Gluten-Free Maple Pecan Pie

This pecan pie is sweetened with maple syrup and coconut palm sugar and thickened without eggs. It needs to be refrigerated at least 8 hours to set after baking, so make the pie at least 1 day ahead of serving.

Serves: 8Hands-on: 15 minutesTotal: 10 hoursDifficulty: Easy

Serves: 8


  • 1⁄3 cup almond milk
  • 3 Tbsp. cornstarch
  • 1⁄2 cup coconut palm sugar
  • 1 cup pure maple syrup
  • 1⁄4 tsp. salt
  • 1⁄2 tsp. ground nutmeg
  • 1⁄2 tsp. ground cinnamon
  • 2 Tbsp. Spectrum Organic Shortening, melted
  • 1 Tbsp. vanilla extract
  • 2 1⁄2 cups pecan halves
  • 1 unbaked vegan, gluten-free pastry shell


  • For the pie: Preheat oven to 350°F.
  • In a large bowl, whisk together the almond milk and cornstarch for 2 to 3 minutes until the mixture is foamy. Add the coconut palm sugar, maple syrup, sea salt, nutmeg, cinnamon, melted shortening, vanilla, and pecans. Stir until the mixture is thoroughly incorporated.
  • Pour the mixture into vegan pastry shell. Bake for 30 to 45 minutes, until the filling is bubbling along the edges.
  • Remove from the oven and cool on a wire rack for 1 hour, then refrigerate for at least 8 hours before serving.