Sunflower Seed Pie is sure to be a crowd pleaser! This nut free pie is a great alternative to pecan pie. Easy to make in a few simple steps this unique sunflower pie is delicious and perfect for the Thanksgiving table.
This post was originally posted 10/25/2016 & has been updated with more information and photos 10/07/2019.
This recipe for sunflower seed pie is one I have been eating my whole life. Instead of Pecan Pie on the table every Thanksgiving it was strictly pecan pie’s cousin, Sunflower Seed Pie.
Similar to pecan pie, sunflower seed pie has a gooey rich filling but is topped with roasted and salted sunflower creating a flavorful crunchy crust.
Ingredients for Sunflower Seed Pie
You will start with a single pie crust. You can use store bought for ease or I highly suggest my All-Butter Pie Crust recipe.
Next is the filling of the pie, similar to what you will need for a pecan pie. Eggs, Brown Sugar (preferably dark), dark & light corn syrups, salted butter, and vanilla extract.
Lastly you will need sunflower seeds. You will need 1 cup of Roasted and Salted Sunflower Seeds.
How to Make Sunflower Pie Recipe
Start by preheating the oven to 350º F.
Place a pie crust shell into a 9 inch pie plate and shape crust.
Next you will make the filling, in a large bowl add eggs and beat together.
Add brown sugar, dark and light corn syrup, melted butter, and vanilla to eggs. Beat mixture until combined.
Now add the sunflower seeds to the empty pie shell distributing evenly along the bottom.
Pour the filling mixture carefully and evenly into the pie shell overtop the sunflower seeds.
Wait for 2 minutes for the sunflower seeds to float to the top of the pie.
Transfer to the oven and bake for 50-60 minutes.
The center of the pie will jiggle slightly when done but should not be soupy. Let pie cool completely before eating, pie is best after it has been in the refrigerator overnight.
Can I make Sunflower Seed Pie ahead of time?
I would actually say you need to make this ahead of time because like most pies it needs to cool completely and set before slicing.
I highly recommend keeping this in the fridge for 1-2 night before eating. So it is a perfect contender for holidays like Thanksgiving when making things ahead makes for the smoothest possible day!
You can also bake two of these or another pie at the same time to help save time!
Growing up durning the holiday season Sunflower Seed Pie was always on the dessert table, it is the one dessert I remember my mom making every single year. So when I found out that Sunflower Seed Pie is not a normal thing in every American household during the holiday season I was in shock. Growing up I always assumed my family was very normal with our traditions but as I have drifted into adulthood I have found myself having to explain things that my family always ate or did for different holidays. It has gotten to the point where I am pretty sure my husband just starts to laugh when I hear something my family did was not what everyone else did. But c’est la vie, to me this dessert is such an essential part of the holiday season I knew I had to share it so everyone else can make it a part of their holiday dessert table.
Sunflower Seed Pie can easily be described as ‘just like pecan pie but made with sunflower seeds instead’, I told you I have had practice explaining. Although it is similar to Pecan Pie in my opinion Sunflower Seed Pie is so much better, the flavor is a little more salty and the seed crust is much crispier. As far as easiness this pie is a winner, the whole process is just a few easy steps. Once your pie shell is ready you make a egg/sugar mixture mostly containing the most important ingredient for any Pecan/Sunflower Seed Pie, corn syrup. From there you fill the pie shell with the sunflower seeds and pour the egg/sugar mixture on top. You watch in amazement as the sunflower seeds float to the top of the pie and then you let it bake at 350 for one hour. So simple, so give your Pecans a break this holiday season and whip up a Sunflower Seed Pie that will impress all of your family and friends!
- 1 9-inch pie shell
- 3 eggs
- 3/4 cup packed dark brown sugar
- 1/2 cup dark corn syrup
- 1/2 cup light corn syrup
- 3 Tablespoons melted salted butter
- 1 teaspoon vanilla extract
- 1 cup roasted & salted sunflower seeds
- Preheat oven to 350º F.
- Place pie shell into a 9 inch pie plate and shape crust if preferred.
- Now make the filling, in a large bowl add eggs and beat together. Add brown sugar, dark and light corn syrups, melted butter, and vanilla to eggs. Beat mixture until combined.
- Add the sunflower seeds to the bottom of the empty pie shell distributing them in an even layer. Pour the filling mixture carefully and evenly into the pie shell over the seeds. Wait for 2 minutes for the sunflower seeds to float to the top of the pie.
- Transfer the pie to the oven and bake for 50-60 minutes. The center of the pie will jiggle slightly when done but should not be soupy. Let pie cool completely before eating, pie is best after it has been in the refrigerator overnight.
Light Brown Sugar can be substituted for Dark Brown Sugar.
adapted from Midwest Living Magazine October 1989
Serving Size:1/8 of the pie
Amount Per Serving: Calories: 396Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 81mgSodium: 1104mgCarbohydrates: 61gFiber: 2gSugar: 52gProtein: 7g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
If you enjoyed this recipe or any of my others let me know by using #theschmidtywife on social media!
Peace & Love
Lauren, The Schmidty Wife
P.S. Looking for more Holiday recipes? Check out my:
- Roasted Rear Pecan Salad
- Parmesan Garlic Mashed Cauliflower
- Chocolate Peppermint Crinkle Cookies
- Christmas Crockpot Wassail
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