Gluten-Free Maple Pecan Pie
This Gluten-Free Maple Pecan Pie is a wholesome twist on a classic holiday favorite! It’s made with simple, whole food ingredients and features a buttery, paleo crust that’s perfectly crisp and golden. The rich, gooey filling is naturally sweetened with pure maple syrup and honey — no refined sugar needed. It’s the perfect dessert for fall gatherings and your gluten-free Thanksgiving menu!
My Gluten-Free (and healthier!) Twist on a Classic
Let’s be real, who really needs turkey at Thanksgiving when we have PIE? Personally, I’m just here for the stuffing and ALL the pies. We always had the traditional pies at our Thanksgiving dinner growing up. Of course the usuals like pumpkin, pecan, apple, and even chocolate mousse. We had pie for days and I loved it!
This one is just as rich, gooey, and delicious, but made with gluten-free ingredients that will actually make you feel good when you eat it! Personally, I like this version BETTER because it is sweetened with mostly pure maple syrup, and it gives it a caramel like flavor that just can’t be beat!
The Easy Paleo Pie Crust You Have Been Looking For
I decided to set out to create my own pie recipes after going gluten-free, and I knew pecan had to be high on the list. I think I finally nailed the perfect grain-free crust recipe. And I use it for almost every pie that I make because it is so versatile. I used a mix of almond flour, tapioca flour, and coconut flour to get that perfect texture (chewy, a little flakey).
You are going to use this crust recipe, which I will also have linked in the recipe below!
- Flaky texture: The combination of almond flour and tapioca starch gives that classic pie crust flakiness.
- Easy to work with: The food processor does the work for you and you don’t even need a rolling pin! You can press it right into the pan with your hands.
- Versatile: Great for sweet pies (like pumpkin or pecan) and savory ones (like quiche or chicken pot pie).
- Freezer-friendly: You can make it ahead and freeze the dough or baked crust. This will make your Thanksgiving and Christmas baking SO much easier! I currently have two of these crusts waiting for me in my freezer right now!
The filling is what dreams are made of…
I used a mixture of honey and pure maple syrup as the only sweeteners in this, and it has truly the best flavor of any pecan pie I’ve ever had. Traditionally, a lot of pecan pie recipes use some type of liquid sugar like corn syrup mixed with white granulated sugar. But we all know I’m not going to do that, and the honey and maple syrup really do work their magic in this. The texture is gooey and sweet and goes perfectly with the crunchy pecans that are mixed in. In my opinion, it tastes much more fresh than your traditional pecan pie (no offense, grandma).
The best part about this is that it only requires two bowls for the prep. The crust can be mixed up right in a food processor, and the filling comes together in a simple mixing bowl. Then all you do is form the crust, pour in the filling, bake to golden brown perfection, and you have yourself the most perfect pecan pie.
Looking for more Thanksgiving dessert recipes?
- Paleo Pumpkin Pie
- Raw (Vegan) Chocolate Mousse Pie
- Raw (Vegan) Pumpkin Cheesecake Bites
- Healthy Apple Pie Bars
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Gluten-Free Maple Pecan Pie
Ingredients
For the Crust
For the Filling
- 3/4 cup pure maple syrup
- 1/4 cup honey
- 2 eggs
- 2 tbsp melted coconut oil
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees.
- Use the link above to make the pie crust. Then come back here to make the rest of the pie.
- Bake the crust at 350 degrees for 12-15 minutes, this will prevent a soggy crust later.
- While the crust is pre-baking, prepare the filling. In a large mixing bowl, whisk together the maple syrup, honey, eggs, coconut oil, vanilla, cinnamon and salt until evenly combined. Then use a spoon or spatula to stir in the pecan pieces.
- When the crust is done pre-baking, remove from the oven and gently pour the pecan filling onto the pie crust. Fill it up almost to the top, making sure to not overfill. You don't want it to spill over the outside of the crust. You can also set the pie plate on top of a baking sheet to make it easier to get in and out of the oven without spilling it.
- Carefully set it back in the oven and bake for 40-45 minutes. You will need to make a foil tent over the crust for the first 20 minutes or so to prevent the crust from burning. When it is done baking, let it cool completely before serving. This pie can be eaten warm, at room temperature, or cold. Store it in the fridge for up to 4 days.
this is the pie that dreams are made of 🙂
Aw thanks girl! It is definitely the pie of my dreams 🙂
Ooooh PeCAHN (Virginia raised) pie is my FAVORITE pie. I’m so excited to try this grain free version. Pecan pie tastes like holidays and sitting on my grandmother’s couch watching The Sound of Music=perfection 😉
Yesss, we pronounce it right 😉 And I agree, pecan pie is totally like Grandma’s house 🙂
Made this for Thanksgiving as a family member has issues with gluten and dairy. I had almond and coconut flour on hand so chose this recipe. It was easy enough to make. I liked that the pie dough was like a shortbread consistency. The filling was so good and rich. I have made other pecan pies with a variation of sugars instead of Karo syrup. This one is definitely a winner!
As for the pie crust since it’s pre-baked, the crust got a little overcooked towards the end. I should have covered the crust when I first put it in the oven (thought about it, but then wanted to follow the recipe as written). I did cover it the last 5 min. It finished baking early – otherwise it would have been in the oven for 15 more min. So, my suggestion is to cover the crust at the beginning of baking the pie.
The pie was very flavorful and the crust worked well with the filling. However, the flavor of the crust was a little bland. I used coconut oil, so maybe using butter would change that or a little more salt – something to give it just a little flavor. But, all in all a great recipe that I will definitely make again!
Lyndy, thank you so much for this feedback! I will definitely make note of all of these things in the recipe! Sometimes it is tricky because everyone’s oven is a little different, and I have baked this pie where the crust has been fine, and other times it has burnt a bit. So I totally get it! I will add in there to cover the crust, for sure.
Again, thank you so much for making it and taking the time to comment and give these helpful tips! I’m so glad you loved it! 🙂