Maple Pecan Pie Recipe (Gluten-free, Paleo)

Heather Dessinger

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Maple pecan pie in glass dish on kitchen counter

Have you ever found yourself smack dab in the middle of a cliché? Say, for example, you’ve been rolling your eyes for years about that whole “a way to a man’s heart is through his stomach” thing, then you realize there’s an exact correlation between your son’s favorite foods and dinnertime declarations of love.

Well then, you’ll totally understand this.

A few weeks ago, my oldest son started asking me to bake him a “purcan pie” for Thanksgiving dinner. Although I have a favorite pumpkin pie recipe, I hadn’t yet found a recipe that recreated the smooth texture of the pecan filling without using corn syrup.

And that’s just sad, because pecan pie is my favorite pie ever. And my son’s, apparently.

So I got to baking . . .

Overhead view of freshly baked pecan pie with maple syrup instead of corn syrup

. . . and baking . . . and then I started begging people to take my pie failures home.

As it turned out, getting the filling right was harder that I thought it would be. You see, where I grew up you absolutely do not put nuts in the filling, and it’s tricky to get it firm enough without turning it into a custard.

Fortunately, it was also completely worth it. The filling is exactly what I remember from my childhood – only without the corn syrup – and I can’t wait to share it with my mom in just a couple of weeks.

Sure, I can only eat a small slice because it’s pretty sweet, but that just means there’s more to share. I hope your family loves it as much as we do.

Also, don’t forget to pick up a pie crust protector before baking day. 🙂

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4.65 from 17 votes

Pecan Pie Recipe (Gluten-free, Grain-free, Paleo)

Course Dessert
Keyword gluten-free, paleo
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 1 pie crust
Calories 3821kcal
Author Heather Dessinger


  • 9 inch pie pan
  • pie crust protector



  • Preheat oven to 350°F.
  • Place butter, rapadura sugar, maple syrup and salt in a sauce pan and melt over medium heat.
  • Bring mixture to a simmer, then stir for two minutes. Set pan aside and allow to cool for 10 minutes.(If you're doubling the recipe, wait 20 minutes because the mixture will take longer to cool.)
  • After the mixture has cooled, whisk the eggs, apple cider vinegar, and vanilla together and then slowly pour them in the sugar mixture, whisking as you go. Pour filling in your prepared pie crust and place pecans on top.
  • Place pie crust protector around the edge and bake at 350°F for 40-45 minutes, or until the center is firm but still jiggly. (Jiggly is a technical term, right?)


Nutrition information is a rough estimate and does not include the pie crust. 
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Calories: 3821kcal | Carbohydrates: 481g | Protein: 29g | Fat: 204g | Saturated Fat: 77g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 82g | Trans Fat: 4g | Cholesterol: 762mg | Sodium: 815mg | Potassium: 1368mg | Fiber: 12g | Sugar: 449g | Vitamin A: 3931IU | Vitamin C: 1mg | Calcium: 492mg | Iron: 7mg

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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Recipe Rating

31 thoughts on “Maple Pecan Pie Recipe (Gluten-free, Paleo)”

  1. 5 stars
    This recipe looks delicious. I’m always looking for gluten-free and paleo recipes to satisfy my sweet tooth. Ill definitely have to try this one out, hopefully for Thanksgiving! Thanks for sharing great recipes. Feel free to check out

  2. Haha! I don’t know what it is about pecan pie. This reminds me of one night a couple years ago when my husband brought home a piece of pecan pie that someone at work had made for him. I can’t eat gluten and it really doesn’t usually bother me much at all. For some reason I took one look at that slice of pie and I literally could not stop the tears from coming out of my eyes! I felt so ridiculous.
    Needless to say, I have since learned to make a fabulous dairy/gluten free pecan pie. (And I also have a son that loves me more for it:)).

      • 2 c. maple syrup
        3 eggs
        1/4 c. brown sugar
        1/4 t. salt
        3 T. coconut oil, semi melted
        1 t. vanilla
        2 c. pecan halves
        Boil syrup for 10 minutes, until it is reduced to about 1 1/2 cups. Let cool. Combine eggs, coconut oil, sugar, salt, and vanilla, and then stir in syrup. Add pecans, stir, and pour into whatever crust you normally use for pie. Bake 30 minutes at 350.
        I hope you try it!

  3. 5 stars
    Hi! So excited to try this recipe out Wednesday and have it on Thanksgiving. It has been years since I was able to have pecan pie! One question; would it be okay to use coconut palm sugar for the sugar? Thanks a lot!!!

    • I didn’t think can sugar was paleo? Can I sub coconut sugar and it will still be okay?
      Also need a dairy free replacement for the butter? Coconut oil work?

  4. Hi Heather, along with gluten, my daughter can’t have vinegar. Is there anything that could be substituted for the cider vinegar? Pecan pie is her favorite!!!

  5. Hi, I really want to make this pie but how many grams is a ‘cup’? I live in another country, that’s why I’m asking. Ps, Google gives different answers).
    Many thanks!

  6. 5 stars
    Thank you Heather!

    I made this pecan pie with the paleo crust recipe as a gift for my son celebrating his B-day. He absolutely loved this pie. A big compliment, him being a pie guy. In taste, feel and presentation, this was the best pecan pie we have ever eaten.

    For budget reasons, I did some minor alterations to the recipe, but not enough to dramatically change the flavor. For the crust, arrowroot became tapioca flour. Almond flour was cut with coconut flour. Sorgum was added because I was making a larger than normal crust. All of this was thrown into a stand mixer with paddle attachment where upon extra melted butter was added, (2 TBSP), and approx. 3 TBSP cold water until dough started to clump together. I did rub Crisco on the pie plate before forming the crust, and pre-baked the pie shell for about 15.

    For the filling, because I was using an xtra large pie plate,I enlarged the quantity of each ingredient by a 1/3, (12 TBSP butter, 2 C. sugar, 1 C. syrup, etc.), and used brown sugar instead of fancy stuff. I baked the pie for about 55 minutes, and let cool for 3 hours before serving. Heaven.

  7. Hi! I am wanting small portions for “sampling” with many servings. Do you think this and your pie crust recipe would work in mini muffin tins for tarlets? Or best to leave whole and just cut smaller?