This homemade Pecan Pie without Corn Syrup recipe tastes just as good as a traditional pecan pie, but healthier! A flaky, homemade pie crust is loaded with a delicious and simple maple pecan pie filling and then baked to gooey perfection. Serve up this recipe on Thanksgiving or Christmas and watch it disappear before your eyes!

A slice of pecan pie is shown on a plate with a fork.

Easy Pecan Pie Recipe

The Thanksgiving and Christmas holiday season would not be complete without one thing… Pecan Pie.

Whether you like the traditional kind or want to go a bit more decadent with a Chocolate Pecan Pie, nothing says “celebration” quite like this ooey, gooey, sweet and a bit salty dessert recipe.

One of the reasons why this pecan pie recipe is the best is that you’ll sub the super-sweet and not-so-good-for-you corn syrup with pure maple syrup.

And the best part… you can’t even tell the difference!

So, it’s time to transform the classic recipe and re-create it with slightly healthier ingredients.

Everyone will want to go back for seconds with the homemade flaky crust, bites of buttery chopped pecans all throughout, and a creamy and cinnamon-packed filling.

Pie dough, pecans, brown sugar, maple syrup, eggs, and butter are the ingredients in this recipe.

Ingredients

The simple ingredients you need to make this pecan pie recipe include:

  • Homemade Pie Crust. It is surprisingly easy to make your own pie crust with either all-purpose flour or a gluten-free 1-to-1 blend. You can prep it a day ahead of time if needed, or simply grab one at the store to save time. (The red pillsbury box is my favorite store-bought pie crust!)
  • Pecans. Use whole pecan halves along with pecan pieces for the most impressive look.
  • Syrup. This recipe calls for pure maple syrup as a corn syrup substitute. Steer clear of the pancake syrup kind. Light or dark will both work great. If needed, you can sub in dark corn syrup.
  • Brown Sugar. Either light or dark brown sugar will do, but you get more of a subtle molasses flavor with the dark variety. If you are looking to avoid the processed kind, you can use coconut sugar, but the flavor won’t be the same.
  • Eggs. Normal eggs are essential, they bind the filling together. Get large eggs if possible. Do not swap out for a vegan alternative.
  • Butter. Salted butter was tested in this recipe, but unsalted will work in a pinch, just add salt to the filling. Find a vegan butter alternative to make it dairy-free.
  • Cinnamon. This spice adds a warm, fall flavor and pairs so well with the pecans.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make Pecan Pie without Corn Syrup

Below you’ll find the step-by-step instructions to make the best pecan pie recipe. Please see the recipe card for ingredient amounts and more detailed directions.

1. Prepare the Pie Crust

Follow the directions for this homemade pie crust recipe. Make sure you use a 9-inch pie pan, either ceramic or glass works.

Roll out the crust, place the dough in the pie pan, and crimp the pie crust edges. Store the prepared crust in the fridge while you make the filling.

2. Make the Pecan Pie Filling

Melt the butter in a large bowl.

Add the maple syrup, brown sugar, eggs, vanilla extract, salt, and cinnamon to the bowl with the melted butter. Whisk well until it is combined.

3. Fill the Pie Crust

Add the pecans to the bottom of the pie crust in a single layer. Be sure to spread out the pecans evenly so they are dispersed throughout the pie.

Next, carefully pour the sauce over the pecans in the pie dish. For an added touch, arrange some whole pecans in a decorative pattern!

Next-Level Tip

Roast the pecans for 5 minutes before adding them to the pie crust. Toasted pecans will give the pie that extra level of flavor!

4. Bake in Oven

Preheat the oven to 350°F.

Carefully set the pie in the hot oven, and bake for 50 to 60 minutes. It is done when the middle doesn’t move when you slightly shake it. Continue baking if you still see a slight jiggle.

If the edges of the pie crust begin to brown, place a pie crust shield on top after 20-30 minutes. Or, if the top browns too quickly, carefully place a piece of aluminum foil over the top to prevent it from burning.

A whole pecan pie is shown close up.

5. Cool and Serve

After the pie is done, transfer it to a wire rack to cool completely before serving. As it sits, the gooey filling will continue to set. Wait until the pie cools or else the slices will be loose and runny.

Add a dollop of whipped cream to the top of the pie or even a scoop of vanilla ice cream! (Or check out this coconut whipped cream!)

Pie Slicing Tip

If you’re having a difficult time slicing through the pie, make sure you’re using a really sharp knife. Additionally, if you run it under hot water for 10-20 seconds, it will make cutting into the pie a breeze!

To Refrigerate: Store pecan pie in the refrigerator for up to 3 to 4 days covered in plastic wrap. Before serving, remove the pie from the fridge and let sit at room temperature for at least 30 minutes or up to 1 hour.

To Freeze: Wrap the whole pie tightly in plastic wrap or wax paper, or individual slices, and then seal them in a freezer-safe container for up to 3-4 months.

A piece of pecan pie is shown on a plate with raw pecans.

FAQs

What is a good substitute for corn syrup in pecan pie?

Pure maple syrup is an excellent substitute for corn syrup. It is natural and adds so much flavor.

Why does pecan pie need corn syrup?

Corn syrup is a thick, liquid sweetener that, along with eggs, helps hold the pie together. Maple syrup is an excellent substitute for corn syrup, and it’s more natural.

How do I get my pecan pie to set?

Be sure you used the correct proportions of liquid sweetener and eggs and that you baked it long enough. If you pull it out of the oven or cut into it too soon, the pie might be runny.

Recipe Tips

  • Homemade is best. Making your own pie crust from scratch is simple and so delicious.
  • Variety is key. Be sure to use both whole pieces of pecans and chopped nuts for even distribution.
  • Cover it up. Some foil over the middle or over the crust can keep the pie from burning.
  • Test it first. Give the pie a gently shake to see if the middle jiggles before removing it from the oven.
  • Wait for it. Let the pie cool completely before cutting into it or it might be loose and runny.
A slice of pecan pie is served on a white plate.

More Pie Recipes

Pies are so comforting and can be either sweet or savory. Try one of these sweet recipes next: Pumpkin Pie, Chocolate Chip Pecan Pie, Pecan Hand Pie, Chocolate Chip Pecan Pie Bars or this Sweet Potato Pie.

Want something a little salty? This Chicken Pot Pie and Turkey Pot Pie are a great way to use up any leftover pie crust!

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4.93 from 13 votes

Pecan Pie without Corn Syrup

Pecan Pie without Corn Syrup is one of the best desserts to celebrate the holidays. A flaky, homemade pie crust that can easily be gluten-free is loaded with a delicious and simple pecan pie filling and baked to gooey perfection.
Yield 8 servings
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
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Ingredients 

  • 1 pie crust 9-inch, homemade or store-bought
  • 3 cups pecans raw, coarsely chopped
  • ¾ cup pure maple syrup
  • 1 cup brown sugar dark
  • 3 large eggs
  • 5 Tbsp. butter melted and cooled
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • Whipped Cream optional, for serving

Instructions 

  • Preheat the oven to 350℉.
  • Prepare Pie Crust: Place the prepared dough into a 9-inch glass or ceramic pie plate. Crimp the edges decoratively and refrigerate while preparing the filling. (If you're not using a store-bought crust, follow the directions to make this homemade pie crust.)
    1 pie crust
  • Add Pecans and Filling: Add the pecans to the bottom of the pie crust in a single layer. Whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and cinnamon in a large bowl and then pour it evenly over the nuts. Add a few additional pecans on top for decoration.
    3 cups pecans, ¾ cup pure maple syrup, 1 cup brown sugar, 3 large eggs, 5 Tbsp. butter, 1 tsp. vanilla, ¼ tsp. salt, 1 tsp. cinnamon
  • Bake in Oven: Bake the pie in the preheated oven for 50-60 minutes, or until the middle no longer jiggles. If the edges of the pie crust are beginning to brown, place a pie crust shield on top after 20-30 minutes. Additionally, if the top is browning too quickly, carefully place a piece of aluminum foil over the top to prevent it from burning.
  • Cool and Serve: Place the baked pie on a wire rack to cool completely before serving. The filling will continue to set, so it is important that you do not cut into it too soon. Serve pie with a dollop of whipped cream and additional cinnamon. Enjoy!
    Whipped Cream
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.93 from 13 votes

Video

Notes

To Refrigerate: Store pecan pie in the refrigerator for up to 3 to 4 days covered in plastic wrap. Before serving, remove the pie from the fridge and let sit at room temperature for at least 30 minutes or up to 1 hour.

To Freeze: Wrap the pie tightly in plastic wrap or wax paper, or individual slices, and then seal them in a freezer-safe container for up to 3-4 months.

Nutrition

Calories: 536kcal, Carbohydrates: 53g, Protein: 6g, Fat: 36g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 18g, Trans Fat: 0.3g, Cholesterol: 81mg, Sodium: 154mg, Potassium: 285mg, Fiber: 4g, Sugar: 46g, Vitamin A: 343IU, Vitamin C: 0.4mg, Calcium: 99mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Tips & recipes for getting yummy — and healthy — meals on the table.

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Comments

  1. 4 stars
    Delicious, but maple syrup is thinner than corn syrup. So mine was still runny after I cooked it an hour and the top was burned, even after laying foil over the top. So I suppose next time should I add a tablespoon of flour? Has anyone else had this experience?

    1. Yay! So happy to hear you enjoyed the recipe, Barbara! Did you use pure maple syrup? I’m sorry to hear it was a little runny. Thanks so much for taking the time to leave a comment and rating!

    1. I haven’t personally tested it with sugar free syrup, it may not solidify the same way. But I would love to hear if you try it and how it turns out!

  2. I think it’s some thing that you share with people that you can substitute pure maple syrup for the corn syrup. I am thinking you have never been to the State of Maine period I am 61 years old and I only remember pecan pie being made with maple syrup