Swapping out the corn syrup for pure maple syrup in this Gluten-Free Pecan Pie (Corn Syrup-Free, Refined Sugar-Free) adds to the depth and richness of the pie’s flavor. Maple syrup is so amazing on its own, but when used in pecan pie, it’s downright fabulous.
From reader Peggy R.:
This is not only the best gf/”healthified” pecan pie recipe I’ve ever found, but it’s one of the best, period. And trust me – I grew up in Texas, so I’ve eaten a LOT of pecan pie!
Pie… glorious, glorious pie. I have so many wonderful memories of making pies through the years with my Mom. She is such an expert pie maker – she had to be because of my dad.
I remember as a little girl, making pie with my mom. I’m so thankful she always let me help in the kitchen, no matter how much I slowed her down.
When my mom was old enough to leave her parent’s house and eventually married my dad, my mom didn’t know how to cook. Her mom never taught her, so it was important to my mom that I knew how. Or at least knew my way around the kitchen.
Out of all of Mom’s pies, her pecan pie has always been one of my favorites. Flaky pie crust combined with a sweet filling and toasted crunchy pecans. It’s a pecan lover’s dream.
This Gluten-Free Pecan Pie recipe is adapted from my Mom’s, but I’ve updated it to make it corn syrup and refined sugar free.
Swapping out the corn syrup for pure maple syrup adds to the depth and richness of the pie’s flavor. Maple syrup is so amazing on its own, but when used in pecan pie, it’s downright fabulous.
The coconut sugar definitely adds to the flavor, too, with its molasses-like undertones, but the maple syrup is definitely the “star of the show” here. That is, next to the pecans and gluten-free flaky pie crust of course. 😉
Trust me, your mind will be blown away when you try this pie!
I don’t know about you, but I LOVE PIE. LOVE IT. Can’t imagine Thanksgiving without it!
The hardest decision you’ll have to make with this recipe is what to serve with it.
How do you take your pie? With dairy-free vanilla ice cream? Or maybe just plain with a cup of coffee? What will you serve your pie with?
Other gluten-free pie recipes to check out:
Gluten-Free Maple Butter Tarts from Faithfully Gluten Free
Gluten-Free Fudge Pecan Pie from What The Fork Food Blog
Chocolate Chip Peanut Butter Pie from My Gluten-Free Kitchen
Gluten-Free Pumpkin Cheesecake from Faithfully Gluten Free
AND don’t fret!! If you are PALEO/GRAIN-FREE & EGG-FREE, check out my Guilt-Free Pecan Pie Cookies. They are Paleo/grain-free, refined sugar-free, and vegan.
Also try my Gluten Free Dairy Free Maple Pumpkin Pie recipe:
Or my Mom’s Amazing Gluten Free Vegan Apple Pie recipe:
- Preheat oven to 400 degrees (F).
- In a medium-sized mixing bowl, whisk together the organic coconut sugar, pure maple syrup, vegan butter, eggs, sea salt, and vanilla extract. Stir in the raw pecan halves.
- Pour the filling into the prepared unbaked pie shell and place the pie on a large baking sheet (just in case the pie spills over). Place the baking sheet in the oven and bake for 20 minutes at 400 degrees (F). Reduce the oven temperature to 350 degrees (F) and bake for an additional 30 minutes. The pie is completely cooked through when the top is deep golden and filling doesn’t jiggle. The filling may puff up during baking. If this happens, don’t be alarmed. It will settle as it cools. Place on a wire rack to cool. Cool completely before serving.
If you can’t have vegan butter of any kind, I’m sure coconut oil would work out well as a substitute.
Some like to toast their pecans prior to assembling their pecan pie. Please, PLEASE do NOT do that with this recipe, as the baking time is long enough to toast the pecans. If you toast the pecans beforehand, they will burn while baking.
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