Gluten free pecan pie makes a delicious dessert perfect for family gatherings, holidays and celebrations.
In my family, for as long as I can remember our holiday dinners are huge. They were so big that they couldn’t fit on the table. Instead, we had all of the casseroles, veggies, potatoes and meats lined up buffet style in the kitchen so everyone could help themselves. But it didn’t end there. We had another counter top that was full of desserts. Usually it was full of several pies, but sometimes a chocolate cake would make an appearance. Most of us preferred the fruit pies (apple, strawberry rhubarb, blackberry), but my grandfather loved pecan pie. It was the part of the meal that he most looked forward to, so you can imagine it was always served.
As I started to learn how to make pies, I just had to learn how to make a dairy free and gluten free pecan pie so that our kids could enjoy it too. My grandfather was and will always be a hero to me. So, it was very important to me to learn how to make this pie. What I didn’t realize is just how simple it would be to make it. There are only 7 ingredients and the whole recipe comes together in minutes. Thinking about the more than 100 recipes on this website, I actually think this might be the easiest of them all.
To make gluten free pecan pie, you will need:
- 2 mixing bowls
- electric hand mixer
- medium sauce pan
- 1 cup sugar
- 1 1 ⁄ 2 cups maple syrup
- 4 eggs
- 1 ⁄ 4 cup I Can’t Believe It’s Not Butter-vegan
- 1 1 ⁄ 2 teaspoons vanilla
- 1 1 ⁄ 2 cups pecans halves
- 1 unbaked deep dish pie shell. I prefer gluten free graham cracker pie crust for this recipe. (Midel makes a delicious gluten free graham cracker pie crust if you’re looking for one that’s pre-made. Otherwise, you can take your favorite gluten free graham crackers or cookies and mash them together as the base to make your pie crust, and add some maple syrup 1 tsp at a time to help it stick together.)
How to make Gluten Free Pecan Pie:
- Preheat your oven to 350 degrees.
- Add your sugar and maple syrup to a sauce pan. Set to medium heat and stir constantly until it’s well combined.
- Next, add your butter. Continue to stir constantly until it comes to a boil. This takes about 2-3 minutes.
- Allow to boil for one minute.
- Remove from heat and let cool for 10 minutes.
- Add your slightly beaten eggs to a mixing bowl.
- Turn on your hand mixer and beat the eggs, while slowly pouring your syrup mixture into the mixing bowl.
- Add your vanilla and continue mixing for one more minute.
- Place your graham cracker crust on a baking sheet.
- Pour your pie filling into the crust.
- Add your pecans. Stir the pie filling together gently.
- Bake for 45-60 minutes, until the pie sets and comes out clean with a fork.
Helpful Hints:
- Keep your pecans from drying out. When you add the pecans to the pie filling, they will float to the top (see above picture). It’s important to press down gently with a spatula and stir your pie filling. This will help ensure that all of the pecans are coated in the pie filling. If the tops of the pecans had no coating they would be dry when they cook.
- Control the mess. It’s easy for this kind of pie to spill over when placed in the oven or when baking. To prevent messes, cook the pie on top of a baking sheet.
If you love pie, be sure to check out my gluten free apple crisp recipe too!
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Gluten Free Pecan Pie Printable Recipe

Gluten Free Pecan Pie
This recipe is gluten free and dairy free. It makes 8 servings.
Ingredients
- 1 cup sugar
- 1 1/2 cup maple syrup
- 4 eggs
- 1/4 cup cup I Can’t Believe It’s Not Butter-vegan
- 1 1/2 tsp vanilla
- 1 1/2 cup pecan halves
- 1 unbaked deep dish pie shell gluten free
Instructions
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Preheat your oven to 350 degrees.
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Add your sugar and maple syrup to a sauce pan. Set to medium heat and stir constantly until it's well combined.
-
Next, add your butter. Continue to stir constantly until it comes to a boil. This takes about 2-3 minutes.
-
Allow to boil for one minute.
-
Remove from heat and let cool for 10 minutes.
-
Add your slightly beaten eggs to a mixing bowl.
-
Turn on your hand mixer and beat the eggs, while slowly pouring your syrup mixture into the mixing bowl.
-
Add your vanilla and continue mixing for one more minute.
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Place your gluten free graham cracker crust on a baking sheet.
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Pour your pie filling into the crust.
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Add your pecans. They will float to the top.
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Press down gently with a spatula to make sure that all of the pecans are covered in the mixture (meaning none should be dry on top).
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Bake for 45-60 minutes, until the pie sets and comes out clean with a fork.
Recipe Notes
To prevent the pecans from being overly dry, make sure you gently press/stir the pie filling with the pecans before baking it. Turning the pecans to make sure they're coated with the rest of the pie filling will prevent over drying.
This pie freezes well, so you can bake it ahead of time and set it out on the counter to defrost the day you're going to serve it.
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