Paleo Pecan Pie {Dairy-Free, Vegan, Grain-Free}

Classic Pecan Pie made over! Free from grains, dairy, eggs and refined sugar, so it's perfect for special diets, like gluten-free, Paleo and vegan. A scrumptious pie the whole family will love!

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Originally published November 7, 2017. Updated October 21, 2021

Classic Pecan Pie Made Paleo Vegan

There's just something about toasted pecans, the buttery crust, and the gooey sweet filling. YUM.

If I had to pick my favorite Thanksgiving pie, PECAN would probably be at the top.

But now you get to enjoy scrumptious pecan pie - without:

• gluten
• grains
• corn syrup
• refined sugar
• dairy
• eggs
• And all the artificial flavors, additives, and preservatives that are in store-bought pies!

This classic dessert has the same buttery crisp crust, sweet pecan filling, and fluffy whip that your whole family will love!

Readers who have made it over the years call this pie, "AMAZING" "so good!" and "Hubby approved!"

Disclosure: as an affiliate we earn from qualified purchases made through this site.

Natural, Wholesome Ingredients

Now that my diet has changed, I don't want to miss out on my beloved pecan pie! I knew I just HAD to re-create it without using FLOUR, BUTTER, SUGAR, CORN SYRUP OR EGGS.

I love a good challenge. 😉 Especially when I WIN, haha.

This pie has only SEVEN ingredients (+ water and salt). It's made with wholesome, unprocessed ingredients you can feel good about.

1. Pecans
2. Almond Flour
3. Cashew Butter
4. Coconut Milk
5. Maple Syrup
6. Coconut Oil
7. Vanilla

Baked to Perfection

You know I love a QUICK and EASY no-bake dessert, like cheesecakes and balls, but for the holidays, it's nice to spend time in the kitchen with loved ones baking some delicious pies. Whether it's Thanksgiving, Christmas or another special occasion, a homemade pie is worth the effort!

Since this one is for a special occasion, it takes special care and attention. (You actually have to cook and bake this one, haha! And spend a few minutes on the stovetop. But really isn't that what makes the holidays special-- cooking for and with your loved ones?)

The results of your efforts: omg YUM. You won't BELIEVE there's no butter in this BUTTERY crust. So. dang. good. And sweet pecan BLISS.

Easy Grain-Free Pie Crust

Chilling and cutting in butter with ice water? Nope! That's not necessary with this recipe.

This method is super simple. A no-fuss, nothing complicated way to enjoy flaky buttery pie crust goodness.

1. Mix the dry ingredients (almond flour and salt) in a mixing bowl.
2. Stir together the wet ingredients (oil, maple syrup and vanilla) in a separate bowl.
3. Pour the wet ingredients over the dry to form a dough.
4. Press the dough evenly into a standard size pie plate that has been greased with coconut oil.
5. Prick the dough all over to create holes for steam to escape while baking (this prevents bubbles in the crust.)
6. Bake for about 15 minutes so the crust is firm and set and ready for the filling to be baked on top.

How to Toasted Pecans (the Easy Way!)

Toasting your pecans before baking dramatically improves and enhances the flavor and texture of the pecans. I LOVE toasted pecans. Plus your house will smell amazing, too 😉

How to toast them without an oven? It's EASY. No baking is needed.

Simply add them to a dry skillet on a stovetop over medium heat, and let them toast for 5-10 minutes, stirring occasionally, until fragrant and golden. Keep an eye on them at the end so they don't get too dark and burn. They will also cook more while in the oven.

How to Make it Paleo

Instead of corn syrup, tons of white sugar, and eggs, like in conventional pies, this egg-free paleo (and vegan) filling is made with coconut cream, a little maple syrup, and creamy cashew butter.

To make the gooey filling, the coconut milk is caramelized and condensed on the stovetop, making it so dreamy thick 'n creamy!

Stir in lovely crispy toasted pecans and bake it and your house will smell AMAZING.

How to Make it Low-Carb

You can lower the carbs quite a bit by substituting monkfruit maple syrup for regular maple syrup. I use Lakanto maple syrup, found HERE. Use code PRETTYPIES to save 20% on your order of all monkfruit sweeteners and treats!

The Best Dairy-Free Whipped Cream

Don't you dare leave off that coco-whip! Every good pie needs some luscious cream swirled on top. Yaas. I'm in love!

For the best results, I recommend Thai Kitchen brand coconut milk. It is one of the few brands I trust for reliable consistency, texture and flavor. It is also now available at Costo!

How to Make Coconut Whip:

Simply refrigerate the milk overnight to separate the cream. Scoop out the solid cream only and whip it with a little bit of sweetener and vanilla. It takes less than 2 minutes to make. Seriously!

Check out this 1-minute video to see how easy it is to make 🙂

MORE Dairy-Free, Gluten-Free Holiday Desserts

Purple Sweet Potato Pie

Chocolate Silk Pie

For Low-Carb and Keto:

Chocolate Pie

Maple Pecan Tarts

Pumpkin Pie

If you make this recipe, I wanna see your creation and I'd love to hear what you think! Post on the Pretty Pies Facebook page or tag me on Instagram @emily.likes.food #prettypies =D

Pecan Pie {Paleo, Vegan, Gluten-Free}

A crisp, buttery crust topped with maple sweetened filling and toasted pecans.

5 from 1 vote

Print Pin Rate

Servings: 8 slices

Author: Emily

Ingredients

US Customary - Metric

Crust

• 1 ½ cups almond flour
• 3 Tbs coconut oil
• 1 ½ Tbs maple syrup
• 1 Tbs cashew butter
• 1 Tbs water
• Pinch of pink salt

Filling:

• 2 13.7 oz cans coconut milk - solid cream only, ~1 ½ cups cream
• ¼ cup pure maple syrup
• ⅓ cup cashew butter
• 1 teaspoon pure vanilla extract
• scant ¼ teaspoon pink salt
• 1 ⅓ cups toasted pecan pieces + handful of halves for the top

Instructions

To make the crust:

• Preheat oven to 375. Grease a pie plate with coconut oil. 
• Mix almond flour and salt in a mixing bowl.
• Melt coconut oil, add maple syrup and water in a separate bowl. Pour wet over dry.
• Press dough evenly into pie plate. Prick dough several times with a fork.
• Bake approximately 15-17 min, until lightly golden. Set aside to cool completely.

To make the filling:

• {Refrigerate coconut milk overnight separate the cream.} Scoop out the solid cream from the coconut milk into a saucepan over medium high heat.
• Add maple syrup and salt. Whisk and bring to a boil. Reduce to a low boil, stirring occasionally for 30-40 minutes until caramelized. While it's cooking, toast your pecans (see notes)
• Remove from heat and whisk in vanilla and cashew butter. Stir in toasted pecan pieces.
• Spread filling over crust. Decorate pie with more pecans on top.
• Bake at 350 for 12 minutes to lightly set. Let cool for about 2 hours to firm up. (I chilled mine overnight in the fridge).
• Bring to room temp and garnish with coconut whipped cream (see notes) Enjoy!

Notes

What I used:

I always use Thai Kitchen brand coconut milk because it delivers consistent results. Other brands do not always work.

About the Pecans:

Be sure to use *toasted* pecans in this pie. It dramatically enhances the flavor and texture.

To make toasted pecans: add them to a dry skillet over medium heat and cook for 5-10 minutes, stirring occasionally, until fragrant and golden.

To make coconut whipped cream:

Use a can of Thai Kitchen Coconut milk that has been refrigerated overnight.

Scoop out the solid cream into a mixing bowl. Beat with a hand mixer for about 30 seconds until fluffy.

Sweeten with 2 teaspoon maple syrup, a few drops of stevia or 1 Tbs powdered coconut sugar, and 1-2 teaspoon vanilla. Mix again and enjoy!

Storage:

keep this pie refrigerated for up to 1 week or frozen for up to 1 month (tightly wrapped).

Best served at room temp. Add whipped cream just before serving.

Tried this recipe?Tag @emily.likes.food #prettypies!

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