By: DairyFreeGina

Pecan pie is a must for my family at Thanksgiving and the holidays. But you can enjoy a slice anytime of the year! It’s a satisfyingly sweet treat loaded with protein from the nuts. My version is dairy free, vegan and gluten free.

This pie is easy to make and can be frozen and kept in your freezer and used later for a dinner, party or when company is coming over — or when you have a craving for Pecan Pie! Just be sure to wrap the pie well before freezing.

INGREDIENTS:

1 9-inch prepared pie crust – be sure it is dairy free and gluten free. Thaw the crust before using ( Of course you could also make your own using your favorite recipe).

2 cups shelled pecan halves

1/2 – 1 cup light brown sugar (depending on how sweet you want your pie)

3 eggs or egg substitute (I use the flax seed method. 1 Tablespoon flaxseed mixed with 1.5 Tablespoons water)

1/2 cup real Maple Syrup

2 tablespoons agave or molasses

1 tablespoon freshly grated orange zest

1 tablespoon orange-flavored liqueur or whiskey

1 teaspoon white vinegar

1/4 teaspoon salt

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Whisk the sugar, eggs, maple syrup, agave, orange zest, liqueur, vinegar and salt in a large bowl. Stir in the pecans and using a spatula fold in to combine all ingredients.

3. Pour mixture into the pie shell. Place on a rimmed baking sheet and bake for 35 to 40 minutes until the filling is set in the center. Cool completely before cutting.

What’s your favorite pie? Share in our Comments section.