Last Updated on August 5, 2026 by Deliciously Organic Editor
If you’ve been searching for a gluten free pecan pie without corn syrup, you’ve come to the right place. This pie is everything you love about classic pecan pie. It’s gooey, nutty, sweet, and rich but made with wholesome ingredients. Instead of corn syrup, which is highly processed and hard on the body, this recipe uses pure maple syrup and maple sugar for deep, caramel-like flavor.
It’s the perfect dessert for Thanksgiving, Christmas, or any holiday gathering. And the best part? The almond and coconut flour crust is buttery, tender, and completely grain free. One bite, and you’ll never miss the corn syrup!
Ingredients for Gluten-Free Pecan Pie Recipe:
- Finely ground almond flour
- Coconut flour
- Unflavored grass-fed gelatin
- Celtic sea salt
- Organic cane sugar or maple sugar
- Unsalted butter
- Grade B maple syrup
- Vanilla extract
- Whole pecan halves
How To Make Gluten-Free Pecan Pie, Step By Step
Prepare the crust: Combine almond flour, coconut flour, gelatin, salt, and coconut sugar in a food processor. Pulse to mix. Add butter and pulse until dough forms a ball (add 1–2 tablespoons water if crumbly). Press into a 9-inch pie pan or tart pan. Chill for 30 minutes.
Make the filling: Heat maple syrup in a saucepan over medium heat until it reaches 225ºF (about 10–15 minutes). Meanwhile, combine maple sugar and butter in a mixing bowl. Pour hot syrup over, whisk, then add eggs, vanilla, and salt.
Assemble: Place chilled crust on a baking sheet. Pour filling into the crust, then top with pecan halves. Cover edges with foil or a pie shield to prevent burning.
Bake: Bake at 400ºF for 15 minutes, then reduce heat to 350ºF and bake another 15 minutes. The center will jiggle slightly but will set as it cools.
Cool and serve: Allow pie to cool at least 30 minutes before slicing. Serve slightly warm or at room temperature.
Make-Ahead Tips
The filling can be made weeks ahead and frozen. Just thaw completely before using.
You can also bake the entire pie the day before serving. It tastes even better the next day!
FAQ + Tips And Tricks For The Best Gluten-Free Pecan Pie
Why cover the crust? Nut flours can brown quickly. Always use foil or a pie shield.
What kind of pan works best? A 9-inch pie plate works well, but a tart pan creates an elegant presentation.
How sweet is it? This version is less cloyingly sweet than traditional recipes. The flavor is rich, balanced, and not overwhelming.
FAQ
Can I freeze pecan pie?
Yes! Bake fully, cool, and wrap tightly. Freeze up to 2 months. Thaw overnight at room temperature before serving.
Can I use honey instead of maple syrup?
Yes, but it will change the flavor and sweetness. Maple provides the best balance.
How do I store leftovers?
Cover and store in the refrigerator for up to 4 days. Bring to room temp before serving for best flavor.
More Gluten-Free Pie Recipes To Try
Gluten-Free Pumpkin Pie
Grain-Free Apple Pie
Salted Apple Caramel Cobbler
Gluten-Free Pecan Pie without Corn Syrup
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.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: Makes one 9-inch pie
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups almond flour
- 4 tablespoons coconut flour
- 1/2 teaspoon unflavored grass-fed gelatin
- 1/4 teaspoon Celtic sea salt
- 1 teaspoon organic cane sugar
- 8 tablespoons (1 stick) unsalted butter, cold, cut into tablespoons
- 1 cup plus 1 tablespoon Grade B maple syrup
- 1/2 cup organic cane sugar or maple sugar
- 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
Instructions
Place the 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.
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