Gluten-Free Pecan Pie without Corn Syrup (Dairy Free)
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!
TABLE OF CONTENTS
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 that tastes like traditional pecan pie. The result? An amazing maple pecan pie that tastes just as good as the classic, without all the junk and artificial sweeteners!
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 recipe takes just 10 minutes to prep, making this the easiest pie of the season. If this is your first pecan pie experience, this is the recipe for you! It’s completely fool-proof thanks to the store-bought flaky gluten-free pie crust.
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
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 flaky gluten-free crust. If you don’t to use a store-bought crust and instead want to make a homemade gluten-free pie crust recipe, check out this one!
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 for this dairy-free pecan pie.
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 of this delicious pecan pie, if desired!
See the full ingredients list in the recipe card below.
Recipe Step by Step
- 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 saucepan 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. I like to place it into a 9-inch pie plate – it looks prettier than the foil! Pour the filling into the pie crust and use a spatula to even it out.
- 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 edges of the crust are getting too browned. You want a flaky crust, not a burnt one!
- Let it cool for 30 minutes, then refrigerate for at least 2 hours. Slice the pie and serve with whipped cream or a scoop of vanilla ice cream.
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.
Recipe FAQs
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.
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!
Healthy-ish. I use better-for-you ingredients so you can indulge without all the added junk.
You’ll Love These Gluten-Free Desserts…
Easy Pumpkin Pie with Graham Cracker Crust
Pumpkin Pie Muffins with Dairy-Free Cream Cheese Frosting
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
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
- ⅓ 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
Nutrition
This recipe was originally published on November 8, 2022 and updated with new info on November 2nd, 2023.
14 Comments on “Gluten-Free Pecan Pie without Corn Syrup (Dairy Free)”
I can’t wait to sink my teeth into this amazing pie. The nibbles I tested before baking did not disappoint! Yum. (And my house smells just like it should while baking sweet healthy goodness. Thank you!
The best pecan pie recipe I’ve used! So easy and perfect every time. A staple at every holiday now.
Thanks Olivia!!
This was an absolute hit with my family for Thanksgiving! I had never made a pie before and I was so pleased with how it came out! My family thought it was so delicious, and I am now told I have to make it annually:)
This was fabulous! My husband turn his nose up when it was sitting on the counter, had a bite then went in to have 2 pieces! This will be a pie staple in my repertoire. Thanks for the great alternative!!
Thanks Kelly!!
Wow! This pecan pie is amazing! I’ve been using a recipe from a different Paleo blogger for the past 4 years and it was just ok. I’m so happy to find one that tastes even better than the corn syrup pies!
Thanks Kimberly! So glad you enjoyed it!!
This was awesome!!! Made it for my gluten-free family members but I ate 2 slices too. Best pecan pie I’ve ever had and it was so easy to make. Will make again. Thanks, Mary – you never fail me! 🙂
Yay! Thank you! So glad to hear this!
Sooooo good! The whole family loved it – there were no leftovers. Getting the gluten free pie crust made it so easy and it was really delicious
So glad to hear it! Thanks Katelyn!
Made the Pecan Pie for my Friendsgiving celebration. An absolute huge hit!!! I even got a “this is the best pecan pie I’ve ever had”. I used the frozen pie crust this time, but will be doing my homemade crust for the next one I make.
Amazing, thanks Hailey!