Maple Bourbon Pecan Pie

4.43 from 28 votes

This gluten free Maple Bourbon Pecan Pie is perfect for Thanksgiving! It's made with maple syrup, toasted pecans, and without corn syrup.

Prep Time10

Cook Time55

Cooling Time:2

Total Time3 5

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: gluten free pecan pie, bourbon maple pecan pie, pecan pie without corn syrup,

Servings:

Calories: 572kcal

Author: Christine Rooney

Equipment

Pie Plate 9 inch

Ingredients

For The Pie Filling:

1 ½ cups pecans unsalted, halves or chopped
3 large eggs
½ packed cup brown sugar
1 cup maple syrup
3 Tbsp. bourbon
1 tsp. vanilla extract
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. kosher salt
2 Tbsp. gluten free flour blend or AP flour if not gluten free
2 Tbsp. butter unsalted

For The Whipped Cream:

1 pint heavy whipping cream optional
1 prepared pie crust

US Customary - Metric

Instructions

For The Pie Crust:

Prepare pie crust before preparing the filling. Follow this recipe for Gluten Free Pie Crust if you would like to keep this recipe gluten free. Follow this recipe for Homemade Pie Crust if gluten is not an issue for you.
If using a gluten free pie crust, par-bake the crust for 15 minutes before adding the filling. If not gluten free, add the filling to an unbaked pie crust.
If using a store bought pie crust, add the filling according to package instructions.

For The Pie Filling:

Heat the oven to 350 degrees Fahrenheit.
To toast the pecans, place a small cast iron skillet or small pan on the stove top and heat to medium-low.
Place 1 ½ cups of unsalted halved or chopped pecans into the skillet.
Toast the pecans for 5-6 minutes on a low heat, stirring occasionally. Keep a close eye on them to prevent burning.
Once the pecans are toasted, remove the skillet from the heat and set aside.
To make the filling, add 3 large eggs to a large mixing bowl and whisk until combined.
To the eggs, add ½ packed cup brown sugar, 1 cup pure maple syrup (use a glass measuring cup to measure maple syrup), 3 Tbsp. bourbon, 1 tsp. vanilla extract, 1 tsp. cinnamon, ¼ tsp. nutmeg, and ¼ tsp. of kosher salt. Whisk until completely combined.
Add 2 Tbsp. of gluten free flour blend (or AP flour if not gluten free) to the bowl and stir until combined.
Add the cooled toasted pecans to the mixture and stir until combined.
Melt 2 Tbsp. of unsalted butter in the microwave and allow it to cool slightly.
Slowly pour the melted butter into the bowl and stir constantly (this ensures that the butter won't cook the eggs). Continue to stir until completely incorporated.
Prepare the pie crust (gluten free or regular). Roll out the crust and arrange it into a 9-inch pie dish.
If using a gluten free pie crust, poke the bottom of the crust 10-12 times with a fork to prevent it from puffing up and par-bake for 15 minutes before adding the filling. Remove the pie crust from the oven and allow to cool slightly before adding the filling.
Pour the maple bourbon pecan filling into the pie pan.
Place the pie into the oven and loosely tent it with foil (this will prevent the edges of the pie crust from burning).
Bake the pie for 50-55 minutes tented with foil.
Remove the foil and bake for another 5 minutes.
Remove the pie from the oven and allow it to cool completely.
The top of the pie should be golden brown, the edges of the pie crust lightly golden, and the center slightly wobbly.
The best method to tell if the pie is finished cooking is to use a food thermometer. A food thermometer inserted into the center of the pie should read 200 degrees Fahrenheit.

For The Whipped Cream (optional):

Pour 1 pint of cold heavy whipping cream (and 1 Tbsp. sweetener of choice if desired) into a large bowl or the bowl of a stand mixer.
Using the whisk attachment of a stand mixer or a hand mixer, whip the heavy cream on medium-high speed for 3-4 minutes, or until it forms stiff peaks.
To Serve: Serve the pie as-is, or along with some whipped cream or ice cream (optional).

Notes

This recipe makes enough for 1 pie. Feel free to double the recipe if making 2 pies or cut the pie crust recipe in half and only make 1 crust to accommodate this recipe.

This recipe is written to fill a 9-inch pie dish.

Feel free to use brandy or rum in place of whiskey if preferred.

Nutrition