Paleo Pecan Pie

5 from 2 votes

This easy Paleo Pecan Pie is gluten free, grain free and made without corn syrup. Maple syrup and coconut sugar create a rich pecan pie filling that's perfect for Thanksgiving and the holidays.

Course Dessert

Cuisine American

Keyword Corn Free Pecan Pie, gluten free pecan pie, Paleo Pecan Pie, paleo pecan pie recipe, pecan pan without corn syrup

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 750kcal

Ingredients

2 Cups Pecan Halves
1 Cup Coconut Sugar or Brown Sugar (grain free option)
Dash of Salt
¼ tsp. Cinnamon
⅓ Cup Ghee or Melted Butter or Vegan Butter (grain free option)
¾ Cup Maple Syrup
1 ½ tsp. Vanilla
1 Paleo Pie Crust
3 Eggs

Instructions

Prepare your Paleo Pie Crust according to the recipe directions.
Combine the coconut sugar, ghee, eggs, vanilla extract, salt, cinnamon and maple syrup and mix for about 3 minutes.
Add most of the pecans to the prepared pie crust, reserving some for the top.
Pour the filling mixture over the pecans.
Arrange the remaining pecans over the top of the pie.
Bake at 350°F for about 50 minutes.

Notes

For a Paleo pecan pie: Use coconut sugar and ghee as written and pair the filling with my Paleo Pie Crust.

For a grain-free pecan pie: Brown sugar can be used in place of coconut sugar, and regular butter or vegan butter can be used in place of the ghee.

Pie crust: My Paleo Pie Crust keeps this recipe gluten free, grain free and Paleo. If you only need a gluten-free option, you can also use my Gluten Free Vegan Pie Crust.

Corn syrup: This recipe does not use corn syrup. Maple syrup is used in the filling instead.

Nutrition