I’ve been in a serious pecan phase lately — pecans at every opportunity. The cooler autumn weather has definitely nudged me toward nuts and cozy desserts, and a classic pecan pie belongs at the top of that list. This maple pecan pie captures everything I love about fall: warm maple notes, the crunch of pecans, and a buttery-feeling crust without dairy or refined sugar.
This is, honestly, one of the best pecan pies I’ve made — and a big part of that was the maple syrup I used. A friend gave me a small bottle from a local farm, and it was profoundly flavorful: deep, smoky, and rich. It transformed the filling and made the whole pie feel more layered and complex. That said, the recipe works beautifully with standard maple syrup too, so you don’t need a specialty bottle to get a delicious result.
There’s no corn syrup in this version. The filling relies on quality maple syrup and coconut cream for a silky texture, while a simple gluten-free crust, enriched with pecan butter, seals the pecan flavor through the whole pie. The conversion from a regular maple pie was straightforward: a few small swaps and additions — pecan butter in the crust and pecans on top — turned it into a proper pecan pie, free from gluten, dairy, eggs, corn syrup, refined sugar, and added oils.
If you want to scale the recipe, I made a single mini 6″ pie, but the method adapts well: use a few ramekins or a muffin tin for tarts, or triple the ingredients for a standard 9″ pie. For a grain-free crust alternative, a nut-based tart crust can be substituted — you’ll need about two-thirds of that recipe for the same size dish.
A quick note about coconut cream: chill a can of full-fat coconut milk overnight and scoop out the firm white cream from the top, leaving the watery portion behind. Warming that cream slightly before blending can help the filling form a clearer, more uniform glaze; using it cold sometimes causes a slight separation. I and others have had good results with this approach.
Side note: pronunciation debates aside, whether you say “puh-kahn” or “pee-can,” do what feels natural — the pie will still be delicious.
P.S. If you make this in a 6″ pie plate, follow the recipe amounts below. If you don’t have that size, use a similarly sized oven-safe dish or make several small tarts; triple the quantities for a 9″ pie.
P.P.S. The video demonstration that accompanied this recipe was helpful for some viewers; if you prefer visual guidance, try warming the coconut cream slightly as mentioned above to help the filling set more clearly.
Maple Pecan Pie
Rating: 5 from 8 reviews
A baked, vegan pecan pie without corn syrup — sweetened with maple and set in a gluten-free crust. Rich, nutty, and perfect for autumn gatherings.
- Author: Audrey @ Unconventional Baker
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6″ pie
- Category: Pie
- Method: Baked
- Cuisine: Dessert
Ingredients
Crust Ingredients:
- 6 tbsp white rice flour
- 2 tbsp smooth pecan butter (or pecan-peanut butter)
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/16 tsp salt
Filling Ingredients:
- ½ cup maple syrup (dark, full-bodied, and smoky if available)
- ½ cup coconut cream (scooped from a can of full-fat coconut milk chilled overnight)
- 2 tbsp tapioca flour
- 1 tsp pure vanilla extract
- 1/8 tsp salt
Topping:
- About 24 pecan halves (or use chopped pecans)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 6″ pie plate by lightly oiling or lining it if desired. Set aside.
- Combine all crust ingredients in a food processor and pulse until the mixture begins to clump and hold together. If it’s too loose, add a little more flour; if too dry, add a touch more maple syrup. Form the dough into a ball, press into a disk, and press the dough evenly into the pie plate to form a base and walls. For a larger pie, roll between parchment sheets and transfer to the dish.
- Place the filling ingredients in a blender or small food processor and blend until smooth. The filling will be thin at this point; that is expected. Pour the filling into the prepared crust and arrange pecan halves on top or sprinkle chopped pecans evenly.
- Bake for about 45 minutes, until the filling is mostly set and the edges are lightly golden. Allow the pie to cool completely to finish setting — ideally several hours or overnight — before slicing and serving.
Notes
*Chill a can of full-fat coconut milk overnight so the cream separates from the liquid. Scoop out the firm white cream and leave the watery portion behind. Warming the coconut cream slightly before blending can help the filling become glossier and avoid minor curdling.