Pecan Pie Pudding


My father’s pecan pie is legendary. But what about for those of us with a gluten allergy or sensitivity? What about if we have gut dysbiosis and need a low FODMAP dessert?

Easy: crustless!



  • 9 eggs
  • 2-16 oz bottles of dark Karo syrup
  • 1/2 tsp of salt
  • 1 tbs vanilla
  • 2 cups of pecan halves/peices



  • preheat the oven to 325 degrees
  • crack eggs into a bowl. blend eggs very well with a wisk
  • add salt
  • mix Karo syrup into bowl (with wisk)
  • add vanilla
  • fold in pecans
  • pour in baking dish
  • bake for 45 minutes covered
  • then 15 additional minutes uncovered
  • let cool
  • serve!
    • (You can serve with vanilla ice cream. In that case it would still be gluten free but no longer low FODMAP or dairy free)