Maple Pecan Pie Recipe (Without Corn Syrup)
Nov 14, 2024, Updated Nov 28, 2024
This post may contain affiliate links. Please read our disclosure policy.
If you are looking for the BEST maple pecan pie without corn syrup, you’ve landed on the right recipe! This delicious pie has a beautifully rich maple syrup flavor and warm spices that enhance the pecan flavor. The buttery, flaky pie crust nestles it together, making it irresistible. Best part? The filling comes together in one bowl!
You’ll also love our fresh roasted pumpkin pie and chocolate pie.
Why you’ll love this recipe…
I tested endlessly to create the best pecan pie recipe without corn syrup. I’m not a fan of corn syrup, but I wanted the traditional gooey filling found in the classic pecan pie recipe. The flour and the maple syrup create the corn syrup substitute—this rich and dynamic duo makes a healthier and tasty alternative. Once you try it this way, you won’t have it any other way.
This beautiful dessert is perfect for your Thanksgiving dinner or holiday table.
Table of Contents
Simple Ingredients
- Butter Pie Crust Recipe or Grandma’s Pie Crust Recipe (alternatively, you can use store-bought pie crust). We love either of our homemade flakey pie crusts.
- Pecan Halves (whole pecans): These crunchy nuts add a nutty richness to the pie. I recommend pecan halves over the chopped pecan variety. If desired, you can decorate the top of the pie with extra pecans.
- Salt: Salt enhances the pie’s overall flavor by balancing the sweetness of the maple syrup and sugars.
- Ground Cinnamon (optional): A warm, aromatic spice that adds depth and a hint of cozy flavor to the pie. It pairs well with both pecans and maple syrup, giving the pie a holiday feel.
- Nutmeg (optional): Another warm spice that complements cinnamon and adds a slightly sweet, nutty, and spicy note to the filling.
- Dark Brown Sugar: Rich and molasses-flavored, this sugar adds moisture and deep sweetness to the filling.
- Granulated Sugar: A classic sweetener that helps balance the flavors in the pie. It also contributes to the overall sweetness and texture of the filling, giving the pie its structure and sweetness.
- Real Maple Syrup: The star ingredient of the pie! Pure maple syrup brings a rich, earthy sweetness with hints of caramel and vanilla. It provides natural sweetness and depth, making this pie stand out from traditional corn syrup-based pecan pies.
- Vanilla Extract: This adds a subtle, warm, and sweet aroma to the pie filling. It enhances the flavors of both the pecans and the maple syrup, giving the filling a smooth, well-rounded taste.
- Eggs: The eggs serve as the binder in the filling, creating a custard-like texture. They give the pie structure, helping the filling to set while providing a rich, creamy mouthfeel.
- Butter (melted): Butter adds richness and enhances the overall flavor of the pie. It also contributes to the smooth texture of the filling and helps it bake up with a luscious, glossy finish.
- All-purpose Flour: A small amount of flour thickens the filling slightly, helping to ensure that the pie has the perfect consistency without being too runny.
See the recipe card for quantities.
FAQs
No, for this recipe, the filling bakes directly in the raw pie crust. Just be sure to chill the pie crust before adding the filling.
Yes, you can freeze the pie after it’s fully baked. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Overbaking can cause the filling to crack. To avoid this, take the pie out when it’s slightly jiggly in the center and let it cool.
For every cup of corn syrup the recipe calls for, use one cup of maple syrup plus 1 tablespoon of flour. This will create a similar texture to help the pie set.
How to Make Pecan Pie without Corn Syrup
Unlike the traditional pecan pie recipe, this recipe skips the corn syrup in favor of pure maple syrup, giving the pie a naturally rich and earthy sweetness. See the printable recipe card at the bottom of this post for more instructions.
Place the homemade crust in a 9-inch pie pan or pie plate and fill with the pecans. Keep in the fridge while making the filling.
Whisk the eggs until frothy and add the melted butter. Whisk to combine.
Add the maple syrup to the bowl.
Add the dry ingredients and stir to combine.
Pour the maple pecan filling over the pecan in the prepared pie shell.
Bake until golden brown on top!
This easy pecan pie recipe comes together in one bowl with little effort!
You can easily add warm spices like cinnamon and nutmeg, or leave them out for a more classic flavor. Plus, you can top with a sprinkle of flaky sea salt for a gourmet touch. A scoop of vanilla ice cream is optional but adds a nice balance.
Variations
- Chocolate Pecan Pie: Add 1/2 cup of chocolate chips to the filling for a rich, chocolatey twist.
- Bourbon Pecan Pie: Stir in 1-2 tablespoons of bourbon to the filling for a boozy depth of flavor that complements the sweetness of the maple syrup and pecans.
How to Store
- Room Temperature: Keep the pie covered at room temperature for up to 2 days.
- Refrigerator: After 2 days, store in the refrigerator for up to 4 more days. Cover tightly with plastic wrap or place in an airtight container.
- Freezer: You can freeze the pie for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
My Pro Tip
Recipe Tips
- Use real maple syrup: Pure maple syrup (not imitation) gives the pie a rich, natural sweetness. It’s the star of the show, so go for quality!
- Chill the crust: After placing the pecans in the pie crust, chill the crust in the fridge while preparing the filling. When baked, this helps the butter firm up, creating a flakier, crisper crust.
- Don’t overmix the filling: Mix until just combined to avoid a tough filling texture when whisking the eggs and other ingredients. Overmixing can cause the filling to puff up too much and crack.
More Pie Recipes
Here are more tried-and-true favorites you’ll love.
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Print
Maple Pecan Pie (without Corn Syrup)
- Total Time: 60 minutes
- Yield: 6–8 servings 1x
Description
If you are looking for the BEST pecan pie without corn syrup, you’ve landed on the right recipe! This delcious pie has a beautifully rich maple syrup flavor and warm spices that enhance the pecan flavor. The buttery, flaky pie crust nestles it together, making it irresistible.
Ingredients
- Ultimate All-Butter Pie Crust, Grandma’s Pie Crust, or store-bought pie crust
- 2 cups (8 ounces) pecan halves
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2/3 cup dark brown sugar, packed
- 1/3 cup granulated sugar
- 3/4 cup real maple syrup
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature, lightly beaten
- 4 tablespoons butter, melted
- 1 tablespoon all-purpose flour
Equipment:
- Favorite tools for baking a pie
Instructions
- Preheat the oven to 400°F (200°C).
-
Prepare the pecans:
- Spread the pecan halves evenly inside the unbaked pie crust. Place the crust in the fridge to chill while you prepare the filling.
-
Make the filling:
- In a large bowl, whisk the eggs until foamy.
- Whisk in the melted butter until smooth.
- Add the dark brown sugar, granulated sugar, and flour, whisking until everything is well combined.
- Stir in the maple syrup, vanilla extract, salt, cinnamon, and nutmeg (if using). Whisk until smooth and fully combined.
-
Assemble the pie:
- Take the chilled pie crust with pecans from the fridge.
- Carefully pour the filling mixture over the pecans, ensuring they are evenly coated.
-
Bake the pie:
- Place the pie in the preheated oven and bake for 10 minutes at 400°F.
- After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 30-40 minutes, or until the filling is set and only slightly jiggles in the center.
- Check halfway through and cover the pie with foil if it’s browning too quickly.
-
Cool and serve:
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. The filling will firm up as it cools.
- If desired, sprinkle a little flaky sea salt on top before serving for a balanced sweet and salty flavor. You can also serve with a scoop of vanilla ice cream or freshly whipped cream.
Notes
Use real maple syrup: Pure maple syrup (not imitation) gives the pie a rich, natural sweetness. It’s the star of the show, so go for quality!
Chill the crust: After placing the pecans in the pie crust, chill the crust in the fridge while preparing the filling. This helps the butter firm up, creating a flakier, crisper crust when baked.
Don’t overmix the filling: When whisking the eggs and other ingredients, mix until just combined to avoid a tough filling texture. Overmixing can cause the filling to puff up too much and crack.
- Prep Time: 15 min
- Cook Time: 45 minutes
- Category: Sweet
- Method: American
- Cuisine: American
I made this today, using Bourbon maple syrup from Costco, and served it with homemade whipped cream. My husband, mom and siblings all loved it! It was easy and delicious – the perfect pecan pie!
I made this twice- the first time I followed the recipe exactly ( except I ran out of maple syrup and used half agave syrup),it was good but comments were that the crust was soggy. The second time I blind baked the crust at 400 for about 10-15 min. ( I forgot the pie weights but it still worked after a little puffing). I then poured the mixed ingredients( used 1/2 cup maple syrup and 1/4 cup agave syrup) in and baked – i baked 10 min longer than the recipe. Both times I used a bakery made butter crust. The end result was a true bakery made pie with a flaky buttery crust.
Thank you Elena, I enjoy reading and trying your recipes.
You are most welcome! I am happy that you enjoyed the recipe! Many more to try. All the best!
My boyfriend loves pecan pie and I was intimidated to make one for Thanksgiving this year. I came across Elena’s recipe for maple pecan pie and so glad I did! This was so easy to follow and came out very delicious! My boyfriend loved it and so did I!
That’s great to hear! So happy you both loved it so much!
Truly, it’s the ONLY pecan pie I will ever make/eat again! It is perfect!