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Make pecan pie without corn syrup with this easy recipe that takes 10 minutes to prep! It’s rich, nutty, sweet and makes for the perfect dessert to serve at holiday meals!
If you love pecan pie but aren’t a fan of the usual corn syrup, you’re in for a treat today. This year, I made it my mission to create a pecan pie without corn syrup, and after a few tests, I think I nailed it!
This easy recipe still has all the rich, indulgent flavors of a traditional pecan pie but uses maple syrup instead, making it a delicious twist on a classic.
And if you’re on a roll with healthier holiday treats, you might also love my healthy sweet potato casserole or these pumpkin bars—perfect alongside this pecan pie for a holiday feast!
Table of Contents
Why You’ll Love This Recipe
- Made with maple syrup: Classic pecan pie is usually made with corn syrup, but for this recipe we’re using maple syrup, which is a healthier alternative. Maple syrup is a natural sweetener, has no additives or preservatives, and has a lower glycemic index compared to corn syrup.
- Easy to make: With a store-bought crust, the prep work is drastically reduced, making this pecan pie recipe the perfect quick and easy dessert to make for Thanksgiving or Christmas.
- Delicious: The combination of rich brown sugar, buttery pecans, maple syrup and a hint of vanilla creates a delightful harmony in every bite.
- Perfect texture: The pie sets beautifully, offering that classic soft, gooey center paired with the crunch of pecans and crispness of the crust.
Ingredients Needed
- pie crust – for ease I used a 9″ store-bought pie crust. My favorite brand is the Wholly Wholesome traditional frozen pie crust (they also have a gluten-free pie crust as well!) as they’re made with minimal, organic ingredients. But feel free to use your favorite store-bought pie crust or if you’re feeling ambitious you can make your own pie crust. This looks like a great homemade pie crust recipe.
- pecans – the star of the show! You’ll want roughly chopped pecans for the filling and I recommend saving some whole or halved pecans for topping the pie before baking.
- eggs – three large ones will help bind the filling together.
- brown sugar – this brings a lovely depth of sweetness and richness to the pie.
- maple syrup – the perfect natural sweetener to replace corn syrup! It also adds a delightful maple flavor to this pie. Just make sure to use pure maple syrup, not pancake syrup, as that’s just loaded with corn syrup!
- unsalted butter – this adds a creamy texture and rich flavor to the filling. Make sure you’re using melted and cooled butter. If your butter is too hot it could start cooking the eggs.
Find the full ingredient list with measurements in the recipe card below.
Pecan Pie Variations
I personally love this pie as is, but there are so many fun ways to change things up with this recipe! Please let me know in the comments if you decide to try one of these variations for yourself.
- Chocolate pecan pie: Mix in chocolate chips or chunks to your pie before baking to create a chocolate-pecan variation. The chocolate will melt as the pie bakes creating a layer of chocolatey goodness. If this combo sounds good, you might also want to try my pecan pie brownies!
- Bourbon pecan pie: Add a splash of bourbon or whiskey to the filling for a warm, complex flavor.
- Spiced pecan pie: Add spices like cinnamon, nutmeg or allspice to the filling to create a spiced pecan pie, perfect for the holidays.
- Coconut pecan pie: Add shredded coconut to the filling for a tropical twist, combining the nuttiness of pecans with the sweetness of coconut.
How to Make Pecan Pie
Step 1: Start by pre-heating your oven and setting your pie crust in your pie pan. In a large bowl, whisk the eggs until they’re smooth and well combined.
Step 2: Add the brown sugar, maple syrup, cooled and melted butter, vanilla extract and salt to the eggs. Stir to combine.
Step 3: Evenly scatter the chopped pecans across the base of your pie crust.
Step 4: Gently pour your prepared filling mixture over the pecans in the crust, making sure it spreads evenly.
Step 5: Bake at 400°F for the first 10 minutes, then reduce the heat to 350°F, continuing to bake for another 30 minutes.
Step 6: After baking, allow the pie to cool for a minimum of 2-4 hours to let the filling set completely. Once set, slice, serve, and enjoy!
Brittany’s Tip
If your pie is falling apart as you cut into it you probably didn’t let it cool completely. Only speaking from experience here! It’s best to wait until the pie has set completely (a minimum of 2-4 hours) before cutting into it.
How to Serve
When it comes to serving this pecan pie, you can keep it classic or add a few extra touches to make each slice truly unforgettable! Here are some of my favorite ways to take it to the next level:
- Whipped cream – Pie + whipped cream = a match made in heaven. I love adding a scoop of regular whipped cream for the real deal or use coconut whipped cream.
- Ice cream – You really can’t go wrong with adding a scoop of your favorite ice cream on top of your slice of pecan pie. Vanilla would be my first choice, but for some dairy-free options this banana ice cream or chocolate banana ice cream would be tasty!
- Caramel drizzle – This 4-ingredient date caramel sauce would be delicious drizzled over a slice of this pie.
- Sprinkle of sea salt – Add a sprinkle of flaky sea salt on top when serving this pie for a nice salty sweet combo!
How to Store
Room temperature: If you’re planning to eat your pecan pie within a day or two, you can cover it with aluminum foil or plastic wrap and keep it on the counter at room temperature.
Refrigerator: For longer storage, it’s recommended to store the pecan pie in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing other refrigerator odors. It should last up to 4 days in the fridge.
Freezer: If you’ve made extra pies or want to save a slice for later, pecan pie freezes well. Ensure it has cooled completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Label with the date and store for up to 2 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Absolutely! You should be able to purchase a gluten-free pie crust in most stores (I recommend the Wholly Wholesome gluten free pie crust) or it’s a great option to make your own pie crust with your favorite gluten-free flour.
The eggs in this pie help give the filling structure so I wouldn’t recommend using a vegan substitute and it’ll completely change the texture/consistency of this pie. I also haven’t tested it so I have no idea if it would even turn out.
No! This is an optional addition. I liked topping my pie with pecan halves for ascetics, but it’s not required.
The best way to tell if your pecan pie is done baking is to gently shake it. The center of the pie should still have a slight jiggle to it with the edges being set. The jiggle indicates that the pecan pie filling is slightly liquidy, but trust me, it will firm up as it cools. You don’t want to overcook your pie!
This pecan pie without corn syrup is a great dessert to make in advance for holiday meals. The filling firms up more the longer it sits in the fridge, so you can easily make this pie 2-3 days in advance from when you want to serve it. Just make sure to store it covered in the fridge until you’re ready to serve.
More Holiday Desserts
- Healthy Dutch Apple Pie
- Healthy Apple Crisp
- Raw Mini Apple Pies
- No Bake Pumpkin Pie Bars
- Vegan Chocolate Pie
- Healthy Apple Crumble Bars
- Cherry Crisp
- Healthy Pumpkin Pie
Be sure to check more Thanksgiving recipes as well as the full collection of dessert recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy Pecan Pie (No Corn Syrup)
Ingredients
- 1 9” store-bought pie crust
- 1 cup chopped pecans , plus more for topping
- 3 large eggs
- 1 cup brown sugar, packed
- ½ cup maple syrup
- 4 Tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 400°F and prep your pie crust.
- In a medium mixing bowl whisk together the eggs. Then add brown sugar, maple syrup, melted and cooled butter, vanilla and salt.
- Add chopped pecans to the pie crust.
- Slowly pour pie filling over pecans. Top with additional chopped pecans or pecan halves.
- Put pie in the oven and bake for 10 minutes at 400°F, then reduce heat to 350°F and bake for 30 minutes. Your filling should be set, but can still have a little jiggly to the center. It will fully cool as it sets.
- Let pie cool for 2-4 hours, minimum to fully set. Cut and serve with whipped cream or ice cream. Enjoy!
Video
Notes
- Storage: For short-term storage, cover your pecan pie with foil or plastic wrap and keep it at room temperature for up to 2 days. For longer storage, refrigerate it covered for up to 4 days. To freeze, let the pie cool completely, wrap it in plastic wrap and foil, label with the date, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for thanksgiving, my family devoured it! thank you so much for this recipe!
Yay! So glad this pie was a hit with your family!! Thanks for making it and for coming back to leave a review. I so appreciate it!
I am usually skeptical when I see recipes like this, and all of the high praise/5 stars, but I wanted to try making a “simple” pecan pie with maple syrup (vs. corn syrup) and came across this recipe. It was a huge hit!
Didn’t change anything with the exception of using Wholly Wholesome Organic Pie Shells vs. the refrigerated dough since it wasn’t available. I used all organic ingredients, which I do believe makes a difference in taste, but I don’t think you can go wrong with this recipe. Our oven has been a challenge lately, so I couldn’t get the temp higher than 375 degrees for the first 15 min, then dropped it down to 350 for 30 min more and it worked perfectly.
I’m so glad this recipe turned out for you! I love using organic ingredients whenever I can, it really adds a nice touch. Thanks for making it and for coming back to leave a review. I really appreciate it!
Absolutely LOVE your recipe! Historically I’ve not liked Pecan Pie much as it’s usually too sweet. However it’s my husband’s favorite kind so I tried your version last night. Your recipe is perfect, probably due to maple syrup instead of corn syrup. My husband and I are BOTH fans! Thank you Brittany
Oh yay! This makes me so happy to hear. Thanks for giving my recipe a try and I’m so glad it was a hit! 🙂
The best pecan pie ever and so easy!! Will definitely make again 🙂
Woo!! That makes me so happy to hear, Jaz. Thanks for coming back to leave a review. It means the world to me.
This is a five star recipe. I made it for Thanksgiving and everyone said it was the best pecan pie they have ever tasted! It’s in my permanent file now. Thanks for the great recipe!
Yay! I’m so glad the pie was a hit for Thanksgiving, Christy. Hearing that it’s the best your family has ever tasted means so much. Thank you for trying the recipe and for coming back to leave a review!
This was my first time making pies for Thanksgiving and this was a huge hit. The boys were fighting over who got the last slice. Thanks for the recipe!
So glad this recipe was a hit, Tavita! Thanks for coming back to leave a review. I so appreciate it!
This pecan pie is so delicious! I found your recipe after my spouse said he wanted pecan pie for his birthday instead of birthday cake. The idea of no corn syrup was appealing. I got the ingredients and doubled the recipe to make two pies. We couldn’t wait 4 hours for it to set. After 1 hour the pie was set enough to enjoy and still warm. We thoroughly enjoyed it! It’s not super sweet either. The 2nd might go in the freezer for another time. Thank you!
So glad this recipe worked for your spouse’s birthday, Jessica! Thank you so much for making it and for coming back to leave a review. I really appreciate it. 🙂
This is the BEST pecan pie I’ve ever eaten or made. I will NEVER make it with Karo ever again. Thank you for the wonderful recipe. The entire family enjoyed it, even in a gluten-free premade crust!
Woo!! This makes me so happy to hear, Monica. I’m thrilled you and your family loved the pecan pie. Thank you so much for trying the recipe and for coming back to leave such a kind review. It means the world to me!
If I plan on making this pie ahead of time, how should I go about warming it up on the day of my event?
Hi Gaby! If the pie has been refrigerated, let it sit at room temperature for about 10 minutes. Lightly cover it with foil and warm it in a 300°F oven for 10-15 minutes. If it hasn’t been refrigerated, just lightly cover it with foil and warm for 5-10 minutes. Let it cool for a few minutes before serving.
Hands down best pecan pie!! I have made pecan pie with Karo syrup for years, and decided to try this for Thanksgiving because I’m focusing on more whole food nutrition. I thought it might be an easy swap and it was better than I anticipated! I won’t make it any other way.
Is this recipe for a deep dish or regular crust? Excited to make this for my corn syrup intolerant MIL. Thank you!
Hi Debbie, This recipe is designed for a regular 9-inch pie crust, not a deep dish. I’m so glad you’re excited to make it. Let me know how it turns out. 🙂
I’ve been using your baking recipes for years! Excited to try this one. Can I use coconut sugar instead of brown sugar?
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Hi Kyle! That should work, but I haven’t tried it. Let me know how it turns out for you!
This pie was delicious! I used a cinnamon & vanilla bean infused maple syrup. I didn’t have butter, so had to substitute with ghee. This swap did change the filling’s consistency just a bit, but no complaints here!
Ahh this sounds absolutely amazing, Kelly! Thank for coming back and sharing your review & star rating, I really appreciate it!
Thank you! It’s ok to freeze this right?
Yes – It’ll last in the freezer for up to 2 months. Follow the “How to Store” instruction in the blog post above. Enjoy!
I made this and it tastes amazing, but it didn’t firm up. Do I just need to cook it longer?
Hi Natalie. So glad you enjoyed the pie! If it didn’t firm up, it might just need a couple more minutes in the oven next time. Try adding 2-5 minutes and keep an eye on it. The filling should still have a slight jiggle in the center when you take it out, as it will firm up as it cools. Also, make sure to let the pie cool completely for at least 2-4 hours. That cooling time is key for the pie to fully set! Thanks for giving the recipe a try and leaving a review.