Nut Free “Pecan” Pie

Having a sibling or child with an allergy is tough. My older brother has an anaphylactic allergy to peanuts and tree nuts which is extremely strenuous due to the amount of foods that contain or are processed with nuts. As a child, my mom would buy us candies similar to M&M’s, Kit Kats, and Crunch bars from Vermont Nut Free Chocolates. Similarly, I tried pecan pie at UMass and absolutely fell in love so I wanted to make one that was allergy friendly. The concept is very basic and simple – pecan pie without the pecans. Instead I used pumpkins seeds to give the same nutty consistency. I have seen recipes where pretzels have been used and I think that would be a great addition to the pumpkin seeds to give a little bit more of a salty crunch.


  • Trader Joe’s pie crust


  • 1 cup sugar
  • 3 tablespoons brown sugar
  • 1/2 teaspoons salt
  • 1 cup corn syrup
  • 1/3 cup salted butter melted
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup pepitas


  • Set dough out to thaw
  • Mix sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs in a bowl
  • Preheat the oven to 350 degrees ºF
  • Roll out dough onto pie pan
  • Pour pepitas evenly on the bottom and pour filling on top
  • Cover the pie with aluminum foil and bake for about 30 minutes
  • Then remove the aluminum foil and bake for about another 20 minutes or until set
  • Allow to cool before serving 





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