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November 11, 2018

No Corn Syrup Pecan Pie

If you’ve been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection and is totally corn syrup free. Made with pure maple syrup and plenty of crunchy pecans, this pie is sure to be a hit at your holiday celebrations!

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

Pecan Pie without Corn Syrup

Thanksgiving is right around the corner, and you know what that means, right?! It’s officially pie season! In preparation for this, I spent my weekend making batch after batch of my foolproof all-butter pie crust and freezing them for later in the month. I’ll be very glad I did that come Thanksgiving eve! Especially since we’re hosting dinner at our house this year. Exciting… and – if I’m being completely honest – a little stressful!

But I have a few foolproof recipes in my back packet to keep the stress at bay. And this No Corn Syrup Pecan Pie is one of them! It’s crunchy, gooey, and sweet. And tastes just like the pecan pies we all know and love. The only real difference is it’s made without corn syrup! Instead of the corn syrup, this recipe uses pure maple syrup. Which adds a wonderfully rich flavor to the pie! And after tasting it… I’m curious why everyone isn’t using maple syrup in their pecan pie recipes! It tastes SO good!

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

Pecan Pie Recipe without Corn Syrup 

Ingredients:

This no corn syrup pecan pie is made with just a handful of simple ingredients! To make this pecan pie you’ll need maple syrup, eggs, brown sugar, granulated sugar, flour, salt, cinnamon, vanilla, butter, bourbon and pecans! The bourbon is a totally optional ingredient, so if you don’t drink, feel free to leave it out. If you do drink but don’t have bourbon, whiskey or dark rum make excellent replacements.

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

Moving on to the maple syrup! You’re going to want to make sure you use real maple syrup in this pecan pie, not pancake syrup. Trust me!!!

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

Of course you’ll also need a pie crust. You can use my all-butter pie crust recipe or use your favorite recipe. But I do suggest using a homemade crust, if possible. I know it can be a lot of work but you can make them in advance and it makes such a difference!

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

Assembly:

Assembling this couldn’t be easier! You’ll simply place the pecans inside the pie crust, pour the filling on top, and lightly brush the edges of the crust with a little egg wash! That’s it.

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

Baking:

Good news… there’s no need to blind bake the pie crust for this recipe! But you will need to start the pie off at a higher baking temperature, and then lower the temperature after 10 minutes of baking. Be sure to set a timer so you don’t forget!

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

Cooling:

This pecan pie needs to cool for at least 4 hours, so be sure to plan ahead time wise! The good news? It can be made up to 3 days in advance and stored in the fridge.

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

Can I freeze pecan pie?

YES! Fully baked and cooled, this pecan pie can be frozen for up to 2 months! Simply wrap it tightly in several layers of saran wrap (or aluminum foil) and pop it in the freezer until needed. You’ll want to thaw the pie in the refrigerator for at least 8 hours (or overnight) and then allow it to come to room temperature before serving.

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

I love serving this No Corn Syrup Pecan Pie with a giant scoop of salted caramel ice cream, but classic vanilla ice cream is also a great choice! And of course, you can’t go wrong with a dollop of fresh whipped cream. But between me and you… this pie is so good it really doesn’t need to be served with anything! So feel free to serve it “naked”. I guarantee you won’t hear any complaints 😉

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

So if you’re baking a pecan pie for Thanksgiving (or Christmas!), I hope you’ll make it my Maple Pecan Pie! Crunchy, gooey, and sinfully sweet… I know you’ll love it.

More Pecan Pie Recipes:

  • Overnight Pecan Pie French Toast
  • Chocolate Pecan Pie
  • Pecan Pie Cheesecake
  • Pecan Pie Bars

IF YOU TRY THIS PECAN PIE RECIPE WITHOUT CORN SYRUP, PLEASE LET ME KNOW WHAT YOU THINK! LEAVE A COMMENT BELOW, AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR CREATIONS SERIOUSLY MAKES MY DAY ♥

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection and is totally corn syrup free. Made with pure maple syrup and plenty of crunchy pecans, this pie is sure to be a hit at your holiday celebrations!

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

22 votes

Print

No Corn Syrup Pecan Pie

Prep 30 mins

Cook 1 hour, 5 mins

Inactive 4 hours

Total 5 hours, 35 mins

Author Ashley Manila

Yield 9" Pie

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

Ingredients

  • My Foolproof All-Butter Pie Crust (or your favorite pie crust) 
  • 10 ounces Pecan Halves 
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup dark brown sugar, packed 
  • 1/3 cup granulated sugar
  • 3/4 cup real maple syrup 
  • 2 Tablespoons bourbon
  • 1 teaspoon vanilla extract 
  • 4 large eggs, at room temperature, lightly beaten 
  • 4 Tablespoons unsalted butter
  • 2 Tablespoons flour

Instructions

  1. Preheat oven to 400°F. Have ready and refrigerated one pastry-lined 9-inch pie plate (see foolproof all-butter pie crust). *Optional: Sprinkle the bottom of the pie crust with 1 teaspoon of flour and 1 teaspoon of granulated sugar. I find this helps prevent the crust from getting soggy. 
  2. Spread the pecans evenly inside the unbaked pie crust and place the crust in the fridge to chill while you prepare the filling.
  3. In a large bowl combine the salt, cinnamon, and both sugars. Mix well, breaking up any large clumps of brown sugar with your hands. Whisk in the maple syrup, bourbon, and vanilla. Whisk in the lightly beaten eggs. Set aside.
  4. In a small saucepan over medium-low heat, melt the butter. Stir in the flour and cook the mixture, whisking constantly, for 30 seconds. Remove from heat and whisk the mixture into the maple syrup/egg mixture, whisking until ingredients are evenly combined.
  5. Remove the pie crust from the fridge. Pour the filling into the prepared pie shell (right on top of the pecans) and bake in preheated oven for 10 minutes. Then reduce the heat to 350°F and continue baking for 55 minutes, or until the edges are set and the center barely moves when you gently shake the pan back and forth.
  6. Place the pie plate on a wire rack and cool for 4 hours.
  7. Slice and serve. Or store the pie, covered in the refrigerator, for up to 3 days. Bring to room temperature before serving. 

Courses Dessert

Cuisine Pie

25K Shares

Filed Under: Pie, Thanksgiving

Reader Interactions

Comments

  1. Arthur says

    November 11, 2018 at 5:13 pm

    Lools great! I have a question. Could i make the filling ahead of time and bake when needed?

    Reply
    • bakerbynature says

      November 11, 2018 at 5:18 pm

      Hi! I haven’t tried that, so I can’t say for sure. But I wouldn’t suggest it. Instead I would suggest just baking the pie and freezing it until needed 😉 It’ll also stay good in the fridge for 3 days.

      Reply
    • Sharon says

      November 21, 2018 at 1:57 pm

      Does this a make a deep dish or a regular pie?

      Reply
  2. Olivia says

    November 11, 2018 at 8:07 pm

    Hello! I love how this is made without corn syrup. Do you think that I could add the chocolate from your other recipe into this one?

    Reply
    • bakerbynature says

      November 11, 2018 at 8:50 pm

      Hi Olivia! I think you could definitely toss in a handful of chocolate chips for a little chocolate flavor. But I wouldn’t add too much or the pie may loose its gooey texture and bake up very firm/tough.

      Reply
  3. Judith says

    November 12, 2018 at 2:34 pm

    I’m definitely gonna try this recipe !

    Reply
    • bakerbynature says

      November 12, 2018 at 5:40 pm

      I’m so happy to hear that! Let me know how it turns out 🙂

      Reply
  4. Linda says

    November 13, 2018 at 1:28 am

    It looks wonderful. I will definitely try it. Is this recipe made for a regular
    or deep dish pie plate? Thank you.

    Reply
    • bakerbynature says

      November 13, 2018 at 12:11 pm

      Hi Linda. I used a glass 9″ pie plate 🙂

      Reply
    • Donna Chávez says

      November 29, 2019 at 6:54 am

      I made mine in regular depth 9″ pie plate and had just enough filling.

      Reply
  5. Sabrina says

    November 15, 2018 at 12:44 am

    I have light brown sugar in my pantry. Do you think that would work?

    Reply
    • bakerbynature says

      November 15, 2018 at 12:14 pm

      Yes!

      Reply
  6. Gail says

    November 15, 2018 at 1:57 am

    Hi Ashly, my husband loves pecan pie’s. I’m really like to try your recipe. Where can I find Kirkland maple syrup? Or any other syrup for your recipe of pecan pie. As soon as I hear from you, he will be thrilled. Thank-you. Gail

    Reply
    • bakerbynature says

      November 15, 2018 at 12:13 pm

      Hi Gail! You can use any brand maple syrup 🙂 Just be sure it’s pure maple and not pancake syrup. I found the Kirkland syrup at Costco. I hope you and your husband love the pie!

      Reply
  7. Connie says

    November 15, 2018 at 2:27 am

    FYI- Trader Joe’s sells Bourbon Maple Syrup! Thinking can just use this!

    Reply
    • bakerbynature says

      November 15, 2018 at 12:13 pm

      Omg that sounds amazing!!!

      Reply
      • Lorraine Sommer says

        November 2, 2020 at 6:47 pm

        Costco has bourbon maple syrup right now too

        Reply
  8. Taylor says

    November 16, 2018 at 7:42 pm

    Hi! Excited to try this, especially with the Trader Joe’s Bourbon Maple Syrup mentioned above! Do you think I could substitute either whole wheat pastry flour or almond flour for the 3T in the filling though?

    Reply
    • bakerbynature says

      November 17, 2018 at 3:37 pm

      Hi Taylor! Whole wheat pastry flour might work, but I wouldn’t recommend almond flour. If you try it out, let me know how it goes 🙂

      Reply
  9. Michelle G. says

    November 16, 2018 at 11:02 pm

    We’re an alcohol free house. Will the loss of those 2 Tbsp of liquid be a big deal or should I add something to make up for that?

    Reply
    • bakerbynature says

      November 17, 2018 at 3:36 pm

      Hi Michell! Feel free to omit it completely 🙂 No other changes need to be made!

      Reply
    • Dana says

      November 29, 2019 at 6:59 am

      All the alcohol dissipates during the baking process, so only the flavor from the bourbon remains.

      Reply
  10. jette says

    November 17, 2018 at 12:15 am

    Does this pie taste like maple syrup? I am not a fan, though the hubs loves it.

    Reply
    • bakerbynature says

      November 17, 2018 at 3:36 pm

      I don’t think it does! I found it tastes just like classic pecan pie. If you’re very sensitive to maple flavor it might be noticeable, but even then very subtle. My fiance hates maple and didn’t know this pie was made with it 🙂

      Reply
  11. Bonnie says

    November 17, 2018 at 8:28 pm

    Why Not Pancake syrup sugar-free to reduce calories.

    Reply
    • Erin Cox says

      October 23, 2019 at 9:41 pm

      Pancake syrup IS corn syrup! Feel free to try it, but it defeats the purpose of the recipe.

      Reply
      • Vermonter says

        May 9, 2020 at 2:45 pm

        ‘Pancake syrup’ is indeed corn syrup with maple ‘flavoring’, whatever that is…. real maple syrup is a completely different thing, it is actually made from maple tree sap. -from a Vermonter where we make the real stuff.

        Reply
  12. nahid says

    November 18, 2018 at 8:55 am

    Hi dear ashly
    What can i replce maple syrop with???

    Reply
    • Erin Cox says

      October 23, 2019 at 9:43 pm

      You could try honey, but it sounds like this isn’t the recipe for you.

      Reply
  13. Alexis says

    November 20, 2018 at 12:51 pm

    I am definitely trying this recipe for Thanksgiving! What is the reason for baking at a high temp for 15 mins? I am nervous it will burn the pecans or my pie crust (using a pate brisee recipe I like). Most other pecan pie recipes bake at 350 for the 50-55 min duration so just trying to determine the science behind it. Thank you!

    Reply
    • bakerbynature says

      November 20, 2018 at 1:14 pm

      Hi Alexis. It helps set the crust and filling 🙂

      Reply
  14. Shannon L. says

    November 21, 2018 at 3:34 pm

    Hello Ashley,
    This Pecan Pie sounds & looks DELICIOUS!! Do you think if I used Trader Joe’s Bourbon Maple Syrup & Bourbon (alcohol) that the flavor would be over powering? I am making this pie tonight for our Thanksgiving Dinner tomorrow. TIA.

    Reply
  15. Laura Williams says

    November 23, 2018 at 5:44 am

    I made this for the first time and got rave reviews from family this Thanksgiving. Thank you for providing us with a new and improved way to make pecan pie for the holidays!

    Reply
  16. Leah says

    November 25, 2018 at 2:57 pm

    This is by far the best tasting pecan pie I have ever had! Did use a store bought pie crust and whole wheat pastry flour but came out fantastic. Easy and great tasting.

    Reply
  17. Yvette says

    December 15, 2018 at 12:38 am

    I love this recipe it tastes delicious and easy ti do . The recipe is easy to follow .

    Reply
  18. Lora says

    December 26, 2018 at 8:08 am

    Just made this, it’s delicious! Thanks for the recipe 🙂 It turned out a bit dry, so I might have overcooked a touch, but still very good. It’s my first time trying a recipe with bourbon and man, I love it! instantly adds so much more complexity to the flavor

    Reply
  19. Emily says

    March 30, 2019 at 3:47 pm

    i only have 1/2 cup maple syrup. could i use honey for the rest?

    Reply
  20. Millican Pecan says

    June 18, 2019 at 7:14 pm

    Very rarely do I ever come across a pecan pie recipe without corn syrup. I applaud you because everyone seems to be looking for options. Thank you!

    Reply
  21. Renee King says

    November 5, 2019 at 12:17 pm

    Do you have a substitute for the flour in the filling? My husband is gluten-free. I have a pie crust I can use. Thanks

    Reply
    • Sandy says

      November 12, 2019 at 8:57 pm

      In clean eating, we use arrowroot flour as a thickener. That might work for you.

      Reply
      • Jillian says

        December 7, 2019 at 7:38 pm

        Do you use the same amount of arrowroot as flour? Do you need to “slurry” the arrowroot before? I’d love to substitute the flour for arrowroot and was wondering if it would work. Good to know!

        Reply
  22. Zuzu says

    November 8, 2019 at 3:20 am

    When do you put the pecans on top?

    Reply
    • Kristen says

      November 11, 2019 at 11:42 pm

      I didn’t do this. You just pour the pecans in the pie crust and then the liquid on top. Comes out nicely!

      Reply
  23. Kristen says

    November 11, 2019 at 11:41 pm

    Yum!
    One note:
    I followed the filling recipe exactly and used my own recipe for chocolate pie crust (basically a regular pie crust recipe with cocoa powder) and I had to pull the pie out 20 minutes early and the edges of my crust were burnt. I think for my next go (this was practice for Thanksgiving) I will skip the 15 min at 400 and just go for the 50-55 min at 350. The filling is perfect and the maple and bourbon go together so nicely.

    Reply
  24. Grace says

    November 17, 2019 at 6:02 pm

    Can you make this recipe without the pecans? I have a family member who is allergic.

    Reply
    • bakerbynature says

      November 17, 2019 at 9:57 pm

      Unfortunately, no, as pecans are the main ingredient in pecan pie.

      Reply
  25. Carol says

    November 17, 2019 at 7:10 pm

    To make this less sweet, what proportion of sweeteners do you recommend without compromising the texture and taste of the pie ? Thank you! I’m thrilled that you came up with a corn syrup free version

    Reply
  26. Kathy says

    November 17, 2019 at 7:52 pm

    Hello! Wondering if you’ve ever tried your pie crust recipe with KAF measure for measure gluten-free flour?

    Reply
    • bakerbynature says

      November 17, 2019 at 9:59 pm

      Hi Kathy! I haven’t, but I think it’s worth a shot 🙂

      Reply
  27. Mae says

    November 23, 2019 at 2:13 am

    Does using maple syrup in your chocolate version of pecan pie work?

    Reply
  28. Sarah says

    November 26, 2019 at 1:04 pm

    I know I’m coming at this a year late, hopefully you can still help me. I don’t have a pie tin, just a cupcake tin so I was thinking of making mini pies with the came recipe. Is that possible? How would that adjust cooking times, would you think? As well, should I adjust the recipe at all? Thanks for the help!

    Reply
  29. Cyndi says

    November 27, 2019 at 7:23 pm

    I tried this pie a few weeks ago and everyone loved it! Going to get one going for thanksgiving tomorrow! Thanks for all the great recipes!

    Reply
  30. Joanne Fenoff says

    November 28, 2019 at 1:24 am

    I made this pecan pie and your crust. It really is the best crust I have had. Have not tried the filling yet but it did bake up beautifully. Thank you for sharing.

    Reply
  31. Michael Meador. says

    November 28, 2019 at 4:46 am

    Hi Ashley. I’m making this pie for Thanksgiving! Do you think I could substitute 2 cups of bourbon instead of eggs? I’m egg-free and I love to get drunk. Also, instead of pie crust do you think I could use bacon? I’m gonna try! I’ll let you know how it turns out!

    Reply
  32. Greg W says

    November 28, 2019 at 11:52 pm

    Tried this for my fiancee. She has developed allergies to corn. This recipe is better than any corn syrup recipe that I have ever made.

    Reply
  33. Chiara says

    November 30, 2019 at 4:17 pm

    It really does depend on your oven! I would suggest if your oven is temperamental like mine then only put it in for 35 mins at 350F, and don’t toast the pecans beforehand either, someone recommended I do this so I did but now they’re just burnt!)

    Reply
  34. Laura Williams says

    December 7, 2019 at 4:21 pm

    I made this for Thanksgiving last year. It was such a hit, that I made it again. I got tave reviews and not one piece was leftover!

    Reply
  35. Laura Williams says

    December 7, 2019 at 4:22 pm

    I made this for Thanksgiving last year. It was such a hit, that I made it again. I got rave reviews and not one piece was leftover!

    Reply
  36. Cerina Yeaton says

    December 26, 2019 at 12:11 am

    I made this for Christmas dessert for my husband who loves pecan pie. He said this was the best pecan pie he has ever had! Thanks for the alternative to corn syrup!

    Reply
    • bakerbynature says

      December 27, 2019 at 5:23 pm

      Wow – that’s awesome!!! So happy you and your husband enjoyed this pie, Cerina!

      Reply
  37. Chris says

    December 29, 2019 at 5:02 pm

    One guest at my holiday gathering yesterday is allergic to corn syrup. So I made this pecan pie and a traditional corn syrup pecan pie. Let’s just say there were some leftovers of that corn syrup pie. Thanks for the recipe. This was fabulous!

    Reply
  38. Lanny Cawthon says

    January 12, 2020 at 8:25 pm

    I made this for my 70th birthday on New Years Eve. I rubbed about less than half tsp. Of flour on top of pie crust. Then this became the bottom in pie plate. I did what was recommended with flour and sugar for inside bottom. IT was EXCELLENT!!! I have my Grandmother’s receipe that I will keep. THIS WILL ALWAYS BE THE RECIPE TO BAKE AND ENJOY!!! I used Pilot Rum Reserved. I like a hint of spirits. I used vanilla bean paste for vanilla. Oh, I cheated. I used the pie crust in red box with two rolled pie crust. That has always been my go to crust.

    Reply
    • Jen says

      November 23, 2020 at 3:49 am

      Do I need to poke holes in the bottom of the crust before adding the pecans and filling? I’m so excited to make this for Thanksgiving 2020!

      Reply
  39. Gordon says

    May 25, 2020 at 2:26 pm

    I made this yesterday and it was great to make it more diabetic friendly by using Splenda brown sugar and On 1/3 cup I think the brown sugar is real sweet and I used whit Splenda substitute. Still very good. I might have over cooked it again it is still great thanks for sharing .

    Reply
  40. Molly says

    November 8, 2020 at 7:15 pm

    This recipe is great! I’ve now made it two years in a row. I avoid corn syrup, so I was excited to find this recipe. Other than using a different pie crust recipe and a little extra bourban, I followed the recipe exactly. Both years it turned out great, other than being wayyyyy overdone. Next time I’m going to pull it out closer to 30 mins in the oven.

    Reply
  41. Adepatisse says

    November 22, 2020 at 7:28 pm

    This pécan pie IS delicious
    Thanks for this recipe

    Reply
  42. Ashleigh says

    November 25, 2020 at 11:43 pm

    I don’t have the time to make the dough. Can I use store bought pie crust and if I can will the cooking time vary any?

    Reply
  43. Marie says

    December 20, 2020 at 10:38 am

    What size is a cup. Can you give equivalent in Grams or ounces please.

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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