Any good southern girl will tell you that a family pecan pie recipe is a treasure passed on from generation to generation. And yes, I have one of those (it’s published in my gluten free Holiday e-book).

But sometimes traditions need an update, and in this case, I think I might like my new gluten free vegan pecan pie recipe even better!

This gluten free vegan pecan pie is pure decadence. I love that every bite is full of rich pecan flavor, and that classic pecan pie texture, yet the pie ingredients aren’t full of traditional ingredients that many of us cannot tolerate or choose not to have.

Like eggs, gluten, and even Karo syrup (blasphemy, right?!)

Does this gorgeous pie look like it’s missing anything? And it holds up to slicing, forks and even ice cream, if you’re so inclined.

No one would ever guess it’s missing anything, because the ingredients in this pie are, I daresay, even better than the old-fashioned ingredients. These new-fashioned ingredients bring their own layer after layer of flavor that you really have to try to believe.

While I do give options for making this gluten free vegan Pecan Pie the traditional Karo syrup way, if you’re anti-Karo or you just prefer a less processed sweetener option, I really would suggest using coconut nectar — it’s as thick as Karo and I find that the flavors are deeper, yielding a more complex pie that isn’t so hit-you-on-the-head sweet. Together with pure maple syrup, this pie is the height of decadence in a naturally flavorful, less processed way.

I also love using gluten-free beer here (Coors® Peak naturally gluten free beer is pictured but is no longer available. Check my Gluten Free Beer Tasting Notes for other naturally gluten free beer options, or the recipe for other non-beer alternatives)*.

It works like magic with flaxseed meal as the egg substitute that holds this pie together, deliciously. And again, it adds flavor where the traditional pecan pie is just pure sweet.

This recipe is truly divine even without gluten free beer though, so feel free to just use your milk of choice, even non-dairy. You know how I love giving ingredient options!

So enjoy my gluten free vegan pecan pie recipe — not for what it’s lacking, but for what it adds to elevate traditional pecan pie to a sublimely rich place in southern pie history.

Gluten Free Vegan Pecan Pie

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Gluten Free Vegan Pecan Pie Recipe

Yield: serves 8

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

This gluten free vegan Pecan Pie recipe defies all the odds, combining natural ingredients and no Karo! It's full of flavor and the texture is just right. Quite possibly the perfect pie!

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Ingredients

• 2 cups raw pecan halves
• 1/3 cup naturally gluten-free beer OR almond milk OR other dairy or non-dairy milk
• 2 Tbs. flaxseed meal
• 1 tsp. pure vanilla extract
• ½ tsp. sea salt
• ½ cup pure maple syrup
• ½ cup coconut nectar OR brown rice syrup OR agave nectar or Karo® syrup
• ¼ cup unrefined coconut palm sugar OR brown sugar
• 2 Tbs. gfJules Gluten Free All Purpose Flour
• 3 Tbs. Earth Balance® Buttery Sticks OR butter
• one recipe gluten free pie crust dough

Instructions

Preheat oven to 350º F.

Spread pecans on a baking pan and toast in preheated oven for 5-8 minutes, stirring so they don't brown too much or burn. Set aside to cool, then coarsely chop 1 cup of nuts, leaving 1 cup whole.

Combine gluten-free beer, flaxseed meal, vanilla and salt in a medium-sized bowl. Set aside while preparing remaining filling ingredients.

In a small saucepan, whisk together maple syrup, coconut nectar, sugar, gfJules Flour and Buttery Sticks over medium heat, then increase to medium-high and bring to a boil while stirring. Reduce to a simmer and continue to cook for 5 minutes while stirring frequently.

Remove from the stove and add the beer-flax mixture and chopped nuts. Stir to fully combine, then pour into prepared pie plate with unbaked gluten free pie crust. Arrange unchopped, toasted nuts on top of pie randomly or in a decorative pattern.

Brush crust edges with milk of choice (or egg white + 1 Tbs. water if not vegan). Cover crust edges with pie crust covers and bake for 40 minutes; remove crust covers and bake for 10 minutes more (50 minutes total).

Remove to fully cool before serving with your favorite ice cream or whipped cream, or just plain!

Notes

For naturally gluten free beer choices, check out my gluten free beer tasting notes!

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

This delicious gluten free vegan Pecan Pie defies all the odds with these natural ingredients. So rich and full of flavor without any of the processed junky stuff that are so often associated with this iconic pie.

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*Thanks to Coors® Peak for sponsoring this post. I only work with companies and products that I love and recommend.  Read my disclosure policy here.