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Pecan pie is made without corn syrup.
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.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 536 kcal


  • 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
  • Chocolate shavings/mini chocolate chips


  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.