Most homemade pecan pie recipes use light corn syrup or dark corn syrup. But my top-rated pecan pie uses all-natural maple syrup instead! Which yields a gooey pecan pie filling with a delicious maple flavor. Baked in a homemade pie crust, this classic pie is perfect for Thanksgiving and holiday celebrations!

Slice of homemade pecan pie on black plate.

Homemade Pecan Pie: No Corn Syrup

It’s officially pie season! So I spent the weekend making – and freezing – my foolproof all-butter pie crust. And I’ll be glad I did 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!

Thankfully I have a few foolproof recipes in my pocket to keep the stress at bay. Apple pie, pumpkin pie, and of course, pecan pie! Plus, my killer green bean casserole and mashed potato casserole.

Slice of homemade pecan pie on a black plate.

But I digress, let’s dive into this homemade pecan pie recipe! Crunchy, gooey, and sweet, it tastes just like the pecan pie we all know and love. The only real difference is that it doesn’t use light corn syrup or dark corn syrup!

Instead of corn syrup, this pecan pie 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!

Best Pecan Pie Recipe: Ingredients

Pie Crust: I suggest using My Foolproof All-Butter Pie Crust – or your favorite homemade pie crust recipe. Store-bought pie crusts will not be large enough for all the filling.
Pecans: You’ll need pecan halves for the gooey pecan pie filling. Taste your pecans first to ensure they’re fresh. Nothing ruins a pecan pie faster than rancid pecans.
Salt: Balances sweetness and helps to enhance the other flavors.
Ground Cinnamon: If you love cinnamon, feel free to use an extra 1/4 teaspoon in the filling.
Sugar: I prefer dark brown sugar but light brown sugar will work.
Maple Syrup: Use the best variety of maple syrup you can find. I don’t suggest subbing this with light corn syrup or dark corn syrup. Because this I specifically designed it using maple syrup, which is thinner and less sweet.
Bourbon: But rum or whiskey make a great substitute! Or use 2 Tablespoons of vanilla extract, instead.
Vanilla Extract: For the best rich flavor, use real vanilla extract, not artificial vanilla.
Eggs: Bind the filling and help thicken it. We’ll use room temperature eggs and one egg yolk, and we’ll lightly beat them before use.
Butter: I always prefer unsalted butter, but in pinch, salted butter works. Just omit the salt called for.
Flour: A small amount of all-purpose flour helps thicken the maple syrup pecan filling.

Homemade pie crust rolled out for pecan pie recipe.

How to Make Pecan Pie (With Maple Syrup)

Assembling this pecan pie couldn’t be easier! Here’s how to do it:

Homemade Pie Crust: Choose and make your homemade pie crust recipe. Roll out the pie crust, place it the pie plate, and crimp the edges.
Add Pecans: Sprinkle the pecan halves on the bottom of the prepared pie crust. Then place the pie crust in the fridge to chill while you make the filling.
Pecan Pie Filling: In a large bowl combine brown sugar with salt and cinnamon. Whisk in the maple syrup, bourbon, vanilla, and eggs. Melt the butter and stir in the flour, whisking constantly, for 30 seconds. Whisk this into the maple syrup mixture until ingredients are evenly combined.
Bake: Remove the pie crust from the fridge and pour the filling on top of the pecans. You can place a few extra pecans on top of the pie if desired. Then place the pie in the oven and bake for about 55 minutes. The filling will rise to the top of the pie as the pie bakes.
Cool: You must cool completely before cutting into this pie. To cool completely, allow the pie to sit at room temperature for 4 hours.

Homemade pie crust filled with pecan pie filling for pecan pie recipe.

Pecan Pie Needs To Be Refrigerated

Refrigerate pecan pie if you plan on making it in advance. The reason pecan pie needs to be refrigerated? It’s an egg rich pie, so placing it in the fridge will help prevent bacteria growth.

Before placing the pecan pie in the fridge, be sure to cool completely at room temperature. Never place a hot pie in the fridge.
Before placing the cooled pie in the fridge, cover the top tightly plastic wrap. Wrapping the pie in plastic wrap will keep it fresh and prevent it from absorbing the other smells in your fridge.
30 minutes before you plan on serving the pecan pie, remove it from the fridge. Remove the plastic wrap and let it sit at room temperature for 30 minutes before slicing. This allows the pecan pie filling to get a little gooey again.

How to Freeze Pecan Pie

You can freeze this fully baked and cooled maple syrup pecan pie for up to 2 months! Simply wrap it tightly in severallayers of plastic wrap, and one layer of aluminum foil, and pop it in the freezer until needed.

Before serving, thaw the pie in the refrigerator for at least 8 hours (or overnight). And then allow it to come to room temperature before serving.

Slice of pecan pie with ice cream on top.

How to Serve Pecan Pie

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 😉

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.

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