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 – also Paleo Friendly!

0 from 0 votes

Recipe by Kayla Chandler Course: Desserts, Gluten Free, Holiday Recipes, Paleo Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

US Metric

For the Crust:
2 C. Almond Flour (not almond meal)
1/4 tsp Sea Salt
2 Tbsp Ghee or Coconut Oil, melted
1 Egg
For the Filling:
1 C. Unrefined Coconut Sugar
3/4 C. Grade A Maple Syrup
3 Tbsp Grass-fed Butter, Ghee, or Coconut Oil, melted
2 Eggs, lightly beaten
1 tsp Vanilla Extract
1/2 tsp Sea Salt
2 C. Pecan Halves
1/2 tsp Cinnamon

Directions

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 oil/butter & egg to processor and pulse several times again until the mixture forms a ball. Remove from food 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 Pie Filling:
In a large bowl, add all Filling ingredients (except the pecans). Whisk until fully combined. Then, 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.
For Baking:
Place pie dish onto a large baking sheet to catch any spill-overs. Place in the oven on the middle rack and bake at 400 F. 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).

Notes & Nutrition

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.

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6 Comments

Edward Kowalski
December 4, 2016 at 1:10 pm · Reply

Where are the nutrition facts for this pecan pie?
Gina Etter
December 16, 2016 at 7:07 pm · Reply

Is it okay to use raw honey instead of Grade A Maple Syrup?
- Kayla Chandler
  December 16, 2016 at 7:21 pm · Reply
  
  Yes, you can. However, it won’t be as rich in taste. But, the texture would definitely work. Let me know how it turns out if you try it with honey.. I’m curious 🙂
Pingback: No Bake Pumpkin Spice Cookies | Grain Free Desserts | Feelin' Fabulous with Kayla
Sarah
May 21, 2021 at 3:45 pm · Reply

Thank you. This was sooooo delicious 🤤
- Kayla Chandler
  June 21, 2021 at 9:06 pm · Reply
  
  So glad you enjoyed it! 🙂

Gluten Free Pecan Pie – also Paleo Friendly!