Maple Pecan Pie Recipe (Gluten-free, Paleo)

Heather Dessinger

This post contains affiliate links.
Click here to read my affiliate policy.
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. 🙂

Print Pin
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. 
instagram iconTried this recipe?
Mention @mommypotamus or tag #mommypotamus!


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

Want more delicious, easy recipes?

No problem, I’ve created a free ebook for you – 35+ Gluten-Free Desserts – as a gift for signing up for my newsletter. Every Sunday you’ll get recipes, actionable health tips, and highly-vetted product recommendations delivered fresh to your inbox.

Sign up using the form below.

Related Posts


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.