November 6, 2017

Gluten-Free Pecan Pie without Corn Syrup

Last Updated on November 12, 2025 by Carrie Korem, FNTP

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!

Simple Ingredients To Start

Here’s what you’ll need for this gluten free pecan pie recipe:

For the crust:

2 cups finely ground almond flour
4 tablespoons coconut flour
½ teaspoon unflavored grass-fed gelatin
¼ teaspoon Celtic sea salt
1 teaspoon coconut sugar
8 tablespoons unsalted butter, cold, cut into tablespoons

For the filling:

1 cup + 1 tablespoon Grade B maple syrup
½ cup maple sugar (or organic whole cane sugar/sucanat)
2 tablespoons butter or ghee
3 large eggs, lightly beaten
1 teaspoon vanilla extract
¼ teaspoon Celtic sea salt
1–1¼ cups 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 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.

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

Most pecan pie recipes rely on corn syrup for structure and sweetness, but here’s the problem:

Corn syrup is highly processed and often made from GMO corn.
It causes rapid spikes in blood sugar.
Over time, consuming corn syrup regularly can contribute to inflammation and insulin resistance.

Using maple syrup and maple sugar instead provides a natural, unrefined sweetness, with trace minerals and antioxidants. You get the same gooey filling, but in a much healthier way.

Gluten Free Pecan Pie Ingredient Tips and Substitutions

Butter/Ghee: Swap for coconut oil if dairy-free.
Maple Sugar: Substitute sucanat or organic whole cane sugar.
Pecans: Toast lightly before adding for extra crunch and flavor.

FAQ

Can I freeze pecan pie?
Yes! Bake fully, cool, and wrap tightly. Freeze up to 2 months. Thaw overnight 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