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!
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.
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