This sweet, classic gluten free pecan pie only requires a few ingredients and one bowl to make the filling. It is made with maple syrup instead of corn syrup with gives it such a great depth of fall flavor.

I must be a little old lady at heart because all of my favorite dessert flavors include rum raisin, pralines and cream, pistachio and yes, pecan pie! I have loved pecan pie since I was a little girl and still require it every Thanksgiving.
The corn syrup was never my favorite though so mom and I are excited to share our maple syrup pecan filling that has an even deeper fall flavor! And I have even made its dairy free and it is just as delicious.
I also love a good gluten free apple pie, banana cream pie but our no bake gluten free banana pudding is even more simple to make.
Ohhh, I know YOU ARE GOING TO LOVE IT and here is why
- Homemade but simple - While this is a from scratch pie, it is surprisingly simple to make. We made the filling in just one bowl with 6 ingredients and it only takes minutes to make. The pie crust also comes together quite quickly, just dry ingredients then frozen butter and wet ingredients.
- The flakiest butter crust -ย This pie crust came about when I made a slight change from my mom's famous gluten free recipe. I just made it a bit easier with gluten free all purpose flour but it is still so good! She was 11 when she started making pies at the local home town cafe so she truly is the pie queen. Adding the grated frozen butter ensures that you get buttery pockets throughout the entire pie crust and get those lovely layers you want just like with grandma's gluten free pumpkin pie.
- Just like grandma's but maybe even better? - After making this pie, I honestly felt like a grandma who knows her way around the kitchen. I really think the maple syrup in place of the corn syrup really takes the depth of flavor to new levels. Everything else is simple snd nostalgic just like you remember.

KEY INGREDIENTS FOR THE BEST GLUTEN FREE Pecan PIE
- Butter - Oh yes, it makes the filling and the pie crust amazing! I have also used dairy free butter and it worked great. Just make sure it is frozen and I would highly recommend using Miyokos brand as the flavor is best.
- Whole pecans - Make sure they are raw. Your don't want them salted for roasted. You want the true pecan flavor to come through is this nutty pie.
- Buttermilk and apple cider vinegar - These both help with the balance of tartness and tang you want in a pie crust.
- Maple syrup - Truly, this is the key to your filling flavor and sweetness along with those pecans. It acts as the corn syrup would but gives a much better flavor.
- Arrowroot starch - This gives the pie crust the best texture and flavor. My non gluten free husband said this was a delicious and buttery, flaky crust.
Make grandma proud and hop into making this pecan pie






If you need some other things to complete your Thanksgiving dinner, be sure to try our gluten free sweet potato casserole, gluten free corn casserole or gluten free crescent rolls.
Pro Tip: Keep this pie at room temperature for the best bite and flavor.

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Gluten Free Pecan Pie without Corn Syrup

Ingredients
- 4 eggs
- 1 cup maple syrup
- 6 tablespoons butter, melted
- ยพ cup sugar
- ยผ teaspoon salt
- 1 ยฝ cups pecans, half chopped and half left whole
Gluten-free pie crust
- 1 ยผ cups gluten free all purpose flour
- ยผ cup arrowroot starch
- ยฝ teaspoon xanthan gum
- ยฝ teaspoon salt
- 1 tablespoons sugar
- ยฝ cup butter, frozen (dairy free works was well)
- 1 tablespoons buttermilk (dairy free works was well)
- ยฝ egg, beaten
- ยฝ tablespoon apple cider vinegar
- 1-2 tablespoons ice water
Instructions
- Preheat oven to 350ยฐ
- In a stand mixer, mix together eggs, syrup, butter, sugar and salt with the chopped pecans (keep whole pecans for next step)
- Pour that filling into unbaked pie crust (instructions below) then top with remaining whole pecans
- Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center comes out clean
Gluten free pie crust
- Mix dry ingredients together in a stand mixer then grate in frozen butter
- Add egg, buttermilk, vinegar and mix together
- Add ice water one tablespoon at a time until the dough comes together and is nice and smooth
- Place plastic wrap on the counter and add the dough and dust with gluten free rice flour or gluten free all purpose flour then roll out the dough in circular motions until you get a circle the size of your pie pan
- Place your pie pan upside down over top and invert the crust from under the plastic wrap and reposition as needed






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