Gluten-Free Pecan Pie Bars 🥧 – Sweet, Crunchy, and Perfect for Thanksgiving Dessert Tables
Create gluten-free pecan pie bars using almond flour crust and a caramelized pecan filling. These bite-sized bars are easy to serve, transport, and enjoy on holiday tables.
These gluten-free pecan pie bars offer the rich, buttery flavor of traditional pecan pie without any gluten. The almond flour crust balances the nutty sweetness, while the caramelized pecan filling bubbles with a golden crust. Perfect for holiday feasts or potlucks, these bars cut easily and stack neatly in boxes for easy transport. Serve chilled with a dollop of whipped cream for an extra indulgent finish—guests will love the crisp, buttery crust and gooey center without the gluten!
Thanksgiving desserts often focus on pies and cakes, but these bars solve the problem of slicing, transporting, and managing leftovers. Whether you're catering a small dinner or prepping for a large event, these bars keep their shape and can be made ahead of time. The almond flour crust gives a soft, crumbly texture without the heaviness of traditional graham cracker crusts. Kids and adults alike will enjoy these handheld treats with their warm, buttery flavor.
This recipe follows a classic pecan pie formula but swaps problematic ingredients: almond flour replaces wheat flour for a gluten-free alternative, and brown sugar creates a deep caramel flavor. The recipe yields 16 small bars but is easily halved. For best results, use high-quality pecans and avoid overmixing the crust. These bars are also vegan if using dairy-free options like almond milk in the filling and coconut whipped cream for serving.
The key to perfect bars lies in proper baking time. The crust should be golden and fragrant, with a filling that's set but still slightly wobbles in the center. The caramelized sugars create a glossy top that shimmers under warm lighting when served. For Thanksgiving tables, pair these with mini pumpkin rolls and spiced apple slices.
Ingredients
- 3 cups raw pecan halves (about 200g)
- 1 ½ cups almond flour (about 80g)
- ½ cup light brown sugar (packed, about 110g)
- ½ cup unsalted butter, melted (110g)
- 2 large eggs, room temperature
- 1 ½ cups evaporated milk (about 360ml)
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon (optional)
- ¼ tsp sea salt
- 1 cup dark brown sugar (about 220g)
- ¼ cup light corn syrup
- 2 tbsp maple syrup
- ½ cup chopped pecans for topping
- Whipped cream (dairy or vegan) for serving
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy lifting. In a food processor, pulse pecans until coarsely chopped (avoid overprocessing into a paste). Add 1 ½ cups chopped pecans and ½ cup brown sugar to a bowl. Set aside 1 cup for topping.
- Step 2: In a small bowl, mix 1 ½ cups almond flour with 3 tbsp melted butter, 1 tbsp sugar, and ½ tsp cinnamon. Press this crust mixture evenly into the pan. Bake for 13 minutes until fragrant and lightly golden. Cool completely (5-10 minutes) so filling doesn't seep into crust.
- Step 3: In a large bowl, whisk together 2 eggs, evaporated milk, vanilla, salt, and optional cinnamon. In a separate bowl, combine 1 cup brown sugar, corn syrup, maple syrup, remaining 2 tbsp butter, and chopped pecans. Microwave for 90 seconds or heat in a saucepan until melted, whisking constantly.
- Step 4: Pour hot pecan mixture into the cooled crust. Sprinkle reserved chopped pecans over the top. Bake for 32-38 minutes until the center is just set. Let cool completely before refrigerating for 4+ hours.
Why This Recipe Works
⏳ Quick Holiday Baking
With no need to caramelize sugar separately, this one-bowl filling simplifies the process. The crust sets quickly in 13 minutes while you mix the hot pecan mixture.
💰 Affordable Ingredients
Using store-bought almond flour and pantry staples like corn syrup makes this an economical gluten-free dessert option. Pecans add luxury without excessive cost.
👥 Social Gathering Staple
These bars fit easily into cookie trays, dessert platters, or as boxed grab-and-go treats for holiday parties. The portion size prevents overeating while satisfying sweet cravings.
🌟 Flavor Complexity
The combination of toasted pecans, brown sugar, and cinnamon creates depth that rivals homemade pie, with the added convenience of no need for flaky crust or mason jar storage.
Gluten Free Pecan Pie Bars Recipe
Perfect for holiday tables and easy serving
🛒 Ingredients
- - 3 cups raw pecan halves
- - 1 ½ cups almond flour
- - ½ cup light brown sugar
- - ½ cup unsalted butter, melted
👨🍳 Instructions
Prepare Crust: Pulse pecans in food processor until coarsely chopped. Mix with flour, butter, and sugar. Press into lined dish and bake 13 minutes.
💡 Use paper towels to press crust evenly.
Mix Filling: Whisk eggs, milk, and vanilla. In separate bowl, microwave sugar, corn syrup, maple syrup, and butter until melted.
💡 Always melt sugars first to prevent lumps.
Bake & Cool: Pour hot filling over crust. Sprinkle extra pecans. Bake 32-38 minutes until center sets. Let cool completely.
💡 Test doneness by gently shaking pan.
Nutrition (per serving):
Ingredient Notes & Substitutions
Almond Flour
Provides gluten-free, nutty structure with protein. Swap with 1 ½ cups hazelnut flour or blanched almond flour for similar texture.
Substitutions: Blanched almond flour (prevents grit), ½ cup butter (for richer flavor), brown rice flour (less crumbly but suitable).
Pecans
Create the signature buttery flavor. Use ¾ cup chopped walnuts plus ¼ cup raw pecans for reduced cost while maintaining flavor.
Substitutions: Walnuts (less sweetness), cashews (milder), pistachios (color contrast).
Corn Syrup
Prevents separation of sugars. Can substitute ¼ cup honey or maple syrup, but reduces crystallization resistance slightly.
Substitutions: Light molasses, date syrup, agave nectar.
Evaporated Milk
Gives custard-like richness. Substitute 1¼ cups whole milk with 2 tbsp cornstarch slurry for same viscosity.
Substitutions: Cashew milk (straining preferred), oat milk (may require less liquid), coconut milk (adds tropical notes).
Pro Tips for Perfect Pecan Pie Bars
⚠️ Crust Set
Always press crust into corners and edges using a flat-bottomed cup for even distribution. Use parchment overhang to lift out later.
🔥 Filling Consistency
The filling should be thick but fluid. If too runny, it's underbaked; if cracking, slightly overbaked. Perfect consistency wobbles slightly but holds shape.
🍃 Make Ahead Tip
Make 3 days ahead! Cool completely then refrigerate in sealed container. Top with whipped cream just before serving to prevent sogginess.
💡 Cutting Technique
Use a long, thin knife heated with hot water for clean cuts. Wipe blade between each cut to avoid tearing the bars.
Variations & Customizations
Cinnamon Spice
Add ½ tsp ground cinnamon and ¼ tsp nutmeg to the filling. Replace pecans with a ½ cup chopped candied apple for seasonal twist.
Maple Infusion
Increase maple syrup to ¼ cup total. Garnish with maple glaze (¼ cup powdered sugar + 1 tbsp maple syrup + 1 tsp water) before cooling.
Citrus Zest
Fold in 2 tbsp finely grated orange zest into crust. Add 1 tbsp orange liqueur to the hot pecan mixture for extra brightness.
Mini Muffin Version
Line mini muffin tins with parchment cups. Divide crust/filling equally (2 tbsp crust per cup). Bake at 325°F for 18-20 minutes. Great for appetizer platters!
Serving Suggestions & Pairings
🍽️ Best Served With:
- Mini Pumpkin Rolls: Complementary seasonal fall flavors without competing textures.
- Spiced Apple Slices: Cinnamon-dusted apple slices cut through dessert richness.
- Coffee Juleps: Cold brew coffee with cinnamon sticks pairs exceptionally well.
🍷 Drink Pairings:
Sauternes wine enhances caramel flavors, while black tea or chai balance sweetness with tannins. For non-alcoholic, pair with maple-flavored iced tea.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare crust 2 days ahead and store in freezer. Filling (unbaked) keeps 3 days refrigerated. Bake just before Thanksgiving serving.
Refrigerator Storage
Keep in airtight container up to 5 days. Do not refrigerate unless wrapped; excess moisture condensation may soften crust.
Freezer Storage
Wrap each bar individually in plastic then place in large zip bag. Freeze up to 3 months. Let thaw in refrigerator overnight before serving.
Reheating Instructions
Bars are best served at room temperature. Avoid reheating which may dry out crust. Use a food dehydrator on low (150°F) for 2-3 hours to restore crispness.
Troubleshooting & Common Questions
Q: Why is my crust soft when cooled?
A: Almond flour crusts require full baking to gelatinize the starches. Test with a toothpick - it should emerge with crumbs, not wet dough. Underbaked crust retains moisture from the filling.
Q: Can I omit the evaporated milk?
A: The milk emulsifies the sugars and prevents separation. Substitute with 1¼ cup heavy cream plus ¾ cup whole milk for similar properties.
Q: How to fix runny filling?
A: Place bars in 200°F oven for 10-15 minutes to continue cooking from residual heat. Never return to high heat as this scorches the sugars.
Q: My crust is too dry - what went wrong?
A: Almond flour absorbs liquid well. Ensure the crust butter is at room temperature when mixing - cold butter creates crumbly texture. Add 1 tbsp more milk to the crust mixture if needed.
Final Thoughts
These gluten-free pecan pie bars capture the soul of traditional pecan pie without the gluten, offering convenience and elegance for modern holiday entertaining. Whether you're prepping for a potluck, hosting an intimate gathering, or simply craving fall flavors, these bars fit every need. The rich, nutty filling and buttery crust work in harmony—each bite delivers warm satisfaction. With minimal effort, you'll create a dessert that satisfies both gluten-sensitive and omnivore guests alike. For Pinterest visibility, complete the holiday dinner ecosystem by pairing these bars with roasted vegetables and pumpkin ragoût in your pin series. Pin now and elevate your Thanksgiving desserts!
