This classic gluten-free pecan pie comes together quickly with a simple, reliable filling and a buttery, flaky crust. After refining this recipe it’s become my go-to for holidays and whenever a pie craving strikes.

If you want a pecan pie that slices cleanly, tastes rich, and is achievable even if you don’t bake often, this recipe is for you.

This version is naturally gluten-free and can be made without corn syrup. Options for dairy-free and refined-sugar-free swaps are included, and the filling sets up into that classic, glossy center while the pecans float to the top as it bakes.

Gluten-Free Pecan Pie Recipe

The warm flavors of maple and vanilla complement toasted pecans in a buttery, flaky crust. The filling bakes to a glossy, sliceable texture that holds well when cooled. This recipe works with a dairy-free crust and filling substitutions and can be adapted to use coconut sugar or maple sugar instead of white sugar if you prefer.

Key ingredients

Full measurements are in the recipe card below. The essentials to have ready:

• A prepared gluten-free pie crust, either homemade or store-bought.
• Pecans — they form the delicious top layer as the pie bakes.
• Maple syrup and vanilla extract for flavor, plus a granulated sweetener that helps the filling set.

Working with gluten-free flour

For accurate results, spoon gluten-free flour into your measuring cup and level it off rather than scooping directly, which packs the flour and alters texture. If possible, weigh your flour — it’s the most consistent method for gluten-free baking. Keep ingredients cold for a flakier crust, and avoid overworking the dough to prevent toughness.

Substitutions and dietary options

Can I use coconut oil instead of butter?

Yes. You can substitute coconut oil for butter in equal amounts. Coconut oil generally won’t add an overt coconut flavor when used in the filling, though butter provides a richer, more classic flavor. Dairy-free butter also works in both crust and filling in most cases.

Which sweeteners work best?

Avoid zero-calorie sweeteners like stevia for the filling — they don’t provide the correct structure for setting. Coconut sugar or maple sugar are the best refined-sugar-free swaps if you want to avoid white granulated sugar. This recipe is written to work with maple syrup as the main liquid sweetener instead of corn syrup.

Nut swaps

If pecans aren’t an option, walnuts or hazelnuts make good substitutes. Macadamias can work too. Chop walnuts before adding them — their flavor is sharper than pecans, so expect a slight taste shift.

Is corn syrup gluten-free?

Corn syrup is typically gluten-free, but always read labels since formulations can change. This recipe deliberately avoids corn syrup to keep the ingredient list simple and flexible.

How to make gluten-free pecan pie

1. Preheat the oven to 350°F and place a baking sheet on the center rack. Prepare a gluten-free pie crust (homemade or store-bought).
2. In a medium bowl combine the filling ingredients: sugar, maple syrup, melted and cooled butter (or coconut oil), eggs, salt, and vanilla.
3. Stir in the pecans just until combined. You can mix the wet ingredients first, then fold in pecans if preferred.
4. Pour the filling into the prepared crust. As it bakes the pecans will rise to the top.
5. Bake on the prepared baking sheet for 45–55 minutes until the center is set but may still have a slight jiggle. Cover edges with foil halfway through if they brown too quickly.
6. Remove from oven and cool completely before slicing to allow the filling to finish setting.

See the recipe card below for exact measurements and timing.

Tips for success

• Read the full recipe first and gather ingredients before starting.
• Keep crust ingredients cold for flakiness and avoid overworking the dough.
• If the dough feels soft, chill it for 30 minutes before rolling.
• Place a baking sheet under the pie to catch drips and keep the oven clean.
• Allow the pie to cool completely before slicing for the cleanest pieces.

Troubleshooting

• Runny center: Usually it’s not underbaked but underset because it was sliced too soon. Cool fully, then chill before slicing.
• Crust edges browning too fast: Tent the edges with foil or use a pie shield partway through baking.
• Filling puffs in the oven: Normal — it will settle as it cools.
• Top set but center jiggles slightly: A gentle jiggle at the very center is fine; it should not be liquid.

Storage and make-ahead

For best texture, cool the pie completely before slicing. You can bake it a day ahead: cover and refrigerate. Store leftovers covered in the fridge; serve slightly warmed or at room temperature if you prefer a softer slice.

Gluten-free pie crust options

Use your favorite single-crust gluten-free recipe or a store-bought gluten-free crust when you need a shortcut. Either approach works; homemade often yields a flakier result when handled correctly.

More gluten-free pie recipes

If you enjoy this pie, try other gluten-free pies such as cherry, pumpkin, apple, or lemon meringue for more holiday and everyday dessert ideas.

FAQ

How do I know when gluten-free pecan pie is done?

The edges should look set and the very center have a slight jiggle but not be watery. The pie continues to firm up as it cools, so allow it to rest before slicing.

Why did my pecan pie turn out runny?

Most often it was sliced before fully cooling. Let it cool completely and refrigerate briefly for clean slices.

Can I make gluten-free pecan pie ahead?

Yes. Bake, cool completely, then cover and refrigerate. Serve chilled or gently warmed.

Can I use a store-bought gluten-free crust?

Yes. A store-bought crust is a great time-saver and works well for this recipe.

How do I slice pecan pie cleanly?

Cool fully, chill if you want firm slices, and use a sharp knife wiped between cuts.

How do I make a dairy-free pecan pie?

Use dairy-free butter or coconut oil in the filling and a dairy-free crust to make the entire pie dairy-free.

Did you make this gluten-free pecan pie? Please leave a starred review and a comment below to share how it turned out!

Yield: 1 pie

Gluten-Free Pecan Pie

This classic gluten-free pecan pie comes together quickly with only a few simple ingredients.

Prep Time
15 minutes

Cook Time
55 minutes

Additional Time
15 minutes

Total Time
1 hour 25 minutes

Ingredients

For the Crust

• 1 ½ cups gluten-free flour blend (or Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
• ½ teaspoon salt (omit if using salted butter)
• 1 teaspoon xanthan gum (omit if your blend includes it)
• ½ cup (1 stick) cold butter, cut into small pieces (or dairy-free butter)
• 3–4 tablespoons cold milk (or dairy-free milk)

For the Filling

• 1 cup sugar (or coconut sugar)
• 8 oz. maple syrup (or corn syrup)
• 2 tablespoons melted and cooled butter (or coconut oil)
• 3 eggs, room temperature
• ½ teaspoon salt
• 2 teaspoons gluten-free vanilla extract
• 2 ¼ cups pecans, coarsely chopped

Instructions

1. Preheat oven to 350°F. Place a baking sheet on the center rack.
2. For the crust: In a medium bowl combine flour, salt, and xanthan gum.
3. Cut cold butter into the flour until pieces are pea-sized.
4. Add milk and mix until a dough forms. Knead briefly and shape into a ball.
5. Roll the disc between parchment papers to a 10-inch circle and transfer to a greased pie pan. Crimp edges.
6. For the filling: Whisk sugar, maple syrup, melted butter, eggs, salt, and vanilla. Stir in pecans.
7. Pour filling into crust. Place pie on the baking sheet and bake 45–55 minutes, covering edges with foil if they brown too quickly.
8. Cool completely before cutting.

Notes

• Dairy-free option: Use dairy-free butter for the crust and melted coconut oil in the filling.
• Refined sugar-free option: Substitute coconut sugar for sugar.
• Keep ingredients cold when noted and don’t overwork the crust dough.
• If dough is too soft, chill for 30 minutes before rolling.
• Place a baking sheet under the pie while baking to catch drips.
• Let the pie cool completely before slicing for best results.

Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving:
Calories: 433
Total Fat: 30g
Saturated Fat: 9g
Cholesterol: 62mg
Sodium: 203mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 26g
Protein: 6g