Gluten Free Eggless Pecan Pie

Total time3 hr 15 min

Prep time20 min

Cook time55 min

This eggless take on a classic holiday pie swaps the usual egg-based custard for a flaxseed gel, which whisks into the syrupy filling and sets up just as glossy and sliceable once baked. The filling itself comes together on the stovetop with corn syrup, brown sugar, butter, and a touch of cornstarch for structure, then gets loaded with whole pecan halves that rise to the surface as it bakes into that signature crackly top. A slow, low bake gives the custard time to set fully while keeping the center just barely wobbly, so every slice holds its shape without weeping. Tucked into a prepared pie shell and finished with a couple of hours to cool, it's a make-ahead dessert built for a holiday table. Rich, nutty, and deeply caramelized, this one's a solid pick for anyone keeping things gluten free without giving up pecan pie season.

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Ingredients

8 servings

For the crust

1 store-bought or homemade 9-inch pie crust, unbaked
Goldbaum's All Natural Original Pie Crust, 6 oz
Sweet Loren's Pie Crust, 8.1 oz
See all

For the filling

3 tbsp ground flaxseed
9 tbsp water
1 cup light corn syrup
¾ cup packed light brown sugar
4 tbsp unsalted butter
2 tsp cornstarch
1 tsp vanilla extract
½ tsp fine salt
2 cups pecan halves

Instructions

1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
2
Preheat the oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.

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