This gluten free pecan pie recipe uses a cream cheese almond flour crust that handles like a real pastry dessert. It has a buttery allulose pecan filling that caramelizes smoothly and stays silky once chilled. Refrigerate the crust for one hour before rolling, then bake the filling until the pecan halves on top are golden and the center is just set. The result is a gluten-free pecan pie with perfect texture and flavor from the first slice to the last.
Pecan pie was the one dessert I refused to give up when I started cooking gluten-free, so finding a version that delivered on the crust and filling took longer than I planned. The first slice came out perfect, and every slice after that has been the same, which is the only standard worth settling on for a pecan pie.
Cream Cheese Almond Flour Crust
A cream cheese almond flour pastry crust behaves differently from a traditional wheat crust because it doesn’t form a gluten network as it rests, and the cream cheese does all the binding. The blueberry pie recipe with frozen blueberries uses this exact same cream cheese almond flour crust and is worth trying alongside this recipe. The almond meal recipe explains how to make your own blanched almond flour at home when you want the freshest possible base for a baked crust like this.
Cooling Completely Before Slicing
The pecan pie filling is still liquid in the center when it comes out of the oven, even when the baking is technically complete. The xanthan gum continues to set as the pie cools, and the filling that looks slightly underdone when you remove it firms into a clean, sliceable texture within 30 to 45 minutes at room temperature.
How To Make Gluten Free Pecan Pie
This gluten free pecan pie recipe uses a cream cheese almond flour pastry crust refrigerated for one hour and a buttery allulose pecan filling with coarsely chopped pecans stirred through and whole pecan halves arranged on top.
Kitchen Gadgets:
- Food Processor: Blends the dry pastry crust ingredients evenly and then processes the cream cheese and egg into a smooth dough ball.
- Resealable Bag: Holds the dough during the 1-hour refrigeration.
- 9-Inch / 23cm Pie Dish: A smaller dish makes the crust too thick, and a larger dish spreads it too thin.
- Saucepan: Melts and combines the butter, heavy cream, allulose, vanilla, and xanthan gum.
Ingredients:
For the Pastry Crust:
- Full-Fat Cream Cheese: At room temperature before processing.
- Blanched Almond Flour: The gluten-free flour base of the crust.
- Coconut Flour: A small addition that helps absorb moisture and adds structure to the crust.
- Xanthan Gum: Replaces the gluten that normally gives a wheat pastry crust flexibility and hold.
- Baking Powder: Gives the crust a slight lift during baking.
- Salt: Balances the richness of the cream cheese and the sweetness of the pecan filling.
- Egg: Binds the dough into a ball when processed with the cream cheese.
For the Filling:
- Allulose: The only sweetener that works in this filling.
- Unsalted Butter: Cut into pieces so it melts evenly with the cream in the saucepan.
- Heavy Whipping Cream: Combined with the butter to form the filling’s rich caramel base.
- Eggs: At room temperature before the tempering step.
- Pure Vanilla Extract: Stirred into the saucepan mixture.
- Xanthan Gum: Gives the filling its smooth body and helps it set cleanly as it cools.
- Pecans: Coarsely chopped and stirred into the finished filling.
- Pecan Halves: Set aside and arrange on top before baking.
*Exact measurements are listed in the recipe card below.
FULL INSTRUCTIONS WITH STEPS FOR MAKING PECAN PIE RECIPE
First Step: Preheat and Make the Crust Dough
Preheat the oven to 350°Fahrenheit (180°Celsius). Pulse all the dry pastry crust ingredients in a food processor until combined. Add the room-temperature cream cheese and lightly beaten egg, and process on high for 10 to 30 seconds, until a smooth dough ball forms with no visible cream cheese lumps. Transfer to a zip-lock bag, press out the air, seal, and refrigerate for at least 1 hour.
Second Step: Roll and Line the Pie Dish
Remove half the dough from the fridge and rest at room temperature for 5 minutes, keeping the other half sealed and cold. Roll between two sheets of parchment paper until large enough to line a 9-inch pie dish. Flip into the dish using the bottom parchment as support, press gently into the base and sides with your fingertips, peel the parchment away slowly, and trim any dough extending beyond the rim with a sharp knife.
Third Step: Make the Pecan Filling and Assemble
Bring the butter, heavy whipping cream, allulose, vanilla extract, and xanthan gum to a boil in a small saucepan over medium heat, stirring until the allulose dissolves completely, then remove from the heat. Temper the room-temperature eggs by slowly ladling in about a quarter cup of the hot liquid while whisking constantly, then add the rest gradually while whisking, and stir in the coarsely chopped pecans. Pour the filling into the prepared pastry crust and arrange the whole pecan halves in an even layer across the surface.
Fourth Step: Bake and Cool Completely
Bake for 45 minutes, until the filling is set, the pecan halves on top are golden, and only the very center has a slight wobble when you gently nudge the dish. Remove from the oven and leave to cool fully on a wire rack before slicing. The filling firms up further as it cools, and cutting into a warm pie will result in filling that runs rather than holds a clean slice.
Zuzana’s Kitchen Notes:
Ladling only about a quarter cup of the hot liquid slowly into the eggs first while whisking constantly adjusts the egg temperature before the rest of the liquid goes in, and for a light, clean protein starter to serve at the same table before this rich pecan pie arrives as dessert, my shrimp in air fryer is the right opening course.
- Allulose is the best sweetener choice for this filling. Unlike erythritol or other sweeteners, allulose melts and caramelizes smoothly without crystallizing when the pie chills, keeping the filling silky and soft through the last slice.
- If the crust edges start browning too quickly during the 45-minute bake, lay a loose strip of foil around the rim to shield them. This protects the pastry without covering the pecan halves or the filling on top.
- We specify room-temperature eggs because cold eggs are much more likely to scramble during the tempering step, even with careful technique. Take them out of the fridge 30 minutes before making the filling to reduce that risk.
FREQUENTLY ASKED QUESTIONS
What to Serve With Pecan Pie Dessert?
Simple chicken lettuce cups make a light, fresh main course that doesn’t compete with the richness of the pecan filling that follows. The zucchini boats recipe is another satisfying main that keeps the meal balanced before such a generous dessert.
How Do I Store Topped Pecan Pie?
Store covered in the fridge for up to 4 days. The filling firms up further overnight, and the cold slices hold their shape cleanly. Remove a slice 15 minutes before serving for a slightly softer filling.
Yes. Freeze individual slices, tightly wrapped in plastic wrap, in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge for the cleanest texture. Avoid thawing at room temperature, which can cause the allulose filling to soften unevenly.
More Clean Eating Recipes
Here are more dishes to accompany a rich pecan pie table. The frozen chicken wings air fryer make a protein option that works as an appetizer course before this pie closes the meal.
The roasted onions bring a deeply savory, caramelized side dish that belongs on the table for the same occasion this pie is made for. The pork scotch fillet recipe makes for a clean, satisfying protein that pairs well with a rich dessert like this as the final course.
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Full Recipe With a Printable Version
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Gluten Free Pecan Pie
Equipment
- 1 Resealable Bag
- 1 Pie Dish 9-Inch / 23cm
- 1 Saucepan
Ingredients
For the Pastry Crust:
- 3 Tablespoons Full-Fat Cream Cheese room temperature
- 1.5 Cups Almond Flour blanched
- ½ Tablespoon Coconut Flour
- 1 teaspoon Xanthan Gum
- ½ teaspoon Baking Powder
- ½ teaspoon Salt fine
- 1 Egg whole, lightly beaten
For the Filling:
- 1 Cup Allulose
- ¾ Cup Unsalted Butter cut into pieces
- 2 Tablespoons Unsalted Butter
- 1 Cup Heavy Whipping Cream 240ml
- 3 Eggs at room temperature
- 2 teaspoons Vanilla Extract pure
- ½ teaspoon Xanthan Gum
- 1.5 Cups Pecans coarsely chopped
- 1 Cup Pecans halves, kept whole for the top
Instructions
- Preheat the oven to 350°Fahrenheit (180°Celsius), mix the crust ingredients into a dough, and refrigerate for 1 hour.
- Roll out half the chilled dough and press it into a 9-inch pie dish, then trim the edges.
- Cook the butter, cream, sweetener, vanilla, and xanthan gum, temper in the eggs, stir in the pecans, and fill the crust.
- Bake for 45 minutes until set and golden, then cool completely before slicing.
Notes
- Allulose is the best sweetener choice for this filling. Unlike erythritol or other sweeteners, allulose melts and caramelizes smoothly without crystallizing when the pie chills, keeping the filling silky and soft through the last slice.
- If the crust edges start browning too quickly during the 45-minute bake, lay a loose strip of foil around the rim to shield them. This protects the pastry without covering the pecan halves or the filling on top.
- We specify room-temperature eggs because cold eggs are much more likely to scramble during the tempering step, even with careful technique. Take them out of the fridge 30 minutes before making the filling to reduce that risk.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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