By Wendy Stoltz / Last Modified On January 15, 2023
A buttery flaky pie crust with the perfect pecan pie filling, this classic gluten-free pecan pie comes together quickly with only a few simple ingredients.
You are going to love this easy gluten-free pecan pie recipe.
If you are looking for more pie recipes, check out my gluten-free cherry pie and my gluten-free pumpkin pie.
Gluten-Free Pecan Pie Recipe
The flavors of maple and vanilla combined with pecans will have you running for a second helping of this gluten-free pecan pie. The crust is buttery and flaky and the pecan pie filling is perfect in every way.
This incredibly delicious gluten-free pecan pie recipe also comes with a dairy-free and refined sugar free option making it a go-to gluten-free pie recipe year-round.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
Gluten-Free Pecan Pie is a magical pie. More chemistry then magic but it's magical the way that you can mix the right ingredients together and the pecans float to the top of the pie, while the center turns into a yummy thick filling.
Can I use coconut oil in gluten-free pecan pie?
Yes, you can swap out the butter for equal amounts of coconut oil in this gluten-free pecan pie recipe. You can't taste the coconut oil and if you use butter it gives this gluten-free pecan pie a rich, buttery flavor.
I haven't tested the gluten-free pie filling with dairy-free butter but it should work just fine.
What other sweetener can I use besides coconut sugar in gluten-free pie?
I would not recommend making the filling for this gluten-free pecan pie with a sugar free sweetener like stevia, or truvia. It won't set up the way it needs to.
You can substitute with coconut sugar or maple sugar if needed.
How to make gluten-free pecan pie
- Preheat oven and place a baking sheet on the rack in the center of oven. Make my gluten free pie crust or use your favorite store bought gluten free pie crust.
- For the filling, add all the ingredients to a medium mixing bowl.
- Mix until combine. You can also mix all the ingredients and then stir in the pecans if it's easier for you.
- Pour filling into the prepared crust. The pecans will float to the top as the pie bakes. Bake as directed.
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
I've also included a video for a demonstration on how to make gluten free pecan pie.
If you can't have pecans you can always use walnuts or my favorite, hazelnuts, in this gluten-free pecan pie recipe. I've also used macadamias in a pinch before.
The pie is still incredible. Just note, if you use walnuts this gluten-free pecan pie will be a little more acidic. Make sure to chop them before you add them to the filling.
Is Corn Syrup Gluten Free?
I often get asked is corn syrup gluten free. Yes, it's gluten free. Always check labels before purchasing as ingredients can change and off brands sometimes add extra ingredients for flavor or color.
Tips for making a great gluten-free pie:
Read the recipe steps and make sure you have all ingredients on hand before you begin.
Make sure all ingredients are cold before you begin, unless otherwise noted.
Don’t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.
If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
To help prevent a mess in the oven, place a baking sheet under the pie pan while it cooks.
Let the gluten-free pie cool completely before slicing.
If you have any questions about this gluten free pecan pie recipe please leave a comment below and I will get back to you.
Gluten-free pie crust recipe:
You don't have to use the gluten free pie crust recipe included with this recipe. You can use your favorite single pie crust recipe or you can use a store bought gluten free pie crust.
My friend Michelle at My Gluten-Free Kitchen has a lovely recipe for a Snickerdoodle Streusel Apple Pie. If you like coconut cream pie you'll love this recipe by What the Fork Food Blog.
Or you can try my fave Gluten Free Apple Pie recipe.
Did you make this gluten-free pecan pie recipe? Please leave a starred review and a comment below letting me know how it turned out!
Gluten-Free Pecan Pie
This classic gluten-free pecan pie comes together quickly with only a few simple ingredients.
For the Crust
- 1 ½ cups my gluten free flour blend (or Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
- ½ teaspoon salt (omit if using salted butter)
- 1 teaspoons xanthan gum (omit if using a blend that includes it)
- ½ cup butter (1 stick), cold - cut into small pieces (or dairy-free butter)
- 3-4 tablespoons milk, cold (or dairy free milk)
For the Filling
- 1 cup sugar
- 8 oz. maple syrup (or corn syrup)
- 2 tablespoons butter (or coconut oil) melted and cooled
- 3 eggs, room temperature
- ½ teaspoon salt
- 2 teaspoons gluten-free vanilla extract
- 2 ¼ cups pecans, coarsely chopped
- Preheat oven to 350°F. Place a baking sheet on the rack in the center of oven.
- For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum.
- With a pastry cutter, cut butter into flour mixture until the butter is small, no larger than the size of a pea.
- Add milk and combine. Use your hands to work the milk into the dough. Add additional milk if needed.
Knead dough until it comes together. Form a ball with the dough.
- Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle.
- Peel the top piece of parchment paper off, and invert into a greased pie pan. Flute the edges. Use your fingers to repair any tears in the crust, if needed.
- For the filling: In a medium mixing bowl, mix sugar, maple syrup, melted butter, eggs, salt, and vanilla. Add pecans and stir just until combined.
- Pour filling into the prepared crust. The pecans will float to the top as the pie bakes.
- Place the pie on the baking sheet and bake for 45-55 minutes until the center is set and the pie doesn’t jiggle when shook. Cover the pie with foil halfway through to keep the edges of the crust from burning.
- Remove the pie from the oven and cool completely before cutting.
- Dairy-free Option: Use dairy-free butter in the crust and melted and cooled coconut oil in the filling to make this dairy-free.
- Refined Sugar Free Option: Use coconut sugar instead of sugar.
- Read the recipe steps and make sure you have all ingredients on hand before you begin.
- Make sure all ingredients are cold before you begin, unless otherwise noted.
- Don’t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.
- If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
- To help prevent a mess in the oven, place a baking sheet under the pie pan while it cooks.
- Let the gluten-free pie cool completely before slicing.
Serving Size:1 slice
Amount Per Serving: Calories: 433Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 62mgSodium: 203mgCarbohydrates: 39gFiber: 3gSugar: 26gProtein: 6g
I love a good pecan pie recipe! Looks so delicious and perfect for Fall.
It's one of my favorites 🙂
Does the butter need to be melted for the filling?
Yes, melted and cooled.
I jut realized right after I wrote that it was in your directions. One more question when I was done baking the pie for almost an hour it was still jiggly. I took it out and let it cool but when I cut into it it was very liquidy. Any suggestions on what I did wrong.
Did you use cold ingredients by any chance? If your ingredients are cold, it will take longer for the filling to warm up. It's cooked enough to safely eat by next time, keep cooking it until the center is not jiggly. Also, since the weather is colder, some ovens don't heat up to temperature. You could always get an oven thermometer if needed.
I want to make this for my family.
Let me know how it turns out 🙂
can u freeze the pie after baking?
Yes, I have one in the freezer right now for thanksgiving along with my gluten free pumpkin pie.
I’m thinking of making this for my gluten sensitive dad for Thanksgiving but would like to make regular pie for the rest of the family. If I make him this recipe but in mini form (in a ramekin) do you think it would bake for less time and if so when would you check for doneness?
The baking time will be a little less. Start with 22-25 minutes, and check the centers for doneness.
What size pie pan?
8 or 9 inch pie pan.
Do you like one over the other? I struggle with gluten free pie crusts and I have been convinced it's because i'm using the wrong size.
The wrong size pan? You can use an 8 or 9-inch pie pan. If you use an 8-inch you might have to cook it a touch longer since the filling will be thicker.
I made this recipe this past weekend, with the GF king Arthur crust mix ( as I had it on hand), and it came out amazing! My family loved it and wouldn’t have even known it was GF! Super easy to make too. Looking forward to trying your crust recipe next time as well!
I am so glad everyone loved it. Thank you for sharing what flour mix you used.
In the ingredients you list corn syrup, does it matter if it’s light corn syrup or dark corn syrup?
No, both work 🙂
Should I blind bake the pastry base before adding the filing?
You don't need to blind bake it before adding the filling.
This looks amazing!!!
Can I use honey instead of maple syrup or corn syrup? Thank you!!!!
You can use honey. It won't gel up the exact same, but it will still be delicious.
Best pie we have ever eaten in our entire lives!!
I am so glad you think so. Thank you for letting me know.
Is 8 oz of maple syrup measured in fluid ounces or ounces in weight?
What size pie pan should I use?
When covering the pie with foil halfway through, should I cover the whole pie or just the edges?
8 oz. in fluid ounces. You can use a 8 or 9-inch pie pan. I'd cover the whole thing, but you can cover just the edges if you want.
My daughter made the Pecan Pie at ThanksThanksgiving as a surprise for me. Usually I get left out because of gluten & dairy issues. Wow!! This pie ranks #1. Delicious!!!
Awe, I am so glad you loved it. Thank you for letting me know.
This recipe looks amazing but i was wondering about adding chocolate chips. If i did that, should i put them on top (before baking?) or in the mix?
I haven't personally tried adding chocolate chips, so I'm not sure what would be best. Sorry I can't be more help.
Great recipe. Baking time definitely varies per elevation and over. Mine takes roughly an hour and a half to start to become firm enough to remove for cooling.
Is the maple syrup the fake kind or real maple syrup?
I have the real stuff
Yes, pure maple syrup.
No sweetener of any kind in the pie crust ingredients? Pls verify.
Correct. No sweetener.
Which gluten free flour would be best? There are different blends.
You can use my blend (both work), also Bob's Red Mill 1 to 1 Gluten Free Baking Flour (the blue bag) is great.
This pie doesn't require the crust to be par baked?
Not of this recipe.
Can this pie be made a couple of days ahead and refrigerated. Until time to serve?
Yes, you can make this pie a few days in advance.
Dude.. woah. What an amazing recipe. I brought this to my first thanksgiving with my girlfriend’s family and they were practically licking the plate! Highly, so so highly, recommend.
This was a hit at family party earlier in December, so I am going to make again for Christmas. Thanks for a great recipe!!
I am so glad they loved it. Thank you for letting me know.
I have made this 3 times. Love it! I still am getting jiggle, even baking longer and using room temp ingredients. I use Bob's Red Mill Egg Replacement & I follow the directions on their package to prepare it with water. 2 questions - Any thoughts on getting it to firm up? Should it be refrigerated or can it be left on counter for a few days? Thank you!!
The only thing I can think of is that your oven is perhaps not cooking it enough. Some ovens don't heat up to temperature. You could always get an oven thermometer if needed. Yes. I would recommend refrigerating this pie especially if you are in a warmer climate.