Maple Pecan Pie

4.82 from 16 votes

This easy maple pecan pie recipe is made without corn syrup! Instead, this decadently delicious pie is made using real pure maple syrup. A holiday must have!

slice of maple pecan pie topped with a scoop of ice cream
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Pecan pie is a must have for the holidays.

But maybe you are wondering how to make a delicious pecan pie without corn syrup?

This recipe is for you. Just like our pecan pie bars, this recipe uses pure maple syrup to sweeten them and no corn syrup.

Can you have too much pecan pie during the holidays? I don’t think so. That is why I also created pecan pie brownies, pecan pie balls, and pecan cream pie too.

It just isn’t Thanksgiving or Christmas without a piece of ooey gooey pecan pie.

Ingredients to make pecan pie without corn syrup

  • pure maple syrup
  • heavy cream
  • all purpose flour
  • vanilla extract
  • salt
  • butter
  • eggs
  • brown sugar
  • pecan halves
  • pie crust
ingredients needed to make pecan pie without corn syrup

How to make pecan pie without corn syrup

Step 1: make the filling for the pecan pie.

In a bowl, mix together the pure maple syrup, heavy cream, flour, vanilla extract, salt, melted butter, eggs, and brown sugar.

Note: this is real maple syrup, not breakfast syrup.

Any variety of pure maple syrup will do, dark or light amber, grade a or grade b maple syrup.

Step 2: Line a store bought pie crust with the pecan halves.

Step 3: Pour the maple pecan filling evenly over the pecans into the pie crust.

Step 4: Bake the pecan pie at 350 degrees for 45 – 55 minutes, until the pie is hardly jiggly in the middle.

Step 5: cool to room temperature, then store in the fridge.

pecan pie with a slice taken out

While you can serve this pie at room temperature, I have found it cuts best and has the best texture when it has been refrigerated.

Serve your pecan pie with a scoop of vanilla ice cream on top.

This pie is even better made without corn syrup. It is perfectly sweet, and has that ooey gooey filling that is simply perfect.

Maple pecan pie is a must have for your holiday celebrations!

pecan pie slice on a plate

Can I make my own pie crust?

Yes, you can. If you have a favorite pie crust recipe, simply prepare it as you would another pie and follow the steps the same way.

Is it ok to leave pecan pie out overnight?

Pecan pie should only be kept at room temperature up to two hours. Then it needs to be placed in the fridge. Due to the eggs, this pie is not meant to sit out.

How long does pecan pie last?

Pecan pie lasts around 3 – 4 days in the refrigerator, if it isn’t eaten first!

To store the pie, cover it with plastic wrap or aluminum foil. I personally like using press and seal to store my leftover pies.

More holiday desserts

slice of maple pecan pie topped with a scoop of ice cream
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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slice of maple pecan pie topped with a scoop of ice cream
4.82 from 16 votes

Pecan Pie without Corn Syrup

By: Joy Shull
This homemade pecan pie is made without corn syrup and instead uses pure maple syrup. A holiday must have dessert!
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings: 8

Ingredients 

  • 1 cup pure maple syrup
  • 2 tablespoons heavy cream
  • 2 tablespoons all purpose flour
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 2 tablespoons butter, melted and slightly cooled
  • 3 eggs
  • ½ cup brown sugar
  • 2 cups pecan halves
  • 1 store bought pie crust

Instructions 

  • Follow instructions on your pie crust for pre baking
  • Preheat the oven to 350 degrees
  • In a mixing bowl, mix together the maple syrup, heavy cream, flour, vanilla, salt, melted butter, eggs, and brown sugar
  • After following instructions for your pie crust prior to baking, place the pecan halves inside the pie crust
  • Pour the maple pecan filling over the top of the pecans
  • Bake the pecan pie at 350 degrees for 45 – 55 minutes, until the center is hardly jiggly
  • Allow the pie to cool to room temperature, or for two hours. After two hours, place the pie in the fridge to store. While you can serve the pie at room temperature, I have found it cuts best after being refrigerated. This also makes it a great make ahead pie.
  • Store leftover pie covered with plastic wrap or aluminum foil in the fridge for 3 – 4 days

Nutrition

Calories: 402kcal, Carbohydrates: 44g, Protein: 5g, Fat: 24g, Saturated Fat: 5g, Polyunsaturated Fat: 17g, Cholesterol: 65mg, Sodium: 225mg, Fiber: 3g, Sugar: 30g
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1 Comment

  1. This will definitely be on the Thanksgiving Dessert Table this year!! Loved how this turned out. It has such a rich and decadent taste and it’s so easy to make. A scoop of Vanilla Ice Cream takes it to the next level. LOVE IT!