Grain Free Pecan Pie (Vegan and Gluten Free)

Melissa King Healthy Cakes, Pies, Tarts, Recipes

Grain Free Pecan Pie.  You guys!  I made you a grain free pecan pie!  If I had to pick a favorite dessert, pie would be high up on the list.

This time of year we think of apple pie, pecan pie and pumpkin pie.  So I decided to come up with a healthier version of pecan pie.  Grain free and vegan pecan pie to be exact.

 

Grain Free Pecan Pie ~ My Whole Food Life

 

This pie is healthier because it is only sweetened with dates.  If you like a super sweet and gooey pecan pie, you can add a bit of maple syrup to this.

I thought it was plenty sweet the way it was.  It’s also super easy to make!  Just like my pumpkin pie, I used the crust recipe from Elena’s Pantry. I just love the simplicity of it.  My pecan pie is slightly different than the classic recipe, but it’s very good!

Looking for more pie recipes?

Grain Free Pecan Pie

Grain Free Pecan Pie

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Prep Time 20 min Cook Time 10 min Serves 8-12 slices     adjust servings

A delicious pecan pie with no added sugar!

Ingredients

    For the crust

    For the filling

    Instructions

      For the crust

      1. In a food processor combine the flour and salt.
      2. Then add in the egg and coconut oil.
      3. Once the dough forms, press it into a greased pie dish. I used a 9 inch pie plate .
      4. Bake at 350 for about 10-12 minutes.

      For the filling

      1. In a food processor , combine the pecans and spices, then add the dates, coconut oil and milk.
      2. Once everything is well combined, dump it into a pie shell.
      3. Top it with more pecans.
      4. Store in the fridge to set. About 30 minutes.

      by

      Recipe Notes

      This should last at least a week or maybe more in the fridge. Enjoy!

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      75 thoughts to “Grain Free Pecan Pie (Vegan and Gluten Free)”

      3. This is the first pecan pie I find without eggs! Thank you for all of your fabulous, healthy, delicious, eggless recipes :) I've become a huge fan!
        Reply
        1. It will be a thicker filling. A little thinner than peanut butter. You can add some maple syrup if you want to make it more of a gooey texture.
          Reply
      8. Could I add the extra maple syrup and bake it all together for 10-20 minutes to give that gooey and candied texture? Trying to convert my extended family to healthy options and I know they love the way the top pecans kind of candy.
        Reply
        1. That might work. You could also top it with pecans in this recipe. https://mywholefoodlife.com/2013/11/23/slow-cooker-maple-glazed-pecans/
          Reply
      9. I don't have any almond flour, but I have plenty of other flours. Could I use whole wheat, whole wheat white or oat flower? Gluten is not currently a problem for me.
        Reply
      11. This may be a silly question but I love heating up my pecan pie. Would this still be good if I baked it for a little bit or would that risk ruining it?
        Reply
          1. I ended up making this tonight to take to dinner tomorrow. Instead of warming up the pie I made candied pecans with cinnamon and maple syrup. came out absolutely delicious! I made 2 mini pies and already ate half of one! Thanks for the wonderful recipe!
            Reply
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      13. This sounds great, but does the crust made just out if almond flour tend to crumble?? Thinking if subbing an oat/chia/flax meal crust that I use for something else.
        Reply
      14. This is the first of your recipes that I have tried - but definitely will not be the last. I used your recipe for the crockpot pecans first and used them in my pie - other than that I followed your instructions and it looks beautiful. I tasted the filling and was amazed at how much like pecan pie filling it tasted - and with no sugar added! Can't wait to hear the reviews from my family tomorrow!
        Reply
      15. My daughter's sis-in-law made your grain free pecan pie for dessert and it was delish! She doubled the filling so we served thin slices. It was wonderful! She said the crust was really oily as she made it and as it baked. Is that normal? Loved the pie and will be checking out your website! Thanks!! Gluten free is new to my hubby and me.
        Reply
        1. I'm so glad you liked it! The crust will seem oily as you are pressing it into the pie pan. I didn't notice that after it was cooked. You may be able to sub applesauce for the oil, but it will change the flavor slightly.
          Reply
      16. I made this for Thanksgiving and everyone loved it! The only thing I'll change next time is topping the pie with Roasted Pecan Halves instead of Raw... YUM! Thank you!!
        Reply
      17. I made this pie for Christmas dinner and it was really good. I added maple syrup to it. I did not miss the classic pecan pie - you are correct, it is different from the classic and I am glad for it! I am adding this dish to my usual line up! Thank you!
        Reply
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      19. I am so glad I found you. My first recipe try was the slow cooker pecans...so good! I would like to try the grain free pecan pie next. I don't have almond flour so would like to know how to make my own oat flour...I have organic oatmeal on hand and a new Ninja...is it possible to make my own?
        Reply
      20. I've got some dates, but not the medjool dates. It's a big bucket of dates that I got from Costco and they're considerably smaller. Do you have some idea of how many of these I'd need to use to ensure the correct sweetness? I've got to make at least 5 pies for a gathering, and just need to figure out how to use what I already have. Medjools are expensive! lol
        Reply
        1. To make one pie, I am guessing you may need about 15-18 of the smaller dates? If you taste the mixture and it doesn't seem sweet enough, you can always add a few tablespoons of honey or maple syrup after.
          Reply
          1. Great! I'll definitely try that.Thanks! By the way, have you ever used the water that you get from soaking the dates for anything? I was just wondering if there could be any uses for it.
            Reply
              1. Ok. Sorry to be such a pest but I have one more question. :-) These pies are supposed to be served on Friday evening. If I make them pretty late Wednesday night, they should be fine for Friday right? They shouldn't lose anything being in the fridge for 2 nights as opposed to just overnight.

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