Old-fashioned pecan pie is all about that gooey, caramel-like filling packed with toasted pecans. This pecan pie tart gives you the same classic flavor in a pretty fluted crust, with crisp golden edges and pecan halves shining on top.
It is made with no added sugar. Allulose is cooked into a light amber caramel that tastes like the real thing, and the crust is a simple buttery almond-flour dough. Each of the 10 slices has about 157 calories and just 2g net carbs.
It is a lovely dessert for Thanksgiving, Christmas or any cozy fall dinner.
Why You’ll Love This Pecan Pie Tart
- Classic pecan pie flavor. Gooey caramel filling and toasted pecans.
- Buttery almond crust. No wheat flour, pressed right into the pan.
- No corn syrup. Allulose caramel replaces sugar and syrup.
- 2g net carbs per slice. About 157 calories each.
Ingredient Notes
Crust. Bob’s Red Mill almond flour and a little Anthony’s oat fiber, bound with melted butter and an egg white, make a thin, crisp crust for the pecan pie tart.
Pecans. Ninety grams of pecan halves and pieces. Chop some for the base and keep the prettiest halves for the top.
Caramel. Granulated pure allulose is cooked with water until light amber, then finished with butter. It gives the filling its deep caramel flavor.
Eggs and yogurt. Two eggs and FAGE Total 0% Greek yogurt set the filling softly, like a classic custard-style pecan pie.
Vanilla. Use an alcohol-free, unsweetened vanilla flavoring.
Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like pecans and almond flour yourself, you can look them up on USDA FoodData Central. Nuts, eggs and yogurt contain natural sugars, and the nutrition is estimated.
How to Make a Pecan Pie Tart
You need an 8-inch fluted tart pan with a removable bottom, a saucepan, a whisk, a mixing bowl and parchment. Prep takes about 25 minutes, the tart bakes for 40 to 48 minutes in total, and it chills for at least 2 hours.
Make the crust
Step 1. Heat the oven to 350°F (175°C) and line the base of the tart pan with parchment.
Step 2. Mix the crust ingredients into a soft, cohesive dough.
Step 3. Press it evenly across the base and up the fluted sides.
Step 4. Prick the base and bake for 10 to 12 minutes, until lightly golden.
Make the caramel filling
Step 5. Lower the oven to 325°F (165°C).
Step 6. Heat the filling allulose and water until dissolved and lightly amber.
Step 7. Remove from the heat, whisk in the butter and cool until warm.
Step 8. Whisk the eggs, yogurt, cinnamon and vanilla until smooth.
Step 9. Gradually whisk the warm caramel syrup into the egg mixture.
Fill and bake
Step 10. Scatter chopped pecans over the crust, reserving the most attractive halves.
Step 11. Pour the filling into the crust and arrange the reserved pecans on top.
Step 12. Bake for 30 to 36 minutes, until the edges are set and the center gently wobbles.
Step 13. Cool the pecan pie tart completely, then refrigerate for at least 2 hours before slicing.
Success Tips for Pecan Pie Tart
Cool the caramel first. Never pour hot syrup into the eggs, or they will scramble.
Watch the color. Allulose browns quickly, so take it off the heat as soon as it turns light amber.
Look for a gentle wobble. The filling should be softly set, not dry or runny.
Chill before slicing. A cold tart cuts into clean slices.
Serving Ideas
Serve each slice with a spoonful of lightly whipped cream, a scoop of sugar-free vanilla ice cream or a cup of coffee.
More Sugar-Free Pecan Desserts
For a crowd, try my sugar-free caramel pecan slab pie. For chocolate lovers, the sugar-free turtle pecan pie is rich and indulgent.
And for the holiday table, serve it next to a sugar-free pumpkin pie.
Storage
Cover and refrigerate the pecan pie tart for up to 4 days. Let slices stand for a few minutes before serving for a softer center.
Pecan Pie Tart FAQ
Does this pecan pie have corn syrup?
No. The gooey filling comes from an allulose caramel, with no corn syrup or added sugar.
Why is my filling runny?
It needed more time in the oven or more chilling. The center should only wobble slightly when you take it out.
Can I use a regular pie pan?
Yes, an 8-inch pie pan works. The filling will be a little thinner and may bake a few minutes faster.
How many slices does this pecan pie tart make?
The tart makes 10 slices, about 157 calories and 2g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Gooey, nutty and full of caramel flavor, this pecan pie tart is a classic you can enjoy without added sugar.
Sugar-Free Old-Fashioned Pecan Pie Tart
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line the 8-inch tart pan base with parchment.
- Mix crust ingredients into a soft, cohesive dough.
- Press evenly across the base and up the fluted sides.
- Prick the base; bake 10–12 minutes until lightly golden.
- Reduce oven temperature to 325°F (165°C).
- Heat filling allulose and water until dissolved and lightly amber.
- Remove from heat; whisk in butter and cool until warm.
- Whisk eggs, yogurt, cinnamon, and vanilla until smooth.
- Gradually whisk the warm caramel syrup into the egg mixture.
- Scatter chopped pecans over the crust, reserving attractive halves.
- Pour filling into the crust and arrange reserved pecans on top.
- Bake 30–36 minutes until edges set and center gently wobbles.
- Cool completely; refrigerate at least 2 hours before slicing.
Notes
- Never mix hot caramel syrup directly into the eggs.
- The filling should be softly set, not dry or runny.
- No added sugar; naturally occurring sugars remain. Nutrition is estimated.