This classic gluten-free pecan pie is rich, simple to prepare, and made without corn syrup. The filling comes together in one bowl using maple syrup for a warm, autumnal depth of flavor. It’s easy to make dairy-free when needed and stays true to the nostalgic taste of a homemade holiday pie.
I’ve adored pecan pie since childhood and it’s a must on our Thanksgiving table. My mother and I replaced corn syrup with maple syrup to give the filling a deeper, more complex flavor that pairs perfectly with toasted pecans. You’ll love how simple the filling is to make and how buttery and flaky the crust turns out.
Why you’ll love this pie
- From-scratch but easy: The filling mixes in one bowl with only a handful of ingredients and takes minutes. The crust uses simple dry ingredients, frozen butter and a few wet additions for quick assembly.
- Flaky, buttery crust: Grating frozen butter into the dough creates buttery pockets and layers for a tender, flaky crust. The gluten-free all-purpose flour blend keeps the process straightforward while giving great texture.
- Nostalgic with extra depth: The maple syrup elevates the classic pecan pie flavor and gives the filling a richer, autumnal profile—old-fashioned comfort with a subtle upgrade.
Key ingredients for the best gluten-free pecan pie
- Butter: Essential for both filling and crust. Dairy-free butter works well—use it frozen for the crust. (For best flavor, choose a high-quality dairy-free brand if needed.)
- Whole pecans: Use raw, unsalted pecans so the pie keeps its natural nutty flavor. Reserve some whole pecans to arrange on top after pouring the filling into the crust.
- Buttermilk and apple cider vinegar: Small amounts in the crust add tender flakiness and a balanced tang.
- Maple syrup: Replaces corn syrup for sweetness and depth—this is the flavor heart of the filling.
- Arrowroot starch: Helps give the crust a light, pleasant texture in gluten-free baking.
Make grandma proud—let’s bake
If you’re assembling a full Thanksgiving menu, classics like sweet potato casserole, corn casserole, and soft crescent rolls complement this pie well. For best flavor and texture, serve slices at room temperature.
Pro tip: Keep the pie at room temperature for the best bite and flavor—refrigeration can firm the filling too much.
Gluten Free Pecan Pie without Corn Syrup
Ingredients
- 4 eggs
- 1 cup maple syrup
- 6 tablespoons butter, melted
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups pecans (half chopped, half whole)
Gluten-free pie crust
- 1 1/4 cups gluten-free all-purpose flour
- 1/4 cup arrowroot starch
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup frozen butter (or dairy-free alternative), grated
- 1 tablespoon buttermilk (dairy-free option works)
- 1/2 egg, beaten
- 1/2 tablespoon apple cider vinegar
- 1–2 tablespoons ice water
Instructions
- Preheat oven to 350°F (175°C).
- In a stand mixer or large bowl, beat together the eggs, maple syrup, melted butter, sugar and salt. Stir in the chopped pecans; reserve the whole pecans for the top.
- Pour the filling into the unbaked pie crust and arrange the reserved whole pecans on top.
- Bake at 350°F for 45–50 minutes, or until a toothpick in the center comes out clean. Let cool and serve at room temperature.
Gluten-free pie crust
- In a mixer bowl, combine the gluten-free flour, arrowroot starch, xanthan gum, salt and sugar.
- Grate frozen butter into the dry ingredients and mix briefly to distribute small butter pieces throughout the flour.
- Add the beaten egg, buttermilk and apple cider vinegar, mixing until the dough begins to come together.
- Add ice water, one tablespoon at a time, until the dough is smooth and holds together.
- Place plastic wrap on the counter, dust with gluten-free flour, and roll the dough into a circle sized for your pie pan. Invert the pan over the dough on the plastic wrap and transfer the crust to the pan. Trim or crimp edges as desired.
Notes
Top tip: Serve with a scoop of vanilla ice cream for extra indulgence.
Can you pre-make the pie?
You can assemble the pie the day before and bake it when ready to serve.
How to store leftovers
Wrap remaining pie in aluminum foil or plastic wrap. It can be stored at room temperature for a short time; refrigerate if keeping longer than a day.
Nutrition
Serving: 1 slice | Calories: 606 kcal | Carbohydrates: 67 g | Protein: 7 g | Fat: 37 g