Pecan Pie without Corn Syrup (Grain Free, Paleo, Primal, Gluten Free)

Pecan Pie without Corn Syrup via #paleo #grainfree

The holiday season brings wonderful tastes and smells, but often temptation to stray from our goals, too. With all the parties and family get-togethers, it’s easy to be overwhelmed or make poor food choices. I hope to help you stick to your goals while still enjoying all the flavors of the holidays. If you want to to eat grain free, Paleo, Primal, Gaps, gluten free, or unprocessed during Thanksgiving, I have good news – you can do it! For the next couple of weeks I’ll post pie, casserole, side dishes and other recipes to grace your Thanksgiving table. Of course, you will indulge, just remember to do it smartly. The Whole Nine gave some great advice last week. If you want to take a look at Thanksgiving recipes from years past you can check them out here.  And if you want someone else to plan for you, then check out our Thanksgiving meal plans complete with a shopping list, recipes and step-by-step instructions.

Pecan Pie without Corn Syrup via #paleo #grainfree

Pecan pie is the epitome of Thanksgiving for me. After a savory meal, I get a cup of coffee, a slice of pecan pie and enjoy the conversation. Last year I gave you a pecan pie without corn syrup and this year I’ll take it a step further with a bit less syrup and a grain free crust. The filling isn’t cloyingly sweet – just nice and subtle. The pecans are crunchy on top and the crust is tender and buttery. Nut flours brown very quickly in the oven, so place a pie shield (foil will also do) around the edge of the crust to keep it from burning. The pie can be baked in a 9-inch pie pan or you can make things a bit more fancy with a tart pan.

Pecan Pie without Corn Syrup (Grain Free, Paleo, Primal, Gluten Free)

Serving Size: Makes one 9-inch pie

Pecan Pie without Corn Syrup (Grain Free, Paleo, Primal, Gluten Free)

The filling can be made weeks in advance and stored in the freezer. Thaw it completely before pouring into the pie crust and topping with pecan halves. If you're wondering why I consider maple syrup as "Paleo" read here. As with all desserts, remember to consume in moderation.


    For the Crust:
  • 2 cups almond flour
  • 4 tablespoons coconut flour
  • 1/2 teaspoon unflavored grass-fed gelatin
  • 1/4 teaspoon Celtic sea salt
  • 1 teaspoon coconut sugar
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into tablespoons
  • For the filling:

  • 1 cup plus 1 tablespoon Grade B maple syrup
  • 1/2 cup maple sugar (you can substitute withOrganic whole cane sugar or sucanat)

  • 2 tablespoons butter
 or ghee
  • 3 large eggs, lightly beaten

  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Celtic sea salt
  • 1 - 1 1/4 cups whole pecan halves


Place almond flour, coconut flour, gelatin, sea salt and coconut sugar in the bowl of a food processor. Pulse 2-3 times to combine. Add the butter to the flour mixture and pulse for eight 1-second pulses and then leave the processor on until the dough forms into a ball. (If dough is crumbly, add 1-2 tablespoons of water.) Press the dough on the bottom and up the sides of a 9-inch pie plate or tart pan. Place in the refrigerator to chill for 30 minutes.

Preheat oven to 400ºF and adjust rack to lower-middle position. Heat maple syrup over medium heat in a medium saucepan. Simmer until syrup reaches 225ºF, about 10 -15 minutes. While syrup is simmering, place maple sugar and butter in a medium mixing bowl. As soon as the syrup reaches 225ºF, immediately pour syrup over sugar and butter mixture. Let mixture sit for 1 minute and then whisk together. Whisk in eggs, vanilla and sea salt (the mixture might look a little grainy at this point). Place prepared pie crust in pie plate on a large baking sheet. Pour mixture into your prepared pie crust and top with pecans. Cover crust with pie shield or foil. Bake for 15 minutes. Reduce heat to 350ºF and bake for an additional 15 minutes. The filling will be slightly less set in the center than the edges and it also might puff up in the middle, but will set as it cools. Serve slightly warm or at room temperature.


Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

Ads by Healthy Ads
Like It? Share it!

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 7 Tips to Reduce Inflammation" when you subscribe!


  1. Christy

    I’m so excited to try this recipe! I made your maple pecan pie last year and everyone raved about it :) But this year I’m going to try to stay grain free instead of indulging for one day, which turned into indulging for one month….

  2. MomLadyOR

    Yum!! This and the pumpkin pie look great! Can’t wait to try them both. I’m still learning about how to combine things to recreate old favorites. Do you know why you use gelatin sometimes and arrowroot others? Just trying to understand how they work differently. Thanks so much!!

    • Deliciously Organic

      I use gelatin in baked goods sometimes to act as a binder since there isn’t any gluten in grain free flours. For instance, if I’m testing a cookie and it’s too crumbly, I’ll add a bit of gelatin to add some structure to the dough. I use arrowroot as a thickener and it’s the perfect substitute for cornstarch 1:1. The original pumpkin pie recipe (my Mom’s recipe) called for 1 tablespoon white flour to act as a thickener, so I used arrowroot instead.

  3. Cheryl

    Question: Can I substitute honey for the maple syrups without it being over-powering? We’re doing GAPS and this sounds absolutely Delicious! Now, if you can re-do baklava, I might have to kiss you! lol

    • Deliciously Organic

      You can, but it would be best if instead, you cut it with a fork, pastry cutter, or simply use your hands. This process allows there to be larger bits of butter throughout the crust that help give it a flaky texture. If you use a mixture, the crust will be a bit less flaky, but it will still taste great!

  4. I was thrilled with the look of this pecan pie and bought several Fox Run loose bottom pans from and hope you get credit for them. I have a question that will sound a little dumb, but I’m asking it anyway: I make a quiche using a recipe that calls for putting the flour into the egg mixture and allowing it to make a light crust on the bottom. Will I be able to use a loose bottom pan (and get the beautiful fluting) with this recipe, or does every pie require a crust? I also want to make an apple-honey cake that has a mousse-like texture (which means it isn’t runny) but I don’t want to have a mess on my hands. I’m wondering if parchment paper would work to hold ingredients in. But I’m thinking it may be too wet. Thanks so much for your help! This is a beautiful site.

    • Deliciously Organic

      If the mixture you are pouring into the pan is all liquid, then I would use a pie plate. If you want to use your new tart pan (I hope you enjoy them!), then a thin crust on bottom will ensure that the liquid doesn’t seep through the pan. The honey-apple cake sounds like it would do fine in a tart pan since it has a mousse-like texture and wouldn’t be running when you put it in the pan. My mom usually wraps the bottom of the tart pan with some foil to ensure she doesn’t have a complete mess in the oven! :)

  5. Erin

    This is on my to-make list for thanksgiving! Do you think I could use cold coconut oil (or coconut butter) as a substitute for the butter in the crust recipe? My niece has a dairy allergy so I can’ t use regular butter. Thanks!

  6. Thanks for answering my question with an excellent tip to boot! I’m gathering all the ingredients for this pie, but I’ll have to wait for Christmas to make it as I’m just getting around to ordering the pecans from Azure. I have everything else to make this pie, thanks to your complete list of ingredients needed. I’ll be looking for other recipes to use as well. Love the site as I’m psyching myself up to go grain-free.

    • Deliciously Organic

      You can make the dough up to 3 days in advance. Store the unbaked dough in an airtight container in the refrigerator. You might need to set it out for about 15 minutes to take the chill off to make it easier to put in the pie plate.

  7. Rosemary

    Just setting out to your pecan pie….looks yummy….quick question….could I substitute honey for the maple sugar?? I have the grade B maple syrup but for the 1/2 maple sugar or whole can sugar, I have none:( Was hoping I could just use honey???

    • Deliciously Organic

      I’ve never tried it, so I really can’t say if that would work. If you try it, I’d use about 1/3 a cup of honey since it has more moisture than maple sugar. If you give it a try, let me know how it turns out!

      • Rosemary Moreno

        Well lucky me, I found maple sugar, made this last night….turned out perfect although I had to bake it 10 minutes longer. Thanks for am awesome recipes and a great website full of delish recipes.
        Happy thanksgiving !

    • Deliciously Organic

      Sometimes you have to add a few minutes to the baking depending on the humidity/altitude/etc., but keep in mind the middle won’t be completely set (it will still jiggle when you nudge the pie plate) but it will all set as it cools.

  8. Michelle

    This pie was a winner last night! I think because we haven’t had lots of sweets lately, we found this to be extremely sweet (not to mention that we were all stuffed from a “Deliciously Organic” Thanksgiving feast!). Can the filling recipe be altered so that the pie is less sweet? Wasn’t sure what could be changed so that it didn’t affect the overall consistency of the filling. Thanks for such great recipes!

    • Deliciously Organic

      If you haven’t had any sweets, then this is a sweet pie! :) I don’t eat much sugar, so I had one small slice and that was plenty. For this recipe, I took the sweetener down as low as I could without hurting the texture/consistency of the pie and flavors. You might be able to reduce the maple sugar down by a couple tablespoons, but other than that, I don’t think the sweetness can be taken down too much. I’m glad you all enjoyed your Thanksgiving feast! :)

  9. Jan Bostic

    This pie was amazing! My new favorite. Who needs corn syrup? I actually added a little molasses to it as well. And I can’t have a nut heavy diet so I opted for a plantain flour crust instead of almond flour. I will certainly be making this pie again for Christmas.

  10. Stephanie Leitz

    I made this pie for Thanksgiving and it turned out absolutely fantastic. I have a tradition of making Pecan Pie every year and this is the best pie recipe yet. My guests absolutely loved it and the crust, albeit crumbly, was delish. I added 2 tbls bourbon for the extra kick.

    Thank you!!

  11. Jennifer

    I love the flavor of this pie! In fact I have made it three times now, but I am having trouble with it setting up. I have tried to follow the instructions and even baked it a little longer. The only substitution I have made was using palm sugar instead of maple sugar. Do you have any other suggestions on what I could do to help my pies look as great as your picture? I would love to serve something besides Pecan Pie Soup for dessert. :) Thanks!

    • Deliciously Organic

      I’ve never made this pie with palm sugar, so that could very well be the issue. You can substitute the maple sugar with organic whole cane sugar or sucanat and get great results (I’ve tested this pie using sucanat). You might also want to check your oven temp with an oven thermometer and make sure your candy thermometer is calibrated correctly. Just a small change in temperature can alter the outcome. I hope that helps!

  12. Kari Holloway

    Silly question. If I don’t have a food processor, is there any other way to make the crust? I have a blender and a Kitchenaid stand mixer with a dough hook, but no food processor at the moment. Thanks.

    • Deliciously Organic

      It would probably be best to make it with your hands or a dough cutter. Make sure the dough doesn’t get too warm and I would start with very cold ingredients (freeze the flours ahead of time so they are cold), and work quickly to make the dough. It should work just fine!

  13. Erin

    I want to use this crust recipe for a sweet potato pie. Any substitutions for the Almond flour, since I am allergic? I happen to have Oat flour and quinoa flour on hand in addition to the coconut flour. Will either of these work? thank you!

  14. Hey there, this is one of the ONLY things from Pinterest that I have actually tried! I made it today, but when I cut into it, a significant amount of liquid remained (maple syrup). I did not use this crust, but rather a pre-made one and I made it dairy free by using a butter substitute. Do you have any clue as to why that may have happened? Otherwise it tasted really good! Thank you for the recipe and the inspiration!

  15. Janice

    I made your pumpkin pie using this crust last year at Thanksgiving and it was delicious. And then last week I used this crust to make a pear/plum tart. It was so good. I don’t even miss the “regular” crust. This is now my go to crust recipe. Thank you!!

  16. Mary

    This recipe is a perfect dessert I can make for Thanksgiving this weekend. I’m in Canada where it is near impossible to find grassfed gelatin. I was wondering if I could use agar powder in place of this, and if so, would it be equal amounts? Thank you so much for all the wonderful recipes.

    • Deliciously Organic

      I haven’t tried it with agar agar, but here is the recommended substitution: 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of gelatin. If you give it a try, please let me know how it turns out! :)

  17. Casandra

    This looks wonderful and Thankgiving this year will be pretty slim as I am on a very limited diet for 3 months. I can have nuts but I cannot eat almonds as they bother me, is there anyway I could sub pecans or hazelnuts in the crust recipe?

    • Deliciously Organic

      Hmm…I’m not really sure why it was runny. This recipe has been tested by a professional test kitchen without any issues. Maybe your candy thermometer isn’t calibrated? I had this happen a few years ago and ended up with rock hard brittle! ha! Did you make any substitutions? Sorry for all of the questions, but the more I know, the better I can help you figure out what happened.

  18. John Tice

    This looks wonderful! Pecan pie was one of my childhood favorites. I haven’t had one in at least the 17 years since going gluten-free. And if this crust works out it might be the basis of a lot more pies. It’s on the menu.

  19. Jenna

    Hi there,

    I am going to be making this for Thanksgiving and was going to use Agar agar as a sub for the gelatin. Everything I have read about Agar Agar says that you need to dissolve it in water before you use it..will that affect the crust at all?

    Thank you!

    • Deliciously Organic

      I’ve never tested this crust with agar agar, so I can’t say for sure. Gelatin is also “supposed” to be soaked, but I always add it to the flours b/c when it comes in contact with the liquid in the dough recipe it turns gelatinous. So, I’d take the same approach with the agar agar and add it dry to the flours.

  20. Super recipe! This is the best pecan pie I have ever made! My non-paleo/clean family members agreed it’s the best too!! I had to use another crust because I didn’t have 2 ingredients (made a simple pecan meal pressed crust).

  21. Rita

    This pie was fantastic! I baked this one and your apple pie this year. I brought the pies to a very non-paleo Thanksgiving feast, and didn’t tell anyone that they were paleo. Everyone loved them, but pecan was definitely a winner! I think I will be making this pie a tradition in my future Thanksgiving feasts.

  22. Cassie

    THIS RECIPE TURNED OUT AMAZING! I was a little hesitant to feed it to my non-paleo family, but they loved it!!!! My father even told me it was the best pecan pue hes ever tasted!!! Thank you!!!

  23. Alli

    I used this pie filling recipe for Thanksgiving but I used honey instead of syrup and I used more basic crust recipe but it was fantastic! Everyone loved it and it set up just fine, exactly like a regular pecan pie does. The honey flavor wasn’t overpowering. Thank you!

    • Deliciously Organic

      I’m not quite sure. I made it last week and it came out perfectly. Let’s start with a few questions – did you make any substitutions? Did you use sucanat or maple sugar? Did the mixture read 220 on a candy thermometer? Has your oven been calibrated lately? Sorry for all of the questions, but the more I know the better I can help you problem solve. Thanks!

  24. Carin

    I actually used organic sugar, but all of the other ingredients were the same and I’m pretty sure the temp was 220 on my candy thermometer. If it went higher and I didn’t read it right, would that have caused it not to set?

    Not sure about my oven calibration, but everything else I cooked came out right based on recipe times/temps.

    Thanks for getting back to me! I was so excited about your recipe, so I’m going to try it again. We actually used the unset pie as a mix in for ice cream and it was so delicious lol.

    • Deliciously Organic

      The temperature needs to come to exactly the right spot in order for this recipe to work correctly. I haven’t tested this recipe with organic sugar, but I don’t think it would have made too much of a difference. I’m glad you found a use for the undercooked pie! I LOVE the idea of putting it in ice cream! Yum!

  25. MaryChris

    Can’t wait to try this recipe. Pecan pie is my husband’s favorite pie. Can this be made ahead and froze until ready to have. Trying to lighten my holiday some. Thanks for all your amazing recipes.

  26. Maria

    OMG!! Carrie, this is the best pecan pie hands down! I was looking forward to trying this recipe and decided to make it for Christmas dessert. My daughter and I love sweets and we still can’t stop raving about it. I used the Grade B syrup, organic cane sugar, and grass -fed butter. Also, needed to put foil to keep crust from burning as you suggested. Everything came out perfect! Unfortunately for my waistline, leftovers were just as delicious. This is definitely a keeper in the recipe box. Thanks for another great recipe!

  27. Emily

    This is a great recipe. I have now made it for Thanksgiving and a Birthday. Both times it was delicious . It’s pretty simple and quick too. I use cold coconut oil for the butter and it works great. Everyone loves the presentation from the tart pan too.

  28. Jackie

    Oh my gosh! I’m so excited to have this for Thanksgiving!! I do have a question though. I can’t have dairy. Do you think I could substitute something for the butter? Maybe coconut oil?


  29. Stacey

    Ok! Thank you! It’s been a bit of a struggle going gluten free (due to hashimotos) and being allergic to almonds, pecans, and cashews! Especially since I love to bake. Can’t wait to see the “nut-free” pie crust recipe! Blessings!

  30. Valerie

    Hello and thank you for the wonderful recipe. Wondering if anyone has tried this without the eggs? My boys are very allergic and I am wondering if simply omitting them would be a problem.

  31. maggie

    Thank you for posting this. I love Pecan Pie, its the only one I eat during the holidays. I have several food allergies, and you have made this a pie I can eat! I can’t wait to make this, I am not waiting until Thanksgiving though!

  32. Bianca

    I am wondering if we can use another nut instead of almonds for the crust. I don’t have much experience with grain free crust because I skip all the recipes that have almonds due to allergies. I can do pecans, walnut and hazelnuts though. Is there a Eason why so many recipes call specifically for almond flour?

  33. Karen

    Hi Carrie, I have been searching for a “clean” pecan pie. Yours was the third one I tired, and it was AMAZING! The first two recipes I tried (from other sites) were good, but were not at all like an original pecan pie. Then I found this one. It is just like a traditional pecan pie but even better. The only bad thing was that it was so good, I ate the whole pie by myself in three days! I can’t wait to make it again for my family for Thanksgiving. Thank you so much!!!!!!!!!!!

  34. Dee

    I have not read all the comments so sorry if this was addressed-is it possible to make the pie and freeze it? I saw the note about freezing just the filling but wondering if the whole pie can be?

    • Deliciously Organic

      I wouldn’t make the entire pie and freeze because the crust may become soggy. The filling and dough can be made ahead and frozen, and then you can assemble and bake the day you want to serve.

  35. Becky Jorns

    This looks AMAZING and I would do anything to enjoy it on Thanksgiving but I’m allergic to eggs. How do you think flax eggs would work? And I’m really hoping the coconut oil works because I can’t have buter either. Love your new cookbook! Thanks!

  36. Becky Jorns

    This looks AMAZING and I would do anything to enjoy it on Thanksgiving but I’m allergic to eggs. How do you think flax eggs would work? And I’m really hoping the coconut oil works because I can’t have butter either. Love your new cookbook! Thanks!

  37. Margie Fisher

    I am using this crust recipe to make grain free pumpkin pie crust. I was thinking about making the dough a few days in advance and shaping it into the pie plates and covering with plastic wrap and store in the fridge for a day or two, before filling them with the pumpkin pie filling and baking them on Thanksgiving day. Is it possible to do that with this grain free pastry dough. How long will it “keep” in the fridge before baking?? Thank you! Margie

  38. Rachel Koby

    Hello! I tried reading through comments to find my question but LOTS of comments (: I bought a premade gluten free pie crust (frozen) and plan to make the filling ahead of time (today!). Do I need to freeze the filling if making just two days in advance? Also…does this pie need to be refrigerated after baking? Do you think my premade frozen pie crust will work with this? THANKS!

  39. Hey there! Thank you for this lovely recipe, it’s my favorite pie and I’m thrilled to be able to make it on my first Thanksgiving cooking the meal! We have some big food allergies/sensitivities here so no corn syrup was a MUST. I wanted to update you on the turnout with using honey. I read a few comments asking.

    I used half maple syrup, half wildflower honey. And I used coconut sugar. I also used a store bought pie crust to save time, but in the end it all came out great. I will say, I had to bake it for about 35 minutes once I turned it down to 350*, and I took the foil off for the last 20. I checked it several times before that, even tried letting it rest to see if it would set sooner, but it was very liquid until then. Maybe it was the honey? Anyhow, after the 35 minutes, it puffed up like you said it might, and the sides were set, so I pulled it out. It set up beautifully from there! It does have a distinct honey flavor in there, so I think if anyone substituted honey totally for the maple syrup it would be overwhelming. But with only half, it still has the classic pecan pie flavor I was looking for. Thanks again!

  40. Louise

    I made this pie for Thanksgiving but it did not set at all. So disappointing as it was not a cheap pie to make. Is it possible the geletin should’ve been listed in the filling and not the crust? Don’t
    I cooked the syrup to the suggested temp and even baked a little extra. I had to throw the whole thing away – the pecans just tasted like syrup.

    • Deliciously Organic

      I’m sorry to hear you had issues. Did you make any substitutions? I made the same pie and last week and it turned out perfectly, so I’m wondering if a substitution made a difference or if your candy thermometer wasn’t calibrated or something like that. Let me know and hopefully we can figure out what went wrong.


Leave a Comment

Your email address will not be published. Required fields are marked *