What is your favorite holiday dessert? There is something nostalgic and classic about a pecan pie. Skip the processed sugars and serve up this Easy Gluten Free Pecan Pie with Date Syrup this year. It’s sure to become a new family favorite!
There’s something irresistible about the complex and deep caramel flavor of dates. They work well in savory dishes like Gluten Free Turkey Roulade with Date Stuffing. Dates also make creating delicious desserts like this classic pecan pie easy; no corn syrup required!
Easy Gluten Free Pecan Pie with Date Syrup uses one of my favorite pantry staples for both sweet and savory dishes. D’vash Organics date syrup is the only sweetener required for this festive and beloved pie that will have your friends and family reaching for the last slice.
- Gluten Free Pie Crust – You can use a storebought crust or your favorite recipe.
- Pecans – The star of this pie! Use the freshest you can get for the most flavor.
- Eggs – Creates the custard base that holds the pecans together.
- D’vash Organics Date Syrup – Made with just a single ingredient, dates. This is an even one to one swap for other types of sugar such as cane sugar, honey, and maple syrup. In addition, it is lower on the glycemic scale.
- D’vash Organics Date Sugar – This sugar isn’t really sugar at all; it’s made from dehydrated, granulated dates! It adds a caramel flavor to any dish while also packing in vitamins and being low on the glycemic scale.
- Vanilla Extract – The higher the quality the vanilla, the more complex and flavor you will have.
- Dairy Free Butter – Adds richness to the filling.
- Pinch of Salt – Enhances all of the flavors and adds a savory pop.
How to Make Easy Gluten Free Pecan Pie with Date Syrup
Take the stress out of the holidays! This cheery and delectable pie comes together effortlessly and will be the highlight of any family gathering.
Time needed: 5 hours and 25 minutes
The hardest part of making this pie is the anticipation as you wait for it to chill in the refrigerator. It will be love at first bite.
Preheat your oven to 350 degrees.
- In Crust We Trust
Prepare your pie crust. If making from scratch roll it out and place it into your pie pan.
- Getting Nutty
Spread your chopped pecans out into your pie crust.
Add your remaining ingredients to a bowl and mix together until completely incorporated. Pour the filling over the top of the pecans.
Bake the pie for 30 minutes. After 30 minutes, lightly cover the top of the pie with foil and allow it to bake for another 30 minutes.
- Cool Down
Remove the pie from the oven and allow it to sit on the counter for an hour, coming to room temperature. Once it has cooled refrigerate it for at least four hours to set up.
- Finishing Touch
Once your pie has set, slice and enjoy!
This recipe is made with Gluten Free and Dairy Free ingredients. However, you can use dairy butter in this recipe and also your favorite pie crust, either homemade or premade.
- Mixing Bowl – You can either use a hand mixer/stand mixer for this recipe, or even just a whisk. The filling ingredients come together easily.
- 9″ Pie Dish – This pecan pie recipe makes enough to fill a traditional 9″ pie pan.
- Foil – To prevent your pie from getting too dark on top and the crust from burning, lightly cover it with foil halfway through baking.
While pie never lasts long, this pie can keep for 4-5 days. It is recommended to keep refrigerated in an airtight container or covered piedish.
Top Tip for Easy Gluten Free Pecan Pie with Date Syrup
All nuts, not just pecans, are high in oil. If stored at room temperature, they will go rancid faster. To keep your nuts tasting fresh and help them last longer, keep them stored in the freezer. This will extend their shelf life by months.
Easy Gluten Free Pecan Pie with Date Syrup
- 1 Mixing Bowl
- 1 9" pie dish
- Preheat your oven to 350 degrees.
- Evenly spread out your pecans into the bottom of your pie crust.
- Add your remaining ingredients to a bowl and mix them together until fully incorporated.
- Pour the filling over the nuts, careful to keep them evenly distributed.
- Bake the pie for 30 minutes.
- At the 30-minute mark, lightly cover the pie with foil. Allow it to bake for another 30 minutes.
- Remove from the oven. Let the pie come to room temperature on the counter, about an hour.
- Once cooled refrigerate the pie for at least 4 hours so it can set. You can bake this pie the night before.
- Slice and enjoy!