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

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 doing so. Personally, I believe there are many reasons why our society is increasingly sensitive to gluten, but I’m not going to dive into that now. Why? Well, because you guys would probably rather hear about PIE. Right?!

One of my favorite things about the holiday season is the smell of homemade pie baking in the oven. It brings back memories of holidays past and all the love and laughter that comes with each year and the celebrations with family. 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. In order to solve this problem, I did some digging in the kitchen to devise a better recipe. 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 four 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 less about the size of your dish and more 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 four individual pies)




  1. Heat the oven to 350 degrees.
  2. In a 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 four ramekins.
  5. Place one or two layers of pecans on top of the filling, depending on your preference. (If you love nuts, go with two layers; if you just like a little crunch, one layer is totally sufficient.)
  6. Place ramekins on a cookie sheet and bake for 45 minutes.
  7. Let cool and ENJOY!

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How about you?

I’d love to hear all about your favorite holiday recipes in the comments below.