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If you want the perfect gluten free pecan pie that will have your guests licking the plate, you need to try this recipe, from the flaky gluten free crust to the sweet, syrupy filling. This homemade pecan pie is so good!

The top view of the gluten free pecan pie on the table.

The Fearless Dining home is always really excited when “pie” season hits because they know that I will be baking pies. I like to make a couple of gluten free pecan pies. My family jumps up to get in line when it’s time to dig into dessert! You only need a few simple ingredients to make this pie.

As soon as this homemade pecan pie recipe hits your tongue, you will get an explosion of sweet flavor. Even better, my gluten free pecan pie without corn syrup is full of flavor! It is easy to make a day or two ahead of Thanksgiving.

If your family loves pie this much, you may also want to make this delicious Gluten Free Sweet Potato Pie. I have lots of great gluten free pie recipes for you to try!

Reader Rave

I tried making 3 different GF Pecan Pies this year for Thanksgiving…. THIS ONE WAS THE VERY BEST! I DID use a store-bought GF Pie crust from Trader Joe’s, though…. THANK YOU!” Tanya., Blog comment

A baked pie crust in a pan.

The first step in making my homemade gluten free pecan pie is to make or buy a gluten free crust. If you want an incredible, easy gluten free crust…you will want to make my homemade Gluten Free Pie Crust recipe.

Allergen Information:

This homemade pecan pie recipe is gluten-free, soy-free, and oat-free. You could also make it dairy-free. Use plant-based butter for the crust and pecan pie filling.

Our Pick
Cup4Cup Gluten Free Multipurpose Flour, 3 lbs
Cup4Cup Gluten Free Multipurpose Flour, 3 lbs

This is an awesome gluten-free flour blend for pizza crust, biscuits, and pie crust. It is also great for yeast recipes! Note, this blend does have dry milk powder, so it is not suitable for those who avoid dairy.

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Photos of the pecan pie ingredients.

Ingredients Notes:

  • Pie Crust – Use my top-rated gluten-free pie crust recipe to bake a pie, or use a store-bought pie crust. I tested this pie crust recipe with Cup4Cup (has dairy), King Arthur Measure for Measure, and Bob’s Red Mill 1:1. If your flour blend doesn’t contain a binder, add 1 teaspoon of xanthan gum.
  • Brown Sugar – You can use light or dark brown sugar.
  • Cane Sugar and Salt
  • Eggs – Use size large.
  • Butter – Use unsalted butter. See the Allergen section above for dairy-free options.
  • Vanilla Extract – Use pure vanilla extract.
  • Water

Tips For Sucess

1. Cook the brown sugar mixture on very low heat. The flavor caramelizes and builds nicely. Stir frequently.
2. After the pie bakes for 25 minutes, cover the top with foil so the crust edges don’t overcook.
3. Use VERY cold butter. It makes your crust turn out more flaky.

The top view of a slice of pecan pie on a small white plate.

Are you ready to try making some gluten free pecan pie from scratch?

Step-By-Step Photos and Directions:

🔑 Sandi says: If you use a pre-made, store-bought gluten free pie crust, you can skip the below steps, which show how to make the pie crust.

The pie crust ingredients in a bowl.

Step 1: Add the flour and salt to a large mixing bowl. Whisk to blend. Add the cold butter and use a pastry cutter to cut the cold butter into the flour mixture. The final result will look like there are lots of crumbs. You can also freeze the butter and use a large cheese grater to grate in shreds of butter.

Add the lemon juice, egg, and water to the flour mixture. Mix into dough.

The pie crust rolled flat.
Pie crust in a pan.

Step 2: Place the dough on a silicone mat or wax paper. Use a rolling pin to roll the dough out. Remember, if your dough is really wet or sticky, you need to add more flour until it is workable. Every gluten free flour blend has a different starch-to-grain ratio.

I recommend rolling the thickness of the pie crust dough to ¼-inch thickness. If you are using a store-bought crust, skip these steps.

Step 3: Carefully lift the crust, keeping it on the mat or wax paper. Hold the crust over the greased pie tin and put it on the tin. Peel the wax paper off the dough. Gently press the dough into the pan. I trim the excess overhanging edges if an area has too much dough.

Pinching the pie crust dough with fingers.

Step 4: Use your fingers to pinch the edges of the dough into a pretty pattern. You can make the scalloped edges as big or small as you like.

Photos of steps 5 and 6 making the pecan pie filling.

Step 5: Add the butter to a small pot. Add the brown sugar, cane sugar, and vanilla extract. I let these cook on low heat until the butter is melted. Whisk. Add the water and whisk.

Remove the pan from the stove and let the mixture cool for 10 minutes. Add the three eggs, one at a time, whisking quickly as each is added to the sugar mixture.

Step 6: Add the pecans and mix well.

Pouring the pecan sugar mixture into a pie crust.

Step 7: Pour the pecan pie filling into the crust. Smooth it with a spoon and ensure the pecans are evenly distributed. The pecans float to the top as the pie bakes.

Step 8: Place the pecan pie on a cookie sheet and bake at 350º F for 30 minutes. Check the pie crust. If the edges are getting too dark, cover the top of the pie with foil gently. Bake for an additional 15-20 minutes.

You’ll know when the look of the pie does this homemade gluten free pecan pie. The top will be caramelized, and the center should barely jiggle slightly when tapped.

Take a butter knife and insert it into the center of the homemade pecan pie. Your knife should come out clean when you remove it. If you notice the center sticking to the knife, it must bake a little bit longer.

Step 9: Remove the pie and place it on a cooling rack. Let the pie cool on the counter for one hour. Move to the refrigerator or serve.

Inserting a fork into a slice of pecan pie.

Recipe FAQ:

Do you need to refrigerate pecan pie?

Yes, it’s always better if you can refrigerate this gluten free pecan pie. It will last around 3-4 days if refrigerated. The easy pecan pie recipe should never sit out longer than 2 hours. So, for the holidays, it’s okay to have it on the dessert table for up to 2 hours at a time.

Be sure to wrap the pie before refrigerating, and keep it away from anything with a strong odor. When you are ready to serve, slice it and enjoy it.

Can you freeze pecan pie?

Yes, you can quickly freeze pecan pie. Wrap the gluten free pecan pie with aluminum foil or plastic wrap, or place it in a freezer-safe bag. Then, put it in a storage container with double protection from the cold freezer.

Place it in the fridge the day before you want to serve, and it will be ready. It will last in the freezer for 2 months if you wrap it properly.

A slice of pecan pie topped with a scoop of vanilla ice cream.
This is an older 2019 photo of my original recipe.

More Holiday Pies:

If you love pie, here are over 50 delicious gluten free pie recipes to try!

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Inserting a fork into a slice of pecan pie.

The Best Gluten Free Pecan Pie Recipe

Sandi Gaertner
An incredibly decadent gluten free pecan pie that will have your guests licking the plate!
5 from 7 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Print Pin it
Prep Time 25 minutes
Cook Time 40 minutes
Cooling the Pecan mixture 10 minutes
Total Time 1 hour 15 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 333 kcal

Ingredients
  

Pecan Pie Filling

  • 1 cup brown sugar
  • ½ cup cane sugar
  • ¼ cup butter unsalted
  • 3 eggs large
  • 2 teaspoons pure vanilla extract
  • 1 cup raw pecans
  • ¼ cup water

Pie Crust

  • 1 ½ cups gluten free flour blend * see notes for blends tested
  • ¼ teaspoon salt
  • 8 tablespoons butter unsalted, COLD butter
  • 1 egg large
  • 1 teaspoon lemon juice
  • â…“ cup water

Instructions
 

Pecan Sugar Filling

  • In a pot, add the butter, brown sugar, cane sugar, and vanilla extract. Cook on low heat until the butter is melted. Whisk. Add the water and whisk until the sugars have melted.
  • Remove the mixture from the heat and let cool for 10 minutes.
  • Add the eggs, slowly, one at a time. Whisk the mixture to blend the egg after each egg is added. Stir in the pecans. Let the mixture sit while you prepare the pie dough.
  • Preheat the oven to 350º F.

Pie Crust:

  • If you are using a store-bought gluten free pie crust, skip this step and add your pecan mixture to the pie crust.
  • Add the flour and salt to a large mixing bowl. Whisk.
  • Add the cold butter and use a pastry cutter to cut the butter into tiny bits in the flour.
  • Add the lemon juice, egg, and water. Mix into pie dough. Note if your dough is wet or sticky, add some more flour. Every flour blend will behave a little differently due to every blend having a different grain-to-starch ratio.
  • Place the dough on a silicone mat. Roll to ¼ inch thickness in a circular shape. Place the dough over a greased pie pan. Gently peel the silicone mat off. (You can also use wax paper.)
  • Use your fingers to pinch the dough around the edges of the pie crust in a scalloped pattern.
    Pinching the pie crust dough with fingers.

Assembly and Baking:

  • Pour the pecan sugar mixture into the pie crust and spread to even it out.
  • Bake the pecan pie for 30 minutes.
  • Add a piece of foil over the pie gently. Bake for 10 more minutes. You will know the pie is finished baking when the top barely moves when you poke it.
  • Take out of the oven and cool on a wire rack for 1 hour.
  • Serve with ice cream or whipped cream.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Cup4Cup in this recipe. Cup4Cup has dried milk powder. Cup4cup is my favorite because the crust turns out the flakiest. That doesn’t mean other flour blends will not work; I just have not tested other blends.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. You can use a store-bought pie crust if you prefer not to make one from scratch. 
  4. This pie will keep up to 3 days in the refrigerator.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 333kcalCarbohydrates: 39gProtein: 4gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 85mgSodium: 166mgPotassium: 83mgFiber: 2gSugar: 27gVitamin A: 435IUVitamin C: 0.3mgCalcium: 43mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This recipe went through a complete redo. I improved the gluten free pecan pie recipe and updated the post with more detailed instructions.

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Recipe Rating




8 Comments

  1. 5 stars
    I love pecan pie, however, not too sweet. I only used 1 cup of brown sugar and it was perfect! I also used a store bought crust. Thank you Sandi for all of your scrumptious recipes!

    Reply

  2. I tried making 3 different GF Pecan Pies this year for Thanksgiving…. THIS ONE WAS THE VERY BEST! I DID use a store bought GF Pie crust from Trader Joes though…. THANK YOU!

    Reply

  4. I have a family member who needs to eat gluten free and I’ve been trying to come up with a dessert for Thanksgiving for her, this will be perfect!

    Reply