Gluten-Free Pecan Pie

This Gluten-Free Pecan Pie is made with a flaky almond flour crust and a buttery pecan filling. It has all the flavors of a traditional pecan pie, made with wholesome gluten-free ingredients, especially perfect for Thanksgiving or any festive holiday dinner.

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Updated November 2023

Gluten-Free Pecan Pie Recipe: A Nutty Indulgence 

No holiday dessert table is truly complete without a generous slice of pecan pie. Move over, pumpkin pie (or maybe not, depending on who you ask); pecan pie is another classic favorite that deserves the spotlight!

This Gluten-Free Pumpkin Pie is easy to make and has all the rich and cozy flavors of a traditional pecan pie without the gluten or sugary corn syrup. Instead, it has a flaky and buttery almond flour pie crust with a deliciously nutty and perfectly sweetened pecan pie filling with brown butter and a low-carb golden sugar sweetener to achieve that signature caramel flavor in the filling.

Whether it’s a festive holiday celebration or just a sweet craving, this pie is destined to be a gluten-free favorite and will become a family favorite for your Thanksgiving table or any holiday gathering that can easily cater to many dietary restrictions that your guests may have.

Ingredients You’ll Need:

For the Gluten-Free Pie Crust:

• Super Fine Blanched Almond Flour: Provides a nutrient-rich, gluten-free base with a subtle nutty flavor.
• Coconut Flour: Adds a light, fluffy texture to the crust while enhancing the coconut undertones.
• Powdered Monk Fruit Sweetener: A natural, low-calorie sugar-free sweetener that complements the nuttiness without the sugar. Feel free to use any powdered sugar of your choice if you don’t need a low carb / keto-friendly option.
• Fine Grain Sea Salt: Balances sweetness and enhances the overall flavor profile.
• Cold Vegan Butter: Imparts a rich, buttery taste to the crust for that classic pie flavor. Use ghee or grass-fed butter if you’re not dairy-free.
• Coconut Oil or Neutral Oil: Enhances the texture of the crust, making it flaky and tender.
• Large Egg: Binds the ingredients together, contributing to a cohesive and easy-to-handle dough. We have not yet tested it, but you can try using your preferred egg substitute of choice for a vegan pecan pie option.

For the Healthy Pecan Pie Filling:

• Vegan Butter or Unsalted Grass-Fed Butter: Browned to perfection, providing a deep, caramelized flavor to the filling. Use dairy-free alternatives if needed.
• Golden Monk Fruit Sweetener: A healthier alternative to traditional sweeteners, giving the filling its sweetness. Feel free to use coconut sugar or any other brown sugar alternative. Brown sugar works too.
• Almond Butter: Introduces a nutty richness, complementing the pecans and enhancing the overall flavor. While almond butter gives this pie the best flavor, feel free to substitute with any other nut butter or seed butter of your choice.
• Full-Fat Canned Coconut Milk: Adds creaminess and a hint of coconut flavor to the filling. You can also use dairy-free creamer or heavy cream if you’e not dairy-free.
• Vanilla Extract: Infuses a warm, aromatic essence, elevating the overall taste.
• Fine Sea Salt: Balances the sweetness and enhances the flavors.
• Large Eggs: Contribute to the filling’s structure and velvety texture. We have not yet tested it, but you can try using your preferred egg substitute of choice for a vegan option.
• Roughly Chopped Pecans: The star of the show, providing a satisfying crunch and nutty flavor.
• Half Pecans for Topping: Enhances the pie’s visual appeal while adding extra texture.

Instructions: How to make Gluten-Free Pecan Pie

Making the Pie Crust:

1. Combine Ingredients: In a food processor, combine super fine blanched almond flour, coconut flour, powdered monk fruit sweetener, and fine grain sea salt. Add the butter and oil to the mixture, pulsing until large pea-sized crumbs form. Add a large egg to the mixture and pulse until a dough forms. Adjust consistency with additional almond flour if needed.
2. Chill Dough: Gather the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 15 minutes, up to 2 days.
3. Roll and Shape: Roll out the chilled dough between two sheets of parchment paper into a circle large enough to cover a 9-inch pie dish.
4. Line Pie Dish: Lay the rolled dough over the pie dish, pressing it into the bottom and sides. Trim and flute edges, pierce the surface with a fork, and freeze the crust while preparing the filling.

Making the Filling:

1. Par-Bake Crust: Preheat the oven to 325°F. Remove the pie pan from the freezer and par-bake the crust for 15 minutes or until lightly golden brown around the edges. Set aside to cool.
2. How to Brown Butter:Brown butter is one of those magical secret ingredients that can enhance the flavor of just about anything. It has a rich nutty taste and the aroma is out of this world. Plus, it’s really easy to make.
   • Start by melting butter in a heavy duty pot over medium heat. Swirl the pot occasionally to prevent burning.
   • The butter will begin to foam and the color will go from lemony-yellow to golden-tan to, finally, a toasty-brown.
   • Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
3. Combine Ingredients: Remove from heat, whisk in golden monk fruit sweetener, almond butter, coconut milk, sea salt, and vanilla until smooth. Allow to cool slightly. Slowly whisk in room temperature eggs until combined. Stir in roughly chopped pecans.
4. Fill the Crust: Pour the filling into the par-baked crust. Arrange pecan halves on top as desired.
5. Bake: Cover crust edges with foil or a pie shield to prevent burning. Bake for 40-45 minutes or until the center is nearly set and the crust is deep golden brown.
6. Cool Before Slicing: Allow the pie to cool completely at room temperature for at least 1 hour before slicing. If making ahead, wrap and store in the refrigerator for up to 2 days.

Tips for Success

• Chill the Dough: Ensure the dough is adequately chilled for easy handling.
• Par-Bake with Precision: Achieve the perfect crust by par-baking until light golden brown.
• Watch the Butter: Brown butter quickly, so have all filling ingredients ready to go to avoid burning.
• Pie Crust: Watch the edges of the pie crust, as almond and coconut flour may result in a slightly darker color.

Storage and Freezer Instructions

Store your keto pecan pie in the refrigerator for up to two days, or freeze for a future indulgence. The pie maintains its luscious texture even after freezing.

Freezing Instructions:

1. Cool Completely: Allow the pie to cool entirely at room temperature after baking.
2. Wrap Securely: Wrap the cooled pie securely in plastic wrap, ensuring it’s tightly sealed.
3. Double Protection: For added protection, place the wrapped pie in a resealable plastic bag or wrap it with aluminum foil.
4. Freeze: Place the wrapped pie in the freezer. It can be stored for several weeks.

Making Ahead:

1. Prepare and Bake: Follow the recipe instructions until the paleo pecan pie is fully baked and has cooled to room temperature.
2. Wrap for Refrigeration: Once cooled, wrap the pie tightly in plastic wrap and store it in the refrigerator. It can be refrigerated for up to 2 days.

Thawing:

1. Overnight in the Refrigerator: For a gradual thaw, place the wrapped pie in the refrigerator overnight.
2. Room Temperature Thawing: If time is of the essence, thaw individual slices at room temperature for a few hours.

Reheating:

1. Oven Method: Preheat to 325°F (163°C). Remove plastic wrap, cover with foil, and heat for 15-20 minutes. Allow to cool before serving.
2. Microwave Method (for Individual Slices): Heat on medium for 20-30 seconds. Check and continue in short intervals until warmed through.
3. Serve Fresh Toppings: Enhance the experience by adding fresh toppings like vanilla ice cream or whipped cream.

Tips:

• Avoid Overheating: Heat gradually to avoid compromising texture.
• Freshen the Crust: If reheating in the oven, briefly broil to freshen the crust.
• Reheat Individual Slices: Slice before freezing for easy reheating of portions.

Serving Suggestions

While our Gluten-Free Pecan Pie is a delightful standalone treat, here are some creative serving suggestions to enhance your dessert experience:

• Whipped Cream Topping: Serve each slice with a dollop of freshly whipped cream for a light and airy contrast to the richness of the pie.
• Vanilla Ice Cream: A classic pairing! The coolness of vanilla ice cream complements the warm, nutty flavors of the pie.
• Caramel Drizzle: Elevate the sweetness by drizzling warm caramel over each slice just before serving.
• Fresh Berries: Add a burst of freshness with a side of fresh berries. The tartness balances the sweetness of the pecan pie.

Variations

Feel free to get creative and customize this Healthy Pecan Pie recipe to suit your taste preferences. Here are some variations to consider:

• Nut Selection: Experiment with different nuts or a mix of your favorites, such as walnuts or hazelnuts, for a unique twist.
• Spice Infusion: Add a dash of cinnamon, nutmeg, or even a hint of cardamom to the filling for an extra layer of warmth.
• Chocolate Drizzle: For chocolate lovers, consider drizzling melted chocolate over the cooled pie for a delightful chocolate-pecan combination.
• Maple Pecan Pie: Replace some of the sweeteners with pure maple syrup for a distinct maple flavor that complements the pecans.
• Coconut Pecan Pie: Embrace the coconut theme further by incorporating shredded coconut into the filling for added texture and flavor.
• Pie Bars: Don’t feel like rolling out pie dough, consider making our Keto Pecan Pie Bars instead.

Frequently Asked Questions (FAQ)

Q1: Is this Gluten-Free Pecan Pie suitable for people with gluten sensitivities?

A1: Absolutely! Our Gluten-Free Pecan Pie recipe uses a combination of almond and coconut flour for the crust, making it entirely gluten-free.

Q2: Can I substitute ingredients to make this recipe dairy-free?

A2: Yes, you can! For a dairy-free option, consider using vegan butter instead of grass-fed butter in the crust. Additionally, you can replace butter with a dairy-free alternative in the filling.

Q3: How long does it take to prepare this pie?

A3: The preparation time for our Gluten-Free Pecan Pie depends on the efficiency of your cooking process. On average, plan for about 30 minutes to prepare the crust and filling, excluding baking time.

Q4: Can I make the crust ahead of time?

A4: Absolutely! The crust can be prepared up to 2 days in advance. After rolling it out and lining the pie dish, wrap it in plastic wrap and chill in the refrigerator until you’re ready to bake.

Q5: Can I freeze the Gluten-Free Pecan Pie?

A5: Yes, you can freeze this pie for future enjoyment. Ensure it’s well wrapped to prevent freezer burn, and it can be stored for several weeks.

Q6: What makes the crust slightly darker than a traditional pie crust?

A6: The almond and coconut flour in the crust contribute to its slightly darker color. This doesn’t affect the taste but adds a unique touch to the visual appeal of the pie.

Q7: How do I prevent burning the brown butter for the filling?

A7: Watch the brown butter closely and have all your filling ingredients ready to go. Whisk constantly and remove the pan from heat as soon as brown bits start forming.

Q8: Can I customize this recipe to suit different dietary preferences?

A8: Absolutely! Feel free to experiment with nut butter choices, sweeteners, or even add spices like cinnamon. This recipe is versatile and can be tailored to your taste.

Q9: What’s the recommended way to store leftovers?

A9: If making ahead, wrap the cooled pie and store it in the refrigerator for up to 2 days. For longer storage, consider freezing.

Q10: Any tips for serving this Gluten-Free Pecan Pie?

A10: For the best experience, serve the pie at room temperature. Allow it to cool for at least an hour before slicing for optimal texture and flavor.

More gluten-free pie recipes you will love:

Cherry Pie Bars

Healthy Pumpkin Pie Bars

Gluten-Free Apple Pie

5 from 25 votes

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Gluten-Free Pecan Pie

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

This Gluten-Free Pecan Pie is made with a flaky almond flour crust and a buttery pecan filling. It has all the flavors of a traditional pecan pie, made with wholesome gluten-free ingredients, especially perfect for Thanksgiving or any festive holiday dinner.

Course: Dessert

Cuisine: American

Keyword: keto pecan pie, low carb, pecan pie, pecans, pie, thanksgiving dessert

Servings: 14 slices

Calories: 425 kcal

Author: Kelly

Ingredients

FOR THE CRUST:

• 1 3/4 cups super fine blanched almond flour , plus more as needed
• 3 tablespoons coconut flour
• 2 teaspoons powdered monk fruit sweetener , feel free to use any powdered sugar of your choice if you don't need a low carb / keto-friendly option.
• 1/2 tsp fine grain sea salt
• 1/3 cup cold grass-fed butter , you can also sub with cold ghee or unsalted grass-fed butter
• 2 tablespoons coconut oil (refined to avoid any coconut flavor if desired) or neutral oil of choice such as avocado oil
• 1 large egg

FOR THE FILLING:

• 1 cup cold vegan butter , you can also sub with cold ghee or unsalted grass-fed butter
• 1 cup golden monk fruit sweetener , coconut sugar or brown sugar substitute of choice. Regular brown sugar works too.
• 2 tablespoons almond butter , while almond butter gives this pie the best flavor, feel free to substitute with any other nut butter or seed butter of your choice.
• 1 cup full fat canned coconut milk , you can also sub with dairy-free creamer or heavy cream if you're not dairy-free
• 2 teaspoons vanilla extract
• 1/2 teaspoon fine sea salt
• 3 large eggs , at room temperature
• 2 cups roughly chopped pecans
• 1/2 cup half pecans for the topping

Instructions

For the crust

1. Combine the almond flour, coconut flour, powdered monk fruit, salt, butter and oil in a food processor and pulse / process until large pea sized crumbs appear. Add the egg, then pulse again, until dough forms and comes together. Add more almond flour (1-2 tablespoons at a time) as needed, if dough seems too wet.

2. Gather the dough into a ball and wrap in plastic wrap. Chill dough ball in refrigerator for at least 15 minutes, or up to 2 days.
3. Once the dough is ready, roll between two sheets of parchment paper into a large circle big enough to cover a regular 9-inch pie dish.
4. Lay over the pie dish and press into the bottom and the sides of the pan. Trim & flute edges and use any leftovers for cutting out festive shapes, if desired. Carefully pierce holes in the surface using a fork to prevent bubbling and place the pan in the freezer while you preheat the oven and you're ready to prepare the filling.

Make the Filling:

1. Preheat the oven to 325°F. Remove the pie pan from the refrigerator and par-bake the crust for 15 minutes or until very light golden brown around the edges. Remove from oven and set aside to cool.

Brown Butter - have all the ingredients ready to go as the butter can burn very quickly

1. Heat butter in a large heavy bottomed saucepan over medium heat, whisking constantly. Once the butter starts boiling, continue whisking until you see brown bits starting to form at the bottom of pan as you are whisking. Remove the pan immediately from the heat and turn heat off. Whisk in the golden monk fruit sweetener until combined. Add almond butter, coconut milk, sea salt and vanilla and whisk until smooth.
   

2. Allow the sauce to cool slightly. Once cool, slowly whisk in the eggs until combined.

3. Stir in the chopped pecans and pour into the par-baked crust.

4. Arrange pecan halves on top to design of your liking.
   
5. Cover the crust edges with a pie shield or aluminum foil to prevent burning. Bake for 40-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.
6. Allow to cool completely at room temperature for at least 1 hour before slicing. If making ahead, wrap and store in the refrigerator for up to 2 days.

Recipe Notes

• The edges of the pie crust will be slightly darker than a traditional pie crust from the almond and coconut flour
• Keep your eyes closely watching while browning butter and have all your ingredients for the filling ready to go since the browned butter can burn quickly

Nutrition Facts

Gluten-Free Pecan Pie

Amount Per Serving (1 slice)

Calories 425 Calories from Fat 414

% Daily Value*

Fat 46g71%

Carbohydrates 8g3%

Fiber 4g16%

Sugar 2g2%

Protein 8g16%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.