Gluten-Free Pecan Pie Recipe — Flaky Crust & Candied Filling

Gluten-free pecan pie is a delightful dessert perfect for family gatherings, holidays, and special occasions.

Holiday meals in my family were always large and lively. We served the main dishes buffet-style across the kitchen counters so everyone could help themselves, and another counter was reserved solely for desserts. There were usually several pies on display — sometimes a chocolate cake would join them — but fruit pies were favorites for many. My grandfather, however, always requested pecan pie; it was the part of the meal he most looked forward to, so it was always served.

When I began learning to bake pies, I wanted to make a dairy-free, gluten-free pecan pie so our children could enjoy it too. My grandfather has always been a hero to me, so it felt important to recreate his favorite. I was surprised at how simple it turned out to be. The recipe uses just seven main ingredients and comes together quickly. Of all the recipes on this site, this one may be the easiest.

To make gluten-free pecan pie, you will need:

• 2 mixing bowls
• Electric hand mixer
• Medium saucepan
• 1 cup sugar
• 1 1/2 cups maple syrup
• 4 eggs
• 1/4 cup vegan butter (I Can’t Believe It’s Not Butter – vegan)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups pecan halves
• 1 unbaked deep-dish pie shell (gluten-free). I prefer a gluten-free graham cracker crust. You can use a pre-made gluten-free crust or make one from crushed gluten-free graham crackers or cookies, binding with maple syrup a teaspoon at a time to reach the desired texture.

How to make Gluten Free Pecan Pie:

Video:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan over medium heat, combine the sugar and maple syrup. Stir constantly until well blended.
3. Add the vegan butter and continue stirring until the mixture reaches a boil, about 2–3 minutes.
4. Let it boil for one minute, then remove from heat and allow to cool for 10 minutes.
5. Lightly beat the eggs in a mixing bowl.
6. With the hand mixer running, slowly pour the cooled syrup mixture into the beaten eggs to temper them and combine smoothly.
7. Add the vanilla and mix for another minute to incorporate.
8. Place the gluten-free graham cracker crust on a baking sheet to catch any spills.
9. Pour the pie filling into the crust.
10. Stir in the pecans gently; they will tend to float to the top.
11. Press the pecans down lightly and stir the filling just enough to ensure all nut pieces are coated so they don’t bake dry on top.
12. Bake for 45–60 minutes, until the filling sets and a fork inserted near the center comes out clean.

Helpful Hints:

1. Prevent the pecans from drying out: Because pecans float, they can bake with exposed dry tops. After adding the pecans, press down gently with a spatula and stir so each piece is coated with filling.
2. Contain spills: This filling can bubble and overflow while baking. Bake the pie on a rimmed baking sheet to catch any overflow and simplify cleanup.

If you love pie, be sure to check out my gluten free apple crisp recipe too!

If you’ve tried this recipe, please RATE THE RECIPE below!

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Gluten Free Pecan Pie Printable Recipe