of the pie as the pie bakes, and that’s OK.
- Chop the pecans. For more even distribution throughout the filling, chop or crush a portion of the pecans into smaller pieces.
- Add chocolate. Stir chocolate chips into the pie filling for a chocolate pecan pie.
How to Prevent Runny Pecan Pie Filling
When prepared and baked properly, the gluten-free pecan pie filling will be thick and sturdy, not runny. These are a few ways that you can ensure success:
- Don’t skip the eggs. I haven’t tested this recipe with egg substitutes, and I don’t recommend leaving out the eggs. These give the filling structure.
- Bake the pie for long enough. Make sure to bake the pie until the center is set and no longer jiggly. If it’s underbaked, your pecan pie won’t hold together nicely.
- Cool the pie completely. Cool the pie fully to room temperature before you serve it for neat, sturdy slices. In fact, pecan pie is a great make-ahead dessert for the holidays because it will firm up overnight!
How to Store
- Refrigerate. If you end up with leftover pecan pie, place it in an airtight container in the fridge for up to 4 days. You can serve it chilled, at room temperature, or reheat slices in the microwave in 10-second increments.
- Freeze. To freeze this pie, wrap it tightly in plastic wrap and keep it 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.
Serving Suggestions
This pie is a must-have on my gluten-free Thanksgiving dessert table. I love topping my slices with a dollop of whipped cream or à la mode with a scoop of soft vanilla ice cream. Try these other easy pie toppings:
- Homemade dulce de leche ice cream
- Nutella ice cream
- A drizzle of hot fudge
- Caramel sauce or butterscotch sauce
- A sprinkle of flaky sea salt
Serve this gluten-free pecan pie at Christmas as part of a full holiday dessert spread with sugar cookies, peppermint fudge, and chocolate chess pie.
More Holiday Dessert Recipes
Gluten Free Pecan Pie
Ingredients
- 1 disc gluten-free pie dough (one half of the recipe)
- 1 cup pure maple syrup
- 3/4 cup brown sugar
- 1/2 cup melted salted butter
- 3 large eggs
- 1 Tablespoon vanilla extract
- pinch of salt
- 2 1/2 cups pecans , chopped
Instructions
- Preheat the oven to 350°F. Prepare 1 disc gluten-free pie dough 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.
- In a medium mixing bowl, whisk together 1 cup pure maple syrup, 3/4 cup brown sugar, 1/2 cup melted salted butter, 3 large eggs, 1 Tablespoon vanilla extract, and pinch of salt. Chop 2 1/2 cups pecans and stir into the syrup mixture.
- Remove the pie crust from the refrigerator. Pour the filling into the prepared pie crust.
- Bake at 350°F for 50-55 minutes until the center of the pie is set, and it doesn't jiggle. To prevent burning the edges of the crust, check it at about halfway through and cover the edges with aluminum foil.
- After the pie is baked, remove it from the oven and cool completely.
- Serve with whipped cream or ice cream.
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