While this Gluten Free Pecan Pie Recipe still features the signature ingredient – corn syrup – we’ve skipped the refined sugar in favor of zero-calorie monk fruit sweetener. This low sugar pecan pie also boasts the best all-butter gluten-free crust you’ll ever try!
Not gluten-free? No worries! Simply pour the low-sugar pecan pie filling into any pie crust, whether store-bought or homemade.
Hailed as an “outrageously good with the PERFECT crust,” this pecan pie would have double the carbs and 100 more calories if I hadn’t swapped out the refined sugar for monk fruit sweetener.
Why This Is A Mind-Blowing Gluten-Free Pecan Pie Recipe
* EASY 6 ingredient pecan pie filling: Make it with sugar or zero-calorie monk fruit.
* It’s PECAN HEAVEN in a pie crust!
* Bite into this scrumptious gluten free pecan pie as is or serve with whipped cream, ice cream or caramel sauce.
* The low sugar pecan pie filling only takes a few minutes to make.
* The extra-flaky gluten free pie crust is well worth it!
* It’s so YUMMY, YUMMY, YUMMY!
How To Make The Karo Syrup Pecan Pie Recipe Lower In Sugar
If you’ve ever bought Karo Corn Syrup, you’ve probably seen the pecan pie recipe on the label.
When I noticed that the original recipe calls for 1 cup of corn syrup and 1 cup of sugar, I knew it would be way too sweet for my taste.
So, I decided to make one key modification to the classic recipe.
How I Changed The Karo Syrup Pecan Pie Recipe
The big change: I reduced the sugar to half a cup of brown sugar. But I didn’t stop there – I used zero-calorie brown monk fruit sweetener, which means the pie has a lot less refined sugar.
Since Karo corn syrup is still used, the recipe does contain refined sugar, as corn syrup is a type of refined sugar. So if you’re aiming for a completely sugar-free option, try my Sugar Free Pecan Pie!
The Result Of Reducing Sugar And Using Monk Fruit
An irresistibly delicious pecan pie with all the classic flavors, but without the sugar overload.
And the best part? Everyone who tried it agreed – it didn’t need any more sugar.
How To Make This Healthier Gluten Free Pecan Pie
It’s as easy as one-two-three to make this AMAZING low sugar pecan pie recipe:
1. Make an All-Butter Gluten-Free Pie Crust or try my quick Almond Flour Pie Crust Recipe for this INCREDIBLE holiday tart.
PRO TIP: If you’re watching your saturated fat intake, go with the Almond Flour Pie Crust and use heart-healthy avocado oil instead of butter for a lighter, healthier option.
2. Then, combine the ingredients for the filling.
3. Pour the filling into the crust and bake.
4. That’s it! Enjoy!
How To Store Gluten Free Pecan Pie
This gluten free pecan pie is easy to store – if it lasts long enough!
Refrigerate Gluten Free Pecan Pie
Refrigerate the gluten free pecan pie in a sealed container or covered with plastic wrap for up to 4 days.
Freeze This Low Sugar Pecan Pie Recipe
This pie freezes well in an airtight container for up to 2 months.
That’s everything you need to know to make the most scrumptious (and easiest) gluten-free pecan pie. If you love gluten free desserts, I definitely recommend giving this one a try.
Happy Baking!
Want More Easy Gluten Free Desserts?
Here are some of my favorite gluten free desserts:
- Bourbon Pumpkin Pie
- Keto Chocolate Pecan Pie
- Monk Fruit Syrup
- No Bake Vegan Pumpkin Pie
- Sugar Free Pecan Pie
- Vegan Mint Chocolate Chip Cookies
Recipe Card
Gluten Free Pecan Pie – A Low Sugar Pecan Pie Recipe
Equipment
- 2 Bowls one for the filling; one for the crust
- 1 Pie or Tart Pan
- 1 Spatula
- Plastic Wrap
- Parchment Paper
Ingredients
Par-bake an All-Butter Gluten-Free Pie Crust (Time: 1:40 min) or par-bake an Almond Flour Pie Crust (Time: 20 min) PRO TIP: If you're watching your saturated fat intake, go with the Almond Flour Pie Crust and use heart-healthy avocado oil instead of butter for a lighter, healthier option.
For the Pecan Pie Filling
- 1 Cup Karo Light Corn Syrup
- 3 Large Eggs
- ½ Cup White or Brown Sugar – I Use Brown Monk Fruit For a less sweet pie, add ¼ cup sugar or monk fruit.
- 2 Tablespoons Butter, Melted
- 1 Teaspoon Vanilla Extract
- 1½ Cups Pecans, Chopped (6 Ounces / 170 Grams)
Instructions
Par-Bake the Pie Crust
- Par-bake the gluten-free pie crust for a total of 15 minutes. Be sure to prick the bottom with a fork.
- Par-bake the almond flour pie crust for a total of 10 minutes. Be sure to prick the bottom with a fork.
Make the Filling
- Combine the corn syrup, eggs, sugar or monk fruit, melted butter and vanilla extract in a bowl.
- Stir in the chopped pecans.
Pour the Filling into the Par-Baked Pie Crust and Bake in an Oven Preheated to 350 F (177 C)
- Bake the pecan pie for 50-60 minutes at 350 F (177 C).
- Check the pie halfway through baking. If the edges start to brown too quickly, loosely tent it with aluminum foil, making sure the foil doesn't touch the filling.
- Your pecan pie is ready when you shake it and it isn't too jiggly. If it's still very jiggly, continue baking for another 5-10 minutes until the center is more set.
- Once the pie is ready, let it cool completely. Then, refrigerate for several hours or, ideally, overnight before serving.
Toppings for Pecan Pie
- Serve as is or top with whipped cream, ice cream or caramel sauce.
How to Store Your Pecan Pie
- Refrigerate in an airtight container or covered with plastic wrap for up to 4 days. Otherwise, freeze in an airtight container for up to 2 months.
Notes
This pie is outrageously good. The crust is perfection. The filling is so delicious! I will definitely make it again.
Thanks so much Dolores!
This was delicious and turned out great. I didn’t make it with monk fruit. I used Karo and organic cane sugar. For my taste, it was a little sweet. Next time I’ll make it with a little less sugar. We loved the almond flour crust!
Thanks for your feedback. Sorry it was a little sweet for you. Next time, try adding a 1/4 cup instead of a 1/2 cup of sugar. The sugar amount, by the way, is reduced. The typical American pecan pie recipe adds 1–1.5 cups sugar.
Can I use liquid monk fruit instead of corn syrup? I don’t use CS bc I am pre diabetic.
I don’t think that would work. I kept the corn syrup in the recipe, but instead of using the usual 1 to 1.5 cups of sugar typically added to pecan pie, I reduced it to just 1/2 cup of zero-calorie monk fruit sweetener. You could instead try my keto sugar-free pecan pie recipe.
Also, Is the filling the typical filling? I always find that there is too much goo. I prefer more nuts than goo.
The filling binds the pecans.