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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!
While I give options for using the traditional Karo syrup, if you’re anti-Karo or you just prefer a less processed sweetener option, I’d 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.
I also used gluten-free beer here (Coors® Peak)*. It works wonders with the 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 works just as deliciously without gluten free beer though, so feel free to just use your milk of choice, even non-dairy.
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.
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!
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.