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Enough with the artificial stuff! This homemade pecan pie without corn syrup uses moist, molasses-like brown sugar and sticky maple syrup for that iconic pecan filling. It’s delicious!
Don’t you hate when dessert recipes require that one unusual ingredient? You use it once, and then it sits in the back of your pantry until next year… or until it expires.
That’s often the case with one-off sweeteners like corn syrup. That’s why I took the time to create this easy pecan pie recipe without corn syrup!
Instead, I make pecan pie with maple syrup. I harness its caramelly taste as well as toffee-like brown sugar for the filling. A slight salty richness from the butter and raw chopped pecans tie it all together for a traditional flavor with a hint of something new – made with common ingredients you use every day.
Enjoy these same fall flavors in our pecan upside down cake, these snackable chocolate covered pecans, and a fall fruit salad!
How to Make Pecan Pie Without Corn Syrup
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 F while preparing a pie pan lightly with nonstick cooking spray. Lay the crust in the pan and pinch to flute the edges.
STEP TWO: Cover with parchment paper and weigh it down with pie weights or dried beans. Bake for just 15 minutes and remove from the oven, being careful as you lift out the weights and parchment paper.
STEP THREE: Pour the maple syrup into a large bowl with the brown sugar and melted butter. Whisk together.
STEP FOUR: Gradually whisk in the eggs, flour, and vanilla. Once combined, mix in the pecans as well.
STEP FIVE: Pour the pecan pie filling into the par-baked crust and return to the oven. Bake for 30-35 minutes. Once the surface is firm and golden, remove it from the oven and set it aside until cooled to room temperature.
STEP SIX: Once cooled, transfer the pie to the refrigerator and chill for at least 2 hours before slicing.
STEP SEVEN: Remove the pie from the refrigerator when it’s time to serve. Plate with a scoop of ice cream or whipped cream.
STEP EIGHT: As an extra step, try beating 3 tablespoons of maple syrup with ½ cup of cold heavy cream to make homemade maple whipped cream!
Why Is Corn Syrup Used In Pecan Pie?
Corn syrup is a very smooth, viscous sweetener that both sweetens desserts as well as gives them a silky texture.
Additionally, unlike sugar, it doesn’t crystallize during baking, which also guarantees a smooth filling.
Corn syrup also acts as a thickener in the filling to keep it from being runny.
Is There A Substitute For Corn Syrup In Pecan Pie?
I make pecan pie with maple syrup as a corn syrup substitute! In our opinion, it’s the best sweetener to use that isn’t absurdly sweet and actually has a great flavor that goes perfectly with the nutty pecans.
However, maple syrup isn’t a great thickener. That’s why I also add a bit of flour in any pecan pie no corn syrup recipe to make sure the filling stiffens up just right.
Does Pecan Pie Without Corn Syrup Need To Be Refrigerated?
Yes, because there are eggs in the filling. Store in an airtight container to keep the crust from getting stale and potential contaminants from getting in, and it will last for up to 4 days.
Pecan pie with maple syrup can also be frozen for up to 4 months. Just transfer it to the fridge at least 8 hours before you’d like to serve to give it enough time to thaw.
Variations & Tips for Making Pecan Pie With No Corn Syrup
- A family with younger children or someone who dislikes large chunks in their desserts can use finely chopped pecans that won’t disrupt the smooth texture of the filling.
- Walnuts, macadamia nuts, and almonds are a great way to add more nutty flavor – just replace some amount of the pecans with your nut of choice… or a bit of all three!
- Make a chocolate pecan pie without corn syrup by stirring chocolate into the melted butter, then adding just a tablespoon or so of unsweetened cocoa powder (use a bit less flour to compensate) to the filling.
- Give the pecans a crunchier texture by toasting them briefly in a skillet before adding them to the filling.
- I use a store-bought pie crust for this pecan pie recipe without corn syrup, but a little extra time is all it takes to make your own from scratch.
More Pie Recipes
- Cinnamon Roll Apple Pie Filling
- Pumpkin Pie Without Evaporated Milk
- Jello Lemon Meringue Pie
- Peach Pie with Canned Peaches
Pecan Pie without Corn Syrup
This pecan pie is the perfect fall dessert– it has a crisp crust, crunchy pecans, and is perfectly sweetened using maple syrup– not corn syrup! Try a slice of pie with a dollop of maple whipped cream for the perfect cozy treat.
- 1 9” pie crust, homemade or store-bought
- 1 cup light brown sugar, lightly packed
- 6 tablespoons butter, melted
- ¼ cup maple syrup
- 2 large eggs
- 2 tablespoons all purpose flour
- 1 teaspoon pure vanilla extract
- 1 ½ cups roughly chopped pecans
- Preheat the oven to 350 F and grease a 9” pie pan with nonstick baking spray. Place the pie crust in the pan and crimp or flute the edges.
- Cover the pie crust with parchment paper and fill it with dried beans or pie weights. Bake for 15 minutes, then carefully remove the pie weights.
- In a large bowl, whisk together the light brown sugar, melted butter, and maple syrup.
- Whisk in the eggs, flour, and vanilla. Add the pecans and stir to combine.
- Transfer the filling to the parbaked crust and bake it for 30-35 minutes or until the pie is completely set and golden brown.
- Allow the pie to cool completely to room temperature and then transfer it to the fridge to chill for at least 2 hours before slicing.
- Serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream and enjoy.
To make a maple whipped cream, beat ½ cup cold heavy cream with 3 tablespoons maple syrup until stiff peaks form. Use immediately.
Amount Per Serving: Calories: 1237Total Fat: 74gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 69mgSodium: 903mgCarbohydrates: 131gFiber: 8gSugar: 37gProtein: 15g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.