This eggless take on a classic holiday pie leans on a rich, glossy filling built from light corn syrup, packed brown sugar, and butter, simmered together until deeply caramelized and silky. A flaxseed gel steps in to bind everything, giving the filling that same sliceable, custardy set you want from a good pecan pie, with vanilla and a pinch of salt rounding out the flavor. Toasted pecan halves rise to the top as it bakes, forming that signature crackly, nutty crust over a gooey interior. Poured into a flaky pie shell and baked until just barely wobbly in the center, it cools into clean, dense slices perfect for topping with whipped cream. It's a comforting, make-ahead dessert that fits neatly into a low FODMAP dessert spread without skipping any of the classic pecan pie experience.
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A serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely fine for most people. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
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.
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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