Gluten Free Pecan Pie
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Gluten Free Pecan Pie is the perfect gluten free holiday recipe, made from brown sugar and maple syrup instead of corn syrup, and ready in under 60 minutes!
Gluten Free Pecan Pie
Gluten Free Pecan Pie is so good that even non-gluten free guests ask for it during the holidays! And you heard me right, this is pecan pie with NO corn syrup! I use my favorite gluten free pie crust, but you can go with a graham cracker crust if you want to go less traditional. You can increase the filling recipe by half if you want more in your pie, but I like to leave some room to place some decorative pecans on top. Plus, it looks great on a Thanksgiving table!
How to Make Caramel Pecan Pie
You can easily turn this into a caramel pecan pie by adding 1/4 cup melted caramel in place if 1/4 cup of the sugar. You can use melted gluten free caramel candies to do this quickly. Just place the caramels in a bowl and microwave at 30 second increments, stirring between heating.
If you want to make your own caramel, check out my recipe for salted caramel. It’s easier than you’d think! You can also throw in a handful of chocolate chips with the nuts to make a chocolate caramel pecan pie. I always save some caramel for the end and drizzle it decoratively over the top, after the pie has cooled.
Can you make dairy free pecan pie?
The most important part of this pie is the eggs and pecans, to form the custard-like filling. You can easily substitute the half and half for a non-dairy milk (I recommend almond milk for the best flavor), and the butter with coconut oil.
Tips for How to Make Gluten Free Pecan Pie
- You can add a different flavor by substituting 1/4 of the brown sugar for maple syrup or molasses. You can also use corn syrup, which you’ll find in many pecan pie recipes.
- Make sure you whisk continuously when pouring the melted butter into the eggs, or else the eggs will start to cook!
- Substitute the brown sugar for white sugar if that’s what you have.
- Add more depth by toasting the pecans before putting them in the pie! Just don’t toast the top ones, or they’ll burn.
- It’s not traditional but you can use a graham cracker crust with your gluten free pecan pie.
- Swap out some of the pecans for walnuts, macadamia nuts, hazelnuts, or cashews for new flavors.
- Start the pie with a cold pie crust. This way the crust doesn’t cook before the filling has a chance to set.
- Omit the crust entirely and distribute the filling into greased ramekins for individual portions. Bake for 15-20 minutes, watching closely because these containers are smaller than a pie shell.
- Serve gluten free pecan pie with whipped cream or vanilla ice cream!
More Gluten Free Thanksgiving Dessert Recipes
- Gluten Free Blueberry Cobbler
- Flourless Chocolate Cake
- Gluten Free Pumpkin Pie Cheesecake
- Gluten Free Peppermint Mocha Cupcakes
How can you tell when pecan pie is done?
Pecan pie is done when the outside of the pie is firm, but the middle still slightly jiggles and has turned golden brown. If the entire pie is firm when you take it out, it is overcooked. The middle will continue to cook with the residual heat once the pie is out of the oven.
How long will pecan pie keep?
Pecan pie will keep for about 3-4 days, tightly sealed with plastic wrap in the refrigerator. You can also freeze pecan pie for a few months if you want to make it ahead of time. Just make sure it’s wrapped tightly with plastic wrap and tinfoil to keep it from getting freezer burn. Let it defrost at in the refrigerator the night before.
Gluten Free Pecan Pie
- 1 1/2 cup light brown sugar
- 1 1/2 cups chopped pecans, (plus 1 cup of whole, if you want to decorate the top)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tbsp gluten free all-purpose flour
- 1 tbsp half and half
- 1 tsp vanilla extract
- 1/2 tsp salt
- Preheat oven to 375F.
- In a medium bowl, whisk together eggs. While whisking, gradually pour in melted butter. Add sugar, half and half, flour, salt, and vanilla. Whisk until well combined. Stir in pecans.
- Pour filling into pie crust. Decorate the top with whole pecans (optional). Bake for 40-45 minutes, or until pie is firm on the outside, but slightly jiggles in the middle. Allow pie to cool completely before serving.
- Click on the time in the instructions to start a timer!
- You can do an egg wash on the pie crust if you want to add a golden brown color. Whisk together one egg and a splash of water. Use a pastry brush to lightly brush the rim of the pie with egg. Bake as usual.
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