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Gluten Free Pecan Pie with Maple Dulce de Leche Cream Recipe

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4.3 from 13 reviews

This gluten-free pecan pie features a delicious almond flour crust and a rich, maple-sweetened pecan filling. Topped optionally with a creamy maple dulce de leche whipped cream, this dessert offers a perfect balance of nutty, sweet, and creamy flavors, ideal for those avoiding gluten without compromising on indulgence.

Ingredients

For gluten free almond crust:

  • 1 ½ cups (160g) almond flour
  • 2 tablespoons arrowroot starch
  • 3 tablespoons maple syrup
  • 3 tablespoons coconut oil
  • 2 teaspoons vanilla extract

For maple pecan pie filling:

  • 2 ½ cups (250g) pecan halves
  • 5 tablespoons (72g) coconut oil, melted
  • ½ cup (100g) coconut sugar or light or dark brown sugar
  • 2 tablespoons arrowroot starch
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 3 large eggs at room temperature
  • 1 cup (250 mL) pure maple syrup
  • 2 tablespoons bourbon
  • Flaky sea salt for sprinkling (optional)

For maple dulce de leche cream (optional):

  • 1 cup (250 mL) dulce de leche
  • 1 cup (250 mL) heavy whipping cream
  • 2 tablespoons vanilla pudding mix

Instructions

  1. Make the gluten free pie crust: Preheat oven to 325°F (162°C) and grease a 9-inch pie dish with coconut oil. In a large bowl, whisk together almond flour, arrowroot starch, and salt until combined. Add coconut oil, maple syrup, and vanilla extract, mixing until a soft dough forms. Wrap the dough in plastic wrap and chill for 15 to 30 minutes. Roll out the dough to fit the pie dish, transfer it, and flute or crimp edges if desired. Blind bake the crust for 10 minutes using parchment paper and baking beans to prevent rising.
  2. Make the dairy free pecan pie filling: In a large bowl, whisk melted coconut oil, coconut sugar, and arrowroot starch until combined. Add vanilla extract, salt, eggs, and maple syrup, whisking until smooth. Arrange pecan halves evenly in the warm pie crust, then pour the liquid filling over them, ensuring pecans are well coated and sealed.
  3. Bake the maple pecan pie: Increase oven temperature to 350°F (177°C) and bake pie for 40 to 50 minutes until the top is lightly browned. Check halfway, and if edges brown too quickly, cover them with foil or a pie crust shield. Remove from oven and cool completely on a wire rack to let the filling set. Optionally sprinkle flaky sea salt on top once cooled.
  4. Make maple dulce de leche cream (optional): Using a stand or handheld mixer, whip heavy cream and vanilla pudding mix until firm peaks form. Gently fold in dulce de leche and 1 teaspoon maple syrup. Chill in the freezer for 30 minutes. Pipe or dollop the cream around or alongside the pie before serving.
  5. Serve gluten free pecan pie: Serve the pie at room temperature with the maple dulce de leche cream, regular whipped cream, or coconut cream for a rich, creamy accompaniment.

Notes

  • Blind baking the crust prevents it from becoming soggy when adding the filling.
  • Using room temperature eggs helps create a smooth filling texture.
  • Cover pie edges with foil if they brown too quickly during baking.
  • The maple dulce de leche cream can be prepared ahead and chilled until ready to serve.
  • For a dairy-free version, substitute heavy cream with coconut cream and omit the vanilla pudding or use a dairy-free alternative.

Find it online: https://recipefeastful.com/gluten-free-pecan-pie-with-maple-dulce-de-leche-cream-recipe/