Gluten Free Raspberry Pecan Pie Recipe

Gluten Free Raspberry Pecan Pie

Gluten Free Raspberry Pecan Pie is a unique take on the classic Thanksgiving dessert.

You’ll love how the fresh raspberries add a unique flavor to this easy pecan pie recipe.

You can also garnish your pecan pie with raspberries, which is an elegant touch that takes little effort.

This gluten free pecan pie needs to be made ahead of time, at least the day before you intend to serve it.

That way it has time to cool down and chill overnight in the refrigerator.

Raspberry Pecan Pie, plates, forks, and pie server

Two ways to make a gluten free raspberry pecan pie crust

The first thing you need to do is come up with a a crust for your gluten free pecan pie. You can buy one or make one.

(The recipe below gives ingredients and instructions on how to make a homemade gluten free crust.)

To save time during the busy Thanksgiving baking season, I often use store bought gluten free crusts.

(I use a premade gluten free crust in my Gluten Free Chocolate Pecan Pie.)

I like the crusts made by Wholly Wholesome since they’re dairy free, gluten free, and vegan. I usually can find these in the freezer section.

I recommend that you don't prebake the crust because then it will be too hard to cut.

How to  make a gluten free dairy free pie crust: You can also make an easy pie crust for pecan pie similar to a homemade graham cracker crust.

All you need are gluten free and dairy free cookies, either store bought or homemade. Use a variety that you think would go with a raspberry pecan pie.

Graham cracker, vanilla, ginger snap, or snickerdoodle are all delightful choices. You’ll need enough cookies to make 1 1/2 cups of crumbs, about 8 ounces.

Sweetener: I also used brown sugar in the pie crust, since I was also using that for the pie. Why more sugar, since the cookies are already sweet?

Well, when the pie bakes, the crystals of the sugar melt and then crystalize as the pie cools, giving the crust a little more stability. Sort of like pie crust cement.

But if you want to cut back on the sugar, try Swerve Sweetener Brown, a natural, no calorie alternative to real brown sugar.

Using a non-dairy buttery spread: To keep this a gluten free, dairy free pie crust, use a dairy free, vegan buttery spread like Earth Balance.

A slice of Raspberry Pecan Pie on a white plate with a fork

How to make the gluten free pecan pie filling

How to toast pecans: Spray a skillet with a little cooking spray, then add pecans. Toast over medium-heat until browned and fragrant. (The pecans should be a shade darker than they originally were.)

Remove the toasted pecans from the skillet to cool. Then roughly chop them up.

I always buy a big bag of pecans at my warehouse store because I love to snack on them. I also use pecans in a variety of recipes like Blueberry Muffin Streusel Cake and sprinkle them on my morning oatmeal.

Buying a big bag also is a good insurance policy in case you burn the pecans when toasting them.

I can’t tell you how many times I’ve done that because I’ve walked away to do something else and then forgot they were on the stove. Then I had to run to the store to buy more.


Gluten free flour: I recommend using an all purpose gluten free flour like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. I love this product because it cooks up just like regular flour in my gluten free recipes.

Here’s the best way to measure gluten free flour: Believe it or not, you shouldn’t scoop gluten free flour directly out of the bag with a measuring cup. It packs down the flour and you end up with a bit too much in your cup.

Instead, spoon the flour from the bag (or the container you keep your flour in) into your measuring cup. Then use the back of a spatula or knife to level off the top of the cup.

That way the gluten free flour is given a mini-sift and isn’t packed down.

Check out my Best Gluten Free Products List to find more of my favorite gluten free baking products!

Baking: Make sure to bake the pecan pie long enough that it’s completely set. It should NOT jiggle at all.

If it's jiggling in the middle, put it back in and bake the gluten free pecan pie recipe some more. Otherwise, after it cools, you’ll have a soupy raspberry pecan pie.

Serving: Serve your gluten free raspberry pecan pie with more raspberries and some ice cream or whipped cream , if you wish

To keep this a dairy free pecan pie, a slice of pie with a scoop of coconut ice cream would be marvelous!

You could also serve it with non-dairy whipped cream. (Reddi-Wip makes almond and coconut milk whipped cream.)

Try whipping up some chilled coconut cream on your own if you can’t find dairy free whipped cream at the store.

Overhead of a slice of Raspberry Pecan Pie on a white plate with a fork and a glass of port

Making a vegan gluten free pecan pie

It’s simple to turn this into an easy vegan pecan pie.

Vegan cookie crust: Use a vegan, dairy free and gluten free cookie like those from Enjoy Life or Nana's Gluten Free Snickerdoodle Cookies.

Vegan buttery spread: You’re probably already using Earth Balance vegan spread since it’s dairy free.

Egg substitute: Use a vegan egg substitute, like VeganEgg or a powdered, vegan egg replacer. (There are several brands like Energ-G and Bob’s Red Mill Egg Replacer.)

Or try cornstarch: You can use 2 tablespoons of cornstarch plus 3 tablespoons of water for every egg.

Since this raspberry pecan pie calls for 2 eggs, you’d use 4 tablespoons cornstarch and 6 tablespoons water. Mix this into a slurry and then add it when you’d normally add the egg.

Keep an eye on baking time. Check the pie early, but don’t be alarmed if it needs more baking time since you’re using a vegan egg substitute.

If you’re looking for other vegan Thanksgiving desserts, try my Keto Pumpkin Mousse.

Overhead shot of raspberry pecan pie.

More gluten free Thanksgiving desserts

More vegan, dairy free, and gluten free desserts for Thanksgiving:

Gluten Free Dairy Free Pumpkin Pie (gluten free, dairy free)

Crockpot Pumpkin Dump Cake (gluten free, dairy free)

Dairy Free Pumpkin Fudge (dairy free, gluten free, vegan)

Pumpkin Bread Pudding (dairy free, gluten free)


Gluten Free Raspberry Pecan Pie Recipe

Gluten Free Raspberry Pecan Pie

Gluten Free Raspberry Pecan Pie is a unique take on the classic Thanksgiving dessert. A gluten free pecan pie made with a cookie crumb pie crust.

Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes


For gluten free pie crust:

  • 1 8-ounce) bag gluten free cookies
  • 1/2 cup brown sugar or Swerve Sweetener, Brown
  • 1/2 cup dairy free buttery spread, melted

For gluten free pecan pie filling:

  • 1 cup pecans, toasted and roughly chopped
  • 1 pat dairy free buttery spread (enough to coat the pan when melted)
  • 1/3 cup all-purpose gluten free flour
  • 1 pinch salt
  • 1/2 cup brown sugar
  • 2 eggs, lightly beaten
  • 1 cup raspberries
  • 1/4 cup real maple syrup
  • 1/2 cup dairy free buttery spread, melted
  • 3 tablespoons raspberry liqueur (optional)
  • 1 cup raspberries for garnishing


For gluten free pie crust:

  1. Preheat oven to 350 degrees F.
  2. Put cookies in blender or food processor and pulse until the cookies are crushed into fine crumbs. Put the crumbs into a medium-sized bowl.
  3. Add brown sugar and whisk until combined and there are no lumps.
  4. Add butter. Stir until the mixture is crumbly.
  5. Place the cookie crumb mixture into a Pyrex glass pie pan. (I feel these bake up the best.) Using the flat bottom of a glass or a Pyrex custard cup, pack down the crumbs and smooth out the surface. You can use your fingers, but the glass or custard cups make a tighter and smoother surface. Put the pie crust aside.

For gluten free pecan pie filling:

  1. In a large bowl, whisk together the gluten free baking mix, salt, and brown sugar until there are no lumps. Add pecans and mix until combined.
  2. In a medium bowl, mash raspberries with a potato masher. Add eggs, maple syrup, melted butter (or buttery spread), and raspberry liqueur, if using. Stir until combined.
  3. Pour liquid mixture into dry mixture and mix until thoroughly combined.
  4. Place pie shell on a baking sheet.
  5. Pour pie filling into shell and immediately bake for 40-45 minutes. The top should be completely set. The center should not jiggle at all.
  6. Remove from oven and cool completely on a wire rack. Once cool, refrigerate until serving time. Garnish with raspberries before serving.

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 507Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 47mgSodium: 250mgCarbohydrates: 53gFiber: 4gSugar: 35gProtein: 5g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally posted on November 2, 2015 and Nov 16, 2017. Updated with new pictures and information.

Gluten Free Raspberry Pecan Pie Recipe

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