Irresistibly Delicious: The Ultimate No-Nut Pecan Pie (Black Bottom Oatmeal Pie) – Gluten-Free & Vegan Thanksgiving Delight

For many, the rich, buttery, and deeply caramelized flavor of pecan pie is synonymous with holiday gatherings, especially Thanksgiving. However, for families navigating severe food allergies, this beloved dessert often remains an unreachable dream. This was certainly the case for me after my son was diagnosed with nut allergies, leaving a void where my favorite pecan pie once stood. But what if I told you that you could recapture that nostalgic taste and texture without a single nut in sight? Indeed, it’s not only possible but incredibly delicious!

This remarkable recipe transforms humble oatmeal into a brilliant stand-in for pecans, delivering all the sticky, sweet, and caramel-infused goodness you crave in a classic pecan pie filling. Paired with a perfectly flaky pie crust, the oats absorb the flavors and create a wonderfully chewy yet tender texture that truly mimics the original. To elevate this treat to an even higher level of indulgence, we add a luscious layer of dark chocolate spread onto the crust before the filling, creating a decadent “black bottom” effect that adds depth and sophistication to every bite. No longer will allergies dictate your dessert menu!

This versatile and universally adored dessert goes by many names – you might hear it called Poor Man’s Pecan Pie, Faux Pecan Pie, Mock Pecan Pie, Black Bottom Oatmeal Pie, or even No Nut Pecan Pie. No matter what you choose to call this extraordinary creation, its essence remains the same: a triumph of flavor and inclusivity. What makes it even more incredible is its extensive allergy-friendly profile. This pie is completely free of the top 8 allergens, including gluten, wheat, dairy, egg, soy, peanuts, and tree nuts. Yes, you read that right – it’s top-8-free and delightfully vegan, making it the perfect dessert for virtually everyone at your table.

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Why This Faux Pecan Pie Has Become a Family Favorite

My love affair with pecan pie began long before I had children. In fact, my oldest son was born on Thanksgiving, and I had baked my favorite pecan pie just hours before. Being absolutely ravenous after his birth, I sent my husband home to retrieve it, and I devoured the entire pie myself. No exaggeration, and absolutely no regrets!

The joy of that memory, however, was tinged with sadness when both my first and second sons were diagnosed with severe peanut and tree nut allergies. This meant that the classic pecan pie, once a staple, became strictly off-limits. For years, I truly missed that iconic dessert, searching for a suitable replacement that could live up to the original without compromising on safety or taste.

I’d come across various “nut-free pecan pie” recipes over the years, some even suggesting crushed pretzels as a substitute for pecans. While well-intentioned, the idea of soggy pretzels in a sweet filling simply didn’t appeal to me. I wanted something that offered a similar texture and depth of flavor, not just a crunchy filler. My love for oats, however, sparked an idea. When I stumbled upon a recipe that used oats to mimic the chewy, caramel-infused texture of pecans, I was intrigued. The added bonus of a chocolate layer sealed the deal – I knew this was the recipe I had been searching for. The potential for that rich, gooey caramel filling, now coupled with a delightful chocolate base and the satisfying bite of toasted oats, was irresistible.

Adding to its credibility, this recipe is brilliantly adapted from the highly acclaimed Smitten Kitchen. If you’re familiar with their work, you know their recipes are meticulously developed and consistently delicious. Being able to adapt such a high-quality recipe to be allergy-friendly meant I could trust the foundational flavors and techniques. I sincerely hope that whether you’re dealing with nut allergies, have a personal aversion to pecans, or are simply keen to try a new and exciting dessert this Thanksgiving, this incredible Black Bottom Oatmeal Pie will become a cherished addition to your holiday traditions!

Decoding the Deliciousness: What Makes This Pie So Special?

This Black Bottom Oatmeal Pie isn’t just a substitute; it’s a culinary marvel that stands on its own as an exceptional dessert. Its genius lies in several key elements that come together to create a truly memorable experience.

The Oatmeal Magic: A Pecan-Perfect Impersonation

The real star of this “no-nut” show is the humble old-fashioned rolled oat. When toasted and enveloped in the rich, sticky caramel filling, oats undergo a magical transformation. They absorb the sweet, vanilla, and butterscotch notes, softening just enough to provide a delightful chewiness, much like chopped pecans. The toasting step is crucial here; it brings out a nutty, earthy flavor in the oats that further enhances their ability to mimic pecans, adding depth and complexity to the overall taste profile. You’ll be amazed at how convincingly they replicate that signature pecan pie texture, making it easy to forget there are no nuts involved.

The Decadent Black Bottom Layer: A Symphony of Flavors

One of the most exciting additions to this recipe, and what gives it its evocative “Black Bottom” name, is the layer of rich dark chocolate. Spread generously onto the par-baked pie crust, this chocolate layer provides a wonderful contrast to the sweet, caramel-oat filling. The slight bitterness of dark chocolate cuts through the sweetness, balancing the flavors and adding an unexpected layer of richness and sophistication. As you take a bite, you get the crispness of the crust, the smooth, intense chocolate, and then the gooey, chewy oat filling – a delightful combination that truly elevates this pie beyond a simple dessert.

Flaky, Buttery Crust: The Perfect Foundation

No pie is complete without a stellar crust, and this recipe ensures you get a beautifully flaky, tender, and buttery foundation, even when adhering to gluten-free and vegan requirements. The careful selection of gluten-free flour and vegan butter allows for the creation of a dough that handles well and bakes up to golden-brown perfection. The par-baking step is essential here, ensuring the crust remains crisp and prevents any sogginess from the wet filling. This sturdy yet delicate crust perfectly cradles the rich filling, adding another layer of textural enjoyment to every slice.

Together, these elements create a pie that is not only safe for those with severe allergies but also incredibly satisfying and delicious for all palates. It’s a testament to how thoughtful ingredient substitutions and clever culinary techniques can lead to truly outstanding results.

How to Make This No-Nut Pecan Pie Gluten-Free

Ensuring this delicious pie is entirely gluten-free, as we need it to be for our family, is surprisingly straightforward without sacrificing flavor or texture. The key lies in two simple ingredient swaps that make all the difference:

1. Gluten-Free All-Purpose Flour: For the pie crust, you’ll simply replace conventional wheat flour with a high-quality gluten-free all-purpose flour blend. Many excellent blends are available on the market today. I often use my own homemade gluten-free flour blend, which I’ve perfected over time to ensure optimal baking results. If you opt for a store-bought blend, I recommend looking for ones that primarily contain a combination of rice flour, potato starch, and tapioca starch. These blends tend to yield a lighter, flakier crust that holds up well. Some excellent blends also incorporate sorghum flour, like this one, which can add a lovely subtle flavor and structure. The measurements remain the same as conventional flour, making the conversion effortless.
2. Certified Gluten-Free Oats: While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, barley, and rye, leading to cross-contamination. Therefore, it is absolutely crucial to use certified gluten-free oats for the filling. These oats are specifically processed and tested to ensure they meet strict gluten-free standards, making them safe for individuals with celiac disease or gluten sensitivities. Always double-check the label for “certified gluten-free” to ensure safety.

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. The important thing is to ensure they are indeed *old-fashioned rolled oats* for the correct texture in the filling, as quick oats or steel-cut oats will behave differently. With these simple adjustments, everyone can enjoy a slice of this magnificent pie!

Crafting a Vegan Masterpiece: Dairy and Egg-Free Delights

Transforming a traditional pie into a delectable vegan treat can sometimes present a challenge, especially when it comes to replicating the richness of dairy and the binding properties of eggs. However, with modern ingredient innovations and a few clever swaps, this Black Bottom Oatmeal Pie achieves a perfectly vegan status without compromising on taste or texture.

Vegan Butter for the Win

Making the pie crust vegan is easier than ever thanks to the widespread availability of high-quality vegan butter. These plant-based alternatives churn out a crust that is just as flaky, tender, and “buttery” as their dairy counterparts. When selecting a vegan butter, look for stick varieties that are designed for baking, as they tend to have the right fat content and consistency for pie crusts.

The Egg Replacer Conundrum and Our Solution

Replacing the four eggs typically found in a custard-like pie filling can be a bit tricky. Many common egg replacers, such as flax eggs or applesauce, are great for adding moisture and binding in baked goods like muffins or quick breads. However, for a pie filling that needs to *set up* firmly, they can sometimes lead to a filling that is too wet or doesn’t firm up properly.

After much experimentation, I found that Ener-G Egg Replacer works wonderfully in this recipe. While it’s typically known for being more on the drying side, it provides the crucial binding and structure needed for this pie’s filling to achieve that perfect, gooey-yet-set consistency. It ensures the filling holds together beautifully once cooled, delivering the authentic texture we’re aiming for.

Dairy-Free Creaminess: Coconut Milk and Beyond

To substitute heavy cream, my go-to ingredient for rich, dairy-free creaminess is full-fat canned coconut milk. You’ll typically find this in the Asian aisle of your grocery store. The thick, creamy part of full-fat coconut milk provides an excellent richness that perfectly emulates dairy cream, adding to the luxurious mouthfeel of the pie filling. Always use full-fat for the best results, as light coconut milk won’t provide the same richness or consistency.

For those with coconut allergies, or if you simply prefer another option, I believe that Country Crock’s Plant Cream would be an excellent alternative. This newer product on the market is specifically designed as a dairy-free cream substitute and should perform beautifully in this recipe, offering a similar richness and texture. While I haven’t personally tested it for this specific pie, its composition suggests it would be a reliable swap.

Of course, if you don’t need this pie to be dairy-free or vegan, feel free to use regular butter and four regular eggs in the same quantities. The beauty of this recipe is its adaptability, ensuring everyone can enjoy a slice!

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

Absolutely, yes! One of the most significant triumphs of this recipe is its commitment to being truly inclusive. We’ve meticulously removed ingredients that contain the most common food allergens, making this pie safe and enjoyable for a wide range of dietary needs. Specifically, this Black Bottom Oatmeal Pie is free of:

• Wheat & Gluten: Achieved by using certified gluten-free flour and oats.
• Dairy: Replaced with vegan butter and full-fat coconut milk.
• Eggs: Substituted with Ener-G Egg Replacer.
• Peanuts & Tree Nuts: The core innovation of the recipe, using toasted oats instead of nuts.
• Soy: Careful selection of vegan butter and chocolate chips ensures no soy is present. Always check labels, as some vegan products may contain soy.

By making these careful substitutions and choices, this pie proudly stands as a top-8-free dessert. This means it avoids the eight most common food allergens recognized by the FDA: milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish. This level of allergen-friendliness is incredibly valuable, especially during large family gatherings and holidays like Thanksgiving, where ensuring everyone has a safe and delicious option is paramount. I truly hope that this universally friendly pie will bring joy and comfort to every person at your table, regardless of their allergies, allowing everyone to savor a truly delectable dessert without worry, anytime the craving strikes.

Beyond This Pie: A World of Allergy-Friendly Desserts Awaits

If this delicious No-Nut Pecan Pie has sparked your appetite for more inclusive baking, you’re in luck! I firmly believe that everyone deserves to enjoy a fantastic dessert, and that’s why I’ve developed a wide array of allergy-friendly, gluten-free, and vegan pie recipes. Whether you’re planning for another holiday, a special occasion, or just a sweet treat for a regular weeknight, you’ll find something wonderful to suit every taste and dietary need. I encourage you to explore these other fantastic options:

• Gluten Free Vegan Triple Chocolate Pie
• Allergy Friendly Peach Pie
• Gluten Free Vegan Pumpkin Mousse Pie
• Allergy Friendly No Bake Strawberry Jello Pie
• Gluten Free Vegan Frozen Raspberry Pie
• Gluten Free Vegan Lemon Cream Pie Bars
• Gluten Free Vegan Lemon Cream Pie
• Gluten Free Vegan Cherry Cobbler
• Gluten Free Vegan Strawberry Chocolate Galette
• Gluten Free Vegan Pumpkin Crumble Pie
• Gluten Free Dairy Free Peppermint Pie

Your Complete Allergy-Friendly Thanksgiving Table

This Mock Pecan Pie is just one piece of a much larger puzzle when it comes to creating an inclusive and delicious Thanksgiving feast. Planning a holiday meal with multiple food allergies can feel overwhelming, but I’ve done the hard work for you. Beyond this incredible pie, if you’re looking for more allergy-friendly Thanksgiving ideas – from the main turkey to all the essential sides, stuffings, and gravies – I have you completely covered. You can find an ENTIRE Thanksgiving menu specifically designed to be allergy-friendly. This comprehensive plan will help you effortlessly fill your table with safe, delicious, and memorable dishes that everyone can enjoy!

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

*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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