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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!
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!
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.
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!!!
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!
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.
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!
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.
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.
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.
More Pecan Pie Recipes:
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 ♥
No Corn Syrup Pecan Pie
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
- 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.
- Spread the pecans evenly inside the unbaked pie crust and place the crust in the fridge to chill while you prepare the filling.
- 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.
- 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.
- 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.
- Place the pie plate on a wire rack and cool for 4 hours.
- Slice and serve. Or store the pie, covered in the refrigerator, for up to 3 days. Bring to room temperature before serving.
Lools great! I have a question. Could i make the filling ahead of time and bake when needed?
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.
Does this a make a deep dish or a regular pie?
I will say: The BEST pecan pie I have ever had ! I also used the recommended pie crust and is now my partners favorite ! 5 stars !
BTW…i have baked many of your recipes and LOVE them all.
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?
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.
I’m definitely gonna try this recipe !
I’m so happy to hear that! Let me know how it turns out 🙂
It looks wonderful. I will definitely try it. Is this recipe made for a regular
or deep dish pie plate? Thank you.
Hi Linda. I used a glass 9″ pie plate 🙂
I made mine in regular depth 9″ pie plate and had just enough filling.
I have light brown sugar in my pantry. Do you think that would work?
Yes!
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
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!
FYI- Trader Joe’s sells Bourbon Maple Syrup! Thinking can just use this!
Omg that sounds amazing!!!
Costco has bourbon maple syrup right now too
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?
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 🙂
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?
Hi Michell! Feel free to omit it completely 🙂 No other changes need to be made!
All the alcohol dissipates during the baking process, so only the flavor from the bourbon remains.
Does this pie taste like maple syrup? I am not a fan, though the hubs loves it.
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 🙂
Why Not Pancake syrup sugar-free to reduce calories.
Pancake syrup IS corn syrup! Feel free to try it, but it defeats the purpose of the recipe.
‘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.
Hi dear ashly
What can i replce maple syrop with???
You could try honey, but it sounds like this isn’t the recipe for you.
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!
Hi Alexis. It helps set the crust and filling 🙂
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.
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!
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.
I love this recipe it tastes delicious and easy ti do . The recipe is easy to follow .
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
i only have 1/2 cup maple syrup. could i use honey for the rest?
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!
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
In clean eating, we use arrowroot flour as a thickener. That might work for you.
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!
When do you put the pecans on top?
I didn’t do this. You just pour the pecans in the pie crust and then the liquid on top. Comes out nicely!
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.
Can you make this recipe without the pecans? I have a family member who is allergic.
Unfortunately, no, as pecans are the main ingredient in pecan pie.
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
Hello! Wondering if you’ve ever tried your pie crust recipe with KAF measure for measure gluten-free flour?
Hi Kathy! I haven’t, but I think it’s worth a shot 🙂
Does using maple syrup in your chocolate version of pecan pie work?
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!
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!
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.
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!
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.
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!)
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!
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!
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!
Wow – that’s awesome!!! So happy you and your husband enjoyed this pie, Cerina!
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!
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.
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!
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 .
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.
This pécan pie IS delicious
Thanks for this recipe
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?
What size is a cup. Can you give equivalent in Grams or ounces please.
Hi,
I don’t have bourbon so can I just omit it or use something else instead?
Tried it and loved it! Definitely has a different texture than a Caro pie. Not gooey inside. Probably would add a little more bourbon next time.
Made this for church and it was demolished in 10 minutes flat! My husband loved it! I felt a bit bad(but not too bad) that my dessert was the only one gone by the end of the night. Thank you for a no corn syrup recipe!
delicious! buy I would probably reduce the white sugar by 1/4 cup next time as it was quite sweet.
Would a dark rum complement this recipe instead of bourbon?
This was not the recipe for me. Didn’t like the maple flavor. Seems like the pecans were too much for the recipe but it may have been a mistake on my part with the measurements. But, the crust recipe is incredible. Will definitely keep the crust recipe!
This recipe is the bomb. All the Ladies asked for the recipe. So far I’ve baked 10 of these pies. However for the next pie I’m going to substitute 3/4 cup of Eagle Brand Sweetened Condensed Milk. It should be great
Hi there!
This recipe looks great! One question – can I make it without the added sugar? How come the maple syrup alone isn’t enough to add sweetness? Or does the sugar help in another way? To thicken it up or something?
Thank you!
Josh
I’m not going to rate this because I do not like giving bad ratings. Maybe I was the problem, obviously Ashley had success with this recipe, or it wouldn’t have been published. Ashley’s recipes are usually fantabulous. I will leave honest reviews based on my experience, so here it is. I was extremely disappointed in this recipe. I am not a novice baker, just a slightly lazy one, lol. The ONLY thing I did different than the written recipe was to use a store bought, refrigerated, rolled pie crust. Otherwise, I followed the directions precisely. As expected, the ingredients inverted in the oven (pecans usually rise to the top during baking). But it was so dry, and just not good. I’m honestly not sure what happened. The pecan pie I normally make (with corn syrup) is kind of gooey and delicious. I really wanted this one to be good, as I love the idea of swapping the maple syrup for the corn.
Oh wow! Amazing recipe thank you so much. We cant stop making it 😀
Each time we make it we cant wait for it to chill to start eating it, but being on the fridge for 12-24 hrs makes it taste even better!