This gluten-free pecan pie has an easy press-in oat flour-based pie crust, and the filling is sweetened with maple syrup and brown sugar or coconut sugar. It’s also easy to make dairy-free!
I like to go crazy for Thanksgiving. After Halloween, it’s my favorite holiday.
When we’re done feasting on carb-heavy dishes like this Gluten-free Cornbread, Air Fryer Butternut Squash and Gluten-free Mac and Cheese, I’ll be serving this (also carb-heavy) pecan pie this year. If you prefer something lighter, I can suggest my Crustless Pumpkin Pie.
I actually don’t even like pecans – the texture weirds me out. So that must mean this pecan pie is really good – and it is!
I go into detail about pretty much every ingredient down below, but here’s an overview of what you need. Note that the amount of each ingredient shown is not what you need for the pie.
You indeed need more pecans than that. ;)
I like to use cookie-like crusts in my pie recipes, but pecan pie is an exception because it’s already so sweet.
This recipe has a tablespoon of granulated or coconut sugar in it, but it’s far from a cookie crust.
It’s pretty boring on its own (which is, in my opinion, true of all non-cookie crusts), but it’s perfect in combination with the pecan pie filling.
How to make it
Stir together the dry ingredients in a mixing bowl.
Then add your oil and stir until you have these crumbs.
Add the water and stir until a dough form. The first few seconds, it’ll seem way too wet and sticky.
It only takes about 20 seconds for the oat flour to suck up the liquid.
If your dough seems too dry, you can add up to another 1 teaspoon of water.
Now you’ve got a ball of dough with a slightly strange texture.
When you press it into the greased pie pan, you’ll notice that it’s more rubbery (can’t think of a better word!) than regular pie crust. Now place it in the fridge while you prepare the filling.
Why do I have to use store-bought oat flour?
This recipe, like my Oat Flour Brownies, calls for store-bought oat flour because homemade is never as finely ground as store-bought. When your oat flour is too coarse, then your crust doesn’t absorb enough of the fat, leaving you with a soggy crust.
I used Bob’s Red Mill Gluten-free Oat Flour but think you’d also get good results with other brands.
Make sure to use gluten-free oat flour! Some brands aren’t gluten-free because they’re contaminated during processing or in the fields.
You can read more here → Are Oats Gluten-free?
Weigh the flour
I highly recommend weighing the oat flour! It’s one of those flours where you can easily pack your measuring cup too full and ruin your crust.
It tends to get really compacted in the bag, so it’s hard to know how full to pack the measuring cup.
Can I use a deep dish pie pan?
It’s definitely not enough dough to use in a deep dish pie pan and crimp the edges. You don’t want to pat the dough too thin.
You could use a deep dish and press the dough as high as you can get it. And skip the crimping. Then the crust should at least hold all your filling.
Can I roll it out instead of press it in?
You can. The dough will be drier and more delicate than normal crust, so it breaks more easily. I thought it was easier to press it in.
It’s not at all sticky, so you can easily roll it out without flouring the surface.
Can I pre-bake the pie crust?
No. I tried that and the crust cracked.
I baked it anyway, but the filling seeped through the cracks and the crust got soggy. It was still delicious, but you definitely don’t want a soggy crust if it can be prevented!
Can I use this crust for other pies?
As I said above, you can’t pre-bake it. If you don’t pre-bake it, depending on the recipe, the crust can be kind of boring and bland on the bottom.
I used it for this Paleo Chocolate Fudge Pie. The crust wasn’t soggy at all, but it wasn’t crisp and flavorful without pre-baking.
This pecan pie is just special. So for now, I’m going to have to recommend not using this crust in other recipes.
I’ve gone through 7 bags of oat flour trying to find a way to pre-bake this thing. I’m not going to give up after investing so much in it. 😄
How to make the filling
You just stir everything together, except for the pecans, and then stir in the pecans. Super easy!
You have to use maple syrup in this pie. You can’t use honey, corn syrup, more brown sugar, or anything else in its place.
Pies, and especially pecan pies, are finicky. I don’t recommend experimenting at all with the recipe.
Can I omit the brown/coconut sugar?
Same as above. You can’t use more maple in its place, use anything else or just plain omit it. You need to use brown sugar or coconut sugar.
Can I at least reduce the sweetener amount?
Sorry to be annoying, but I would really, really not recommend that.
I’ve tried reducing the amount of sugar in other pecan pie recipes, and it causes the oil to separate, float to the top, and make a mess.
You might be able to get away with reducing it by a tablespoon or so, but I wouldn’t recommend even doing that if it’s important that this pie come out perfectly.
Do I have to use pecans?
You can use walnuts. I did once and it was good, but we preferred it with pecans.
Can I freeze it?
I haven’t tried it, and I wouldn’t freeze the whole pie in preparation for Thanksgiving or anything special, but I think it’d work.
Usually, pies heavy on the eggs don’t freeze well. But pecan pie does, thanks to its high sugar and fat content.
If you have some pieces left over, I would wrap them in plastic wrap and then place those in a Ziploc. Then freeze for up to 3 months.
How do I make it vegan?
There’s no sub for the eggs in this recipe. So I would have to recommend finding an already vegan pecan pie recipe.
I can offer you these Mini Pecans Pies that have gluten-free and vegan options. They’re totally different than this pie, but still delicious.
I think I love my vegan cheesecake recipes even more than regular cheesecakes! But back to this pie.
How do I make this paleo?
You would have to find a paleo pie crust. There’s no way to make this oat flour pie crust paleo.
I wouldn’t recommend a nut flour-based crust. Maybe one with cassava flour and/or starches, along with some nut flour. But not 100% nut flour, as I believe the crust would get soggy.
And then use the coconut oil, coconut sugar and arrowroot stach options listed in the filling part of my pecan pie recipe.
Other gluten-free Thanksgiving recipes
Not sure what to make this year? Here are some of my favorites!
- Gluten-free Pumpkin Cheesecake
- Air Fryer Apples
- Rainbow Carrots
- Dairy-free Mashed Potatoes
- Apple Juice Cocktails
I hope you like this gluten-free pecan pie! I’m eager to hear how you like it, so if you make it, please leave a comment below or post a photo to social media and tag #texanerin so I can be sure to see it! Enjoy!
Gluten-free Pecan Pie
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 slices
- 153 grams1 (1 2/3 cups) store-bought2 gluten-free oat flour
- 1 tablespoon granulated sugar or very tightly packed coconut sugar
- 1/2 teaspoon salt
- 2 tablespoons + 2 teaspoons oil3 or 3 tablespoons (42 grams) unsalted butter
- 1/3 cup (75 ml) COLD water
- 3/4 cup (150 grams) light brown sugar or very tightly packed coconut sugar4
- 1 cup (240 ml) pure maple syrup
- 3 large (50 grams each, out of shell) eggs, room temperature
- 1/4 cup (56 grams) unsalted butter or 3 tablespoons + 2 teaspoons (51 grams) coconut oil, melted and still warm
- 1 1/2 teaspoons cornstarch or arrowroot starch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups (280 grams) chopped pecans
- Preheat the oven to 350 °F (175 C) and grease a 9” pie plate (a regular one, not deep dish).
- In a medium mixing bowl, stir together the oat flour, sugar, oil and salt with a fork until well combined.
- Add oil and stir until you have coarse crumbs. Add water and stir until well combined, and it forms a dough. It’ll be denser and firmer than regular dough. The first few seconds, it’ll seem way too wet and sticky. It only takes about 20 seconds for the oat flour to suck up the liquid.
- If your dough seems too dry, you can add up to another 1 teaspoon of water (room temp is okay).
- Pat the dough over the bottom and up the sides of the greased pie pan. Make sure the dough goes all the way up the sides. Place in the fridge while preparing the filling.
- In a large mixing bowl, stir together all filling ingredients except for the pecans, sprinkling on the cornstarch, rather than plopping down a big clump. If there are any eggy bits that aren't coming out, remove them or they’ll bake up ugly.
- Once combined, stir in the pecans.
- It’s best to do the following step near the oven so that the filling doesn’t spill over the crust as you’re transferring the pan. Pour the filling into the unbaked pie crust, but do not pour so high that it goes over the crust!
- Bake for 45 minutes or until the middle is set. It’ll have risen a bit but will settle back down as it cools.
- Let cool completely, about 2 hours, and then refrigerate for at least 2 more.
- Refrigerate any leftovers for up to 4 days.
Make the crust:
Make the filling:
- I highly recommend weighing the oat flour! It's one of those flours where you can easily pack your measuring cup too full and ruin your crust.
- This recipe calls for store-bought oat flour because homemade is never as finely ground as store-bought. And then your crust doesn't absorb enough fat, leaving you with a soggy crust.
- You can use canola oil, vegetable oil, light oil olive or coconut oil. I use refined coconut oil, but you can use unrefined coconut oil if you don't mind coconut flavor.
- Note that it's best to weigh coconut sugar! Some brands are light and coarse and some brands (like the one I use) are very fine and dense.
- For dairy-free, use oil and not butter in the crust and filling.