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You are here: Home / Cobblers, Crisps & Pies / Gluten-Free Pecan Pie

Gluten-Free Pecan Pie

September 18, 2019 by Mēgan 96 Comments

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This glorious gluten-free pecan pie is adapted from my mom’s beloved Thanksgiving dessert recipe. When my mom married my dad, she didn’t know how to cook. Her mom never taught her. Over the years, she definitely learned her way around the kitchen. And my dad’s love for sweets turned her into an expert pie maker.

I have so many wonderful childhood memories of making pies with mom. It was important to her that I learn how to cook at a much younger age than she did. So she always let me help in the kitchen, no matter how much I slowed her down.

whole uncut Gluten-Free Pecan Pie on table ready to cut and serve

Mom’s Pecan Pie Made Gluten-Free and Refined Sugar-Free

Like my mom, I welcome my girls into the kitchen to help with the process, and we all love savoring the results together. According to my whole family (including my mom and dad) this heavenly pie is a pecan lover’s dream.

My mom might have passed her acquired love of baking onto me, but I had to learn the “free-from” part on my own. This particular recipe is dairy-free, gluten-free, soy-free, refined sugar-free, and even corn-free.

That’s right, a gluten-free pecan pie without corn syrup!

slice of gluten-free pecan pie sitting on stacked plates with cut pie in background

Why You Don’t Need to Use Corn Syrup in Pecan Pie

Corn is an issue for many people, including me, but I was determined to enjoy a slice of pecan pie with my mom again. After some research, I learned that corn syrup really isn’t an essential ingredient.

Pecan Pie was Originally Made without Corn Syrup!

Sugar pies originated in Medieval Europe, and variations gradually made their way to the U.S. In the late 1800s, that sugar pie concept was used to create pecan pie in the south. The first recorded appearance of pecan pie was a recipe submitted by a woman in Texas to a St. Louis cookbook in 1898. At that time, corn syrup didn’t exist. Early recipes simply used sugar, while some later versions used a darker sugar syrup or molasses.

But pecan pie achieved fame in the 1930s when Karo, the makers of corn syrup, promoted it. They adapted pecan pie, and many variations, to use their corn syrup. By the 1950s, those recipes had become holiday essentials.

Gluten Free Corn Syrup Free Pecan Pie on plate with a pie cut off with fork, waiting to be eaten

This Gluten-Free Pecan Pie Recipe is Deliciously Corn Syrup Free

Corn syrup is an invert sugar, which means that it helps prevent crystallization in sweets like candies and gelato. It can also provide shine and body in sauces. But it really isn’t essential for a perfect gluten-free pecan pie.

I use maple syrup in place of corn syrup, and haven’t had any issues with crystallization. It also adds delicious depth of flavor and richness that corn syrup just can’t match. Maple pecan is a classic flavor for a reason!   

If you don’t believe me, then perhaps Peggy R., one of my readers, will convince you. She hails from the Pecan Pie State (yes, Texas really does have a state dessert!):

“This is not only the best “healthified” gluten-free 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!”

unbaked raw gluten-free pie crust in pie pan, ready for filling

Gluten-Free Pecan Pie Ingredient Tips and Substitutions

Pecan pie filling is more forgiving than some people might think, but there are definitely some dos and don’ts to keep in mind.

Coconut Sugar and Maple Syrup

Maple syrup is the star of the show in this paleo pecan pie filling, but the coconut sugar does add some nice molasses undertones. If you need to substitute it, you can use another granulated sugar. However, other sugars tend to be sweeter and not as rich.

I don’t recommend substituting the maple syrup because it adds amazing flavor. But if you must, you can substitute another liquid sweetener. Just keep the flavor of the sweetener in mind. Molasses, for example, might be too strong, while agave nectar will have a very light taste. I don’t recommend using brown rice syrup, because it has a mild bitterness that some people might notice.

Vegan Butter

I use Earth Balance – they have a soy-free, corn-free version available. You can substitute coconut oil, but it will have a slight influence on the flavor, and the dairy-free pecan pie filling won’t set up as well at room temperature. You might need to refrigerate the pie to help it fully set. 

Eggs

I don’t recommend trying to make this recipe egg-free. The filling is completely flour- and starch-free, which means the eggs provide all of the structure. If you need an egg-free, vegan pecan pie treat, try my Gluten-Free Pecan Pie Cookies or my Paleo Pecan Pie Bars.  Both recipes are grain-free, gluten-free, refined sugar-free, and vegan.

Pecans

You might have noticed that I specified “raw” pecan halves. Please do NOT toast the raw pecans prior to assembling this gluten-free pecan pie. The top layer of pecans will burn while baking if they are toasted beforehand.

The light, crisp bite, rich flavor, and mild sweetness of pecans make them a natural for pie. But don’t hesitate to swap in some other nuts, or a combination of compatible nuts, if you’re feeling adventurous. Just keep the taste of the nut in mind. Walnuts, cashews, and even peanuts (if tolerated), are sometimes used in pies like this.

More Gluten-Free Pie Inspired Recipes to Serve

Whether you dollop it with dairy-free whipped cream, add a scoop of vegan vanilla ice cream, or serve it simply with coffee, pie is a holiday staple. That’s why I love to serve more than one type at Thanksgiving! Bake this corn-free, gluten-free pecan pie along with one (or more!) of these pie-inspired dessert recipes.

Guilt-Free Vegan Pecan Pie Cookies from Allergy Free Alaska

Gluten-Free Maple Butter Tarts from Faithfully Gluten Free

Dairy-Free Gluten-Free Maple Pumpkin Pie from Allergy Free Alaska

Gluten-Free Fudge Pecan Pie from What The Fork Food Blog

Mom’s Gluten Free Vegan Apple Pie from Allergy Free Alaska

Paleo Vegan Pecan Pie Bars from Allergy Free Alaska

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!

I hope you enjoy this gf pecan pie as much as me and my family do!
xo,
Mēgan

slice of gluten free pecan pie sitting on plate with scoop of ice cream

Pin this gluten-free pecan pie to your gluten-free pies Pinterest board!

Gluten-Free Pecan Pie Recipe:

slice of gluten-free pecan pie sitting on stacked plates with cut pie in background

Gluten-Free Pecan Pie

Yield: one 9-inch Pie
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

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.

Ingredients

  • 1 unbaked Gluten-Free Pie Crust
  • 1 cup coconut sugar(or palm sugar)
  • 3/4 cup pure maple syrup
  • 3 tablespoons vegan butter, melted and cooled
  • 3 large eggs, at room temperature
  • 1/4-1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 3/4 cups raw pecan halves

Instructions

  1. Preheat oven to 400 degrees (F).
  2. 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.
  3. 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.

Notes

I don’t recommend trying to make this recipe egg-free. Try these Gluten-Free Pecan Pie Cookies, or Paleo Pecan Pie Bars instead. They are grain-free, gluten-free, refined sugar-free, and vegan.

If you can’t have vegan butter of any kind, coconut oil or ghee can be used as a substitute.

Some like to toast their pecans prior to assembling their pecan pie. 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.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • NOW Foods, Pecans, Raw and Unsalted, Halves and Pieces, Natural Source of Essential Fatty Acids, Grown in The USA, 12-Ounce
    NOW Foods, Pecans, Raw and Unsalted, Halves and Pieces, Natural Source of Essential Fatty Acids, Grown in The USA, 12-Ounce
  • Nutiva USDA Certified Organic, non-GMO, Unrefined Granulated Coconut Sugar, 1-pound (Pack of 3)
    Nutiva USDA Certified Organic, non-GMO, Unrefined Granulated Coconut Sugar, 1-pound (Pack of 3)
  • Coombs Family Farms Organic Maple Syrup, Grade A Amber Color, Rich Taste, 16 Fl Oz
    Coombs Family Farms Organic Maple Syrup, Grade A Amber Color, Rich Taste, 16 Fl Oz
© Mēgan Ancheta
Category: Gluten Free
I hope you enjoy this gf pecan pie! Please come back and give it an honest rating if you make it!

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

gluten-free pecan pie recipe collage

Filed Under: Cobblers, Crisps & Pies, Gluten Free, Sweet Treats Tagged With: coconut sugar, corn syrup free, dessert, Gluten Free Pecan Pie, gluten-free pie, homemade, maple syrup, old fashioned, pastry, pecans, pie, refined sugar free, thanksgiving recipes

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Reader Interactions

Comments

  1. Tracey

    November 20, 2014 at 1:54 pm

    Will regular butter work? I have a lot of Kerry Gold in the freezer.

    Reply
    • Megan

      November 20, 2014 at 1:55 pm

      Yep, you bet it will! Both in the crust, and in the pie. 😉

      Reply
      • Pina

        November 20, 2014 at 6:53 pm

        How about coconut oil.

        Reply
        • Megan

          November 20, 2014 at 7:00 pm

          See the recipe notes. 😉

          Reply
          • Mila

            November 25, 2019 at 2:32 pm

            What do you mean by you ‘don’t recommend substituting the maple syrup because it adds amazing flavor”. Wouldnt you want to recommend this?

          • Mēgan

            November 25, 2019 at 2:34 pm

            How about, “don’t recommend substituting OUT the maple syrup because it adds amazing flavor” 🙂

  2. Beth

    November 20, 2014 at 2:41 pm

    I just want to say thank you Megan! I have used many of your recipes and have never been disappointed. They are all fantastic! I have to say though, the pecan pie cookies may be my favorite. 😉

    Reply
  3. Amy

    November 21, 2014 at 5:22 am

    How do you make that pretty shaped pie crust? You’re pie crust recipe is the best I have tasted, but I want it to look good as well!

    Reply
    • Megan

      November 21, 2014 at 9:00 am

      You’re so sweet, Amy! Thank you for the compliments! This response really would work best in video form (I hope to do a video on this one day), until then I will try to type out my answer and hope it makes some sort of sense.

      When you see the picture of my pecan pie whole, the picture at the top of this post, do you see the lip of my pie plate? How it juts out an extra 1/2 inch or so around the rim? After I ease my rolled out pie crust into my pie pan, I use a table knife to trim my crust (cut off the excess) against that rim/edge. So it’s an even trim all the way around the pie. Then I carefully lift that extra 1/2 inch of pastry dough up at the edge (where I trimmed against the rim) and fold it under, all the way around the pie. Once that is done, I use my fingers to flute the edges of the pie. I press 2 fingers against the outside of the pasty dough, while pushing in (inside) using another finger at the same time. Does that make sense? Or help? I hope so. 😉
      Happy Thanksgiving!
      Megan

      Reply
  4. Shirley @ gfe & All Gluten-Free Desserts

    November 21, 2014 at 11:03 am

    Gorgeous pecan pie, my dear! I love maple syrup in my pecan pie, too, although honey is a big fave here, too, as you can well imagine. 😉 Love that nice crust!

    xoxo,
    Shirley

    Reply
    • Megan

      November 28, 2014 at 7:49 pm

      Thank you, Shirley! Bet honey tastes wonderful, too! 😉
      xoxo

      Reply
      • Heather

        December 1, 2014 at 6:54 pm

        Your recipe looks a lot like one I use, but I use a mix of maple syrup and honey instead of other sweeteners. I also have been known to add in coconut and allergen-friendly chocolate chips to make the equivalent of a German chocolate pie. Tasty. Very very tasty. Coconut oil does work well as a butter substitute, but you may have to add in some extra salt to make up the taste difference.

        Yum!

        Reply
      • Shirley @ gfe & All Gluten-Free Desserts

        December 2, 2014 at 7:10 pm

        And this pie is the reader’s favorite from GFW last week, Megan! You and your recipes have been on top several times of late–woohoo!

        xo,
        Shirley

        Reply
        • Phyllis

          October 17, 2019 at 6:33 pm

          Pecan pie is my favorite ! I had to go gf a year now I can’t do much sugar either . What kind of maple syrup do you recommend ? Thanks I’m goin to try the pecan pie recipe soon 😍Phyllis ellen @outlook.com

          Reply
          • Mēgan

            October 29, 2019 at 10:05 am

            Hi Phyllis, I buy the Kirkland brand at Costco.

  5. Paula

    November 24, 2014 at 9:40 am

    Oooh, I’m definitely going to have to make this! I’ve been meaning to make a pecan pie for a while and just haven’t gotten around to it, but you’re recipe looks amazing enough, I think I will actually do it!

    Reply
  6. kanta

    November 24, 2014 at 11:22 am

    I know you said you must use eggs AND we are vegan. We do have the egg replacer…are you sure it won’t be alright? We only use coco palm sugar and are gluten-free so your recipe is perhaps the only one out there for us. It’s just those eggs, darn it ;-). Deeply appreciate your response.

    Reply
    • Megan

      November 24, 2014 at 2:04 pm

      Hi Kanta,
      You might try this recipe instead: https://www.allergyfreealaska.com/2012/12/06/guilt-free-pecan-pie-cookies/

      Reply
    • Morgan

      December 28, 2014 at 10:45 am

      Try using this product, The Vegg Baking Mix. It has worked so far in everything I’ve tried so far. Be prepared, it does have a very strong sulfur odor when first mixed with water, but that dissipates quickly. I”m allergic to eggs and found this product to be a gift in my cooking.

      Reply
  7. Amber

    November 26, 2014 at 8:24 am

    Hello my loooong lost friend. I’ve been thinking about you. Especially this time of year when I am ready to make 5 batches of your pie crust today (like last year)! And I was thrilled to find this pecan pie recipe. This is my husband’s favorite! And I am going to surprise him with this recipe today. I have’t been on your site in sooo long – love the new look, it’s gorgeous! I haven’t been cooking or baking much since going back to work, so I’m trying to find my groove. Luckily, I have school hours so I have this week off and other holidays, and of course, a big chunk of the summer, so I can’t complain (going back to work was a necessity). I am feeling the baking bug this week and I feel so confident with your awesome pie crust recipe that I’ve made over a dozen times! So thinking of you Megan and hope you’re well. My health, unfortunately, at the moment is not great, but today is a better day than last week for sure. You know how it is…up and down. I cherish the pain free days, but miss my usual energy. Happy Thanksgiving and I am sure your table will be filled with delicious food, love and laughter.

    Hugs,
    –Amber

    Reply
  8. Beth

    November 28, 2014 at 6:19 pm

    Made the pecan pie yesterday for Thanksgiving and it was a hit! So much better than even the traditional recipe! 🙂 I will definitely serve it again…and I would serve it to refined sugar people (which is saying something because sometimes alternative recipes don’t appeal to the masses). Delicious…Thanks!

    Reply
    • Megan

      November 28, 2014 at 6:31 pm

      Beth,
      That’s wonderful! Thank you so much for letting me know you tried it and enjoyed it! 😉 I appreciate that!
      Megan

      Reply
  9. Sharon @ What The Fork Food Blog

    November 29, 2014 at 4:54 am

    I definitely need to make this, it sounds SO good Megan!

    Reply
    • Megan

      November 29, 2014 at 6:53 pm

      It is SO addicting, Sharon! I had a hard time NOT eating all of it! LOL! 😉

      Reply
  10. Stephanie

    December 1, 2014 at 2:25 pm

    Looks perfect! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply
  11. Linda

    December 2, 2014 at 5:46 pm

    This pecan pie looks beautiful, Megan. Maple syrup sounds like a great sweetener. I’m sure the flavor works great. Thanks for sharing at GF Wednesdays. Your link was the most popular last week!

    Reply
  12. Charlotte Moore

    December 3, 2014 at 3:50 pm

    This ocean pie looks as good as one I have ever seen. The crust looks perfect and also the apple pie. Wonderful!!!

    Reply
  13. sarah

    December 9, 2014 at 12:27 pm

    Hi, this looks perfect and I would love to bake it but just one question, if I am using my own pie crust recipe, would I blind bake it or leave it unbaked as you do your gf one?Thank you for your recipes! have a great holiday 🙂

    Reply
    • Megan

      December 11, 2014 at 9:33 pm

      Definitely leave it unbaked! 😉

      Reply
  14. Greg Parry

    December 15, 2014 at 5:00 am

    Thank you for sharing these healthy recipes.It looks perfect and I will try it by myself.

    Reply
  15. Katie

    December 19, 2014 at 8:28 pm

    If I wanted to use regular sugar instead of coconut, would I use less? Just worried about the sweetness factor. I am cooking for a lot of allergies so I’d rather have less substitutes to buy. 🙂

    Reply
    • Megan

      December 20, 2014 at 11:46 am

      Hi Katie,
      I recommend using 3/4 cup of brown sugar as a sub for the coconut flour. Brown sugar/cane sugar are slightly sweeter, which is why I would reduce the amount to 3/4 cup. 😉

      Reply
      • Blossom

        November 14, 2015 at 4:53 pm

        Answered my question. Thanks!

        Reply
  16. Debra-Lou Hoffmann

    April 1, 2015 at 6:43 pm

    I made the pecan pie and used your pie crust recipe also. I didn’t have any coconut sugar so I used 3/4 cup of organic sugar instead. Pecan pie is one of my husband’s favorites and he loved the pie. He didn’t even know it was gluten free. Thanks for a great recipe.

    Reply
    • Megan

      April 6, 2015 at 8:22 pm

      You are so welcome, Debra! Glad you enjoyed it! 😉

      Reply
  17. Blossom

    November 14, 2015 at 4:52 pm

    Thanks for the amazing recipe! Instead of coconut sugar, could I use brown or white sugar? I know that defeats the purpose but it’s a lot cheaper for me. Would I have to alter any other ingredients for compensation?

    Reply
  18. Suzanne

    November 15, 2015 at 5:35 pm

    This looks absolutely fantastic! What a perfect recipe for this time of year! 🙂

    Reply
    • Megan

      November 16, 2015 at 8:04 am

      Thank you, Suzanne!

      Reply
  19. Amanda L McGlothlin

    November 18, 2015 at 10:02 am

    Hi Megan,

    This pie is not vegan. It’s vegetarian because it has eggs. In order for it to be vegan there would have to be no animal products or animal by products in it. Eggs are a animal by-product. 🙂

    Reply
    • Megan

      November 18, 2015 at 10:04 am

      Hi Amanda,
      I don’t have it posted anywhere that it is vegan, so I’m not quite sure what prompted your comment?!

      Reply
  20. Bonnie

    November 18, 2015 at 3:59 pm

    Hi I want to make this pie but had the inkling to add maple whiskey as well.. several recipes out there have it included. .have you ever and if so how much? 2-3 tbsp seems the norm. ..but would I have to adjust the syrup do you think? ?

    Reply
    • Megan

      November 18, 2015 at 5:06 pm

      Hi Bonnie,
      No, I don’t think you need to adjust the syrup at all. I would use 2 tablespoons of a good quality whiskey/bourbon. Sounds delicious! Enjoy it!

      Reply
  21. Gianna

    November 23, 2015 at 6:27 am

    Hi,
    I was planning on making this pie the day before thanksgiving, and I was wondering if you would recommend refrigerating it overnight or leaving it out. Thank you!

    Reply
    • Megan

      November 24, 2015 at 7:16 pm

      Hi Gianna,
      I would just leave it out, but that’s just me. 😉 I’ve left it out before and it’s been just fine.

      Reply
  22. Jeffrey

    November 28, 2015 at 3:07 pm

    I made your pie for Thanksgiving. I was the only gluten free person there but your pie was a hit with everyone. I have enough ingredients left that tomorrow, I bake another one just for me.

    Reply
  23. Lee

    December 13, 2015 at 6:58 pm

    Hi there,

    Would like to try this recipe but wondering if you have any advice for freezing? I’m traveling over the holidays and would love to pre make this, freeze it and bake it upon arrival. Thanks!

    Reply
    • Megan

      December 14, 2015 at 5:30 pm

      Hi Lee,
      I’m not sure I would recommend freezing these? I’ve never tried it before. You might need to experiment!

      Reply
  24. Michele

    November 24, 2016 at 11:01 pm

    Made this for Thanksgiving dinner. Was the best! Everyone loved it and couldn’t believe it was gluten free. So much better then the traditional version with corn syrup. Much better tasting and not as sweet. Good tasting crust also. Plan to use it for other pies and going to use it next time I make chicken pot pies and see how it works with them. Thanks so much for your awesomely delicious recipes!

    Reply
  25. May

    December 2, 2016 at 4:13 am

    Hi Megan Made your Pecan Pie for a friend for thanksgiving who has a refined sugar problem and it was delicious. However I am British so most of my recipes are in ounces or grams; so whilst the conversion of cup to cup works I am wondering about converting other sugars to coconut sugar from cups to ounces or grams. Is it still a straight swop or is there a calculation or is it just trial and error.

    Reply
  26. Courtney

    November 4, 2017 at 12:48 pm

    Hey Megan,

    I can’t wait to try your recipe this Thanksgiving. What would be your recommendation on how to add chocolate chips? I’m thinking of using dark chocolate chips, I just don’t want to mess it up! Also I’ll be using duck eggs because my dad is allergic to chicken eggs, idk if that changes anything.

    Reply
    • Megan

      November 20, 2017 at 8:55 am

      Hi Courtney!
      I don’t actually know! I’ve never had chocolate chips in my pecan pie. You might need to experiment with it. Also, just remember duck eggs are bigger than chicken eggs, so you might only need to use 2 duck eggs instead of 3.

      Reply
  27. Erica

    November 14, 2017 at 4:21 pm

    I made and it’s so yummie!!!! But I used regular sugar and it was a bit sweet for my taste…. does the coconut sugar makes a difference in how sweet it taste? Can I put less regular sugar?? I’m making more this weekend 🙂

    Reply
    • Megan

      November 20, 2017 at 8:48 am

      Yes! Regular sugar is sweeter than coconut sugar. If using regular sugar, reduce the amount to 3/4 cup, instead of 1 cup.

      Reply
  28. Laura Parker

    November 18, 2017 at 1:42 pm

    Has anyone had success using granulated sugar in place of the coconut sugar? Not a fan of the coconut sugar. Thanks!

    Reply
    • Megan

      November 19, 2017 at 3:47 pm

      Hi Laura, I remember one of my readers did, and they used 3/4 cup brown sugar (or cane sugar – I can’t remember which it was). Granulated sugar (white or brown) tends to be sweeter than coconut sugar. BUT, you can always sample the filling before baking. If it’s not sweet enough for you, feel free to add an addition 1/4 cup of sugar.

      Reply
  29. Theresa

    November 22, 2017 at 5:11 am

    Hello Megan, Just wanted to let you know that I made this pie last night. My husband did not grow up with Pecan Pie like I did and he has gotten hooked. I however am now on a gluten free, dairy free, soy free, sugar free eating plan…so I thought I would try this to surprise him. I cheated and used a store bought crust, and substituted the Follow your Heart Vegan eggs for the eggs. It worked! Texture looks a little thick, but tasty…this filled 2 pie tins so I cut into the not so pretty one this morning to try it and it will work for me! Not gonna tell anyone until they eat it that it is a healthier version! Lol! Thank you so much and Happy Thanksgiving!

    Reply
    • Megan

      November 23, 2017 at 7:47 am

      I’m so happy it worked for you! Thanks for sharing your substitutions. Happy Thanksgiving!

      Reply
  30. Robyn Field

    November 22, 2017 at 10:51 am

    Cant wait ti taste the pie – its in the oven now! A question though – my crust browned quickly I have covered it with aluminum because it still has to cook for the second half at the lower temp. Anybody else have this issue and is there something I could do differently when making it in the future?

    Thanks so much and Happy Thanksgiving to all!

    Reply
    • Megan

      November 23, 2017 at 7:44 am

      Hi Robyn,
      Sorry to hear that! I’ve never had issues with my crust burning (and I just made this pie again yesterday). Maybe grab an oven thermometer and make sure your oven is calibrated correctly?! Or you can certainly try cooking it just at the lower temperature. It just might take a lot longer to bake.

      I hope you have a wonderful Thanksgiving!

      Reply
  31. Rachel Vaughn

    November 24, 2017 at 7:42 pm

    Thank you so much for this amazing recipe! Most of my family are not health freaks like me but they loved this pie! They were so shocked that it had no gluten, dairy, or processed sugars! This was definitely a hit and I will for sure be making this a Christmas time!

    Reply
    • Megan

      November 27, 2017 at 10:20 am

      So happy to hear that! Thanks, Rachel!

      Reply
  32. George

    November 21, 2018 at 7:00 am

    Hi! I do lots of dairy free things. Found this recipe and am going to try it for Thanksgiving this year, along with a regular one. I can’t wait to try it!

    Reply
    • Megan

      February 8, 2019 at 9:26 am

      That’s great, George! I hope you enjoyed it!

      Reply
  33. Julie

    November 23, 2018 at 12:47 pm

    Absolutely delicious! I will be making this again.

    Reply
    • Megan

      February 8, 2019 at 9:26 am

      Very happy you enjoyed it, Julie!

      Reply
  34. Nancy

    December 15, 2018 at 6:05 am

    This is the best pecan pie!! And so easy to make!

    Reply
    • Megan

      December 17, 2018 at 10:19 am

      Thank you, Nancy! I’m glad you think so!

      Reply
  35. Linda

    December 24, 2018 at 2:11 pm

    Oh Lordy Lordy this was heaven! We loved it! My husband is a pecanaholic and he said it was the best pie he ever had. The best part was it was healthier for us. Thank you and Merry Christmas!

    Reply
    • Megan

      December 24, 2018 at 2:12 pm

      Very happy to hear that, Linda! Merry Christmas to your sweet family!

      Reply
  36. Micki

    April 5, 2019 at 12:22 pm

    Hello, I made this pie, but it came out really eggy in taste and texture. I followed the recipe to a t. Wonder what went wrong?

    Reply
    • Megan

      April 9, 2019 at 1:58 pm

      Hi Micki,
      Hmm… I’m not sure. Many of my readers have made this recipe with great success – this is the first complaint I’ve received. Are you sure the pie was completely baked through?

      Reply
  37. marvina Rose johnson

    November 2, 2019 at 11:57 am

    I will not be making this pecan pie, but the history of corn syrup was awesome. Thanks

    Reply
    • Mēgan

      November 8, 2019 at 6:05 pm

      thank you!

      Reply
  38. Lauren

    November 11, 2019 at 9:53 am

    This looks delicious! I have never made pecan pie before, but I am going to try it this year as I am hosting Thanksgiving. Would palm shortening (like Nutiva’s) work in this recipe to replace the butter? I can’t have ingredients listed in many vegan butters unfortunately.

    Reply
    • Mēgan

      November 11, 2019 at 2:01 pm

      Hi Lauren,
      I am trying to remember what the Nutiva shortening tastes like? I would think it would do okay as long as it didn’t have too strong of a flavor. Refined coconut oil would also work (I say refined because the refined variation has less of a “coconut” flavor vs. unrefined). I normally use ghee, so that’s also an option if you tolerate it. I hope that helps!

      Reply
  39. Smerby

    November 14, 2019 at 4:39 pm

    I’m planning on making this for Thanksgiving since we all live pecan pie in my family and are all now either GF or refined sugar free, making this recipe perfect except… I am allergic to coconut! Dies coconut sugar dissolve? I use date sugar almost exclusively and it subs great for brown sugar in recipes, but technically can’t “dissolve” like other sugars so unsure if it will work here (I may do a trial one anyway and report back).

    Reply
    • Mēgan

      November 14, 2019 at 4:59 pm

      Coconut sugar does dissolve! I think date sugar would work, but that’s just an educated guess (I haven’t tried it). Have you seen this Paleo Pecan Pie Bar recipe? The bars are actually sweetened using dates and maple syrup instead of coconut sugar. 🙂

      Reply
  40. Ms Ali

    November 18, 2019 at 10:04 am

    Hi,
    Can I replace the coconut sugar with dates? What would be the method of using dates and how much? Would baking time change? Would appreciate your advice. Thanks

    Reply
    • Mēgan

      November 18, 2019 at 12:09 pm

      Hi Ms. Ali,
      I would not replace the coconut sugar with dates in this recipe, as the coconut sugar melts, it also acts as a binder of sorts. Have you seen this Paleo Pecan Pie Bars recipe of mine? It is sweetened entirely with dates and maple syrup.

      Reply
  41. Kelly

    December 31, 2019 at 4:40 pm

    This filling was great. I made it with a sourdough crust. I loved the flavor I got with the coconut sugar instead of white flour. So light and left me satisfied without being too sweet.

    Reply
    • Mēgan

      April 19, 2020 at 4:43 pm

      Awesome! So glad you enjoyed it, Kelly!

      Reply
  42. Anna

    April 24, 2020 at 4:33 pm

    This was like the best thing I’ve ever made. Seriously. For real. It was so darn good. I made it in a glass pie dish because that’s what I have. I still lined it with the spray parchment paper as recommended. Because the dish was shallower, it need a bit less cooking time, like an hour and 5 mins or so. I was very liberal with the cinnamon sugar. Seriously, the best thing ever.

    Reply
    • Mēgan

      April 24, 2020 at 6:56 pm

      Your comment made my day! This is a recipe close to my heart – I’m so happy you enjoyed it!

      Reply
  43. Gwen

    July 29, 2020 at 5:12 am

    I made 2 of these pies this past weekend and followed the recipe. They turned out well. The family loved them. They were delicious. This recipe is a definite keeper!!

    Reply
    • Mēgan

      July 31, 2020 at 12:25 pm

      So thrilled to hear that, Gwen!

      Reply
  44. christa sweeney

    November 22, 2020 at 10:47 am

    Hi! I was wondering if this can be left on the counter like normal pie? Or does it need to be the fridge?

    Reply
    • Mēgan

      November 24, 2020 at 2:51 pm

      Hi Christa,
      This pie can certainly be left out on the counter longer than than a dairy-filled pie can. That said, I wouldn’t necessarily leave it on the counter overnight. I think 6-ish hours is about the max I’d leave it out for.

      Reply
  45. Jennifer

    November 24, 2020 at 2:11 pm

    This looks amazing and thank you so much for sharing! 🙂 If I cheated and purchased a gf frozen pie crust, do I thaw that out or bake it before putting in the filling, or do I put this filling into the frozen crust and then bake? I have been trying to find the online, but am getting mixed answers. Thank you!

    Reply
    • Mēgan

      November 24, 2020 at 2:47 pm

      Hi Jennifer!
      I would thaw your pre-made crust first. Then fill, and then bake the pie as a whole. 🙂 No need to prebake your crust ahead of time!

      Reply
      • Jennifer

        November 25, 2020 at 9:43 am

        You are so awesome and sweet for responding so fast and THANK YOU, MEGAN!! Getting ready to start the pies and everyone is most excited for yours! Thanks again for sharing your recipe and tips!

        Reply
  46. Heather

    November 25, 2020 at 9:00 pm

    Thinking of making this for Thanksgiving but my family never eats a whole pie. What changes would you recommend for making mini pies? Specifically around bake time and temp. Thanks in advance!

    Reply
    • Mēgan

      December 10, 2020 at 10:46 am

      Hi Heather,
      I have no made this recipe into mini pies, so am unsure of baking times.

      Reply
  47. Bridy

    December 10, 2020 at 6:15 am

    I found your page looking for a refined sugar free pecan pie. The recipe looks great and I am excited to try it for Christmas. Thank you!

    Reply
    • Mēgan

      December 10, 2020 at 10:42 am

      You bet! I think you’ll enjoy this, Bridy! Thanks!

      Reply

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Megan Ancheta

Hi - I'm happy you're here! I'm Mēgan, mother of 2, wife, photographer, knitter. And I LOVE gluten-free food! Read more...

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