Made with simple, better-for-you ingredients, this vegan and gluten-free pecan pie without corn syrup is the perfect holiday pie recipe. With an easy pie filling and a gluten-free crust, this tasty treat is prepped and ready to bake in just 10 minutes. This healthy pecan pie recipe is sure to win the holidays!

a slice of gluten-free pecan pie on a white plate topped with whipped cream and chopped pecans

What Makes This Recipe Great

It’s pie season and the holidays are right around the corner. I set out to make a healthy pecan pie recipe that was gluten-free, corn syrup-free, dairy-free, and refined sugar-free. The result? An amazing maple pecan pie that tastes just as good as the classic, without all the junk!

To make it even better, I’ve found the most delicious gluten-free pie crust so you don’t have to worry about making your own pie dough. 

This gluten-free pecan pie without corn syrup takes just 10 minutes to prep, making this the easiest pie of the season. 

Recipe Highlights

  • Prepped in 10 minutes
  • Simple, healthy ingredients
  • Made without corn syrup
  • Gluten-Free, Dairy-Free, & Refined-Sugar Free
  • Quick & easy homemade pie recipe

Ingredient Notes

recipe ingredients in nesting bowls and labeled

Wholly Gluten Free 9″ Frozen Pie Crust: I get these at Wegmans, Trader Joe’s, and Whole Foods. It’s my favorite quick and easy gluten-free pie crust. 

Coconut Oil: Instead of using melted butter, I used melted coconut oil which is a great replacement for dairy. If you are not dairy-free, feel free to use regular butter. 

Pure Maple Syrup: To get that deep flavor in this pecan pie without corn syrup, I use maple syrup instead. It’s a natural sugar and much healthier than the alternative. 

Coconut Sugar: Another non-refined sugar option that I really love to bake with. 

Almond Milk: You can also use a can of full-fat coconut milk if preferred. 

Vanilla Extract: As always, the perfect baking staple. 

Sea Salt: The perfect way to balance out the sweetness. 

Raw Chopped Pecans: The chopped nuts go in the pecan pie filling. Save some extra pecan halves for decorating the top, if desired! 

See the full ingredients list in the recipe card below. 

Recipe Step by Step

step by step photos showing how to make this recipe
  1. Preheat oven to 350. Let the gluten-free pie crust thaw on the counter for 15 minutes while you make the filling.
  2. Add the coconut oil, maple syrup, and coconut sugar to a saucepan and heat over medium heat. Whisk constantly until it begins to boil (about 2-3 mins). 
  3. Let it bubble while continuously stirring until it turns into a thick caramel consistency (about 1 minute after it starts boiling). Remove from heat and stir in the vanilla + almond milk + pecans and salt.
  4. Place the pie crust on a baking sheet to catch any overflow. Pour the filling into the pie crust and use a spatula to even it out. 
  5. Bake the pie for 27-30 minutes until the top of the pie is set. Keep an eye on it and cover it with foil if the crust is getting too browned. 
  6. Let it cool for 30 minutes, then refrigerate for at least 2 hours. Slice the pie and serve.
an overhead shot of a gluten-free pecan pie without corn syrup

Mary’s Tips & Tricks

Storage: Wrap the pie tightly with plastic wrap and store it at room temperature for up to 2 days. Then, refrigerate the pie and eat it within 5 days. 

Pecans: Use raw pecans, not toasted or candied. The raw pecans will toast up nicely in the oven. If already toasted, you run the risk of burning the pecans. 

Oil Swap: If you prefer not to use coconut oil, substitute your favorite vegan butter. Brands like Miyokos and Earth Balance make excellent alternatives. 

Serving: Serve chilled (or at room temperature) with dairy-free whipped cream or vegan vanilla ice cream or by itself.

an overhead shot of a slice of pecan pie topped with pecan halves next to a foil pie plate with half of a pie eaten

Recipe FAQs

Can you freeze pecan pie?

Yes! After you’ve baked your pie, let it cool completely to room temperature. Then, wrap the pie tightly in plastic wrap and store it in a freezer-safe container in the freezer for up to 4 months. Thaw overnight in the refrigerator and serve. 

Do I need to use eggs for this pecan pie recipe?

Nope! I have tested and retested this recipe to make it an egg-free pie. Without any dairy or eggs, this pecan pie is also vegan!

Is this pecan pie without corn syrup healthy?

Healthy-ish. I use better-for-you ingredients so you can indulge without all the added junk. 

a close up photo of a slice of pie on a white plate with a bite taken out to show the texture.

You’ll Love These Gluten-Free Desserts…

Easy Pumpkin Pie with Graham Cracker Crust

Pumpkin Pie Muffins with Dairy-Free Cream Cheese Frosting

Healthy Apple Crumble

Almond Flour Gingersnap Cookies

No-Bake Pumpkin Cheesecake Bars

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

Gluten-Free Pecan Pie without Corn Syrup

Made with simple, better-for-you ingredients, this vegan and gluten-free pecan pie without corn syrup is the perfect holiday pie recipe. With an easy pie filling and a gluten-free crust, this tasty treat is prepped and ready to bake in just 10 minutes. This healthy pecan pie recipe is sure to win the holidays!
5 from 5 votes
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Ingredients

  • 1 Wholly Gluten Free 9" Frozen Pie Crust, I get these at Wegmans, Trader Joe's and Whole Foods.
  • ¾ cup melted coconut oil
  • cup maple syrup
  • 1 cup coconut sugar, `
  • 1.5 tsp vanilla extract
  • 1.5 tbsp almond milk , or full-fat coconut milk
  • ½ tsp sea salt
  • 3 cups chopped pecans, plus extra pecan halves for decorating the top, if desired!

Instructions
 

  • Preheat oven to 350. Let the gluten free pie crust thaw on the counter for 15 minutes while you make the filling.
  • Add the coconut oil, maple syrup, and coconut sugar to a sauce pan and heat over medium heat. Whisk constantly until it begins to boil (about 2-3 mins).
  • Let it bubble while continuously stirring until it turns into a thick caramel consistency (about 1 minute after it starts boiling). Remove from heat and stir in the vanilla + almond milk + pecans and salt.
  • Place the pie crust on a baking sheet to catch any overflow. Pour the filling into the pie crust and use a spatula to even it out.
  • Bake for 27-30 minutes until the top of the pie is set. Keep an eye on it and cover with foil if the crust is getting too browned.
  • Let it cool for 30 minutes, then refrigerate for at least 2 hours. Slice and enjoy!

Notes

Storage: Wrap the pie tightly with plastic wrap and store it at room temperature for up to 2 days. Then, refrigerate the pie and eat it within 5 days. 
Pecans: Use raw pecans, not toasted or candied. The raw pecans will toast up nicely in the oven. If already toasted, you run the risk of burning the pecans. 
Oil Swap: If you prefer not to use coconut oil, substitute your favorite vegan butter. Brands like Miyokos and Earth Balance make excellent alternatives. 
Serving: Serve chilled (or at room temperature) with dairy-free whipped cream or vegan vanilla ice cream or by itself.
Eggs: I have tested and retested this recipe to make it an egg-free pie. Without any dairy or eggs, this pecan pie is also vegan!
Can you freeze pecan pie? Yes! After you’ve baked your pie, let it cool completely to room temperature. Then, wrap the pie tightly in plastic wrap and store it in a freezer-safe container in the freezer for up to 4 months. Thaw overnight in the refrigerator and serve. 
 

Nutrition

Serving: 1slice, Calories: 671kcal, Carbohydrates: 45g, Protein: 5g, Fat: 56g, Saturated Fat: 21g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 21g, Sodium: 292mg, Potassium: 223mg, Fiber: 5g, Sugar: 23g, Vitamin A: 23IU, Vitamin C: 0.5mg, Calcium: 52mg, Iron: 2mg