Gluten-Free Pecan Pie Minis

Gluten-Free Pecan Pie Minis

Gluten-Free Pecan Pie Minis

Gluten-Free Pecan Pie Minis

Maybe it’s because I grew up in south Texas — where we had pecan trees in our yard — that pecan pie is one of my favorite desserts.  Maybe it’s just because pecans in any form are among my favorite flavors. Whatever the reason, these gluten-free Pecan Pie Minis are the best combination I have found of pie, candy and bite-size dessert.


Gluten-Free Pecan Pie Minis

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Makes about 16


  • 1 Pie Crust recipe (9 Inch), unbaked gluten-free (I used The Gluten-Free Homemaker’s Multi-Purpose Pastry Dough)
  • 2 Tablespoons Butter, or dairy-free butter substitute like Earth Balance, softened
  • 2/3 Cup Sugar
  • 1/2 Cup Corn Syrup, Light or Dark (I used Karo Dark)
  • 2 Eggs, beaten
  • 2/3 Cup Pecans, broken
  • 1 Teaspoon Vanilla Extract
  • Pinch Salt


Preheat oven to 375 degrees F.

Prepare your favorite pastry. I used The Gluten-Free Homemaker’s Multi-Purpose Pastry Dough. It’s fairly easy to work with (compared to regular, gluten-y pastry) and we like the flavor a lot. In fact, my husband likes it at least as well as regular, gluten-y pie crust.

Cut the pastry into circles to fit muffin tins. Press a circle into each muffin tin. You can use cupcake liners if you want, but I didn’t and was able to loosen each of them successfully after baking.

Cream butter and sugar. Add syrup and eggs. Beat well. Work in the pecans. Add vanilla and salt.

Spoon filling carefully into pastry-lined muffin tins. Try not to spill around edges since that might make them hard to loosen after baking. Don’t overfill the pastry; if you have more filling than you need, spoon into greased muffin tins or custard cups. They will bake successfully without a crust and be delicious crustless pecan pie minis.

Bake 15 minutes at 375F. Filling should puff up and pecans should look toasted.

Cool slightly. Loosen from muffin tin carefully and finish cooling on a plate.


This gluten-free recipe  is really easy to make.  If you use Earth Balance instead of butter, it will also be casein-free, dairy-free and lactose-free.


This will be linked to the following:

– Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday.

– The Gluten-Free Homemaker’s Gluten-Free Wednesdays.

– Miz Helen’s Country Cottage Full Plate Thursday

– Katherine’s Corner’s Thursday Favorite Things Blog Hop

– Vegetarian Mamma’s Gluten-Free Fridays

– Rattlebridge Farm’s Foodie Friday

– Simple Living and Eating’s Foodie Friday


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  • Miz Helen

    November 17, 2013

    Hi Pat,
    Your Pecan Pie Minis are just fabulous and perfect for our holiday season. Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
    Miz Helen

    • Pat

      November 18, 2013

      Yes, Miz Helen, I think pecans are one of Texas’ most delicious crops, and this is such a delicious way to use them.

  • Michelle

    December 20, 2012

    how many pies does this yeild?

    • Pat

      December 20, 2012

      Usually I make these in a regular muffin tin and make 16 mini pies.

  • Terry

    December 22, 2010

    I think I could make these if I replace the sugar with Xylitol. I too love pecans and miss having treats like this.
    Now that I have healed my candida, I can finally focus on making food that looks and tastes great

    • Pat

      December 22, 2010

      Please let me know how it works. I’d love to have these more often if they weren’t so high in sugar.

  • Mmmm…. those looks so yummy. I like the tart size as well. Those would be perfect for Christmas/New Years entertaining (or snacking).

    • Pat

      December 22, 2010

      They are good for entertaining. You can make them ahead, and they’re easy to serve. If there are any left, they do make good snacks. In fact, making them ahead may result in pre-entertaining snacks, so make plenty!

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