Gluten-free pecan pie has no crust, so there's no messing with wheat flour substitutes. All you have to do is create a firm filling, top with pecans, and bake!
I love pecan pie. It has long been my favorite pie ever, and I have made a lot of them. And ate them. No holiday went by without a decadent pecan pie. (Here's the best pecan pie recipe in the whole wide world.)
When I went gluten-free, I thought I wouldn't be able to eat another pecan pie, because the filling is sort of jiggly and won't hold up without a crust. And I certainly didn't want to mess around with alternate flours and baking mixes and have a gluten-free pie crust that sort of tasted like a pie crust but not really.
But then I had a thought. I never loved the crust of the pie anyway, so why not adjust the recipe a bit and make the pie without the gluten-free crust?
I did it, and the pie was a crazy success. As you can see in the photo above, the pie was sturdy enough to hold its shape even without the crust. It came out of the pan easily, held together just fine, and tasted amazing.
So, yes, you CAN have pecan pie even if you are gluten-free!
This recipe is so simple and easy that it almost feels like cheating to share it with you. All you have to do is measure out the ingredients in the right proportions, mix it all together, pour it into a pie pan, and bake.
It's the perfect dessert for Thanksgiving, Christmas, or a random Sunday dinner!
What you need to make a gluten-free pecan pie
Equipment
The only equipment you really need for this pie is a large bowl to mix the filling in, a 9-inch pie plate and a triangular pie server to get the pieces out of the pie plate.
I have only used the shallow Pyrex pie plate pictured below, so I don't know whether you could make this crustless pie in metal or stoneware pie plate. I also don't know if it will work in a deep dish pie plate. I suspect that the shallow pan is part of why this gets as firm as it does.
Ingredients
- White granulated sugar - I used white sugar in this pie, but an equal amount of packed brown sugar would also taste great.
- Light corn syrup - I don't understand the chemistry behind this pie, but you need the corn syrup to make the filling mixture stick together.
- 6 eggs - These are essential to bind the sugars together and make the pie firm.
- Melted butter - This gives the filling a nice, rich flavor.
- Vanilla bean paste or an equal amount of pure vanilla extract - I have switched over from using vanilla extract to using vanilla paste almost exclusively.
Vanilla extract is an alcohol-based liquid with the consistency of water. To make it, vanilla beans are soaked in alcohol for a long time (many months). There are no actual vanilla beans in extract.
Vanilla paste on the other hand is a combination of highly concentrated vanilla extract, actual crushed up vanilla beans, and a binder (which can be either xanthum gum or corn syrup, read the label). It is the consistency of Elmer's glue.
The reason I prefer vanilla paste is that, aside from having actual vanilla beans inside, the paste has a richer, more bold flavor, and it has no alcohol taste at all. - 2 cups pecan pieces - A lot of pecan pie recipes call for pecan halves. You are certainly welcome to use pecan halves, but I prefer chopped pecans for several reasons:
- Pecans are incredibly expensive, and pecan halves are the most expensive kind of pecans. Pecan pieces (or chopped pecans) are significantly cheaper than pecan halves.
- Pecan halves are big and make the pie more difficult to cut. Pecan pieces slide out of the way and allow you to cut exactly the size and shape pie slices that you intended.
- This may be my imagination, but I think pecan pieces soak up the sweet filling better than pecan halves and have less likelihood of burning.
How to make this crustless gluten-free pecan pie recipe
- Preheat oven to 325º.
- Whisk together all ingredients except pecans in a mixing bowl. When well blended, stir pecans into the syrup and pour into a greased pie pan. Bake for 45 minutes.
- There is no need to reserve pecans to decorate the top. In my experience, those just burn before the pie is cooked through.
- See how all the pecans are coated with creamy, sweet pecan pie filling? Those will be so tasty!
- When the pie is set and no longer jiggly, remove to a wire rack and allow to cool for 3 hours or until room temperature. If desired, chill in the refrigerator until ready to serve. Top with whipped cream or vanilla ice cream if desired (but I don't think it needs either one).
Why this is the very best pecan pie recipe there is
Simple recipe - This recipe is super simple with only 6 easy to find ingredients.
Easy preparation - Skipping the pie crust makes preparation of this pie a 5-minute affair. It could not be easier to chop the pecans, whisk together the filling, and pour them into the pie crust.
To die for texture - The pecans on top of this pie get crisp and toasty while the nuts underneath stay a little on the chewy side. The sweet filling is creamy and rich. There is something about a southern pecan pie that you simply can't beat, and this recipe comes out perfect every single time.
Tips for baking a better pecan pie
Allow the pie to cool completely - Pecan pie must be served at room temperature or (even better) chilled in the refrigerator for a couple of hours. The filling will be very liquid and runny if served even a little bit warm.
Stay away from artificial sweeteners - Don't try to lighten this recipe by using Splenda or another artificial sweetener. They don't work. Trust me; I know. Pecan pie filling won't set up without both sugar and corn syrup, and you'll end up with a gooey liquid mess instead of a nice firm pecan pie.
I'm allergic to pecans. Is there a pecan-free version?
Yes! You can substitute walnuts, hazelnuts, or macadamia nuts in this recipe. Any of the three will be delicious. I recommend chopping the nuts before mixing them into the filling.
Is corn syrup gluten-free?
Most of the time, yes. Most corn syrup is made only from corn, and corn doesn't have any gluten.
However, be sure to read the label as ingredients can change and off-brand corn syrup sometimes adds artificial ingredients for color or flavor.
Can I freeze gluten free pecan pie?
Yes! Pecan pie freezes very well, and no one will know you didn't just bake it.
To freeze this pie, allow it to cool completely on a wire rack and then place it in the freezer. When it is frozen solid, wrap the pie in plastic wrap or aluminum foil. Place the wrapped pie into a plastic freezer bag or an airtight freezer container. It can be kept in the freezer for up to 3 months.
When you're ready to serve the pie, simply thaw it in the refrigerator overnight. You can serve it chilled from the fridge or allow it to warm up to room temperature for a couple of hours prior to slicing.
How to make a gluten free and dairy free pecan pie
This pie is super easy to make diary free as well as gluten free. All you have to do is use a non-dairy butter such as Smart Balance. Everything else remains the same.
Another alternative to the dairy butter is coconut oil. It works just as well as dairy butter, and you will not notice any coconut flavor in the finished pie.
Try these other delicious gluten free desserts while you're here:
- Baked Gluten Free Glazed Donut Recipe with Almond Flour
- The Best Cherry Almond Cake Recipe(It's Gluten-Free)
- Gluten Free Chocolate Cherry Cake - Easy Black Forest Cake
- Gluten-Free Hot Fudge Brownie Sundaes
- Flourless Chocolate Cake (Gluten-Free)
- The Best Coconut Macaroon Recipe (Quick & Easy Gluten-Free Cookies)
- Pumpkin Pie Ice Cream - No Churn Recipe
Recipe
The Best Gluten-Free Pecan Pie
Equipment
Ingredients
- 1 cups white sugar
- 1 cups light corn syrup
- 6 eggs
- 2 tablespoons butter melted
- 2 teaspoons vanilla bean paste
- 2 cups pecan pieces
Instructions
- Preheat oven to 325.
- Whisk together all ingredients except pecans. When well blended, stir pecans into the syrup and pour into a greased pie pan.
- Bake pie for 45 minutes.
- When the pie is set and no longer jiggly, remove to a wire rack and allow to cool for 3 hours or until room temperature. If desired, chill in the refrigerator until ready to serve.
Angela says
My daughter has to be gluten free and lactose free as well. Would this work with a butter alternative? Such as ghee?
She'd love to have a traditional dessert during the holidays. We can get around her allergies in the other areas, but get stuck with dessert.
Thanks!
Tara Ziegmont says
I've never tried it. Pecan pie can be finicky, so if you decide to give it a go, make sure to do a test run before the holiday. I would hate for you to try it for the first time and not have it set up!
Tammy Wiggins says
Do you have any idea on calories and can you use an artificial sweetener in place of the white sugar
Tara Ziegmont says
No idea on calories. I have tried an artificial sweetener, and it didn't set up properly.
Tammy Wiggins says
Have you tried blue bonnet, my grandbabies are allergic to milk also
Tara Ziegmont says
I haven't tried it.
Chris says
Can you please tell me if the butter needs to be softened OR melted? Thank you!
Tara Ziegmont says
Melted will work better.
Cindy Hechler says
This just made my daughters Thanksgiving. She recently went gluten free but was bemoaning missing her favorite pecan pie! She didn’t Ike the rest much anyway!
Tara Ziegmont says
I'm so glad!
Beth Hill says
I am so excited to try this pecan pie. Thank you for posting the recipe. I do have a question. Did you put parchment paper, foil, or just sprayed with cooking spray in the bottom of pie pan to keep from sticking?
Tara Ziegmont says
I just sprayed it.
Larae says
What size pie pan did you make this in? Have your ever split the recipe in half?
Tara Ziegmont says
I made it in a traditional pie plate, and I have never tried to split it in half.
Jamie says
Best pie filling ever. Used whole pecans turned out just great.
Jeremy says
Today I took my first step in modifying your recipe for a keto diet. I replaced the sweeteners with two cups of allulose, a "rare" sugar — it appears in nature in small quantities and in only a few places. People don't have the enzymes to metabolize it, so it has no calories for us, but it does do the same things that sucrose and fructose do when heated or dissolved in water (or both), unlike the sugar alcohols, like erythritol. (It's not cheap, sad to say.) The top of the pie came out perfectly done down to about a half-inch deep, but the bottom was still liquid after cooking and refrigerating. I poured the liquid into a pan and found that with just a few minutes of heating it set up perfectly, so I guess I just hadn't cooked it long enough. So I scooped off the top of the pie, put the liquid I had just cooked back into the pie pan and reassembled the pie! Next time, I'll just cook it longer — a lot longer — covering the top with foil until the end, because I think that otherwise the additional time would burn it. It may take a few more tries to get the timing right, but you have set me on the right path. Thank you!
Tara Ziegmont says
Thanks for that, Jeremy! I love that you tried and it succeeded!
Jamie says
What measurements did you use for the allulose and water?
Karen Trowbridge says
Salted or unsalted butter?
Tara Ziegmont says
I only ever use unsalted butter.
Cathy Mattingly says
Can this pie be made ahead of time , and frozen?
Tara Ziegmont says
I've never tried. If you do, come back and let me know how it goes!
Lisa says
Will this have an eggy taste using 6 eggs?
Tara Ziegmont says
I don't think so, and no one has ever commented on an eggy taste.
Jeremy says
I received an email notification telling me that Jamie asks, "What measurements did you use for the allulose and water?" I can't find that question on this page, so I'm putting my reply here, with regrets:
I'm sorry, I don't remember! If I try it again and it works, I'll post the information here.
Marianna says
Hello, this recipe seems to be delicious! I've never eaten a pecan pie, and I usually don't love pies in a crust, so that crustless version could be perfect for me! Just a question, please: since I live in Italy, I can't find corn syrup. Could you recommend me a good substitute (other than honey)? In my country, I can find maple syrup, agave syrup, date sirup... not corn syrup >_<
Thank you very much!
Cheers,
Marianna
Tara Ziegmont says
Hello, I've never used anything other than corn syrup, so I can't guarantee your results using something else. However, I did do a bit of Googling and found this article:
What to substitute for corn syrup in pecan pie
According to the article, you can substitute maple syrup or cane syrup at 1:1 or agave syrup at 1:3/4 (that is, 3/4 cup of agave for 1 cup of corn syryp).
E. H. says
Can you make this in a 9x13 sheet pan? I would like to cut it into squares vs pie shape. Thank you
Tara Ziegmont says
I don't think it makes enough filling to do it in a 9x13 pan. Maybe a 9x9 would work. If you wanted to do it in a 9x13, you might have to double it.
Monica says
that is better than using crust!!! i had to use walnuts because i have so many left over from Christmas. I really liked the custard taste and how well it set! loved it
Monica says
I just wanted to add I used liquid vanilla extract, a glass 9" pie plate and i greased it well with coconut oil... it did not stick at all! It set up so nice but i did wait 2 hours before cutting! Absolutely awesome!