Low FODMAP Vegan Maple Pecan Pie

Total time3 hr 25 min

Prep time30 min

Cook time55 min

A silky maple-coconut filling studded with toasted pecan halves bakes up glossy and just-set, with that perfect firm-yet-tender texture that holds a clean slice once fully cooled. Full-fat coconut milk, real maple syrup, and brown sugar simmer together with a touch of cornstarch until thick and spoon-coating, then get finished with vanilla for a rounded, caramel-like depth. The crust rolls out tender and flaky, pressed into the dish and crimped by hand before it's filled and baked until deep golden at the edges. Every element here is built from simple, straightforward pantry staples rather than anything overly processed, which makes portioning and enjoying a slice easy to feel good about on a low FODMAP plan. Let it cool completely so the filling firms up fully — the payoff is a rich, nutty, maple-forward pie that's a genuinely solid option for a low FODMAP dessert table.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
½ cup vegan butter, cold and cubed
3–4 tbsp ice water

For the filling

1 can (13.5 oz) full-fat coconut milk
¾ cup pure maple syrup
¾ cup packed light brown sugar
3 tbsp cornstarch
2 tbsp vegan butter
2 tsp vanilla extract
½ tsp salt
2 cups pecan halves

Instructions

1
In a mixing bowl, whisk together the flour and salt. Add the cold cubed vegan butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just holds together when pressed — stop before it becomes sticky. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over the 9-inch pie dish, gently press it into the bottom and sides, and trim the overhang to about 1 inch. Fold the edge under itself and crimp as desired. Refrigerate the lined dish while you prepare the filling.

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