Best Gluten-Free Pecan Pie with Maple Syrup and Maple Dulce de Leche Cream

Get ready to indulge in a Southern classic! This flaky, buttery gluten-free pecan pie adds a delightful twist with a touch of bourbon. Perfect for special occasions or a sweet treat, this pie is sure to impress. Let's dive in and make this delicious dessert!

A Southern twist on gluten-free Thanksgiving dessert

When to serve this pie?

The ultimate gluten-free Thanksgiving pie

I kid you not, this maple-sweetened, bourbon-tinged pecan pie is my favorite Thanksgiving dessert. Step aside, classic pumpkin pecan pie, or even novelties like hubbard squash pie, none of you stand a chance next to this gluten-free pecan pie recipe.

But of course, you don't have to wait to Thanksgiving to serve this beauty! Whip it up on any winter or fall weekend when you're looking for baking inspiration. This pie presents the perfect ending to a rich meal full of fall-friendly recipes. It's also just as perfect for Christmas Eve, New Year's dinner, or a festive winter gathering. I often serve it alongside infused vodka, or a lighter dessert like gingerbread loaf.

For dishes that would go well with this maple pecan pie, check out some of my favorite Thanksgiving recipes. I love to serve it with a bourbon-based drink like this classic mint julep recipe! You can also round out the menu with festive drinks like mulled wine or a lighter dessert such as Christmas tree meringues.

Why do you have to try this gluten-free pecan pie recipe

The perfect gluten-free almond flour pie crust

How to go about measuring gluten-free flour

Is this gluten-free and dairy-free pecan pie really healthy?

Ingredients

To make this gluten-free, dairy-free pecan pie, you will need:

• Almond flour: Provides a nutty flavor and tender texture to the gluten-free pie crust, serving as the foundation for this indulgent dessert. Alternatives like coconut flour can be used for a variation in flavor and texture.
• Arrowroot starch: Adds lightness and helps bind the crust together, ensuring a delicate yet sturdy base for the pecan pie filling. Cornstarch or tapioca starch can be substituted if arrowroot starch is unavailable.
• Maple syrup: Offers natural sweetness and enhances the flavor profile of the crust, imparting a subtle maple essence to complement the pecan filling. Honey or agave syrup can be used as alternatives for a different flavor profile.
• Coconut oil: Contributes moisture and richness to the crust, resulting in flakiness and a buttery texture without the need for dairy. Butter or ghee can be substituted for a traditional pie crust flavor.
• Pecan halves: The star ingredient of the pie, imparting a rich, buttery flavor and delightful crunch, creating a harmonious balance with the sweet filling. Walnuts or hazelnuts can be used as alternatives for a different nutty flavor but chopped pecans are my favorite.
• Coconut sugar (or light or dark brown sugar): Sweetens the filling and adds depth of flavor, caramelizing during baking to create a luscious, gooey texture. Granulated sugar or maple sugar can be used as alternatives for varying sweetness levels.
• Eggs: Bind the filling together and provide structure, ensuring a cohesive texture that holds together when sliced. Flax eggs or chia eggs can be used for a vegan version of the pie.
• Bourbon (optional): Infuses the pie with a subtle depth of flavor and warmth, adding complexity to the filling. Whiskey or rum can be used as alternatives for a different flavor profile.
• Dulce de leche (optional): Elevates the dessert with creamy, caramelized sweetness, enhancing the indulgence of the pie. Caramel sauce or butterscotch sauce can be used as alternatives for a similar effect.
• Heavy whipping cream: Adds richness and creaminess to the maple dulce de leche cream, creating a luxurious topping for the pie. Coconut cream or whipped coconut cream can be used for a dairy-free alternative.
• Vanilla pudding: Enhances the flavor and texture of the cream with a hint of vanilla sweetness, providing a delightful contrast to the rich pecan filling. Custard or whipped cream can be used as alternatives for a different flavor profile.
• Flaky sea salt: Provides a finishing touch, enhancing flavors and adding subtle contrast of texture, elevating the overall dessert experience with a hint of savory complexity. Coarse kosher salt or Himalayan pink salt can be used as alternatives for a similar effect.

See recipe card for exact quantities.

Equipment

• 9-inch pie dish
• Mixing bowls
• rolling pin
• pie beads
• pie crust shield
• standing mixer or a handheld mixer

Directions

Make the gluten-free pie crust recipe

Start by preparing your own homemade gluten-free pie crust. I guarantee it will be better than any store-bought gluten-free pecan pie recipe.  Preheat oven to 325 F. Prepare a 9-inch pie dish by greasing it with coconut oil.

In a large bowl, whisk together the flours and salt until fully blended. Add coconut oil, syrup and vanilla extract. Mix fully until a soft dough forms. Wrap the dough up in plastic and chill for 15-30 minutes.

Roll out and bake the crust

Using a rolling pin, roll pie dough into the desired shape, as per the shape of your pan. Lay the dough out in the prepared pie dish. If desired, flute or crimp the edges of the crust for a decorative design (you can also press a fork into the edges of the crust all around the pie).

Blind-bake the pie crust. (Blind baking a pie means to pre-bake the pie crust. You top the pastry with parchment paper or aluminum foil, then fill the pie with baking beans or pie beads and bake it without a filling.)

Make the dairy-free pecan pie filling

To make the filling, whisk together melted coconut oil, coconut sugar (or brown sugar) and arrowroot starch in a large bowl. Whisk in vanilla extract, salt, eggs, syrup and bourbon, if using.

Spread the pecans inside the prepared pie crust. Pour the liquid mixture over the pecans, sealing them in place.

Bake our classic pecan pie

Increase the oven to 350 F. Transfer the pecan pie to the oven, and bake until the top is lightly browned.

Check on the pie halfway through the baking - if the edges are browning, cover them with aluminum foil or a pie crust shield

Once the pie is baked, removed from the oven and place on a cookie rack to cool completely and for the filling to set. If desired, sprinkle with flaky sea salt on top.

Make maple dulce de leche cream (optional)

Using a standing mixer or a handheld mixer, whip cream and vanilla pudding until firm peaks are attained. Fold in dulce de leche and syrup. Chill in freezer for 30 minutes.

If desired, pipe around the edges of the chilled pie. You can also serve the maple dulce de leche cream on the side.

Serve gluten-free pecan pie

Serve pecan pie in room temperature with maple dulce de leche cream, regular whipped cream, coconut cream, or the classic: a scoop of vanilla ice cream.

Make ahead and storage

This gluten-free pecan pie can be made ahead. It will keep perfectly fresh in the fridge for up to 2 days, and you don't even need to reheat it.

If you'd like to make the gluten-free pie crust in advance, you can leave it raw and wrapped in plastic wrap in the refrigerator for 3-4 days. It can be blind baked as well.

The maple dulce de leche cream will keep in an airtight jar for 3-4 days as well.

The entire maple pecan pie can be baked and frozen. Wrapped tightly in plastic wrap, it will keep in the freezer for up to 3 months.

You can also freeze the crust, raw or blind-baked. Wrap it tightly and freeze for up to 3 months. Make sure you defrost it fully in the refrigerator before attempting to roll, fill or bake.

Adaptations

This maple pecan pie is naturally gluten-free, dairy-free and refined-sugar free. It is also sweetened with maple syrup and, therefore, made without corn syrup. Looking for a paleo pecan pie? This fits the bill!

The maple dulce de leche cream is gluten-free but not dairy-free or refined-sugar-free, but you can skip it without any harm (for vegan cream, try my vegan dulce de leche recipe).!

Gluten-free maple walnut pie

You can substitute the pecans in this Thanksgiving dessert for walnuts. Dice them for a better texture, as they are less soft than pecans when baked. You can also use hazelnuts.

Keto & Whole 30

This recipe can be adapted to make a keto pecan pie. Use coconut flour in place of arrowroot powder in the crust. Substitute the syrup for erythritol or xylitol in a 1:1 ratio for a low carb pecan pie.

Vegan

Though I have not tried it, you can attempt to use an egg replacer like JUST eggs in this maple pecan pie filling.

If looking to substitute the maple dulce de leche cream, feel free to serve this dairy free pecan pie with coconut cream, or a scoop of dairy-free ice cream for a dairy free option. 

Accompanying dishes:

Recipe