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one slice of gluten free pecan pie on a white plate

The Best Gluten-Free Pecan Pie

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!
4.83 from 28 votes
Prep Time 5 minutes
Cook Time 45 minutes
Cooling time 3 hours
Total Time 3 hours 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 483 kcal

Ingredients
  

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.

Notes

Some people like to reserve whole pecans to put on top of the filling. I don't do that because, in my experience, those whole, unsugared pecans burn long before the rest of the pie is cooked through.
I don't really know how some home bakers add those without burning them, unless they cover the whole pie with foil, in which case the pecans won't toast properly. I just had a thought, and that is that maybe they cook the pie for a while covered and then take the foil off for just the last 10 minutes or so. It's possible.
But I really don't care that much, and I like the pie better with all the pecans all covered with the rich, sugary filling anyway.

Nutrition

Calories: 483kcal | Carbohydrates: 62g | Protein: 7g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 99mg | Potassium: 159mg | Fiber: 3g | Sugar: 60g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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