GF Gluten-Free

Gluten Free Pecan Pie

Gluten Free Pecan Pie is the perfect addition to your Thanksgiving table! It’s rich, sweet and decadent with its sweet and toasty pecans!

Prep: 20 minCook: 45 minTotal: 1 hour 5 min
Servings: 1 pie 1x



  • 6 tablespoons unsalted butter (ghee or refined coconut oil)
  • 2 eggs
  • 1 cup blanched almond flour
  • 1/2 teaspoon sea salt

Pecan Filling:

  • 1 cup coconut sugar
  • 1/4 cup agave nectar
  • 4 tablespoons unsalted butter (ghee or refined coconut oil)
  • 3 eggs
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 cups pecans, chopped
  • additional whole pecans for topping


  1. Preheat oven to 350F.
  2. Make the crust: whisk together the butter (coconut oil or ghee works too), 1 egg, almond flour, and sea salt.
  3. Chill for 10 minutes.
  4. Press the crust into the pie dish.
  5. Dampen your hands to get the crust smooth and prevent it from sticking to your hands.
  6. Beat the second egg in a small bowl and brush the inside and edges with the egg.
  7. Bake for 10 minutes.
  8. In a bowl, whisk together the coconut sugar, agave nectar, butter, eggs, sea salt, and vanilla. You can use a handheld whisk or electric mixer depending on your preference and how soft your ghee is.
  9. Then, fold in the chopped pecans. I found the more chopped the pecans are, the better they hold together once you cut into the pie.
  10. Pour the pecan mixture into the center of the crust when it’s done baking.
  11. Bake for another 30 – 35 minutes until the center no longer jiggles.
  12. Allow to cool before cutting into it.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 357
  • Sugar: 32.4g
  • Sodium: 376mg
  • Fat: 23.4g
  • Saturated Fat: 10.5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 33.8g
  • Fiber: 0.9g
  • Protein: 5g
  • Cholesterol: 140mg
© The Toasted Pine Nut