Gluten Free Dessert – Grain-Free Pecan Pie (Guest Post from Coco’s Well)

Hey mama! Today I’m excited to share this super tasty (and, some may argue, super healthy) pecan pie from Julia of Coco’s Well. Enjoy!

Enter Julia

About 10 years ago my Grandmother was diagnosed with Celiac disease. After years of extreme digestive issues, the diagnosis came as a huge relief. Her health and well being immediately improved. Since then, both of my parents have also stopped eating gluten and are feeling better for it. Personally, I believe there are many reasons why our society is increasingly sensitivity to gluten, but I’m not going to dive into that now because you guys would probably rather hear about PIE. Right?!

One of my favorite things about the holiday season is the smell of pie baking in the oven. It brings back memories of holidays past and all the love and laughter that comes with each year. Now, when it comes to pulling off a yummy gluten free pecan pie, it can be tough. A lot of recipes use almond flour, but I’ve found the almond crust competes with the pecan goodness. The recipe I have created leaves out the crust and YOU. WON’T. MISS. IT. This pie is ooey, gooey, and oh-so delicious.

This gluten free dessert recipe makes 4 individual crustless pies packed with real food and nourishing ingredients. Did you know that most pecan pies are loaded with GMO corn syrup?! But not this one! You could even argue that, between the butter, maple syrup, eggs and pecans, these little pies make for a perfectly balanced meal! Or maybe I’m just trying to make myself feel better for eating one for breakfast :)? I experimented and used different size ramekins and they all worked out pretty well. It’s really about your nut-to-filling preference. If you like lots of nuts use a wider ramekin. If you like the filling to reign supreme, go for a smaller, deeper dish.

Crustless Pecan Pie (Makes 4 individual pies)

Ingredients:

  • gluten-free-pecan-pie-preparation3 TB. melted butter
  • 3 medium eggs (preferably pasture raised)
  • ¾ cup real maple syrup (where to buy)
  • ¼ cup coconut sugar (where to buy)
  • 1 tsp vanilla
  • 1 cup pecan halves

Instructions:

  1. gluten-free-pecan-pie-preparation2Heat oven to 350 degrees
  2. In medium bowl beat the eggs well
  3. Stir in maple syrup, coconut sugar, vanilla and melted butter
  4. Once filling is mixed well pour it equally into 4 ramekins
  5. Place one or two layers of pecans on top of filling depending on preference.
  6. Place ramekins on cookie sheet and bake for 45 minutes
  7. Let cool and ENJOY!

Click here to see more Mama Natural recipes

19 Comments

Add a Comment
  1. I tried this recipe, unfortunately it was wet, too sweet, and we had a hard time eating it.

  2. Any suggestions on subs for the eggs and butter?
    We recently made friends with a family whom has egg and dairy allergies and I’d love to include them safely in our holiday baking this year.

  3. Oh yea! I used to love pecan pie growing up, but now all I can taste is corn syrup. YUCK! Haven’t eaten it in several years for that reason. So glad you posted this alternative. Sounds so yummy! If my parents visit for Thanksgiving, I’ll DEFINITELY have to try this one… pecan is my dad’s favorite!

  4. Thank you this was amazing! I even put it in a regular flour pie crust and a full pie plate. It worked out perfect! My husband (who hates pies) LOVED it! He tried a bite of mine and stole the rest of the pie from me. 🙂 Thank you for sharing it with us!

  5. THIS WAS SO GREAT ! I also found the baking time to be way too long – baked it 35 minutes and it was perfect , thanks for the AMAZING RECIPE I have been craving pecan pie so bad but never eat it cause of the crust! Now I will always make this 🙂

  6. This was delicious! Found the baking time to be too long. What should it look like when it’s ready to come out of the oven?

  7. Making this AS WE SPEAK! 😀 Crossing fingers 😉

  8. Could I substitute Swerve for the coconut sugar? I have been looking for a pecan pie recipe and I think this would be perfect, I just don’t have coconut sugar.

  9. Thank you! This was AMAZING! We have adapted our holiday favorites to be GF and this recipe will be on our menu now!

  10. It is always nice to see traditional recipes without the junk. Thanks for posting. Our Thanksgiving would not be complete without a pecan pie. I’ve made one very similar to yours and no one even knew it didn’t have corn syrup. I love it when I make better alternatives and no one knows. I’m trying yours this year! Thanks again

  11. Ok so I read the other comments, but I don’t really see a clear answer. I’d like to make this recipe as written. Can I make it in one standard pie pan? I don’t have ramekins.
    Thanks!

    • Yes you could bake it in something else, but it won’t stay together like a slice of pie. It would come out more like a pudding consistency.

      • Thanks so much! I may double the recipe and try it both ways… Have to find something ramekin-ish 🙂

  12. This looks devine. Will try making it in a regular pie dish and pray that it works!

  13. This looks awesome! If you simply MUST have a crust or base, you can do what I did on a cheesecake I recently made and use a ‘paleo’ crust with butter and crushed pecans. I think it might have baking powder and salt, too (have to look it up…) but it would serve as a nice base for single servings. If you need it to slice, I would advise doing half crushed pecans and half crushed gfree cookies.

  14. Could I use raw sugar instead of coconut?

  15. Is this made in individual containers due to its inability to be sliced and removed from a pan like a typical pie? My husband is asking for pecan pie for Thanksgiving and I really want to make one without corn syrup.

  16. How does the cooking time vary if you use one standard pie plate?

Add a Comment

Your email address will not be published. Required fields are marked *

*