We are big fans of Wholly Wholesome at Tiny Green Mom, and this traditional pecan pie can be made with a spelt or gluten-free crust this season, so everyone can enjoy it!

Aunt Bonnie’s Pecan Pie


1/2 Cup Sugar (“Mom” prefers organic sugar or Stevia in the Raw)
1 Cup Corn Syrup
4 Tablespoons Butter (“Mom” prefers organic)
3 Eggs, beaten lightly (“Mom” prefers organic, cage-free eggs)
1 teaspoon pure vanilla extract
1 pinch salt
1 9-inch Wholly Wholesome Pie Shell (White, Whole Wheat, Spelt, Gluten Free)
2 Cups broken pecans (broken into small pieces)
60 whole pecan halves for the topping


Combine sugar and syrup in a fry pan over a medium heat for 5 minutes
Melt butter into mixture
Set aside to cool (if you’re in a rush, put the pan on a bed of ice in the sink)
Preheat oven to 400 deg F.
Once cooled, add eggs, salt and vanilla
Fill pie shell w/broken pecans
Pour syrup mixture over pecans until it’s just below the rim
Arrange pecan halves on top starting with the largest pecans around the outside in a circle and using progressively smaller pecan halves as you circles move towards the center. Be sure to save some nice small ones for the center.
Place on a piece of foil on top of a cookie sheet and place in the oven
Reduce oven to 350 deg F. and bake for 50 minutes or until pecans are nicely toasted, but not burnt.

*Recipe and image courtesy of Wholly Wholesome.*