Being gluten free doesn't mean you have to miss out on your favorite recipes. Pecan pie has always been one of my favorite pies - it's a holiday classic! So I was inspired to create this gluten-free pecan pie recipe after a trip I took to Lexington, Kentucky in 2018.
While there, I was able to tour the Woodford Reserve Bourbon Distillery, which is the oldest in the U.S. Besides having an amazing history, their bourbon is outstanding. I've used a splash of Woodford Reserve in this pecan pie recipe, which gives a nice boost to the flavor. If you're not a bourbon fan, you can leave it out or replace it with extra vanilla extract.
One of my favorite things about this gluten-free and dairy-free pecan pie (besides the crunchy pecans) is that it is made without corn syrup. I always use my extra flaky gluten-free crust, but a store-bought crust will work too. Taking a few extra minutes to arrange the pecans on top and your family will think it was made by a professional baker. This homemade pecan pie will be stunning on your holiday table.
I absolutely love making gluten free pies, besides this pecan pie, my gluten free dutch apple pie and this german chocolate pecan pie are some of my favorites.
Jump to:
Why You'll Love This Gluten Free Pecan Pie
- No corn syrup - Traditional pecan pie recipes are thickened and sweetened with a mixture or corn syrup and sugar. I've used maple syrup instead, making this recipe corn free.
- Beautifully simple - Although this delicious pecan pie looks tricky to make, it's actually quite easy. When the toasty pecans bake up on top of the pie, your family will be convinced you bought it at a bakery.
- Flavor twist - The combination of bourbon and maple syrup add a little twist to a traditional Southern pecan pie. Your guests will love it!
- Allergen Free - This pecan pie recipe is gluten free, dairy free and corn free as written. It's the perfect dessert for those with dietary restrictions.
Ingredient List
This easy pecan pie recipe uses just a few simple ingredients. Bourbon can be omitted if you're alcohol free.
- Brown Sugar - provides that rich, molasses flavor you expect from pecan pie. You can use light brown or dark brown sugar. Coconut sugar would be a suitable replacement here.
- Maple Syrup - The maple flavor really comes through in this pie, so you want to make sure you're using pure maple syrup.
- Eggs - Pecan pie is a custard pie which requires eggs. I wouldn't try an egg replacement here.
- Bourbon - Use your favorite brand. My favorite is Woodford Reserve. If you don't want to use bourbon, you can omit it completely.
- Vanilla - Vanilla adds sweetness and depth to the flavor. If you omit the bourbon, you may add a little extra vanilla.
- Salt - Salt is a critical ingredients that enhances the flavor of baked goods. Don't be tempted to skip it.
- Pecans - 3 cups of pecans in this pie really bring out the nutty flavor.
- Gluten Free Pie Crust - Use a store bought or a homemade pie crust. I always use my amazing gluten-free pie crust recipe. This recipe will be enough filling for a 9-inch pie pan.
Substitutions & Variations
- Not Gluten Free - Use this pecan filling in your favorite pie crust. All other ingredients are the same.
- Make it Vegan - Unfortunately, I don't think an egg replacement will work in this recipe. I would suggest looking for another recipe that is written to be egg free.
- No Maple Syrup - You can use corn syrup, agave nectar, brown rice syrup or honey in place of maple syrup, but it will change the flavor of the pie.
- No Alcohol - It's okay to omit the bourbon entirely with no issues.
- No Pecans - I would recommend replacing pecans with walnuts for an equally delicious pie!
How to Make the Best Gluten-Free Pecan Pie
This pecan pie filling is easy to make and doesn't require a mixer.
STEP 1: Combine the brown sugar, maple syrup, eggs, bourbon, salt and vanilla in a large mixing bowl. Whisk until well combined.
STEP 2: Pour the chopped pecans into the pie shell.
STEP 3: Pour the pie filling over the chopped pecans, reserving ⅓ cup of the liquid.
STEP 4: Add the pecan halves to the reserved liquid and stir them to coat the nuts.
STEP 5: Place the pecan halves one at a time in circles around the the top of the pie.
Expert Tip
The pie filling will puff up during baking - this is normal. Don't worry it will settle as it cools.
To avoid cracks, remove the pie from the oven when the outer 2-3 inches of the pie should are set and the center should is still slightly jiggly.
Storage
To store leftover pecan pie, simply cover the remaining pie with plastic wrap or aluminum foil and place in the refrigerator. The pie will be good for 3-4 days if kept refrigerated.
There is no need to reheat leftover pecan pie, since it is normally served chilled or at room temperature.
Recipe FAQs
Baked pecan pie doesn't freeze as well as unbaked pie. If you want to work ahead of time, prepare your filling and pour it into the crust. Freeze the pie for 2-3 hours until solid, then wrap in several layers of plastic wrap to ensure it's sealed. Store in the freezer up to one month.
To bake after freezing, add 30 minutes of cook time to the original recipe directions.
Corn syrup is not a necessary ingredient in pecan pie, although many recipes do include it. It's purpose in pecan pie is normally to make the pecans shiny as well as preventing the sugar in the filling from crystallizing. It also prevents the pie from absorbing moisture from the air.
In this recipe I replace the corn syrup with maple syrup, which makes for a richer flavor as well as making this pie corn syrup free.
I have received a lot of questions about whether or not Bourbon is gluten free. Bourbon is made from wheat, barley, rye, and corn. However, it is considered gluten free after the distilling process, as long as no flavorings have been added. Liquor that is made from gluten containing sources is not allowed to be marked as gluten free on the label because it is possible for trace amounts of gluten to be present.
The National Celiac Association states that distilled alcohol is considered gluten-free because the process of distillation removes the harmful gluten protein. However, a small percentage of gluten intolerant people do still react to Bourbon. There are Bourbon's available that are made from 100% corn or 100% sorghum, which may be an option for you if you cannot drink regular Bourbon. Of course, you can always omit the Bourbon from the recipe if you prefer.
Raw pecans are naturally gluten free. If you buy pecans that have been roasted or flavored, they could possible contain gluten ingredients.
All of the ingredients in this pie filling recipe are naturally gluten free.
No, you can bake a frozen pie crust without thawing. In fact, your pie crust will turn out better if you put it in the oven while still frozen. Keeping the fats in the pie crust as cold as possible before baking leads to flakier baked crust.
More gluten free pies to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Pecan Pie
Ingredients
- 1 Gluten Free Pie Crust
- 1 Egg for egg wash
- 1 Cup Pecans roughly chopped
- 1 Cup Light Brown Sugar
- ½ Cup Maple Syrup grade A
- 3 Eggs lightly beaten
- 2 Tablespoon Bourbon optional
- 1 teaspoon Vanilla
- ½ teaspoon Salt
- 2 Cup Pecans
Instructions
- Preheat oven to 375F degrees.
- Brush the edge of your pie crust with your egg wash (1 beaten egg whisked with 1 tablespoon water)1 Egg, 1 Gluten Free Pie Crust
- Pour chopped pecans into your prepared pie crust.1 Cup Pecans
- In a large bowl, combine brown sugar, maple syrup, 3 eggs, bourbon, vanilla and salt. Whisk together until smooth.1 Cup Light Brown Sugar, ½ Cup Maple Syrup, 3 Eggs, 2 Tablespoon Bourbon, 1 teaspoon Vanilla, ½ teaspoon Salt
- Pour all but ⅓ cup of the liquid mixture over the chopped pecans.
- Add the remaining 2 cups of pecan halves to the ⅓ cup liquid. Stir to coat the pecans.2 Cup Pecans
- Working one pecan at a time make circles around the top of your pie. You should have just enough nuts for 1 pie. If there are a few leftover, just tuck them into any spaces you can find.
- Place your pie on a baking sheet and bake on the lowest oven rack in the preheated oven for about 40 minutes. The pie will appear puffed up when it's done but will settle back down when cooled.
- Cool 2 hours before slicing.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Heather says
Delicious Pecan Pie recipe, no dairy, no gluten. Extra protein from the eggs. Fantastic with Vanilla Bean Ice Cream. I used Bourbon Barrel-Aged Maple Syrup instead of actual Bourbon as well. Yummy!!! Great job!!