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Gluten-Free Pecan Pie

This homemade gluten-free pecan pie is moist, flavorful, and super moreish with no corn syrup, refined sugars, eggs, or dairy! Instead, this healthier vegan pecan pie recipe is naturally sweetened with dates and maple syrup with a pumpkin puree 'twist' - for the perfect treat for your Thanksgiving/ holiday table!
Course Dessert, pie
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 10

Equipment

  • Food processor*
  • Blender*
  • Kitchen scale*

Ingredients

Gluten-Free Pie Crust

  • 1 cup and 1 tbsp (160 g) gluten-free flour blend (see notes)
  • 7 tbsp (40 g) almond flour (ground almonds)
  • 2 tbsp (26 g) vegan butter softened (or coconut oil)
  • 2 flax eggs (2 tbsp ground flax seeds + 1/4 cup water)
  • 1 1/2 tbsp (20 g) granulated sugar (see notes)
  • 1 Pinch of sea salt

Pecan Pie Filling

Instructions

  • You can watch the video in the post for visual instructions.
    I recommend measuring the ingredients in grams on a kitchen scale.

Pie Crust:

  • To make the flax eggs, simply put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 1/4 cup of water and mix with a whisk. Set aside for 5 minutes.
  • Put all pie crust ingredients into a food processor and blend for some seconds until the dough comes together.
  • Press the dough into the bottom of a greased 9-inch pie pan and about 2 inches (ca. 5 cm) up the sides. Put the pie pan into the fridge and preheat the oven to 350 °F (175 °C).

Pecan Pie Filling:

  • Process all filling ingredients (except the pecans) in a food processor or blender until completely smooth.
  • Add the chopped pecans and stir with a spoon.
  • Pour the filling into the uncooked pie crust and spread it with a spatula. Decorate the pecan pie with whole pecans if you wish.
  • Bake in the oven for 35 minutes. Then turn off the oven and let the pie in the oven for a further 10 minutes.
  • After the pie has cooled on the counter for a while, put it into the fridge to firm up.
  • Slice and serve with vegan ice cream or whipped coconut cream. Enjoy! Store pie leftovers covered in the fridge for up to 4 days or in the freezer for up to 2 months.

Notes

  • Pie crust: You can use a store-bought pie crust or make your own favorite pie crust.
  • Flour: I used 3/4 cup (120 grams) of rice flour and 5 tbsp (40 grams) of tapioca flour. Regular flour (if not gluten-free) should be fine too. If the dough turns out too dry, simply add a little more vegan butter (or coconut oil).
  • Granulated sugar: You can use coconut sugar, date sugar or any other granulated sweetener.
  • Canned coconut milk: If you don't want to use canned coconut milk, you can use any other plant-based milk instead with the addition of 2 tablespoons of oil!
  • Dates: Use soft and moist dates. If they aren't moist, I would recommend soaking them in hot water until softened.
  • Cornstarch: You can use arrowroot flour instead.
  • Recipe serves 10. Nutrition facts are for one piece.
Nutrition Facts
Gluten-Free Pecan Pie
Amount per Serving
Calories
324
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
4
g
20
%
Carbohydrates
 
35
g
12
%
Fiber
 
5
g
20
%
Sugar
 
13
g
14
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.