Maple Pecan Pie (Without Corn Syrup)
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This Maple Pecan Pie (Without Corn Syrup) has a rich maple flavor, buttery pecans, and a gooey filling baked into a flaky pie crust. Pure maple syrup gives this classic pie its signature sweetness and warm flavor, while a little flour helps the filling set without using corn syrup. Ready in about 1 hour, itโs a beautiful dessert for Thanksgiving, Christmas, or any holiday table.
Pair with other fall and holiday desserts like Pumpkin Pie and Apple Upside-Down Cake.
Quick Look: Maple Pecan Pie (Without Corn Syrup)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8
- Method: Oven Baked
- Technique: Whisk the eggs and butter, then mix in the sugars and flour. Stir in the remaining filling ingredients, pour into the crust, and bake.
- Flavor & Texture: This maple pecan pie has a wonderfully gooey filling without being runny, a great pecan flavor, and a lovely hint of maple in a flaky, buttery crust.
Why Youโll Love This Recipe
I tested endlessly to create theย best pecan pie recipeย without corn syrup. Iโm 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 substituteโthis rich and dynamic duo makes a healthier and tasty alternative. Once you try it, you wonโt have it any other way!
This beautiful dessert is perfect for your Thanksgiving Dinner!
Made With Amore,
โMy boyfriend loves pecan pie and I was intimidated to make one for Thanksgiving this year. I came across Elenaโs 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!โ
โ Naomi
Table of Contents
Simple Ingredients
This pie comes together with a handful of pantry and baking staples.
- Pie Crust: I recommend making your own crust with my Butter Pie Crust or Grandmaโs Pie Crust recipes, or you can use store-bought pie crust.
- Pecan Halves: 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. (If you love pecans then you will also enjoy our Candied Pecans!)
- 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.
- Melted Butter: 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 recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Chocolate Pecan Pie: Add one half cup of chocolate chips to the filling for a rich, chocolatey twist. Youโll love my Pecan Pie Brownies!
- 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.
- Spiced Version: You can easily add warm spices like cinnamon and nutmeg. Plus, you can top with a sprinkle of flaky sea salt for a gourmet touch. Make sure to try my Libbyโs Pumpkin Bread for another spiced fall-favorite!
How to Make Maple Pecan Pie
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!
- Cool completely, then slice and enjoy with a scoop of vanilla ice cream. This easy pecan pie recipe comes together in one bowl with little effort!
Maple Pecan Pie FAQs
Yes! This recipe uses pure maple syrup instead of corn syrup. The maple syrup provides sweetness and rich maple flavor, while flour helps the filling set to the right consistency.
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.
Overmixing the filling can cause the filling to puff up too much when it bakes. Overbaking can cause the filling to crack. To avoid this, take the pie out when itโs slightly jiggly in the center and let it cool.
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.
Serving Suggestions
This maple pecan pie without corn syrup makes the perfect addition to a Thanksgiving dinner! Start with a Standing Rib Roast and sides like Easy Cheesy Potatoes and Fresh Green Bean Casserole. To complete your fall dessert spread, add a few other favorites like my Pumpkin Banana Muffins, Brown Butter Brownies, or Carrot Sheet Cake!
My Pro Tips
Expert Tips
- Use pure maple syrup: The maple syrup is a key flavor in this pie, so use pure maple syrup rather than imitation syrup.
- Chill the crust: After adding the pecans, chill the crust while preparing the filling. This helps the butter firm up for a flakier crust.
- Mix just until combined: Avoid overmixing the filling, which can cause it to puff up too much and crack.
- Look for a slight jiggle: The center should still have a slight jiggle when the pie comes out of the oven. It will continue to firm as it cools.
- Cool before slicing: Give the pie at least 2 hours to cool so the filling has time to set properly.
More Pie Recipes
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Maple Pecan Pie without Corn Syrup
Ingredientsย
- 1 Ultimate All-Butter Pie Crust, Grandma's Pie Crust, or store-bought pie crust
- 2 cups pecan halves, 8 ounces
- ยฝ teaspoon salt
- 1 teaspoon ground cinnamon
- ยผ teaspoon ground nutmeg, optional
- โ cup dark brown sugar, packed
- โ cup granulated sugar
- ยพ cup real maple syrup
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature, lightly beaten
- ยผ cup butter, melted
- 1 tablespoon all-purpose flour
Instructionsย
- Preheat the ovenย to 400ยฐF (200ยฐC).
- Spread the pecan halves evenly inside the unbaked pie crust. Place the crust in the fridge to chill while you prepare the filling.
- In a large bowl, whisk the eggs until foamy, then mix in the melted butter until it's 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.
- Take the chilled pie crust with pecans from the fridge. Carefully pour the filling mixture over the pecans, ensuring they are evenly coated.
- Place the pie in the preheated oven and bake for 10 minutes at 400ยฐF. After 10 minutes, reduce the oven temperature to 350ยฐF (175ยฐC) 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.
- 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.ย Enjoy!
Notes
- Pair with other fall and holiday desserts like Pumpkin Pie and Apple Upside-Down Cake.
- Use pure maple syrup: The maple syrup is a key flavor in this pie, so use pure maple syrup rather than imitation syrup.
- Chill the crust: After adding the pecans, chill the crust while preparing the filling. This helps the butter firm up for a flakier crust.
- Mix just until combined: Avoid overmixing the filling, which can cause it to puff up too much and crack.
- Look for a slight jiggle: The center should still have a slight jiggle when the pie comes out of the oven. It will continue to firm as it cools.
- Cool before slicing: Give the pie at least 2 hours to cool so the filling has time to set properly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made your pecan pie twice now and my family says it’s the best pecan pie they’ve had. So easy to make with simple ingredients! I’ve made your apple and blueberry pies too and they are all excellent!
BEST NEWS! Yay! I know, this one is really special (and so are the others you’ve tried!) I am so happy the family loves it so much, too!
Iโm making the ultimate all butter pie crust for this recipe. Just confirming I would use one of the two crusts that are made from this recipe, and freeze the additional for another use? I should not prepare the recipe to
Use as one crust?
Yes, that is correct! Enjoy.
My husbandโs favorite Thanksgiving dessert is pecan pie. But he most definitely dislikes the ones that have all the โgoopโ inside(for lack of a better term), and not enough pecans. I followed Elenaโs recipe exactly step-by-step,and what a hit this pie was with everyone including my husband.
Two days after Thanksgiving, my husband went into the refrigerator, looking for one more serving of this pecan pie, and to his complete disappointment, it was all gone. Clearly this will be on repeat every year at our home!
YAY! So happy this was loved by all! Ha, you will have to make your husband his own personal pie for leftovers next year :).
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 Elenaโs 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!