(Gluten-Free) Maple Pecan Pie

Being from Texas with family from Mississippi and Louisiana with one granddaddy who had a pecan orchard for decades one thing I have been worrying about with the upcoming holiday season is missing out on pecan pie. Pecan. Not pee-can. Ahem. Anywho…

I follow a Facebook page called Fructose Friendly Recipes and asked if there was a fructose friendly pecan pie recipe since the one I have is pretty much all corn syrup, which you probably well know is off limits if you have Fructose Malabsorption or IBS. I’ve been testing this recipe the last few days (i.e. I made it and I’m eating it at least once a day) and I’ve had a few symptoms, but I also recently ate a whole box of white cheddar pasta and found out through my son’s Halloween stash that Kit Kats are tolerable so…there’s that in the mix too. It has not been enough to keep me from either the mini Kit Kats or pie though. The recipe shared with me uses a gluten-free crust, but I used a regular refrigerated Pilsbury pie crust that you simply unroll and bake. I’m pretty particular about my pecan pies as none taste as good as those made with my Grandaddy’s pecans (see first paragraph above), but here are my thoughts on it. I like the bites of the crust I break off and eat on its own, but am not liking it with the pie, as it is rather thin and disappears into the syrup. Also, this just doesn’t taste like a pecan pie to me. It tastes like pecans and syrup. Maybe I’m too used to my Karo? Either way I thought I would share the recipe below so you can be your own judge.

Note: I used a regular crust and regular everyday pure cane sugar.

Serves: 1 9-inch Pie


  • 1 Unbaked Best Gluten-Free Flaky Pie Crust
  • 1 cup organic coconut sugar (or palm sugar, or coconut palm sugar)
  • 3/4 cup pure maple syrup
  • 3 tablespoons vegan butter, melted and cooled
  • 3 large eggs, at room temperature
  • 1/4-1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 cups raw pecan halves

Preheat oven to 400 degrees (F).

In a medium-sized mixing bowl, whisk together the organic coconut sugar, pure maple syrup, vegan butter, eggs, sea salt, and vanilla extract. Stir in the raw pecan halves.

Pour the filling into the prepared unbaked pie shell and place the pie on a large baking sheet (just in case the pie spills over).

Place the baking sheet in the oven and bake for 20 minutes at 400 degrees (F).

Reduce the oven temperature to 350 degrees (F) and bake for an additional 30 minutes. The pie is completely cooked through when the top is deep golden and filling doesn’t jiggle. The filling may puff up during baking. If this happens, don’t be alarmed. It will settle as it cools. Place on a wire rack to cool. Cool completely before serving.


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