This Gluten Free Pecan Pie is an irresistible dessert: a buttery gluten free shortcrust, a sticky pecan filling and crunchy pecan halves on top. The recipe is straightforward to make and tastes so good nobody will guess it’s gluten free.
A warm slice of homemade pecan pie is a classic autumn treat. It’s perfect for Thanksgiving but equally good as a gluten free Christmas dessert or the centrepiece at any celebration.
The homemade gluten free shortcrust is rich and easy to handle, while the pecan filling balances caramel sweetness with crunch. I use vanilla and a little maple syrup to deepen the flavour — it’s one of my favourite American desserts alongside Gluten Free Pumpkin Pie.
Serve warm with vanilla ice cream or whipped cream for a crowd-pleasing finish. If you enjoy this, try other favourite gluten free desserts like Treacle Tart, Apple Turnovers or Sticky Toffee Pudding.
Ingredients
Below is the shopping list for this Gluten Free Pecan Pie. A printable recipe card with exact quantities follows.
For the gluten free pastry:
I follow my gluten free shortcrust pastry method, but the essentials are:
- Plain gluten free flour: a plain blend works best.
- Xanthan gum: helps replicate gluten’s texture and keeps the dough pliable.
- Cold unsalted butter: for a flaky, buttery crust.
- Egg: one large egg (UK large / US XL) to bind the dough.
For the pecan pie filling:
- Pecan halves: most chopped for the filling, reserve some halves to decorate the top.
- Butter: softened or melted for the filling.
- Light brown sugar: for caramel colour and flavour.
- Eggs: set the filling when baked.
- Golden syrup: common in the UK; light corn syrup is a US alternative.
- Maple syrup: adds depth — highly recommended.
- Vanilla extract: check it’s gluten free if needed.
How to make gluten free pecan pie
The printable recipe card below gives the full method and quantities. Here are the main steps to guide you.
To make the gluten free pecan pie crust:
Combine the flour and xanthan gum in a large bowl. Cut cold butter into cubes and rub into the flour until the mixture resembles breadcrumbs.
Whisk the egg with a teaspoon of cold water, add to the dry mix and use a fork to start bringing the dough together. When it becomes difficult to mix with a fork, use your hands to form a smooth dough.
Wrap the dough and chill in the fridge for at least 30 minutes.
To blind bake the pecan pie crust:
Preheat the oven to 180°C (160°C fan) / Gas Mark 4. On a lightly floured surface, knead the chilled pastry lightly, then roll to about 4–6mm thick.
Transfer to a deep loose-bottom pie tin, press into the dish, trim the edges and prick the base with a fork. Line with baking paper and fill with baking beans, rice or dried lentils.
Bake for 10 minutes, remove the weight and paper carefully, then bake for another 5–10 minutes until golden.
To make the pecan pie filling:
While the pastry bakes, beat the softened butter with light brown sugar, maple syrup, golden syrup, eggs and vanilla until combined. Roughly chop most of the pecans and fold them into the mixture, keeping some halves for the top.
Pour the filling into the baked pastry case without overfilling, arrange the reserved pecan halves on top and bake for 30–35 minutes. The edges should be set while the centre still wobbles slightly.
Cool for at least one hour before serving warm, or cool completely and serve chilled.
Storing and Freezing
This pie can be made ahead — making it the day before is convenient. Store in the fridge for 3–5 days and bring to room temperature for about an hour before serving.
Leftover slices freeze well; separate slices with parchment paper to stop them sticking together.
Frequently Asked Questions
Here are a couple of common questions about this gluten free pecan pie.
Pecans are naturally gluten free, but some packaged nuts carry a “may contain” warning for cross-contamination. Check the label to ensure the pack is suitable for coeliacs.
The filling can be made dairy free if you swap butter in the pastry for a firm vegan butter. The current recipe contains eggs, so it is not vegan without further adjustments.
If you try this recipe and enjoy it, please tag the author on Instagram or share with #theglutenfreeblogger. Leaving a five-star review is hugely appreciated and helps support the site.
Gluten Free Pecan Pie
Ingredients
For the pastry:
- 170 g plain gluten free flour
- 1 tsp xanthan gum
- 1 large egg
- 1 tsp water
- 110 g unsalted butter, cold
For the filling:
- 200 g pecan halves
- 50 g butter, softened
- 150 g light brown sugar
- 3 large eggs
- 100 g golden syrup
- 50 g maple syrup
- 1 tsp vanilla extract
Instructions
To make the pastry:
- Add the flour and xanthan gum to a large mixing bowl and stir together.
- Cut the cold butter into cubes and rub into the flour until it resembles breadcrumbs.
- Whisk the egg with the water, add to the mixture and use a fork to bring the dough together until sticky, then finish by hand into a smooth dough.
- Wrap and chill in the fridge for at least 30 minutes.
Blind bake the pastry:
- Preheat oven to 180°C / Fan 160°C / Gas Mark 4. Roll the chilled dough to 4–6mm and line a deep pie dish.
- Press pastry into the dish, trim edges and prick the base with a fork.
- Line with baking paper and fill with baking beans or dried pulses, bake 10 minutes, remove weights and bake a further 5–10 minutes until golden.
Make the filling:
- Beat butter, sugar, maple syrup, golden syrup, eggs and vanilla until combined.
- Stir in roughly chopped pecans, reserving some halves to decorate.
- Pour into the baked pastry case, top with pecan halves and bake 30–35 minutes until edges are set but the centre still wobbles slightly.
- Cool for at least one hour before serving warm, or cool completely to serve cold.
Notes
- Weighing vs cups: scales are more accurate, especially for gluten free baking.
- Step-by-step photos: see the post above for visual guidance at each stage.
- Storing and freezing: store in the fridge for 3–5 days or freeze slices between parchment sheets.
- Love this recipe? a rating and review helps others find it.
Nutrition
Carbohydrates: 50 g |
Protein: 7 g |
Fat: 37 g
More gluten free dessert recipes
Toffee and Pecan Meringue Roulade
Gluten Free Apple Pie
Gluten Free Pumpkin Roll
Gluten Free Treacle Tart
Gluten Free Oreo Cheesecake
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