Gluten-Free Pecan Pie without Corn Syrup

gluten free pecan pie on a plate topped with whipped cream with a fork taking a bite out of it with a piece of pie in the background

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!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 28

Total Time 38

Servings slices

Calories 671kcal

Author Mary Smith

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

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