If there is one pie that has to be on our Thanksgiving table, it is this one. Mom’s Pecan Pie has been a Back Porch Paleo holiday staple since 2016 – naturally sweetened with maple syrup and coconut sugar, completely dairy-free, and baked in my OG Cassava Flour Pie Crust so it is gluten-free and grain-free from the very first bite. It is the kind of paleo pecan pie that surprises people…so rich, gooey, deeply flavored, and absolutely worthy of the holiday table.
The Story Behind Mom’s Pecan Pie
Next to Lemon Meringue, Pecan Pie was my mom’s next favorite pie. It was one that I think only she and I actually enjoyed cold right out of the fridge, so we typically made it the day before Thanksgiving. That way we could have a slice for dessert on Thanksgiving after the big meal and then for breakfast the next day alongside a slice of Lemon Meringue. It is a tradition in our home. Breakfast the day after Thanksgiving is always pie.
The year after she passed, I was determined to keep that tradition alive with a paleo version worthy of her legacy. The first attempt was not quite right…not sweet enough, not quite the texture I remembered. So I went back to work. This version is sweeter, richer, and exactly right. Do we eat it all the time? Nope. But once a year at Thanksgiving, with a small slice and a big cup of gratitude? Absolutely. Every single year.
In 2019, I updated the photos and realized I had never done a proper post for this recipe. It had been living quietly on the blog without the introduction it deserved. This is me taking care of that, with love. I love you Mom, and I miss you so much. Thanksgiving and pie making has just never been quite the same without you here.
What Makes This Paleo Pecan Pie Work
Traditional pecan pie relies on corn syrup for that signature gooey filling. This version swaps it out entirely, using a combination of maple syrup and coconut sugar to get the same deep, caramel-rich sweetness without any refined sugar. The result is a filling that sets beautifully, slices cleanly, and tastes like the real thing – because it is.
- Sweetener: maple syrup + coconut sugar – no corn syrup, no refined sugar
- Fat: grass-fed butter or ghee – rich and dairy-optional
- Crust: my OG cassava flour pie crust – gluten-free, grain-free, nut-free
- Pecans: chopped throughout the filling, plus whole pecans arranged on top if you want that classic look
Tips for the Best Paleo Pecan Pie
- Bake it on a foil-lined sheet pan. This pie can bubble over, and you do not want that mess in the bottom of your oven.
- Cover the crust edges partway through. Around the 45-minute mark, shield the edges with foil or a pie crust protector to keep them from over-browning.
- Do not overfill. This filling rises during baking, then settles as it cools. Leave a little room at the top of your crust.
- Check for doneness with a butter knife. Insert it in the center – it should come out with just a few bits of firm custard clinging to it.
- Extra filling? Pour it into ramekins or small tart shells made from pie crust scraps and bake alongside the main pie. No waste, all delicious.
Mom’s Pecan Pie | Paleo + Gluten-Free
Course: Desserts, Holiday + Seasonal, Paleo Pie Crust RecipesDifficulty: moderate4
servings30
minutes40
minutesIngredients
3 cups pecans, roughly chopped + whole pecans for the top (optional)
1 1/2 cups maple syrup
3/4 cup coconut sugar
1 tbsp pure vanilla extract
5 large eggs
6 tbsp grass-fed butter, softened (or ghee)
1 egg, whisked for egg wash (optional)
1 unbaked OG Paleo Cassava Flour Pie Crust
Directions
- Preheat oven to 350°. Prepare one batch of the OG Cassava Flour Pie Crust and press into a 9-inch pie plate, unbaked.
- Mix all filling ingredients together with a hand mixer until well blended and butter is visible throughout. Pour into the prepared unbaked crust — do not overfill, as the pie rises during baking and settles as it cools. Arrange whole pecans on top in a decorative pattern if desired.
- Place pie on a foil-lined baking sheet. Bake at 350° for 20 minutes. Brush the crust edges with egg wash if using, then bake another 25 minutes. Cover the edges with foil or a pie crust shield and bake an additional 15-17 minutes, until the center is set. A butter knife inserted in the center should come out with just a few bits of firm custard.
- Allow to cool completely before slicing. Extra filling can be poured into ramekins or small tart shells made from crust scraps and baked alongside the pie.
More Holiday Pies You Will Love
If you are building out your Thanksgiving dessert table, here are a few more Back Porch Paleo holiday favorites – all made with the same OG Cassava Flour Pie Crust:
- Paleo Lemon Meringue Pie — Mom’s other favorite, and a true showstopper
- Holiday Pumpkin Pie — the Thanksgiving table staple
- Paleo Chocolate Pecan Slab Pie — chocolate and pecan, feeds a crowd
- Paleo Buttermilk Chess Pie — a Southern classic, dairy-free
- Banana Cream Pie — creamy, dreamy, and completely gluten-free