Gluten Free Raspberry Pecan Pie

Gluten Free Raspberry Pecan Pie

Raspberries are no longer just a summer time fruit. That’s because Driscoll’s grows their raspberries in Central and Southern California, Central Mexico and Baja year round. That’s why it was easy finding Driscoll’s raspberries at my supermarket to make my Gluten Free Raspberry Pecan Pie for Thanksgiving.

I love how Driscoll’s raspberries add gorgeous color to a holiday table. Not only are Driscoll’s raspberries great for Gluten Free Raspberry Pecan Pie and other desserts, you can put them in everything from cocktails to your turkey stuffing!

How to make an easy gluten free pie crust I’m a decent cook, but my gluten free pie crust baking skills are limited. Even when I’ve used a mix, I’ve never been happy with the results. I always used store bought gluten free crusts. They’re good, but can be pricey and sometimes they’re hard to find. (When my grocery store started carrying them, I bought 10 and froze them!)

Then I realized it would be easy to make a crust with gluten free cookies similar to a homemade graham crackers crust.  My local supermarket sells a tasty store brand of gluten free animal crackers that are not too expensive. One bag is perfect for one pie crust. You can use any kind of gluten free cookie –  store bought or homemade – that you think would go with a raspberry pecan pie. Graham cracker, vanilla, ginger snap, or snickerdoodle are all delightful choices. You’ll need enough cookies to make 1 1/2 cups of crumbs – about 8 ounces.

In my gluten free pie crust recipe, I used a dairy free buttery spread since I have a food sensitivity to whey. However, you can use real butter if you wish. I also used brown sugar, since I was using that for the pie as well. Why more sugar, since the cookies are already sweet? When the pie bakes, the crystals of the sugar melt and then crystalize as the pie cools, giving the crust a little more stability. Sort of like pie crust cement!

However, if you’re pressed for time, go ahead and use a store bought gluten free pie crust. You can use either the dough like ones (found in the freezer section) or one of the graham cracker crust like ones that will be with the baking supplies. My grocery store carries both in the health food section. Your local health food store should carry some type of gluten free pie crust, too.

A Gluten Free Raspberry Pecan Pie for Thanksgiving I love baking pecan pies like this Gluten Free Raspberry Pecan Pie because they’re so easy. You just mix the ingredients together and bake. Well, pretty much. A few tips:

~ If you buy raw pecans, you should toast them. Whatever you do, do NOT walk away from the pan or you will burn the pecans and will have to go back to the store for more.

~ Make sure to bake the pecan pie long enough that it’s completely set. It should NOT jiggle at all. If it’s jiggling in the middle, put it back in and bake it some more. Otherwise, after it cools, you’ll have a soupy Raspberry Pecan Pie! And back to the store for more ingredients for another try or ice cream for dessert.

~ If you’re making Gluten Free Raspberry Pecan Pie for Thanksgiving, make it the day or night before Thanksgiving, so it has time to cool down and chill overnight in the refrigerator.

~ Serve your Gluten Free Raspberry Pecan Pie with more Driscoll’s raspberries and if you wish, some ice cream or whipped cream. If you’re dairy free, vanilla coconut ice cream would be marvelous! You could also try whipping up some chilled coconut cream (directions here).

Gluten Free Raspberry Pecan Pie



  • 1 (8 ounce) bag gluten free cookies
  • 1/2 cup brown sugar
  • 1/2 cup butter or dairy free buttery spread, melted
  • 1 cup pecans, toasted and roughly chopped
  • 1 pat butter or dairy free buttery spread (enough to coat pan when melted)
  • 1/3 cup all purpose gluten free baking mix
  • 1 pinch salt
  • 1/2 cup brown sugar
  • 2 eggs, lightly beaten
  • 1/4 cup maple syrup
  • 1/2 cup butter or dairy free buttery spread, melted
  • 3 tablespoons raspberry liqueur (optional)
Read the whole recipe on This Mama Cooks! On a Diet™