Gluten Free Maple Pecan Pie (no corn syrup)
This easy and festive Gluten Free Maple Pecan Pie will be a winner at your Thanksgiving meal! Made with just a few simple ingredients, this pie is super delicious and healthy-ish.
Prep Time20 minutes mins
Cook Time47 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 10 servings
Calories: 449kcal
For the Pie Crust:
Press your "press and bake" or your rolled gluten free pie crust into a 9-inch pie pan. Poke with a fork. Place in the fridge for 15 minutes while the oven preheats to 325°F.
Bake the pie crust for 13-15 minutes until it's just lightly partially cooked.
Remove crust from the oven and allow to cool on a wire baking rack for at least 20 minutes before adding the filling.
Make the Filling:
In a large mixing bowl, whisk together the eggs, sugar, maple syrup, salt and vanilla extract until well combined, about 30 seconds.
Whisk in the butter just until combined.
Mix in the chopped pecans.
Pour the pie filling into the par-baked pie crust.
Decorate the top of the pecan pie with halved pecans.
Bake in the center rack of the oven for 30-35 minutes until the filling is puffed and no longer jiggly.
- Pie crust: You can use any gluten free pie crust recipe, but I love making my Coconut Oil Pie Crust. It is a press-in crust, so you don't need to roll it out. It works like cookie dough!
- Maple syrup: Swap maple syrup for honey if you prefer, although I think maple syrup is excellent here.
- Chocolate variation: Make this a chocolate pecan pie by mixing ⅓ to ½ cup chocolate chips into the filling!
- Storage: This pie is best kept covered in the fridge for up to 5 days.
Serving: 1servings | Calories: 449kcal | Carbohydrates: 37g | Protein: 7g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 129mg | Potassium: 171mg | Fiber: 4g | Sugar: 22g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg