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. Serve up this recipe on Thanksgiving or Christmas, if you can make yourself share any!

The Thanksgiving and Christmas holidays 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 Chip Pecan Pie, nothing says “celebration” quite like this ooey, gooey, sweet and a bit salty dessert recipe.

One of the reasons my take on these recipes is SO good is that I 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.

Your mouth will be watering for the homemade flaky crust, bites of buttery pecans all throughout, and a creamy and cinnamon-packed filling.

Take your Thanksgiving dessert game up a notch with this from-scratch pecan pie. You might even want to make a second, because everyone will be coming back for another slice!

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.
• Pecans. Use whole pecan halves along with 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.

How to Make Pecan Pie without Corn Syrup

These are the steps to follow to make the best pecan pie recipe:

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.

It is so easy to make your own butter pie crust recipe, but you can purchase a store-bought kind if needed.

Roll out the crust, place the dough in the pie pan, and crimp the edges.

Place the prepared crust in the fridge while you make the filling.

Make the Pie Filling

Melt the butter in a glass bowl.

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

Fill the Pie

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 pecans in a decorative pattern!

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 jiggle when you slightly shake it.

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.

Let it Cool

After the pie is done, transfer it to a wire rack to cool completely before serving. As it sits, the filling will continue to set. Don’t cut into it too soon or it will be loose and runny.

Serve it Up

Top the pie with a dollop of whipped cream or even a scoop of vanilla ice cream!

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!

Meal Prep and Storage

• To Prep-Ahead: You can make the pie dough and keep it in the fridge for up to 2 days. Be sure to set it on the counter around 30 minutes before rolling so that it’s easier to work with.
• To Store: This recipe will keep for up to 2 hours at room temperature, or set it covered in the fridge for up to 4-5 days.
• To Freeze: Wrap the pie tightly or secure individual slices in wax paper and seal them in a freezer-safe container for up to 3-4 months.
• To Reheat: Let the pie defrost in the refrigerator first. Then bake in a 350°F oven for 10 minutes. You can use the microwave for single slices, as well.

Dietary Modifications

The recipe you’ll find below is already vegetarian as written.  Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Gluten-free: Use a gluten-free 1-to-1 blend instead of all-purpose flour in the crust.
• Dairy-Free: In place of butter, opt for a vegan butter alternative.

FAQs

Expert Tips and Tricks

• 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.

More Pie Recipes

Pies are so comforting and can be either sweet or savory. Try one of these delicious recipes next:

• Pumpkin Pie
• Chocolate Chip Pecan Pie
• Chocolate Chip Pecan Pie Bars
• Sweet Potato Pie
• Chicken Pot Pie
• Turkey Pot Pie

4.88 from 8 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.

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Course Dessert

Cuisine American

Keyword dessert, holiday, pie crust, Thanksgiving

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 8 servings

Calories 536 kcal

London Brazil

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

Serving:

• Whipped Cream
• Chocolate shavings/mini chocolate chips

Instructions

1. If you’re not using a store-bought crust, follow the directions to make this homemade pie crust.
2. Place the prepared dough into a 9-inch glass or ceramic pie plate. Crimp the edges decoratively and refrigerate while preparing the filling.
3. Add the pecans to the bottom of the pie crust in a single layer.
4. 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.
5. Bake the pie at 350 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.
6. 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.
7. Serve pie with a dollop of whipped cream and additional cinnamon. Enjoy!

Recipe Video

Recipe Notes

Meal Prep and Storage

• To Prep-Ahead: You can make the pie dough and keep it in the fridge for up to 2 days. Be sure to set it on the counter around 30 minutes before rolling so that it’s easier to work with.
• To Store: This recipe will keep for up to 2 hours at room temperature, or set it covered in the fridge for up to 4-5 days.
• To Freeze: Wrap the pie tightly or secure individual slices in wax paper and seal in a freezer-safe container for up to 3-4 months.
• To Reheat: Let the pie defrost in the refrigerator first. Then bake in a 350°F oven for 10 minutes. You can use the microwave for single slices, as well.

Nutrition Facts

Pecan Pie without Corn Syrup

Amount Per Serving

Calories 536 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 8g50%

Trans Fat 0.3g

Polyunsaturated Fat 9g

Monounsaturated Fat 18g

Cholesterol 81mg27%

Sodium 154mg7%

Potassium 285mg8%

Carbohydrates 53g18%

Fiber 4g17%

Sugar 46g51%

Protein 6g12%

Vitamin A 343IU7%

Vitamin C 0.4mg0%

Calcium 99mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.