Oh, how I love this easy gluten-free pecan pie recipe! It’s a simple pie made with simple ingredients, but is BIG on flavor. It’s gooey (but never runny) and the perfect combination of sweet and salty. This recipe also includes an easy homemade gluten-free pie crust with a dairy-free option. My Thanksgiving and Christmas celebrations aren’t complete without this old-fashioned gluten-free pecan pie on the table!

Gluten-Free Pecan Pie Recipe

While I love my gluten-free pumpkin pie, I think this recipe might be my favorite Thanksgiving dessert. The filling is easy to whip up, using naturally gluten-free ingredients like granulated sugar, brown sugar, light corn syrup, butter, and pecans. I also make a from-scratch pie crust—but don’t worry! I promise it’s easy to do and can be made ahead of time. Everyone asks me for the recipe after they try this pie, and they’re always SO shocked when they find out it’s gluten-free!

Ingredients

• All-Purpose Gluten-Free Flour with Xanthan Gum: I almost always use Pillsbury gluten-free flour in my recipes, including this one. I can’t guarantee the same results with a different brand. If your chosen flour bread doesn’t include xanthan gum, you must add ½ teaspoon of xanthan gum to this recipe to help the crust stick together.
• Granulated Sugar & Brown Sugar: I use granulated sugar in my pie crust and filling to add sweetness and structure. The brown sugar adds a deeper flavor and helps create the gooey texture in the filling.
• Salt: Helps balance the sweetness.
• Unsalted Butter & Shortening: This is my magical combination for the perfect gluten-free pie crust. The butter adds flavor and richness, while the shortening helps create a flaky texture. I also add a little melted butter to the filling for extra flavor. I use Smart Balance butter for the dairy-free option.
• Eggs: For binding the crust and filling. Be sure to use large eggs in this recipe.
• Apple Cider Vinegar: Adds a tangy flavor to the crust and helps tenderize it. You won’t taste it in the final product, I promise!
• Ice-Cold Water: Keeps the crust ingredients cold to create a flaky texture when baked.
• Vanilla Extract: I prefer pure vanilla extract for the best flavor.
• Light Corn Syrup: I use the Karo brand. It adds a nice caramel-like flavor and helps create the signature gooey texture in the filling. I haven’t tried substituting this ingredient.
• Ground Cinnamon: Adds a subtle warmth and depth of flavor.
• Pecans: A must-have for this gluten-free pecan pie recipe! I personally like to chop the pecans coarsely. I want the pecans to be big enough to taste them but not too big that I get a whole pecan in each bite.

Tips and Suggestions

• As always, I recommend measuring your gluten-free flour with the spoon & level method. To do this, use a spoon to scoop the flour into your measuring cup, then level it off with a knife. This stops you from using excess flour and helps ensure accurate measurements.
• I use a 9 ½ inch deep dish pie pan. You’ll likely have some crust and filling left over if you use a smaller pan (you’d also have to adjust the baking time accordingly).
• Add ½ teaspoon of xanthan gum in step 2 if your flour doesn’t already contain it. Don’t add any extra xanthan gum if your flour blend already includes it, as this can make your crust gummy.
• The filling should be gooey and custardy but not runny. I really like my pie filling to be firmer, but if you like it a little softer, cut back on the baking time by 5-10 minutes.
• The butter, shortening, and water for your pie crust must be cold. I always pop them into the freezer for at least 5 minutes before adding them to my mixing bowl.
• I let my homemade gluten-free pecan pie cool slightly before slicing. It firms up and makes for easier slicing without making a mess.
• Don’t skip resting the dough in the refrigerator for at least an hour! This gives the gluten-free flour time to hydrate and relax, which makes it easier to roll out and shape without tearing. After chilling, I also let it rest at room temperature for 15 minutes before rolling it out.
• If your crust DOES crack, don’t worry! Seal it by pressing the dough back together with your fingers.
• You can use a store-bought pie crust in this recipe… but I promise the homemade one is so worth it!

Is Corn Syrup Gluten-Free?

Yes, corn syrup is gluten-free. It’s made from cornstarch, a gluten-free ingredient, and doesn’t usually contain any wheat, barley, or rye, which are the main sources of gluten. However, I still recommend checking the label of the specific brand you’re using to be sure.

Should I Pre-bake the Pie Crust?

No! What’s great about this homemade gluten-free pecan pie recipe is you don’t have to pre-bake the crust. Everything gets baked in the oven at the same time!

Can I Make The Pie Crust Ahead Of Time?

Yes, you can. Either leave the dough ball in the refrigerator until it’s time to make the pie, or you can roll out the pie dough and place in the pan and cover and refrigerate. I’d use the pie dough within 2-3 days. Let it come to room temperature for 15 minutes before rolling out.

Storage Instructions

More Gluten-Free Pie Recipes To Try!

• Gluten-Free Apple Pie
• Crustless Pumpkin Pie
• Gluten-Free Pumpkin Pie Bars
• Gluten-Free Graham Cracker Crust
• Almond Flour Pie Crust

How to Make Gluten-Free Pecan Pie Step-by-Step

Put the ¼ cup diced butter, ¼ cup diced shortening, and 3 tablespoons water into the freezer for about 5 minutes or until really cold. Combine 1 ¼ cup flour, ¼ teaspoon salt, and 2 tablespoons sugar in a large bowl.

Add the ¼ cup butter and ¼ cup shortening to the flour mixture. Using the paddle attachment of your mixer, mix until fully combined.

Add 1 large egg, ¼ teaspoon apple cider vinegar, and the 3 tablespoons cold water to the mixture and mix fully combined and the dough starts to form.

Shape the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour.

Remove the dough from the refrigerator and let stand at room temperature for 15 minutes. Unwrap the dough ball and place onto parchment paper lightly floured with gluten-free flour.

Lightly flour the dough with gluten-free flour; top with the plastic wrap or another sheet of parchment paper.

Roll out the dough into a circle.

Carefully place the crust into a greased 9 ½-inch pie deep dish pan (“1 ½-2-inch deep). Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary.

Add ½ cup granulated sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, 1 teaspoon pure vanilla extract, 1 cup light corn syrup, and 2 tablespoons melted butter to the eggs and mix until fully combined and smooth.

Add 1 ½ cups coarsely chopped pecans to the bottom of the pie crust.

Pour the egg mixture over the chopped pecans.