Happy Friday before Thanksgiving!

I’ve got to be completely honest in saying that I have already turned on the holiday tunes, lit the festive candles, and have turned my brain into complete holiday mode.  I LOVE this time of year.

Recently, Brian and I have been lucky enough to have lots of visitors here in Denver, including last weekend!

Rocky Mountain National Park

Caitlin and Dave visited last weekend, so we checked out local restaurants, visited the mountains and had an amazing weekend.

I also had my first holiday kick-off performance last weekend with the Company B Gals.  While it really felt early in the season to have a holiday kick-off event welcoming Santa into town, it was still super fun.

company b gals

I turned in my big project for one of my nutrition courses this week and received an awesome grade, and I am done with course-work until I begin studying for finals after Thanksgiving.  Needless to say, right now I am totally loving life 🙂

Remember that pecan pie recipe I promised you last week?  Today, it’s ready for you!

Pecan Pie from Treble in the KitchenI wanted to create a pecan pie recipe that was free of corn syrup, refined sugar, and any ingredients that weren’t real, whole foods.  While I knew it would be a challenge to do this without sacrificing flavor, I also knew that I was up for the challenge.


Instead of the traditional refined sugar I used coconut sugar, and instead of the traditionally used corn syrup I swapped in real maple syrup.  The end result?

A pie just as delicious as the pie I remember from my childhood 🙂


For the crust, I used Bob’s Red Mill Gluten Free Pie Crust Mix and loved the flakiness and the how easy it was to work with.

If you are cooking for a loved one that is gluten free, I think this crust is a GREAT option for them.  (And so is this pie!)


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Pecan Pie {Refined Sugar Free!}

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  • Author: Tara | Treble in the Kitchen
  • Total Time: 50 mins
  • Yield: 1 pie 1x


Coconut sugar and maple syrup combine to make a decadent pie just as wonderful as the traditional version.


  • 1 gluten free pie crust
  • 1 cup coconut sugar
  • 2/3 cup maple syrup
  • 3 Tbsp coconut oil, melted and cooled
  • 3 eggs, whisked lightly
  • ½ tsp salt
  • 1 tsp vanilla
  • 2 cups pecans


  1. Preheat oven to 400 degrees.
  2. Combine all ingredients except for the pie crust in a large bowl and mix well.
  3. Pour ingredients in pie crust and bake for 20 minutes.
  4. Reduce temperature to 350 and make for 30 more minutes.
  5. Cool completely before serving. (about 2-3 hours)
  • Cook Time: 50 mins
  • Category: refined sugar free, gluten free
  • Cuisine: pie, dessert



I promise I didn’t make the same mistake as Rachel 😉




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