The Best Nut-Free Pecan Pie Alternative: Allergy-Friendly Black Bottom Oatmeal Pie (Vegan & Gluten-Free)

Living with food allergies doesn’t mean you have to miss out on classic desserts. For years, after my son’s nut allergy diagnosis, I yearned for the rich, buttery, and sweet perfection of pecan pie. The thought of those crunchy pecans, the gooey caramel filling, and the flaky crust was a fond but distant memory. However, I’m thrilled to share a discovery that has brought this beloved dessert back to our table: a delicious pecan pie alternative made entirely without nuts!

This ingenious recipe uses humble oatmeal to perfectly mimic the texture and heartiness of pecans, creating that same irresistible sticky, caramel-like filling and a wonderfully flaky pie crust. To elevate it even further, we add a decadent layer of chocolate on the crust before pouring in the filling, creating a truly unforgettable experience. You might know this incredible dessert by many names – Poor Man’s Pecan Pie, Faux Pecan Pie, Mock Pecan Pie, or No Nut Pecan Pie – but its most descriptive title is Black Bottom Oatmeal Pie. No matter what you call it, this Thanksgiving dessert is a triumph of allergy-friendly baking: it’s free of gluten, wheat, dairy, egg, soy, peanuts, and tree nuts. That means it’s completely top-8-free and vegan, making it a safe and scrumptious treat for almost everyone!

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Why This Faux Pecan Pie Is a Family Favorite

Pecan pie holds a special place in my heart, deeply intertwined with significant family memories. My oldest son, a true Thanksgiving baby, arrived on the very day I had baked my absolute favorite pecan pie. After hours of labor and the immense hunger that followed, my husband raced home to bring me a slice – or rather, the whole pie! I devoured it, every single crumb, without an ounce of regret. It was a moment of pure, unadulterated bliss.

However, this blissful tradition came to an abrupt halt when both my firstborn and my second child were diagnosed with severe peanut and tree nut allergies. Suddenly, pecan pie, a symbol of our Thanksgiving celebrations, became an impossibility. The longing for that sticky, sweet, and comforting dessert grew stronger with each passing holiday season. I explored various nut-free alternatives, but many, like those suggesting pretzels, simply didn’t appeal. The idea of soggy pretzels masquerading as pecans felt like a culinary compromise I wasn’t willing to make. Then, I stumbled upon a recipe that promised the beloved caramel-tasting filling and flaky crust, but with a surprising twist: oats.

As an avid lover of oats, I was immediately intrigued. This recipe offered a way to recreate the magic of pecan pie without any nuts, plus the added bonus of a rich chocolate layer. It was a game-changer! Knowing the recipe was adapted from the renowned Smitten Kitchen further solidified my confidence. If a recipe could be made allergy-friendly while retaining the quality of such a respected source, it was bound to be spectacular.

I sincerely hope that whether you’re dealing with nut allergies, prefer to avoid pecans, or are simply looking for a delightful new Thanksgiving dessert, this Black Bottom Oatmeal Pie will become a cherished addition to your recipe collection. It’s more than just a pie; it’s a way to bring everyone back to the table, enjoying a shared, delicious experience, free from worry.

Making This No Nut Pecan Pie Deliciously Gluten-Free

For those of us managing gluten sensitivities or celiac disease, adapting recipes can sometimes be a challenge. Thankfully, transforming this No Nut Pecan Pie into a completely gluten-free delight is surprisingly simple and yields fantastic results. The key lies in two main ingredient swaps: gluten-free flour for the pie crust and certified gluten-free oats for the filling.

When selecting gluten-free flour, it’s crucial to choose an all-purpose blend. While many options exist, I recommend sticking to blends that primarily feature rice flour, potato starch, and tapioca starch. These combinations tend to provide the best texture, mimicking traditional wheat flour without becoming overly gummy or crumbly. My homemade gluten-free flour blend is a tried-and-true option, but many excellent store-bought blends are available. If you’re looking for an alternative, blends containing sorghum flour, like this one, also work beautifully and contribute to a light, tender crust. Remember, the right blend makes all the difference in achieving that desired flaky texture.

For the filling, using certified gluten-free old-fashioned rolled oats is non-negotiable. While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, leading to cross-contamination. Certified gluten-free oats guarantee they meet strict standards for gluten content, ensuring your pie is safe for everyone. If gluten isn’t a concern for you or your guests, feel free to use regular all-purpose flour and conventional old-fashioned rolled oats in the same measurements – the recipe will be equally delicious.

Crafting a Perfectly Vegan Black Bottom Oatmeal Pie

Creating a truly vegan version of this Black Bottom Oatmeal Pie, especially one that rivals its traditional counterpart, might seem daunting, but modern vegan ingredients make it remarkably achievable. The process involves thoughtful substitutions for butter, eggs, and heavy cream, ensuring both flavor and texture remain paramount.

The crust benefits greatly from the widespread availability of high-quality vegan butter. These plant-based butters perform incredibly well in baking, contributing to a flaky, tender crust that even butter-lovers will adore. However, substituting the four eggs traditionally found in pecan pie filling can be a bit more challenging. Eggs play a crucial role in binding, leavening, and setting the filling. I opted for Ener-G Egg Replacer, which, while typically a “drying” replacer (unlike wet options like applesauce or flax eggs often used in muffins), worked perfectly here to ensure the filling set beautifully without being overly moist or dense. It provided the necessary structure for that classic gooey, caramel texture.

For the heavy cream, my go-to substitute is full-fat canned coconut milk, typically found in the Asian aisle of most grocery stores. Its rich, creamy consistency and subtle flavor complement the other ingredients without overpowering them. It creates a luscious texture that’s indistinguishable from dairy cream in this recipe. For those with coconut allergies, I haven’t personally tested it, but I believe that Country Crock’s Plant Cream, a newer product on the market, would be an excellent alternative, offering a similar richness and texture. If your dietary needs don’t require this pie to be dairy-free or vegan, you can easily use regular butter and four traditional eggs in the specified amounts without any adjustments to the method.

Is This Black Bottom Oatmeal Pie Truly Top-8-Free?

Absolutely, yes! One of the most significant advantages of this Black Bottom Oatmeal Pie recipe is its comprehensive allergy-friendly profile, making it completely free of the top 8 common allergens. The “top 8” refers to milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish – responsible for the vast majority of food allergy reactions. This pie has been meticulously crafted to exclude each of these, ensuring a safe and delicious dessert for a wide range of dietary needs.

Let’s break down how this pie achieves its top-8-free status:

• Wheat & Gluten-Free: By using certified gluten-free flour and oats, we eliminate wheat and other gluten-containing grains.
• Dairy-Free: Vegan butter and full-fat canned coconut milk (or Country Crock’s Plant Cream for coconut allergies) replace all dairy components.
• Egg-Free: Ener-G Egg Replacer provides the necessary binding and setting power without any eggs.
• Peanut & Tree Nut-Free: This is the core of the recipe! Oats stand in for pecans, ensuring no peanuts or tree nuts are present.
• Soy-Free: We carefully select ingredients, including vegan butter and chocolate chips, that are certified soy-free, making the entire pie safe for those with soy allergies.

The goal was to create a pie that everyone at your table, regardless of their allergies, can enjoy without compromise. This Black Bottom Oatmeal Pie isn’t just a substitute; it’s a celebration of inclusive baking, allowing families and friends to share a classic dessert experience this Thanksgiving, or whenever the craving strikes, with complete peace of mind. It’s a testament to the fact that deliciousness and dietary restrictions can, and should, coexist beautifully.

Explore More Gluten-Free Vegan Pie Recipes

Life is simply better with pie, and the good news is that living with allergies doesn’t mean you have to miss out on this universal joy! I believe everyone deserves to indulge in a slice of delicious pie, which is why I’ve developed a wonderful variety of allergy-friendly, gluten-free, and vegan pie recipes. Whether you’re craving chocolate, fruit, or a creamy delight, there’s a pie here for you. I hope you’ll explore and enjoy these other fantastic options:

• Gluten Free Vegan Triple Chocolate Pie: A dream come true for chocolate lovers, featuring three layers of rich, dairy-free chocolate goodness.
• Allergy Friendly Peach Pie: Sweet, juicy peaches baked to perfection in an allergy-friendly crust – a taste of summer any time of year.
• Gluten Free Vegan Pumpkin Mousse: A lighter, creamier take on classic pumpkin pie, ideal for a refreshing Thanksgiving dessert.
• Allergy Friendly No Bake Strawberry Jello Pie: Quick, easy, and bursting with fresh strawberry flavor, perfect for a warm-weather treat.
• Gluten Free Vegan Frozen Raspberry Pie: A cool, tart, and sweet sensation that’s wonderfully refreshing and simple to make.
• Gluten Free Vegan Lemon Cream Pie Bars: All the tangy, creamy delight of lemon pie in a convenient, shareable bar form.
• Gluten Free Vegan Lemon Cream Pie: A classic bright and zesty dessert, with a silky smooth, dairy-free lemon filling.
• Gluten Free Vegan Cherry Cobbler: Warm, bubbly cherry filling topped with a sweet, crumbly, and allergy-friendly topping.
• Gluten Free Vegan Strawberry Chocolate Galette: An elegant, rustic dessert combining sweet strawberries and rich chocolate in a free-form crust.
• Gluten Free Vegan Pumpkin Crumble Pie: A delightful twist on the traditional pumpkin pie, featuring a spiced crumb topping.
• Gluten Free Dairy Free Peppermint Pie: A festive and refreshing pie, perfect for holiday gatherings with its cool peppermint flavor.

Complete Your Holiday Table with More Allergy-Friendly Thanksgiving Recipes

Beyond this fantastic mock pecan pie, I understand that preparing an entire Thanksgiving feast with food allergies can feel overwhelming. That’s why I’ve dedicated myself to creating a comprehensive collection of recipes to help you build a holiday menu that is both safe and incredibly delicious for everyone. Forget the stress of managing multiple diets; I’ve got you covered!

My ENTIRE Thanksgiving menu is specifically designed for families managing food allergies. You’ll find everything from the star of the show – a perfectly roasted turkey – to a wide array of savory side dishes, delightful dressings, hearty gravies, and, of course, a selection of other incredible desserts. Each recipe is crafted with allergy-friendly ingredients and methods, ensuring that your holiday table is bountiful, inclusive, and utterly satisfying. Planning your Thanksgiving meal has never been easier or more delicious!

Black Bottom Oatmeal Pie (Also Known As No Nut Pecan Pie)

Yield:
1 pie, 8 slices

Prep Time:
30 minutes

Cook Time:
1 hour 30 minutes

Additional Time:
4 hours

Total Time:
6 hours

By simply use oatmeal, and you can still have that sticky, caramel filling, and flaky pie crust that pecan pie has, but without any nuts!. And to really take it over the top, we spread a layer of chocolate on the crust before adding the filling. This pie is also known as Poor Man’s Pecan Pie, Faux Pecan Pie, Black Bottom Oatmeal Pie or No Nut Pecan Pie. No matter what you call it, this is a delicious Thanksgiving dessert.

Ingredients

• CRUST INGREDIENTS:
• 1 and 1/4 cups gluten-free all purpose flour (see post)
• 1 and 1/2 teaspoons granulated sugar
• 1/2 teaspoon table salt
• 1 stick (8 Tablespoons) cold vegan butter, cut into chunks
• 1/4 cup very cold water, plus an additional tablespoon if needed
• BLACK BOTTOM INGREDIENTS:
• 1/4 cup full fat coconut milk (found in the Asian isle)
• 1/2 cup dark vegan chocolate chips
• FILLING INGREDIENTS:
• 1 and 1/2 cups gluten-free old fashioned rolled oats
• 3/4 cup packed light or dark brown sugar
• 1/4 teaspoon ground ginger
• 1/2 teaspoon table salt
• 5 tablespoons melted vegan butter
• 1 cup dark corn syrup
• 1 teaspoon vanilla extract
• 2 teaspoons apple cider vinegar
• 6 teaspoons Ener-G egg replacer mixed with 8 Tablespoons water

Instructions

1. Preheat the oven to 350 degrees F.
2. Spread your oats on a rimmed baking sheet evenly. Bake for 10-12 minutes to toast them.
3. While the oats are baking, make your pie crust.
4. In a food processor, place your gluten free flour, sugar and salt. Pulse to mix. Next, add in your chunks of vegan butter and pulse several times (butter chunks should be pea size now). Finally, turn on the mixer and as it spins, add your cold water. Let it run until it’s just come together, you don’t want to over mix it.
5. Scoop the pie crust onto a sheet of parchment paper. Cover with another sheet of parchment paper, and using a rolling pin, roll it until it’s an about a 12 inch circle.
6. Place the rolled dough into your pie plate. Press into pie pan evenly and trim edges and decorate edges as desired (I like to go simple and just press my fork into it, as shown in the pictures.) It also works if you don’t want to roll it, to just press it directly into the pie and shape it that way.
7. Once the oats are done toasting, set them aside and turn the oven up to 400 degrees F.
8. Once preheated, take aluminum foil and lightly grease it. Cover the pie in the aluminum foil, greased side down. Place dried beans to fill the pie (weigh it down) and bake it for 20 minutes. Once done, carefully remove the foil and beans and let it cool completely. (This is known as par-baking, you want to do this so the pie bottom isn’t soggy.)
9. Reduce the oven temperature to 325 degrees F.
10. Make the black bottom filling by bringing the coconut milk to barely a boil over medium heat in a saucepan. Take it off the heat and stir in the chocolate chips until everything is smooth. Spread this into your cooled pie crust evenly. Move the chocolate covered crust to the freezer while you make the filling.
11. In a medium mixing bowl, add in the toasted oats, brown sugar, ginger, salt, melted vegan butter, dark corn syrup, vanilla, apple cider vinegar and Ener-G eggs. Stir well until everything is combined.
12. Place the chocolate coated pie crust on a rimmed baking sheet (in case it bubbles over) and pour the stirred filling on top.
13. Bake for 60-70 minutes. The center will still have a just a tiny bit of wobble. It will finish setting once it cools. Cool until it’s room temperature and then move it to the fridge. Set for at least four hours, better if overnight.
14. When ready to serve, cut into slices and serve plain, or with some CocoWhip on top. Will keep refrigerated for 3 days.
15. If you need more pie ideas, see my ENTIRE Thanksgiving menu that is allergy friendly.

Notes

Adapted from the wonderful: Black Bottom Oatmeal Pie by Smitten Kitchen

For an extra touch of decadence, consider serving a slice of this Black Bottom Oatmeal Pie with a dollop of vegan whipped cream or a scoop of your favorite dairy-free vanilla ice cream. The creamy topping perfectly complements the rich, sweet filling and chocolate layer.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 384Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 407mgCarbohydrates: 68gFiber: 1gSugar: 60gProtein: 2g

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