Sugar Free Pecan Pie

This Sugar Free Pecan Pie is a rich and sweet, buttery classic dessert. The pie is made with sugar substitutes but it still has the thick gooey and nutty filling you would expect. And the low carb almond flour crust adds an extra toasted nutty cinnamon flavor to compliment the pie.

Why this recipe is just so good....

• Easy to make: Pecan pie is a very popular dessert for the Holiday season. It is very easy to make and doesn't require lots of baking experience. If you can chops some nuts and stir a few ingredients together, you have all the skills needed!
• Perfect for making ahead: This pie needs time for the filling to set up. So you can either make it at least 4 hours ahead or the day before.
• This recipe does not use any corn syrup as in a regular pecan pie and you won't miss it! It will still have the same rich and gooey filling. Use your favorite sugar substitutes. There are many different brands of brown sugar, honey and maple syrup substitutes.

Special Holiday recipes you will want to try: Sugar Free Pumpkin Cake, Sugar Free Pumpkin Chiffon Pie, Pumpkin Trifle or Sugar Free Butterscotch Pumpkin Bread.

Ingredients

You will need the following ingredients to make this sugar free pecan pie recipe:

• honey substitute
• sugar free maple syrup
• brown sugar substitute
• Arrowroot powder or xantham gum (for thickening)
• eggs
• unsalted butter, melted
• pure vanilla extract
• salt
• pecan halves, chopped in medium pieces, leave about 10 whole

Ingredient Notes

• Brown sugar, honey and maple syrup substitutes: I prefer using sweeteners that use Allulose as a main ingredient. It is a natural sweetener and has little to no aftertaste. I think the Splenda brand of a blend of Allulose and Erthyritol offers a realistic sugar flavor.
• According to WebMD, Allulose is made from fruits like figs and raisins. It is about 70% less sweet than sugar and is not metabolized by the body and the calories are not absorbed. This is great new for Type II diabetics like myself because it won't have an effect on our glucose levels.
• Almond Flour Crust: Using a almond flour crust makes this a sugar free low carb pecan pie since it is also grain and gluten free. However, if you prefer you can use a premade crust from the grocery store or make a homemade crust.

How to make a Grain Free Pie Crust

• fine almond flour
• sugar sweetener (Allulose/Erythritol blend)
• melted butter
• cinnamon
• salt

• Preheat oven to 325°F.  Lightly spray a 9" pie plate with non-stick baking spray.
• Crust- Combine flour, butter, sweetener, salt and cinnamon in a food processor or large bowl. Process 1 minutes until combined. Or stir well to combine.
• Press dough onto the bottom and sides of pie pan, smooth evenly.  Use a fork to poke some home in the bottom to prevent crust from air bubbles.
• Bake crust for about 8 minutes.  Remove to rack to cool.

How to make a Sugar Free Pecan Pie

Stir together the eggs, syrup, honey, brown sugar, vanilla, salt, Arrowroot or xantham gum and melted and lightly cooled butter.

Mix in the chopped pecans, aside from the whole pecans.

Pour filling into crust, place whole nuts on top.

Bake for 50-60 minutes until set.  If pie crust is browning too much, cover the edges with pie shields or cover the pie with a folded piece of aluminum foil.

Test with a knife in the center of pie.  If it comes out clean, the pie is done.

Cool on a wire rack.  Refrigerate at least 4 hours or overnight.

Recipe Tips

• Alway pre-bake the crust for at least 6-8 minutes. This will prevent the filling from making the crust mushy. Also poke some holes in the bottom to keep air bubbles from forming .
• Be aware that an almond flour crust can get overly brown fairly quickly. Check the pie at the halfway point. If the pie crust is browning too quickly, use a pie shield to cover the edges. Or use a piece of aluminum foil, lightly folded to cover the pie.
• Use fresh pecans for this sugar free pecan pie. Store leftover nuts in an airtight freezer bag or container in the freezer. Label the bag and use within 6 months.
• Test the pie with a sharp knife inserted about an inch from the crust. The knife should come out clean and the center will still be slightly jiggly or not fully set. It will set up as the pie fully cools.
• Cool the pie completely before serving. Let it cool on the countertop to room temperature then cover with plastic wrap and store in refrigerator until ready to serve. Use a sharp, hot knife to slice the pie and it will come out cleaner.

Additions and Substitutions

• You can skip the honey and use all sugar free maple syrup if you prefer.
• Chocolate is a nice addition to recipes with nuts. You can add ¼ cup sugar free chocolate chips to the filling. Or you can melt the chips and drizzle over the baked pie.
• If you don't have Arrowroot or xanthan gum, use 2-3 teaspoons of cornstarch or flour.
• For a little more spice in the pie, try adding ½ teaspoon of cardamom, cloves or ginger. Taste the filling before baking for any addition sweetness or spices.

Storage and Serving

• Storage: After cooling the pie to room temperature, cover with plastic wrap or place in an airtight container. Store in the refrigerator for 3-4 days and then freeze any leftovers for up to 3 months. Defrost overnight in the refrigerator.
• Serving: Remove pie from refrigerator. Use sharp knife and run under hot water. Carefully wipe dry and slice pie. Make sure to cut all the way down through the crust. Slide the knife or a metal spatula carefully under the edge of the crust and lift out the slice.
• Serve pie with a scoop of sugar free ice cream or whipped cream.

Frequently Asked Questions

Can I keep the sugar free pecan pie on the counter?

While you can cool your pie on the counter for an hour or so, it should not be stored there. According to the USDA, pies that have eggs in them and are custard based should be refrigerated.

Do I need to toast the pecans before using them in a pie?

No, it's not necessary unless you want them extra toasted. However, when I have used previously frozen nuts, I like to lightly toast them over low heat after they have defrosted.

Place pecans in a skillet and cook over low-medium heat. You will start to smell the nutty aroma after about 1-2 minutes and they are ready to use. Cool to room temperature before using in a pie with eggs.

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