Thanksgiving used to be my favorite holiday. Then, it stopped being my favorite for a few years. And, now it’s my favorite again. No, I’m not crazy 😉 Let me explain…
It’s Not Just Gluten Free…
About 7 years ago, when I found out I was allergic to gluten, I pretty much had to avoid every Thanksgiving dish (at least all of the good ones!). But, as I’ve developed my cooking skills, I’ve learned how to make delicious gluten free alternatives.
However, truth be told, even some gluten free recipes are unhealthy. So, I don’t just settle for gluten free. I take it a step further by choosing high quality ingredients, opting for organic when possible, and keeping most of my recipes paleo friendly.
And, this Pecan Pie recipe is no different…
What’s So Bad About the Original Recipe?
Well, for starters, it’s full of GMO Corn Syrup and Refined Brown Sugar. In my recipe, I opt for an Organic & Unrefined Coconut Sugar and Organic Maple Syrup.
Yes, it’s still sugar. So, I do use it sparingly. But, at least it’s not damaging to your body, and it also provides an array of nutrients. For instance, both unrefined coconut sugar & organic maple syrup contain trace minerals, such as magnesium, potassium, and zinc.
In addition, I even upgraded my pie crust to be paleo friendly. Instead of using a crust that contains wheat & vegetable shortening, I use almond flour and coconut oil. If you normally feel bloated or sleepy after eating a high-carb meal or snack, it could be due to the gluten/wheat & high refined sugar content.
The amazing thing about upgrading your ingredients is you don’t fall into a food coma after eating! Seriously… we’ve all experienced food comas after a Thanksgiving meal. In fact, I actually had a burst of energy after eating a slice of this healthy pie!
This Recipe is Completely Upgraded…
You’ll be happy to know that this recipe is free from all of the following:
- Refined Sugar Free
- Gluten Free
- Wheat Free
- Yeast Free
- Dairy Free Option
- Corn Syrup Free, and
- GMO Free (if you choose organic ingredients)
But, it’s FULL of Flavor!! In fact, it gives the original Pecan Pie Recipe a run for its money. Seriously.
Watch how I make it in the video below. Be sure to head over to YouTube to give the video a Thumbs Up 🙂
Gluten Free Pecan Pie
This recipe is gluten free and paleo friendly.
For the Crust
- 2 C. Blanched Almond Flour (not almond meal)
- 1/4 tsp Sea Salt or Himalayan Salt
- 2 Tbsp Unrefined Coconut Oil (melted)
- 1 Pastured-Raised Egg
For the Filling
- 1 C. Organic (Unrefined Coconut Sugar (see link in article above))
- 3/4 C. Organic Grade A Maple Syrup
- 3 Tbsp Grass-fed Butter (can also use Ghee or Coconut Oil (melted))
- 3 Pasture-Raised Eggs (lightly beaten)
- 1 tsp Vanilla Extract
- 1/2 tsp Sea Salt or Himalayan Salt
- 2 C. Pecan Halves
- 1/2 tsp Cinnamon (optional)
For the Crust
- Preheat oven to 400 degrees F. Adjust rack to middle section
- Add almond flour & salt to a food processor. Pulse a few times to combine. Add coconut oil & egg to processor and pulse several times again until the mixture forms a ball. Remove from processor.
- Pick up any remaining crumbles from the dough mixture and form into a tight ball in your hands. Press dough evenly onto a 9-inch pie dish (see video above). Let chill in the refrigerator while prepping the filling.
For the Filling
- In a large bowl, add all Filling ingredients (except the pecans). Whisk until fully combined. Stir in pecans until all pecans are covered with the filling mixture. Let sit for 5 minutes.
- Remove pie crust from refrigerator and slowly pour the Filling into the pie crust.
- Place pie dish onto a large baking sheet to catch any spill-overs. Place in oven on the middle rack and cook for 20 minutes.
- Reduce heat to 350 degrees F. and cook for another 30-40 minutes.
- Remove from oven and let cool completely before serving (takes a few hours to cool).
If you notice the pie crust cooking too quickly, you can use a pie shield or cover will foil as shown in the recipe video above.
The filling may puff up while cooking. This is normal and will settle.
If the filling is very loose and jiggly, then it’s not done. Cook for 5-10 more minutes until center is firm, but be careful not to overcook or pecans will burn.