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A slice of the best pecan pie without corn syrup on a white plate.
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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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings


  • 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


  • 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



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.


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