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.
Wow! Carrie, This looks great..I love that this can be cut into bars. Keep the grain free recipes coming!
Thanks, Brittany!
If you used grade a syrup would that be ok?
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….
That’s a great goal! I’ll try and provide you with enough grain free “indulgences” that you won’t even feel the need for grain. 😉
This pie needs to be in that grain-free book you need to write. Just sayin’. 🙂
Thanks. 🙂 I’m hoping it will happen. We’ll see. . .
I am drooling on my keyboard right now. I would love a slice of this a la mode! Mmmm.
This looks really good – and wonder if anyone will notice how healthy it is?!
I love that you made this without corn syrup! Looks awesome! Pecan pie is my favorite dessert for Thanksgiving… it’s nice to have a better option! 🙂
Kelli is going to loooooove this. I agree…pecan (pronounced pi-kahn’) pie is THE Thanksgiving dessert.
Yum! Pecan Pie’s my favorite holiday pie! I love the idea of using a narrower, rectangular pan as opposed to the typical pie pan.
I love pecan pie but I refuse to bake with corn syrup – love that you used maple syrup instead!
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!!
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.
Thank you for the explanation!! Still learning this non-gluten stuff and yes, having a lot of crumbly results. I’ll give the gelatin a try!! 🙂 Thanks again.
Is there a substitute for the gelatin?? I don’t eat animal products..I’d love to try this crust!!!
The gelatin is necessary to add structure to the crust. If you leave it out, the crust won’t hold up as well (it will still taste good though!). I’ve heard of some using agar-agar as a substitute. Here’s an article about gelatin alternatives – http://www.peta.org/living/vegetarian-living/gelatin-alternatives.aspx
When u use the gelatin do u just add the powder or do u dissolve in water?
You add the powder to the dry mixture.
Agar-agar would substitute and it is animal free.
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
I’ve had the same thought. I haven’t tested it, but I don’t see any reason why honey wouldn’t work. If you try it, I would use a very light honey such as clover. A honey with a strong flavor will overpower the flavor of the pie.
I’m making this right now, as I type with honey. I’m using raw local honey. It’s not a particular flavor so we’ll see how it turns out. I’ll let you know! Cheryl, did you ever try this with honey?
Do you think: Would agave work in place of the maple syrup?
Can I use my KitchenAid stand mixer to make the crust? I don’t have a food processor. Thanks!
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!
I was thrilled with the look of this pecan pie and bought several Fox Run loose bottom pans from amazon.com 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.
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! 🙂
Do you have to use coconut flour in the crust if you don’t have any, or could you just use all almond flour? What role does the coconut flour play?
The coconut flour plays an important role by giving the crust structure. Without it, the crust will be more crumbly than intended, but it will still taste great.
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!
I would use cold ghee as a replacement. The coconut oil might cause the crust to be too crumbly.
This looks great! Could I use Lisa’s crust recipe for your filling? Would it make any difference?
Lisa’s crust recipe should work just fine.
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.
I want to make this crust for your paleo pumpkin pie for Thanksgiving. How far in advance can this be made?
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.
Do you think it would be ok to make this pie today (a day early)?
Yes. The crust will be a bit softer than if you ate it today, but it will still taste great!
Do you need to refrigerate this pie?
I keep mine at room temperature, but then again, it’s usually gone in about 12 hours. 🙂 If it’s longer than 1 day, I’d put it in the fridge.
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???
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!
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 !
I made the pecan pie today. Did anyone have to cook theirs longer. So far I’ve added 15 more minutes and it is getting closer.
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.
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!
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! 🙂
Hi there, do you think I could sub coconut sugar for the maple sugar?
I haven’t tried it, but I don’t see any reason why it wouldn’t work. If you give it a try, please let me know how it turns out!
I used palm sugar instead of maple and added a little molasses. It turned out great!
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.
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!!
I love the idea of the bourbon!
Hi Stephanie!
When you added the bourbon, did you change anything in the recipe? I’m going to do it too! and I don’t want the extra liquid to mess up the pie. Yum!
Thanks!
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!
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!
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.
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!
This is simply wonderful! I made this for Christmas as a pie and am making it as a tart for a New Year’s Eve party. Thank you so much!!!!
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!
If you can tolerate grains, then here’s a great gluten free pie crust: https://deliciouslyorganic.net/organic-real-food-on-a-budget-peach-and-blackberry-pie-recipe/
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!
It was probably the butter substitute that made the pie runny. I’m glad you enjoyed it! 🙂
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!!
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.
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! 🙂
Gosh darn it! I just made 2 today with corn syrup!! Definitely pinning this one for next time!
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?
I havne’t tested it, but I think either one would work well in this crust.
Can you give a suggestion to eliminate the eggs?
Can we swap the almond flour for something else? Thank you! 🙂
I haven’t tested it, but I hear sunflower seed flour is a good 1:1 replacement for almond flour.
Loves this pie. Mine was runny after it set also. When I simmer the maple syrup should I bring it to a soft ball temp? My soft ball temp is a little higher than 225.
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.
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.
I have an ingredient question! Will anything dramatically bad happen if I use Grade A maple syrup instead of B? I haven’t been able to find Grade B!
Grade A will will work just fine. 🙂
Yay!! Thanks for the speedy response.
Wanted to let you know that it seems mostly successful! The dough never really formed into a ball, it was more like a thin cookie dough batter than a pie crust batter and had to be sort of spread/patted into the pie pan. And I had to bake it quite a bit longer than the 30 minutes – more like 45 – before it started to set up. But it smells good and looks good! Won’t eat it until tomorrow. 🙂
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!
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.
Just made this crust and tested a small piece of it. The crust was very crumbly after I baked it. Is there anything I can add to the dough to make it bind?
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).
I made this and the crust kind of absorbed into the filling. I think I just don’t like almond flour crust? Anyway the filling was good and the kids ate a piece for breakfast.
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.
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!!!
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!
Hi Alli,
I realize my reply is years after your initial comment, but I was wondering if you changed anything else when you substituted the honey for the maple syrup? I have been using a different paleo pecan pie recipe & substituting honey for the maple syrup & the pie is always runny in the center which has led me to search out a new recipe. We can’t use maple syrup but can’t figure out how to get the filling to set without overcooking to the point of drying the pie out. Hoping you may have a suggestion. I’ve tried adding a tablespoon of almond plus a teaspoon or arrowroot or a teaspoon of coconut flour with the same runny results. It’s hard for me to understand why honey would make such a difference…..? I greatly appreciate any insight you may have!
So I made this recipe for Thanksgiving and I totally failed. It didn’t set at all. What did I do wrong??
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!
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.
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!
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.
You can freeze the filling and the unbaked dough. On the morning of Christmas, bake the crust and filling together. I do this every year for Thanksgiving and it works out great!
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!
I’m so glad you enjoyed it! I appreciate the feedback! 🙂
Oh my sweet yum!!
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.
Wow, was this delicious!!!! Pecan pie is my husband’s favorite, so made some for his birthday tonight. So goooood!!!
I’m so glad you enjoyed it! 🙂
Could this be made into a low carb version?
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?
Thanks!
You can sub with coconut oil. 🙂
Can’t wait to make this!!!
Is there a substitute that can be used for the almond flour? I am allergic to almond flour/almonds
I don’t have a substitute, but am currently working on a nut-free pie crust (I will post it very soon!). In the meantime, you could make a pie crust made of coconut flour (if you google that, you should find some recipes), and then use the filling from my pie recipe.
I bet you can use Yuca flour. Although it won’t be low carb.
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!
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.
Thanks!
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!
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?
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!!!!!!!!!!!
Haha!! I’m so glad you enjoyed it! It’s definitely my very favorite holiday dessert! 🙂
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?
Thanks!
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.
I made this last night. It was really good. It tasted like the real thing but this one I didn’t feel guilty eating. Thank you.
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!
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!
The dairy-free version of this recipe in my new cookbook on page 218. 🙂 I haven’t tested it, but I think flax eggs would work.
Yep, I see it! Thanks!
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
I haven’t tested it, but it should work just fine. When formed in a disk, it lasts 4-5 days in the fridge before baking.
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!
A premade crust should work just fine. You don’t need to freeze the filling if making 2 days ahead of time. The pie keeps at room temp for a few days.
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!
Hi,
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.
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.
I would LOVE to make this recipe (pecan pie is my favorite pie and I thought I had to give it up)! However every time I come back to this page, the recipe doesn’t show up. I’m not sure if it’s just not linked properly or what’s going on. I thought you’d like to know, plus I would really like this recipe!
Just discovered your site love it.
Could you please post the nutritional information for your recipes calories, fat, carbs, sugar, protein etc.
Please! : )
If I missed it I am so sorry. Thank you.
I don’t post calories, fat, etc. for my recipes, but you’re always welcome to copy and paste a recipe into a nutrition software.
Most paleo recipes (including this one, which looks amazing) use coconut products and I’m allergic to coconut. Any suggestions on substitutions for coco sugar and flour? Thanks!
You can use maple sugar or sucanat to replace the coconut sugar. And, in my recipes, when you see just a few tablespoons of coconut flour, I would try using double the amount of almond flour. So, if it calls for 2 tablespoons of coconut flour, I’d use 4 tablespoons of almond flour as a substitute. I haven’t tested all of my recipes with this substitution, but in my own baking, when I’ve been out of coconut flour (and only need to use a small amount in a recipe), I’ve found this sub works well.
Can I still get your corn syrup free but not grain free recipe? I don’t think my family is ready for the grain free one.
They won’t even know it’s grain-free. 😉
Will date sugar work instead of maple sugar?
No. Date sugar won’t dissolve, so the filling will be very grainy.
Could I use something to substitute eggs in this recipe??
I haven’t tested it with a substitution, so I can’t say for sure what would work best.
This recipe has been a holiday staple for us for years now. Making one right now for our thanksgiving meal! 💗