This glorious gluten-free pecan pie is adapted from my mom’s beloved Thanksgiving dessert recipe. When my mom gluten free dairy free pumpkin pie my dad, she didn’t know how to cook. Over the years, she definitely learned her way around the kitchen.

And my dad’s love for sweets turned her into an expert pie maker. I have so many wonderful childhood memories of making pies with mom. It was important to her that I learn how to cook at a much younger age than she did. So she always let me help in the kitchen, no matter how much I slowed her down. Mom’s Pecan Pie Made Gluten-Free and Refined Sugar-Free Like my mom, I welcome my girls into the kitchen to help with the process, and we all love savoring the results together.

This particular recipe is dairy-free, gluten-free, soy-free, refined sugar-free, and even corn-free. That’s right, a gluten-free pecan pie without corn syrup! Why You Don’t Need to Use Corn Syrup in Pecan Pie Corn is an issue for many people, including me, but I was determined to enjoy a slice of pecan pie with my mom again. After some research, I learned that corn syrup really isn’t an essential ingredient. Pecan Pie was Originally Made without Corn Syrup! Sugar pies originated in Medieval Europe, and variations gradually made their way to the U.

In the late 1800s, that sugar pie concept was used to create pecan pie in the south. The first recorded appearance of pecan pie was a recipe submitted by a woman in Texas to a St. At that time, corn syrup didn’t exist. But pecan pie achieved fame in the 1930s when Karo, the makers of corn syrup, promoted it.

They adapted pecan pie, and many variations, to use their corn syrup. By the 1950s, those recipes had become holiday essentials. This Gluten-Free Pecan Pie Recipe is Deliciously Corn Syrup Free Corn syrup is an invert sugar, which means that it helps prevent crystallization in sweets like candies and gelato. It can also provide shine and body in sauces. But it really isn’t essential for a perfect gluten-free pecan pie. I use maple syrup in place of corn syrup, and haven’t had any issues with crystallization.

It also adds delicious depth of flavor and richness that corn syrup just can’t match. Maple pecan is a classic flavor for a reason! If you don’t believe me, then perhaps Peggy R. Texas really does have a state dessert!

I’ve ever found, but it’s one of the best, period. I grew up in Texas, so I’ve eaten a LOT of pecan pie! Gluten-Free Pecan Pie Ingredient Tips and Substitutions Pecan pie filling is more forgiving than some people might think, but there are definitely some dos and don’ts to keep in mind. Coconut Sugar and Maple Syrup Maple syrup is the star of the show in this paleo pecan pie filling, but the coconut sugar does add some nice molasses undertones. If you need to substitute it, you can use another granulated sugar. However, other sugars tend to be sweeter and not as rich. I don’t recommend substituting the maple syrup because it adds amazing flavor.

But if you must, you can substitute another liquid sweetener. Just keep the flavor of the sweetener in mind. Molasses, for example, might be too strong, while agave nectar will have a very light taste. I don’t recommend using brown rice syrup, because it has a mild bitterness that some people might notice. You can substitute coconut oil, but it will have a slight influence on the flavor, and the dairy-free pecan pie filling won’t set up as well at room temperature. You might need to refrigerate the pie to help it fully set. Eggs I don’t recommend trying to make this recipe egg-free.

The filling is completely flour- and starch-free, which means the eggs provide all of the structure. Please do NOT toast the raw pecans prior to assembling this gluten-free pecan pie. The top layer of pecans will burn while baking if they are toasted beforehand. The light, crisp bite, rich flavor, and mild sweetness of pecans make them a natural for pie.