This glorious gluten-free pecan pie is adapted from my mom’s beloved Thanksgiving dessert recipe. When my mom married my dad, she didn’t know how to cook. Her mom never taught her. Over the years, she definitely learned her way around the kitchen. And my dad’s love for sweets turned her into an expert pie maker.
I have so many wonderful childhood memories of making pies with mom. It was important to her that I learn how to cook at a much younger age than she did. So she always let me help in the kitchen, no matter how much I slowed her down.
Mom’s Pecan Pie Made Gluten-Free and Refined Sugar-Free
Like my mom, I welcome my girls into the kitchen to help with the process, and we all love savoring the results together. According to my whole family (including my mom and dad) this heavenly pie is a pecan lover’s dream.
My mom might have passed her acquired love of baking onto me, but I had to learn the “free-from” part on my own. This particular recipe is dairy-free, gluten-free, soy-free, refined sugar-free, and even corn-free.
That’s right, a gluten-free pecan pie without corn syrup!
Why You Don’t Need to Use Corn Syrup in Pecan Pie
Corn is an issue for many people, including me, but I was determined to enjoy a slice of pecan pie with my mom again. After some research, I learned that corn syrup really isn’t an essential ingredient.
Pecan Pie was Originally Made without Corn Syrup!
Sugar pies originated in Medieval Europe, and variations gradually made their way to the U.S. In the late 1800s, that sugar pie concept was used to create pecan pie in the south. The first recorded appearance of pecan pie was a recipe submitted by a woman in Texas to a St. Louis cookbook in 1898. At that time, corn syrup didn’t exist. Early recipes simply used sugar, while some later versions used a darker sugar syrup or molasses.
But pecan pie achieved fame in the 1930s when Karo, the makers of corn syrup, promoted it. They adapted pecan pie, and many variations, to use their corn syrup. By the 1950s, those recipes had become holiday essentials.
This Gluten-Free Pecan Pie Recipe is Deliciously Corn Syrup Free
Corn syrup is an invert sugar, which means that it helps prevent crystallization in sweets like candies and gelato. It can also provide shine and body in sauces. But it really isn’t essential for a perfect gluten-free pecan pie.
I use maple syrup in place of corn syrup, and haven’t had any issues with crystallization. It also adds delicious depth of flavor and richness that corn syrup just can’t match. Maple pecan is a classic flavor for a reason!
If you don’t believe me, then perhaps Peggy R., one of my readers, will convince you. She hails from the Pecan Pie State (yes, Texas really does have a state dessert!):
"This is not only the best “healthified” gluten-free pecan pie recipe I’ve ever found, but it’s one of the best, period. And trust me – I grew up in Texas, so I’ve eaten a LOT of pecan pie!”
Gluten-Free Pecan Pie Ingredient Tips and Substitutions
Pecan pie filling is more forgiving than some people might think, but there are definitely some dos and don’ts to keep in mind.
Coconut Sugar and Maple Syrup
Maple syrup is the star of the show in this paleo pecan pie filling, but the coconut sugar does add some nice molasses undertones. If you need to substitute it, you can use another granulated sugar. However, other sugars tend to be sweeter and not as rich.
I don’t recommend substituting the maple syrup because it adds amazing flavor. But if you must, you can substitute another liquid sweetener. Just keep the flavor of the sweetener in mind. Molasses, for example, might be too strong, while agave nectar will have a very light taste. I don’t recommend using brown rice syrup, because it has a mild bitterness that some people might notice.
Vegan Butter
I use Earth Balance – they have a soy-free, corn-free version available. You can substitute coconut oil, but it will have a slight influence on the flavor, and the dairy-free pecan pie filling won’t set up as well at room temperature. You might need to refrigerate the pie to help it fully set.
Eggs
I don’t recommend trying to make this recipe egg-free. The filling is completely flour- and starch-free, which means the eggs provide all of the structure. If you need an egg-free, vegan pecan pie treat, try my Gluten-Free Pecan Pie Cookies or my Paleo Pecan Pie Bars. Both recipes are grain-free, gluten-free, refined sugar-free, and vegan.
Pecans
You might have noticed that I specified “raw” pecan halves. Please do NOT toast the raw pecans prior to assembling this gluten-free pecan pie. The top layer of pecans will burn while baking if they are toasted beforehand.
The light, crisp bite, rich flavor, and mild sweetness of pecans make them a natural for pie. But don’t hesitate to swap in some other nuts, or a combination of compatible nuts, if you’re feeling adventurous. Just keep the taste of the nut in mind. Walnuts, cashews, and even peanuts (if tolerated), are sometimes used in pies like this.
More Gluten-Free Pie Inspired Recipes to Serve
Whether you dollop it with dairy-free whipped cream, add a scoop of vegan vanilla ice cream, or serve it simply with coffee, pie is a holiday staple. That’s why I love to serve more than one type at Thanksgiving! Bake this corn-free, gluten-free pecan pie along with one (or more!) of these pie-inspired dessert recipes.
Guilt-Free Vegan Pecan Pie Cookies from Allergy Free Alaska
Gluten-Free Maple Butter Tarts from Faithfully Gluten Free
Dairy-Free Gluten-Free Maple Pumpkin Pie from Allergy Free Alaska
Gluten-Free Fudge Pecan Pie from What The Fork Food Blog
Mom’s Gluten Free Vegan Apple Pie from Allergy Free Alaska
Paleo Vegan Pecan Pie Bars from Allergy Free Alaska
From reader Peggy R.:
This is not only the best gf/"healthified" pecan pie recipe I've ever found, but it's one of the best, period. And trust me - I grew up in Texas, so I've eaten a LOT of pecan pie!
I hope you enjoy this gf pecan pie as much as me and my family do!
xo,
Mēgan
Pin this gluten-free pecan pie to your gluten-free pies Pinterest board!
Gluten-Free Pecan Pie Recipe:
Gluten-Free Pecan Pie
Swapping out the corn syrup for pure maple syrup in this Gluten-Free Pecan Pie (Corn Syrup-Free, Refined Sugar-Free) adds to the depth and richness of the pie’s flavor. Maple syrup is so amazing on its own, but when used in pecan pie, it’s downright fabulous.
Ingredients
- 1 unbaked Gluten-Free Pie Crust
- 1 cup coconut sugar(or palm sugar)
- ¾ cup pure maple syrup
- 3 tablespoons vegan butter, melted and cooled
- 3 large eggs, at room temperature
- ¼-1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 ¾ cups raw pecan halves
Instructions
- Preheat oven to 400 degrees (F).
- In a medium-sized mixing bowl, whisk together the organic coconut sugar, pure maple syrup, vegan butter, eggs, sea salt, and vanilla extract. Stir in the raw pecan halves.
- Pour the filling into the prepared unbaked pie shell and place the pie on a large baking sheet (just in case the pie spills over). Place the baking sheet in the oven and bake for 20 minutes at 400 degrees (F). Reduce the oven temperature to 350 degrees (F) and bake for an additional 30 minutes. The pie is completely cooked through when the top is deep golden and filling doesn’t jiggle. The filling may puff up during baking. If this happens, don’t be alarmed. It will settle as it cools. Place on a wire rack to cool. Cool completely before serving.
Notes
I don’t recommend trying to make this recipe egg-free. Try these Gluten-Free Pecan Pie Cookies, or Paleo Pecan Pie Bars instead. They are grain-free, gluten-free, refined sugar-free, and vegan.
If you can’t have vegan butter of any kind, coconut oil or ghee can be used as a substitute.
Some like to toast their pecans prior to assembling their pecan pie. PLEASE do NOT do that with this recipe, as the baking time is long enough to toast the pecans. If you toast the pecans beforehand, they will burn while baking.
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
-
NOW Foods, Pecans, Raw and Unsalted, Halves and Pieces, Natural Source of Essential Fatty Acids, Grown in The USA, 12-Ounce -
Nutiva USDA Certified Organic, non-GMO, Unrefined Granulated Coconut Sugar, 1-pound (Pack of 3) -
Coombs Family Farms Organic Maple Syrup, Grade A Amber Color, Rich Taste, 16 Fl Oz
This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!
Tracey says
Will regular butter work? I have a lot of Kerry Gold in the freezer.
Megan says
Yep, you bet it will! Both in the crust, and in the pie. 😉
Pina says
How about coconut oil.
Megan says
See the recipe notes. 😉
Mila says
What do you mean by you 'don’t recommend substituting the maple syrup because it adds amazing flavor". Wouldnt you want to recommend this?
Mēgan says
How about, "don’t recommend substituting OUT the maple syrup because it adds amazing flavor” 🙂
Beth says
I just want to say thank you Megan! I have used many of your recipes and have never been disappointed. They are all fantastic! I have to say though, the pecan pie cookies may be my favorite. 😉
Amy says
How do you make that pretty shaped pie crust? You're pie crust recipe is the best I have tasted, but I want it to look good as well!
Megan says
You're so sweet, Amy! Thank you for the compliments! This response really would work best in video form (I hope to do a video on this one day), until then I will try to type out my answer and hope it makes some sort of sense.
When you see the picture of my pecan pie whole, the picture at the top of this post, do you see the lip of my pie plate? How it juts out an extra 1/2 inch or so around the rim? After I ease my rolled out pie crust into my pie pan, I use a table knife to trim my crust (cut off the excess) against that rim/edge. So it's an even trim all the way around the pie. Then I carefully lift that extra 1/2 inch of pastry dough up at the edge (where I trimmed against the rim) and fold it under, all the way around the pie. Once that is done, I use my fingers to flute the edges of the pie. I press 2 fingers against the outside of the pasty dough, while pushing in (inside) using another finger at the same time. Does that make sense? Or help? I hope so. 😉
Happy Thanksgiving!
Megan
Shirley @ gfe & All Gluten-Free Desserts says
Gorgeous pecan pie, my dear! I love maple syrup in my pecan pie, too, although honey is a big fave here, too, as you can well imagine. 😉 Love that nice crust!
xoxo,
Shirley
Megan says
Thank you, Shirley! Bet honey tastes wonderful, too! 😉
xoxo
Heather says
Your recipe looks a lot like one I use, but I use a mix of maple syrup and honey instead of other sweeteners. I also have been known to add in coconut and allergen-friendly chocolate chips to make the equivalent of a German chocolate pie. Tasty. Very very tasty. Coconut oil does work well as a butter substitute, but you may have to add in some extra salt to make up the taste difference.
Yum!
Shirley @ gfe & All Gluten-Free Desserts says
And this pie is the reader's favorite from GFW last week, Megan! You and your recipes have been on top several times of late--woohoo!
xo,
Shirley
Phyllis says
Pecan pie is my favorite ! I had to go gf a year now I can’t do much sugar either . What kind of maple syrup do you recommend ? Thanks I’m goin to try the pecan pie recipe soon ?Phyllis ellen @outlook.com
Mēgan says
Hi Phyllis, I buy the Kirkland brand at Costco.
Paula says
Oooh, I'm definitely going to have to make this! I've been meaning to make a pecan pie for a while and just haven't gotten around to it, but you're recipe looks amazing enough, I think I will actually do it!
kanta says
I know you said you must use eggs AND we are vegan. We do have the egg replacer...are you sure it won't be alright? We only use coco palm sugar and are gluten-free so your recipe is perhaps the only one out there for us. It's just those eggs, darn it ;-). Deeply appreciate your response.
Megan says
Hi Kanta,
You might try this recipe instead: https://www.allergyfreealaska.com/2012/12/06/guilt-free-pecan-pie-cookies/
Morgan says
Try using this product, The Vegg Baking Mix. It has worked so far in everything I've tried so far. Be prepared, it does have a very strong sulfur odor when first mixed with water, but that dissipates quickly. I"m allergic to eggs and found this product to be a gift in my cooking.
Amber says
Hello my loooong lost friend. I've been thinking about you. Especially this time of year when I am ready to make 5 batches of your pie crust today (like last year)! And I was thrilled to find this pecan pie recipe. This is my husband's favorite! And I am going to surprise him with this recipe today. I have't been on your site in sooo long - love the new look, it's gorgeous! I haven't been cooking or baking much since going back to work, so I'm trying to find my groove. Luckily, I have school hours so I have this week off and other holidays, and of course, a big chunk of the summer, so I can't complain (going back to work was a necessity). I am feeling the baking bug this week and I feel so confident with your awesome pie crust recipe that I've made over a dozen times! So thinking of you Megan and hope you're well. My health, unfortunately, at the moment is not great, but today is a better day than last week for sure. You know how it is...up and down. I cherish the pain free days, but miss my usual energy. Happy Thanksgiving and I am sure your table will be filled with delicious food, love and laughter.
Hugs,
--Amber
Beth says
Made the pecan pie yesterday for Thanksgiving and it was a hit! So much better than even the traditional recipe! 🙂 I will definitely serve it again...and I would serve it to refined sugar people (which is saying something because sometimes alternative recipes don't appeal to the masses). Delicious...Thanks!
Megan says
Beth,
That's wonderful! Thank you so much for letting me know you tried it and enjoyed it! 😉 I appreciate that!
Megan
Sharon @ What The Fork Food Blog says
I definitely need to make this, it sounds SO good Megan!
Megan says
It is SO addicting, Sharon! I had a hard time NOT eating all of it! LOL! 😉
Stephanie says
Looks perfect! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Linda says
This pecan pie looks beautiful, Megan. Maple syrup sounds like a great sweetener. I'm sure the flavor works great. Thanks for sharing at GF Wednesdays. Your link was the most popular last week!
Charlotte Moore says
This ocean pie looks as good as one I have ever seen. The crust looks perfect and also the apple pie. Wonderful!!!
sarah says
Hi, this looks perfect and I would love to bake it but just one question, if I am using my own pie crust recipe, would I blind bake it or leave it unbaked as you do your gf one?Thank you for your recipes! have a great holiday 🙂
Megan says
Definitely leave it unbaked! 😉
Greg Parry says
Thank you for sharing these healthy recipes.It looks perfect and I will try it by myself.
Katie says
If I wanted to use regular sugar instead of coconut, would I use less? Just worried about the sweetness factor. I am cooking for a lot of allergies so I'd rather have less substitutes to buy. 🙂
Megan says
Hi Katie,
I recommend using 3/4 cup of brown sugar as a sub for the coconut flour. Brown sugar/cane sugar are slightly sweeter, which is why I would reduce the amount to 3/4 cup. 😉
Blossom says
Answered my question. Thanks!
Debra-Lou Hoffmann says
I made the pecan pie and used your pie crust recipe also. I didn't have any coconut sugar so I used 3/4 cup of organic sugar instead. Pecan pie is one of my husband's favorites and he loved the pie. He didn't even know it was gluten free. Thanks for a great recipe.
Megan says
You are so welcome, Debra! Glad you enjoyed it! 😉
Blossom says
Thanks for the amazing recipe! Instead of coconut sugar, could I use brown or white sugar? I know that defeats the purpose but it's a lot cheaper for me. Would I have to alter any other ingredients for compensation?
Suzanne says
This looks absolutely fantastic! What a perfect recipe for this time of year! 🙂
Megan says
Thank you, Suzanne!
Amanda L McGlothlin says
Hi Megan,
This pie is not vegan. It's vegetarian because it has eggs. In order for it to be vegan there would have to be no animal products or animal by products in it. Eggs are a animal by-product. 🙂
Megan says
Hi Amanda,
I don't have it posted anywhere that it is vegan, so I'm not quite sure what prompted your comment?!
Bonnie says
Hi I want to make this pie but had the inkling to add maple whiskey as well.. several recipes out there have it included. .have you ever and if so how much? 2-3 tbsp seems the norm. ..but would I have to adjust the syrup do you think? ?
Megan says
Hi Bonnie,
No, I don't think you need to adjust the syrup at all. I would use 2 tablespoons of a good quality whiskey/bourbon. Sounds delicious! Enjoy it!
Gianna says
Hi,
I was planning on making this pie the day before thanksgiving, and I was wondering if you would recommend refrigerating it overnight or leaving it out. Thank you!
Megan says
Hi Gianna,
I would just leave it out, but that's just me. 😉 I've left it out before and it's been just fine.
Jeffrey says
I made your pie for Thanksgiving. I was the only gluten free person there but your pie was a hit with everyone. I have enough ingredients left that tomorrow, I bake another one just for me.
Lee says
Hi there,
Would like to try this recipe but wondering if you have any advice for freezing? I'm traveling over the holidays and would love to pre make this, freeze it and bake it upon arrival. Thanks!
Megan says
Hi Lee,
I'm not sure I would recommend freezing these? I've never tried it before. You might need to experiment!
Michele says
Made this for Thanksgiving dinner. Was the best! Everyone loved it and couldn't believe it was gluten free. So much better then the traditional version with corn syrup. Much better tasting and not as sweet. Good tasting crust also. Plan to use it for other pies and going to use it next time I make chicken pot pies and see how it works with them. Thanks so much for your awesomely delicious recipes!
May says
Hi Megan Made your Pecan Pie for a friend for thanksgiving who has a refined sugar problem and it was delicious. However I am British so most of my recipes are in ounces or grams; so whilst the conversion of cup to cup works I am wondering about converting other sugars to coconut sugar from cups to ounces or grams. Is it still a straight swop or is there a calculation or is it just trial and error.
Courtney says
Hey Megan,
I can't wait to try your recipe this Thanksgiving. What would be your recommendation on how to add chocolate chips? I'm thinking of using dark chocolate chips, I just don't want to mess it up! Also I'll be using duck eggs because my dad is allergic to chicken eggs, idk if that changes anything.
Megan says
Hi Courtney!
I don't actually know! I've never had chocolate chips in my pecan pie. You might need to experiment with it. Also, just remember duck eggs are bigger than chicken eggs, so you might only need to use 2 duck eggs instead of 3.
Erica says
I made and it's so yummie!!!! But I used regular sugar and it was a bit sweet for my taste.... does the coconut sugar makes a difference in how sweet it taste? Can I put less regular sugar?? I'm making more this weekend 🙂
Megan says
Yes! Regular sugar is sweeter than coconut sugar. If using regular sugar, reduce the amount to 3/4 cup, instead of 1 cup.
Laura Parker says
Has anyone had success using granulated sugar in place of the coconut sugar? Not a fan of the coconut sugar. Thanks!
Megan says
Hi Laura, I remember one of my readers did, and they used 3/4 cup brown sugar (or cane sugar - I can't remember which it was). Granulated sugar (white or brown) tends to be sweeter than coconut sugar. BUT, you can always sample the filling before baking. If it's not sweet enough for you, feel free to add an addition 1/4 cup of sugar.
Theresa says
Hello Megan, Just wanted to let you know that I made this pie last night. My husband did not grow up with Pecan Pie like I did and he has gotten hooked. I however am now on a gluten free, dairy free, soy free, sugar free eating plan...so I thought I would try this to surprise him. I cheated and used a store bought crust, and substituted the Follow your Heart Vegan eggs for the eggs. It worked! Texture looks a little thick, but tasty...this filled 2 pie tins so I cut into the not so pretty one this morning to try it and it will work for me! Not gonna tell anyone until they eat it that it is a healthier version! Lol! Thank you so much and Happy Thanksgiving!
Megan says
I'm so happy it worked for you! Thanks for sharing your substitutions. Happy Thanksgiving!
Robyn Field says
Cant wait ti taste the pie - its in the oven now! A question though - my crust browned quickly I have covered it with aluminum because it still has to cook for the second half at the lower temp. Anybody else have this issue and is there something I could do differently when making it in the future?
Thanks so much and Happy Thanksgiving to all!
Megan says
Hi Robyn,
Sorry to hear that! I've never had issues with my crust burning (and I just made this pie again yesterday). Maybe grab an oven thermometer and make sure your oven is calibrated correctly?! Or you can certainly try cooking it just at the lower temperature. It just might take a lot longer to bake.
I hope you have a wonderful Thanksgiving!
Rachel Vaughn says
Thank you so much for this amazing recipe! Most of my family are not health freaks like me but they loved this pie! They were so shocked that it had no gluten, dairy, or processed sugars! This was definitely a hit and I will for sure be making this a Christmas time!
Megan says
So happy to hear that! Thanks, Rachel!
George says
Hi! I do lots of dairy free things. Found this recipe and am going to try it for Thanksgiving this year, along with a regular one. I can't wait to try it!
Megan says
That's great, George! I hope you enjoyed it!
Julie says
Absolutely delicious! I will be making this again.
Megan says
Very happy you enjoyed it, Julie!
Nancy says
This is the best pecan pie!! And so easy to make!
Megan says
Thank you, Nancy! I'm glad you think so!
Linda says
Oh Lordy Lordy this was heaven! We loved it! My husband is a pecanaholic and he said it was the best pie he ever had. The best part was it was healthier for us. Thank you and Merry Christmas!
Megan says
Very happy to hear that, Linda! Merry Christmas to your sweet family!
Micki says
Hello, I made this pie, but it came out really eggy in taste and texture. I followed the recipe to a t. Wonder what went wrong?
Megan says
Hi Micki,
Hmm... I'm not sure. Many of my readers have made this recipe with great success - this is the first complaint I've received. Are you sure the pie was completely baked through?
marvina Rose johnson says
I will not be making this pecan pie, but the history of corn syrup was awesome. Thanks
Mēgan says
thank you!
Lauren says
This looks delicious! I have never made pecan pie before, but I am going to try it this year as I am hosting Thanksgiving. Would palm shortening (like Nutiva's) work in this recipe to replace the butter? I can't have ingredients listed in many vegan butters unfortunately.
Mēgan says
Hi Lauren,
I am trying to remember what the Nutiva shortening tastes like? I would think it would do okay as long as it didn't have too strong of a flavor. Refined coconut oil would also work (I say refined because the refined variation has less of a "coconut" flavor vs. unrefined). I normally use ghee, so that's also an option if you tolerate it. I hope that helps!
Smerby says
I'm planning on making this for Thanksgiving since we all live pecan pie in my family and are all now either GF or refined sugar free, making this recipe perfect except... I am allergic to coconut! Dies coconut sugar dissolve? I use date sugar almost exclusively and it subs great for brown sugar in recipes, but technically can't "dissolve" like other sugars so unsure if it will work here (I may do a trial one anyway and report back).
Mēgan says
Coconut sugar does dissolve! I think date sugar would work, but that's just an educated guess (I haven't tried it). Have you seen this Paleo Pecan Pie Bar recipe? The bars are actually sweetened using dates and maple syrup instead of coconut sugar. 🙂
Ms Ali says
Hi,
Can I replace the coconut sugar with dates? What would be the method of using dates and how much? Would baking time change? Would appreciate your advice. Thanks
Mēgan says
Hi Ms. Ali,
I would not replace the coconut sugar with dates in this recipe, as the coconut sugar melts, it also acts as a binder of sorts. Have you seen this Paleo Pecan Pie Bars recipe of mine? It is sweetened entirely with dates and maple syrup.
Kelly says
This filling was great. I made it with a sourdough crust. I loved the flavor I got with the coconut sugar instead of white flour. So light and left me satisfied without being too sweet.
Mēgan says
Awesome! So glad you enjoyed it, Kelly!
Anna says
This was like the best thing I've ever made. Seriously. For real. It was so darn good. I made it in a glass pie dish because that's what I have. I still lined it with the spray parchment paper as recommended. Because the dish was shallower, it need a bit less cooking time, like an hour and 5 mins or so. I was very liberal with the cinnamon sugar. Seriously, the best thing ever.
Mēgan says
Your comment made my day! This is a recipe close to my heart - I'm so happy you enjoyed it!
Gwen says
I made 2 of these pies this past weekend and followed the recipe. They turned out well. The family loved them. They were delicious. This recipe is a definite keeper!!
Mēgan says
So thrilled to hear that, Gwen!
christa sweeney says
Hi! I was wondering if this can be left on the counter like normal pie? Or does it need to be the fridge?
Mēgan says
Hi Christa,
This pie can certainly be left out on the counter longer than than a dairy-filled pie can. That said, I wouldn't necessarily leave it on the counter overnight. I think 6-ish hours is about the max I'd leave it out for.
Jennifer says
This looks amazing and thank you so much for sharing! 🙂 If I cheated and purchased a gf frozen pie crust, do I thaw that out or bake it before putting in the filling, or do I put this filling into the frozen crust and then bake? I have been trying to find the online, but am getting mixed answers. Thank you!
Mēgan says
Hi Jennifer!
I would thaw your pre-made crust first. Then fill, and then bake the pie as a whole. 🙂 No need to prebake your crust ahead of time!
Jennifer says
You are so awesome and sweet for responding so fast and THANK YOU, MEGAN!! Getting ready to start the pies and everyone is most excited for yours! Thanks again for sharing your recipe and tips!
Heather says
Thinking of making this for Thanksgiving but my family never eats a whole pie. What changes would you recommend for making mini pies? Specifically around bake time and temp. Thanks in advance!
Mēgan says
Hi Heather,
I have no made this recipe into mini pies, so am unsure of baking times.
Bridy says
I found your page looking for a refined sugar free pecan pie. The recipe looks great and I am excited to try it for Christmas. Thank you!
Mēgan says
You bet! I think you'll enjoy this, Bridy! Thanks!
Sabrina says
This recipe looks so tasty! Is it possible to use a store bought pie crust such as Wholly Wholesome Gluten Free Pie Shells? Thanks!
Mēgan says
Hi Sabrina,
Yes, you can sub whatever store bought pie shell you like.
Kristi says
This recipe is much better than the pies I made for many years with Caro before I cut out corn syrup and refined oils. I have made this multiple times and it is great. I have substituted date syrup for maple syrup, just because I found date syrup in the store and wanted to find a use for it, and it came out just as good as with maple syrup.
Mēgan says
I'm so happy you enjoy this recipe! Thanks for sharing your recipe subs, too!
Lady E says
So this recipe is absolutely amazing! I made this last night, and I was eating it for breakfast because it was so good. This is my new go-to pecan pie recipe, and I didn’t think that anything could beat the recipe I used to use, but since I can no longer do corn syrup or refined sugars, this was just perfect. The crust was also amazing, even better than a gluten free pie crust I’ve purchased before, so that’s also a huge plus. I used nutiva’s butter flavored coconut oil instead of the vegan butter, so I added a couple teaspoons of sweet rice flour to make sure that the filling still thickened up, and all was perfect. I can hardly express how pleased I am with this recipe, since pecan pie is my biggest dessert weakness, but I shouldn’t have been surprised because all of your recipes that I’ve tried have been good. Thank you sooo much!
Mēgan says
Your comment made my entire week! Thank you so much for coming back here and commenting. VERY HAPPY you enjoyed this recipe so much!
Jaimee says
This is my all time favorite pecan pie! I’m going to make it with regular butter this year, should I use salted or unsalted butter?
Mēgan says
I would do unsalted!