Handy Farms Regenerative Organic Farm
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Gluten Free Pecan Pie Recipe

Handy Farms Recipes, Regenerative Nuts

Want to impress your family this Thanksgiving? Try making our gluten free pecan pie recipe! This homemade pie is a family favorite that we crave – and with the holidays coming, it’s the perfect time to start baking! It’s packed with rich, gooey sweetness and crunchy pecans. Made with completely organic and gluten-free ingredients, it’s also perfect for including your whole family. This pie is the ultimate way to celebrate Thanksgiving and show your gratitude for the earth for giving us such delicious and nutritious ingredients. 

If you’re feeling creative or daring, try substituting the pecans with red walnuts. Our famous red walnuts are packed with flavor and have a beautiful, bright color that will compliment any holiday spread!

picture of gluten free pecan pie with slice to show gluten free pecan pie recipe.

Serves: 8 

Prep Time: 30 Min 

Cook Time: 55 Min 

Ready In: 5 ½ Hrs  

Gluten Free Pecan Pie

Ingredients:

For the Crust:

  • 1 cup of your favorite nut flour
  • 3/4 to 1 cup gluten-free all-purpose flour (adjust for dough consistency) 
  • 2 tbsp brown sugar 
  • 1/4 tsp sea salt 
  • 6 tbsp cold butter 
  • 2–4 tbsp ice water

For the Filling: 

  • ¾ cup pure maple syrup 
  • ½ cup light or dark brown sugar 
  • 3 tablespoons unsalted butter 
  • 3 large organic eggs 
  • 1½ teaspoons vanilla extract 
  • ½ teaspoon sea salt 
  • ¼ teaspoon ground cinnamon (optional)
  • 2 cups pecans (1½ cups chopped, ½ cup halved for topping)
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    Instructions:

    Prepare the Crust:

    1. In a bowl or food processor, mix the pecan flour (or ground pecans), gluten free flour, brown sugar, and sea salt.
    2. Cut in the butter until crumbly.
    3. Add ice water a tablespoon at a time until the dough just comes together.
    4. Chill the dough for 30–60 minutes.
    5. Press the dough into a 9-inch pie dish.
    picture of gluten free pecan pie with pecan crust to show gluten free pecan pie recipe.
    Prepare the Filling: 
    1. Preheat the oven to 350°F. Place your unbaked crust on a baking sheet.
    2. In a medium saucepan, bring the maple syrup to a gentle boil over medium heat. Let it boil for 5 full minutes. Watch it closely to make sure it thickens and reduces, but do not stir.
    3. Remove from heat and mix in the brown sugar and butter until smooth.
    4. Let the mixture cool, then slowly whisk in the eggs. Add the vanilla, salt, and cinnamon.
    5. Stir in the chopped pecans. Pour the mixture into your prepared crust, and cover the top with pecan halves.
    6. Bake at 350°F for 45–55 minutes. The center should be slightly wobbly but mostly set. If the crust or pecans start to brown too much, loosely cover the pie with foil halfway through.
    7. Cool completely before slicing (at least 3–4 hours, or overnight). The filling will firm up as it cools.
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