The “Less is More” Pecan Pie
Thanksgiving is incomplete without a slice of the classic favorite—pecan pie. But classic isn’t always better. This pecan pie recipe without corn syrup is the perfect dessert for those who prefer low sugar gluten free desserts.
“Less is more” best describes this healthy pecan pie recipe. Less sugar means no ultra-processed corn syrup and granulated white sugar. More on pecan nuts and flavor!
This version is not only corn syrup-free but also gluten-free and dairy-free. The absence of corn syrup results in a less sticky but still has that sweet-nutty rich flavor.
And while making these substitutions, we’re not sacrificing the flavor. You’ll still get that buttery, crispy pie crust and rich pecan filling.
No Corn Syrup Filling
The typical pecan pie filling is gooey, nutty, and overly sweet. But how do you get that sticky texture without corn syrup?
The secret is a roux made from cornstarch, water, muscovado sugar, and honey. The roux is cooked until it’s thick and glossy, creating a luscious base mimicking the stickiness you expect from a pecan pie filling.
Instead of brown sugar, we’re using muscovado sugar. Muscovado is less refined and retains more molasses, giving it a more complex flavor that enhances the caramel notes in the filling.
Honey adds a slight gooeyness without overpowering the other ingredients. The filling also includes cinnamon, nutmeg, lemon zest and salt to balance the sweetness perfectly.
Low Sugar, Gluten Free Pie Crust
Of course, a great pecan pie is more than just its filling – it’s also about the crust. In this recipe, we’re using a low sugar, vegan, and gluten free shortcrust pastry inspired by the classic French pastry dough called Pâte Brisée.
Pâte brisée is a traditional pie dough often used for tarts and pies. Because of its low sugar content, it’s perfect for savory and sweet dishes.
You need only a combination of gluten free all-purpose flour, water, vegan butter, salt, and 5 grams of sugar. The result is a slightly salty and flaky crust that’s the perfect base for this pecan pie recipe without corn syrup.
Replacing 10% of the flour with an almond meal adds a slightly nutty flavor to the crust that complements the pecans beautifully.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Schar GF Bread Flour | All-Purpose Gluten Free Flour (with xanthan gum) |
| Muscovado Sugar | Brown Sugar |
| Flora+ Plant Butter | Violife Unsalted Plant Butter |
| Cornstarch | Tapioca Starch |
| Honey | Glucose or Dark Syrup |
Process Steps
Making the Crust
- Start by mixing your gluten free all-purpose flour, salt, and sugar. Then add and cream the dry ingredients with cold butter by hand or with the stand mixer.
- Add the water gradually while mixing until the dough holds together.
- Move the dough to a cold surface lightly dusted with flour. Give it a quick knead to shape it into a ball.
- Form the dough into a rounded square. Wrap in cling film and let the dough rest in the fridge for 30-45 minutes.
- Roll out the cold dough to a thickness of approximately 3-4 mm (0.16 in) between sheets of parchment paper to prevent sticking.
- You can use a Measuring Dough Strip when rolling out dough. This will ensure a uniform thickness and expedite the process.
- Place the dough into a 9-inch (23 cm) pie dish. Press on the sides, trim the edges, and poke a few holes in the bottom using a fork. Refrigerate while mixing the pie filling.
Preparing the Filling
- Mix cornstarch, water, and muscovado sugar in a small saucepan. Cook over a low-medium heat, stirring constantly, until it thickens and becomes glossy.
- Once the mixture has thickened, remove it from the heat and add the dairy free butter. Set it aside to cool.
- In a large bowl, whisk eggs, salt, nutmeg, cinnamon, and honey. Add the cooled roux and mix well. Lastly, stir in the chopped pecans.
Assembling & Baking
- Pour the filling into the chilled crust and smooth it out to distribute the pecans evenly.
- Arrange whole pecans in a circular pattern from the edge to the center. Bake the pie in a preheated oven at 338°F (170°C) for 40-45 minutes.
- Allow the baked pie to cool at room temperature. Optionally, glaze with clear fruit glaze or warmed honey. Refrigerate for a few hours before serving. Pecan pie tastes best when served cold the day after.
Healthy Pecan Pie Recipe Without Corn Syrup
Equipment
- Digital scale
- Rolling Pin
- measuring dough strip optional
Ingredients
Pie Crust
- 50 g cold water
- 250 g Schar GF Bread Mix flour or All-purpose GF flour with xanthan gum
- 3 g salt
- 5 g sugar
- 150 g vegan butter (GF) cold and cut into cubes
Pecan Pie Filling
- 50 g muscovado sugar
- 12 g corn starch
- 100 g water
- 80 g vegan butter (GF)
- 2 g cinnamon powder
- 1 g nutmeg powder
- 1 g Salt
- 3 Eggs Size M
- 30 g honey
- 150 g Pecan nuts, crushed
- 90 g whole pecans
- 1 lemon zest
Instructions
Pie Crust Dough
- Start by mixing your gluten free all-purpose flour, salt, and sugar. Then add and cream the dry ingredients with cold butter by hand or with the stand mixer.
- Add the water gradually while mixing until the dough holds together.
- Move the dough to a cold surface lightly dusted with flour. Give it a quick knead to shape it into a ball.
- Form the dough into a rounded square. Wrap in cling film and let the dough rest in the fridge for 30-45 minutes.
- Roll out the cold dough to a thickness of approximately 3-4 mm (0.16 in) between sheets of parchment paper to prevent sticking.
- You can use a Measuring Dough Strip when rolling out dough. This will ensure a uniform thickness and expedite the process.
- Place the dough into a 9-inch (23 cm) pie dish. Press on the sides, trim the edges, and poke a few holes in the bottom using a fork. Refrigerate while mixing the pie filling.
Pecan Pie Filling
- Roux: Mix cornstarch, water, and muscovado sugar in a small saucepan. Cook over a low-medium heat, stirring constantly, until it thickens and becomes glossy.
- Once the mixture has thickened, remove it from the heat and add the dairy free butter. Set it aside to cool.
- In a large bowl, whisk eggs, salt, nutmeg, cinnamon, and honey. Add the cooled roux and mix well. Lastly, stir in the chopped pecans.
Pie Assembly & Baking
- Pour the filling into the chilled crust and smooth it out to distribute the pecans evenly.
- Arrange whole pecans in a circular pattern from the edge to the center. Bake the pie in a preheated oven at 338°F (170°C) for 40-45 minutes.
- Allow the baked pie to cool at room temperature. Optionally, glaze with clear fruit glaze or warmed honey. Refrigerate for a few hours before serving. Pecan pie tastes best when served cold the day after.
Video
Notes
- Wrap the shortcrust dough in cling wrap and freeze it.
- If you have rolled out the dough and placed it in a pie dish, you can freeze it covered with cling wrap.
- Pecan pie can be stored in the refrigerator for up to three days. It is best eaten the day after it is baked.
