Maple Pecan Pie for the Holidays!

Some years after George Washington chopped down the cherry tree, Thomas Jefferson gave him a gift of pecan trees to plant at his Mount Vernon estate.  First grafted commercially in 1846, pecans became integral to Southern hospitality and lifestyle.  Most of the world’s production is still grown in the Southern states.  Pecan pie was created in the 17th century by French settlers who were introduced to pecans by the native tribes in the area around New Orleans. The familiar version made with corn syrup does not show up until the beginning of the 20th century.

Thanksgiving 2008, our family held the first vegan versus traditional pecan pie throw-down.  My dairy-free, maple syrup-sweetened recipe has won the contest every year.  It is not full of fat, like most pecan pies, so you can help yourself to a second or third guilt-free piece.

Of course, the key to a good recipe is the freshness and quality of ingredients.  Pecans are harvested from September through December; there is nothing quite like the taste of a fresh pecan, toasted and dressed with maple syrup.  This is Americana at its best.

On our most recent journey from Detroit to San Diego, Sara and I took the southern route down to Nashville and then west through Tennessee, Louisiana, Texas, New Mexico and Arizona.  While we found the plant-based culinary options to be limited, we discovered a few treasures –one of them being freshly harvested pecans.

We first started seeing pecans in New Orleans and then found the organic and unshelled ones at Whole Foods in Austin.  Our surprise discovery was just outside of Bowie, Arizona, between the New Mexico border and Tucson, where the climate is very dry.  Local olives, honey, pistachios and pecans were being sold at a reinvented Stuckeys, just off the highway, with the unlikely name of Dwayne’s Fresh Jerky. Dwayne is a colorful character who described the local bounty with humor and warmth.  He agreed with me that the freshness of pecans is paramount and can make the difference between a hum-drum recipe and a culinary all-star.  It is even better when you have a direct connection with the farmer, adding an unspoken magic to the dish.

Maple Pecan Pie

2 ½ cups pecan halves
Preheat oven to 350 F.  Spread pecans evenly on a baking sheet and toast for 11 minutes.  Remove and reserve.

1 cup unbleached wheat flour
½ cup whole wheat pastry flour
½ cup blanched almond flour
3 tablespoons canola oil
3 tablespoons maple syrup
¼ teaspoon sea salt
¼ plain soy milk or almond milk

In a food processor, pulse all crust ingredients until a dough-like consistency is formed, do not over mix.  Hand form dough into a patty and place into a lightly oiled 9 inch glass pie dish.  Gently press the dough evenly onto the bottom and sides of the dish.  Crimp the edges for a decorative look, if desired.

1 ¼ cup maple syrup
1 teaspoon unsulphured molasses
¼ teaspoon sea salt
2 tablespoons arrowroot flour
3 tablespoons almond meal/flour
1 vanilla bean scraped or 1 teaspoon vanilla extract
2 tablespoons Grand Marnier

Using a food processor, grind 1 cup of the toasted pecans into a fine meal.  In a large mixing bowl, whisk together all filling ingredients and the pecan flour.  Pour into pie shell and evenly place the remaining 1 ½ cups of toasted pecans on top.  Bake for 20 minutes.  Remove and cover with aluminum foil, shiny side up.  Bake for 30 minutes.  Remove foil and allow to air cool before refrigerating for 8 hours.  Serve cold or at room temperature.

-For this recipe, I use Bob’s Red Mill flours and almond meal.
-For a gluten-free recipe, use Bob’s Red Mill gluten-free baking flour instead of the wheat flours in the crust.

9 Replies to “Maple Pecan Pie for the Holidays!”

  1. George-
    Thanks for the pictures of the inn Season celebration. Looks like you all had a good time. We debated coming but my back can’t take the 6 hour trip. So sad to give up fun things. I know Leslie told you but I have to repeat that you have an awesome writing style which is a real gift both to yourself and your readers. Enjoy your sunny winter. -Jay

  2. Thank you George for the Gluten free note.

    We are pecan pie lovers and this will definitely be on the Thanksgiving table. (with at least one taste test before hand)

    Angela (Heidi’s friend)

  3. Thanks for including the tip for gluten free crust George. I think I’ll be making this pie at Christmas.

    Really enjoy your newsletters and the videos on your journey’s.

    Thank you!!

  4. Wow, George this sounds awesome! This year we’ll be making about 20 pies for family and friends. I’ll add your pecan pie recipe to the list, and maybe it will become a family Thanksgiving tradition!
    I really enjoy your posts 🙂 ~Sandie

  5. This has always been my favorite dessert. Thanks for a healthier way to enjoy.
    I will make this for Thanksgiving and hope that others will appreciate the goodness.

  6. RE: the maple pecan pie

    Hi George,

    In the off chance that you check in before tomorrow’s holiday:

    Thanks for posting this with the gluten free option! I am trying to make one right now (for Thanksgiving tomorrow), and having problems getting it to solidify. Any additional tips? Will it gel as it cools? I followed the recipe exactly, except for using a ceramic pie plate instead of glass. The flavor is amazing, and the crust is perfect…just wont set up.


    1. Sorry to respond a little late. Have been baking desserts myself, including the pecan pie. It should set up for you as it cools. There is one thing that can make a difference. Older arrowroot loses thickening properties as it ages, so I always make sure mine is fresh. Hope it works, let me know. You can email me directly at

      Have a wonderful Thanksgiving!

  7. Thanks so much George. My husband figured that would be the case…I’m glad I listened to him! It looks like it will be perfect for today.

    We have also tried quite a few recipes from your new book, and have really enjoyed all of them.

    Happy Thanksgiving to you and your family!

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