If your family loves pecan pie but doesn’t like the extra sugar, then this pecan pie without corn syrup recipe might be the perfect dessert. This recipe uses maple syrup instead of highly processed corn syrup, providing a richer flavor and a healthier alternative to the usual pecan pie.

With just a few ingredients, you can make this corn syrup-free pecan pie recipe in no time. Surely, it’s a must-try if you want to cater to dietary preferences or simply looking for a more authentic pecan pie taste this holiday season. 

A sliced pecan pie on a white plate, with whole pecans artistically arranged on top. The golden crust is visible, and a pie server is nearby, suggesting a fresh serving. The pie is rich and glossy, highlighting the caramelized filling.

This corn syrup-free pecan pie version uses a more natural sweetener like maple syrup, making it a healthier option with its lower sugar content and high mineral content. Unlike corn syrup, maple syrup is wholesome and less processed. This makes the pie perfect to serve at parties or give as a gift to friends who are into paleo, gluten-free, or whole-food diets. 

When it comes to taste, this pie doesn’t disappoint. The maple syrup enhances the taste of the pecans, providing a richer and nuttier flavor to the pie. Since it’s not overly sweet, you can consume this dessert without the guilt this Thanksgiving or Christmas.

Best of all, it’s easy to make with a few simple ingredients like pecans, butter, and maple syrup. Preparation and baking time don’t take too long (about 45 minutes), and you can do other tasks while waiting for your pie to cool completely. For more delicious pie desserts, try my No-Bake Orange Creamsicle Jello Pie and 10-Minute No Bake Pumpkin Pie.

gina cooking in the kitchen

Ingredients Needed

Before we hit the oven, let’s prepare the ingredients that you’ll need to make the best pecan pie recipe without corn syrup.

  • Pecans: For the best pie result, choose raw pecans because they toast nicely during the baking process. I prefer chopped pecans to give a uniform texture to the pie filling. To ensure freshness, make sure that the pecans have a nutty smell and a glossy, golden-brown color without blemishes.
  • Pie crust: You can make a homemade pie crust to control the flavor, but this can be tasking. Instead, I recommend using a frozen store-bought pie crust that’s made of butter for a better taste. These frozen crusts already come pre-formed, so you can save some prep time during the busy holidays.
  • Maple syrup: You’ll want pure maple syrup to achieve a natural flavor. If you want the maple syrup to shine and enhance the caramel-like sweetness of the pie, choose Grade A Dark Amber or Grade B. For a more subtle flavor, choose the lighter grades of maple syrup.
  • Brown sugar: I like to use light brown sugar because its mild molasses flavor matches well to the sweet ingredients of the pie. If you like your pie to have a richer caramel flavor, opt for dark brown sugar.
  • Butter: You don’t want the pie to be too salty, so choose the unsalted type of butter. For a richer pecan filling flavor, go for butter with 80% butterfat.
  • Vanilla extract: Again, choose pure vanilla extract to give a nice aroma and natural sweetness to your pie. Read the ingredient list and make sure that you find real vanilla beans, not synthetic vanillin. 
  • Eggs: Your pecan pie gets the best texture when you use fresh, large eggs. Check the egg yolk and make sure that it’s bright yellow or orange to impart a richer flavor to the pie filling.
  • Cornstarch: Choose the purest form of cornstarch to get a nicely thick filling. Make sure it has a fresh expiration date and no clumps.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Equipment Needed

For this peacan pie recipe you will need a 9-inch pie pan with a standard depth of ~1.2–1.5 inches. This size can comfortably hold the 4 cups of filling. This would be an ideal size for your pie. If using a deep-dish pie pan, it should also work but may look less full since those can hold up to 6 cups.

How To Make Pecan Pie Without Corn Syrup

Now, let’s start making pecan pie that can make anyone swoon for its goodness.

number one

Dissolve Cornstarch

  • In a small bowl, add cornstarch.
  • Stir in one teaspoon of water at a time until smooth.
A bowl of milk is placed on a white marble surface. The bowl is simple and round with a smooth texture, filled to the brim with creamy milk. The background is light, enhancing the clarity and freshness of the scene.
number two

Mix Wet Ingredients

  • In a microwave-safe bowl, heat unsalted butter in 20-second intervals. Stir in between each interval until melted.
  • Whisk in brown sugar to the melted butter until smooth.
  • Add eggs, maple syrup, vanilla extract, and a bit of salt. Whisk again until well combined.
A glass bowl filled with a brown liquid mixture sits on a marble surface, next to a metal whisk with some mixture droplets on it.
number three

Combine With The Cornstarch Mixture

  • Pour the cornstarch mixture into the bowl of wet ingredients to thicken the filling.
  • Whisk to combine all the ingredients smoothly.
A clear glass bowl filled with brown liquid and spices on a marble surface. A metal whisk with a black handle lies beside the bowl, with traces of the mixture on the whisk.
number four

Assemble The Pie

  • Put the pie crust on the middle of the parchment paper-lined baking sheet.
  • Fill the pie crust with chopped pecans. Spread evenly.
  • Carefully pour the wet filling mixture over the pecans in the pie crust.
  • Add whole pecans on top for decoration, if desired.
A pecan pie on a baking sheet, viewed from above. The pie crust is filled with a generous layer of whole and chopped pecans, contrasting with the dark, worn surface of the baking sheet beneath it.
number 5

Bake The Pie

  • Put the baking sheet with the pie in the preheated oven at 350 degrees F.
  • Bake for 30-35 minutes or until the center is slightly jiggly but not runny.
  • Get the baking sheet with pie out of the oven and cool at room temperature for 10 minutes.
  • Transfer the pie to a wire rack to cool completely, then slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
A pecan tart sits in the center of a weathered baking sheet. The tart has a golden-brown crust and is topped with whole pecans arranged in a circular pattern. The background is a light marble surface.

Gina’s Tips For Recipe Success

  • After filling the pie crust with the pecan filling, gently shake the baking sheet to distribute the nuts evenly.
  • Don’t over-whisk the eggs, or else you’ll end with a puffy pie filling. Just whisk the eggs until fully combined.
  • Don’t overbake the pie either. You’ll know that the pie is done when a toothpick comes out clean when you insert it in the center.
  • If you’re using a frozen crust, thaw it for about 15-20 minutes at room temperature before use.
  • Try brushing a thin layer of beaten egg at the bottom of the pie crust and baking for 5 minutes before adding the pecan filling. This process helps prevent a soggy crust.
A pecan pie on a white plate sits on a marble surface. The pie is topped with whole pecans arranged in a circular pattern. A knife and chopped pecans are seen in the background.

Variation Ideas

  • Add a pinch of nutmeg or cinnamon for a more aromatic touch.
  • Swap maple syrup for honey and add a teaspoon of vanilla to make a slightly earthy and floral pie filling.
  • Make a filling base of coconut milk or coconut cream instead of maple or corn syrup, and add some shredded coconut for a tropical twist.
  • Add a splash of Bourbon to make a more complex pecan pie recipe.

Storing Leftovers

You can keep your pecan pie fresh for long with proper storage. If your kitchen isn’t humid, you can keep the leftovers covered in aluminum foil or plastic wrap at room temperature for 1-2 days.

In the refrigerator, the pecan pie can stay longer for up to 3-4 days wrapped in aluminum foil or placed in an airtight container. The pie stays the longest up to 2 months in the freezer, stored in an airtight container while being tightly wrapped in aluminum foil.

When you’re ready to serve, reheat the refrigerated pie in the oven for 10-15 minutes while covering the edges with aluminum foil. You can also quickly heat the slices in the microwave for 20-30 seconds. For frozen pies, you’ll need to leave them in the fridge overnight to thaw before reheating.

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question?

Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.

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A freshly baked pecan pie with a golden crust, filled with whole pecans arranged neatly in a circular pattern, sits on a white plate. The pie is placed on a marble countertop.
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Classic Pecan Pie Without Corn Syrup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Learn how to make pecan pie without corn syrup. Simple, easy, and incredibly tasty!

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 2 tablespoons cornstarch
  • cup unsalted butter
  • ½ cup brown sugar
  • ¾ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 eggs, large
  • 1 ¾ cups pecans, roughly chopped
  • Whole pecans, for decoration (optional)

Instructions
 

  • Set your oven to 350°F (180°C). Place the pie crust on a baking sheet lined with parchment paper or foil to catch any drips.

Prepare Cornstarch Mixture:

  • In a small bowl, mix 2 tablespoons of cornstarch with 4 teaspoons of water.
    2 tablespoons cornstarch
  • Add the water one teaspoon at a time, stirring well after each addition, until you have a smooth, lump-free liquid.

Mix Wet Ingredients:

  • Melt the unsalted butter in a microwave-safe bowl. Whisk in the brown sugar until fully combined.
    ⅓ cup unsalted butter, ½ cup brown sugar
  • Then, add the maple syrup, vanilla extract, eggs, and salt. Whisk thoroughly until the mixture is smooth. Stir in the cornstarch mixture and whisk again.
    ¾ cup maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon salt, 2 eggs

Assemble, Bake, and Cool Pie:

  • Spread the chopped pecans evenly in the pie crust. Pour the wet filling mixture over the pecans, ensuring they are well coated. Arrange whole pecans decoratively on top if desired.
    1 ¾ cups pecans, Whole pecans
  • Place the baking sheet with the pie in the oven and bake for 30 to 35 minutes, or until the filling is mostly set but the center still jiggles slightly when gently shaken. The pie will continue to set as it cools.
  • Leave the pie on the baking sheet for about 10 minutes, then carefully transfer it to a wire rack or serving plate to cool completely. Allow it to fully set at room temperature before slicing.

Notes

Tips for Best Results
  • Room Temperature Eggs: Use eggs at room temperature for smoother mixing and even baking.
  • Check Doneness: The center should have a slight jiggle, similar to set gelatin. As it cools, the filling will firm up perfectly.
  • Serving Tip: This pie is delicious at room temperature or slightly warmed. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing.

Storage & Freezing
  • Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Freezing: Wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. To serve, thaw overnight in the refrigerator and bring to room temperature before slicing.

Equipment

9-inch pie pan A 9-inch pie pan with a standard depth of ~1.2–1.5 inches can comfortably hold the 4 cups of filling in this recipe. If using a deep-dish pie pan, it should also work but may look less full since those can hold up to 6 cups.
Serving: 1g, Calories: 376kcal, Carbohydrates: 39g, Protein: 3g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 61mg, Sodium: 96mg, Potassium: 193mg, Fiber: 2g, Sugar: 32g, Vitamin A: 308IU, Vitamin C: 0.2mg, Calcium: 68mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Gina Dickson

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