Maple Syrup Pecan Pie is a twist on the classic dessert that brings a deeper, more natural sweetness to the table. The result is a pie that feels familiar yet fresh. Ideal for holiday gatherings, Sunday suppers, or anytime you want a dessert that’s simple to make but full of flavor.
If your family loves a nutty flavor in your pie, then try my Pecan Brownie Pie Recipe and my Pecan Pie Bites. Add a little crunch to your pies.
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Why this Maple Pecan Pie Recipe is a Keeper
I love this pie because it’s easy to put together. Plus, it’s the best pecan pie I’ve ever had. The maple syrup really enhances the flavor of the traditional pecan pie.
- 30 Minute Prep: Spend 30 minutes preparing this dessert and then simply keep an eye on it as it bakes. no need for homemade pie crust when you bake the pie.
- Easy Ingredients: All the ingredients for this delicious pecan pie recipe are pantry staples.
- Family Friendly: This sweet treat is kid favorite. Adults also love the maple flavor for the homemade pecan pie recipe. This Maple Syrup Pecan Pie for thanksgiving is a favorite.
- Adaptable: You can choose to replace the maple syrup and flour with other corn syrup alternatives. Use the pie crust recipe provided or grab a glass pie pan and create your own pie dough for the maple pecan pie with your favorite pie crust recipe.
Why Use Real Maple Syrup Instead of Corn Syrup for Maple Syrup Pecan Pie?
Real maple syrup is natural, but has all of the sweetness and flavor that corn syrup can provide.
Pro Tip for Pecan Pie Without Corn Syrup
Add Bourbon: Add Bourbon to the mix to create a richer and more complex flavor to the recipe for pecan pie.
Ingredient Notes to Make Maple Pecan Pie
All of the required ingredients are easy to find at the store, but some of the ingredients may be around the kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pie Crust: Use a store-bought pie crust, or make the pie using your favorite homemade flaky pie crust recipe.
- Maple Syrup: When using maple syrup it’s important to use 100% pure maple syrup, not pancake syrup, to avoid the corn syrup.
- Pecans: Grab a bag of chopped pecans, or chop them yourself ahead of time.
Variations and Substitutions for Pie Crust and Filling
Feel free to use different ingredients to substitute or experiment with flavors for the .Maple Syrup Pecan Pie.
- Nuts: Try a mix of pecans and walnuts, or add chopped hazelnuts for extra crunch.
- Crust: Use store-bought, homemade, or even a graham cracker crust for a twist.
- Sweetener: Blend maple syrup with brown sugar for added molasses notes.
- Flavor boost: Add a splash of bourbon or vanilla extract to deepen the filling.
- Topping for Maple Syrup Pecan Pie : Serve with whipped cream, vanilla ice cream, or a drizzle of maple glaze.
How to Make Pecan Pie without Corn Syrup
This recipe comes together in 4 quick and easy steps. This classic pecan pie is so good, it’s great for any get-together or potluck.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make Pecan Pie Filling: In a large bowl, mix the ground cinnamon, brown sugar and white sugar. Then stir in the vanilla, beaten eggs and pure maple syrup.
- Heat Butter and Flour: In a small pot over medium-low heat, melt the butter. Then, add flour and stir for 30 seconds. Pour this into the other ingredients and mix well.
- Assemble in Pie Dish: Spread the chopped pecans onto the bottom of a pie crust in a 9-inch pie plate. Pour the pie filling over the pecans. Spread any remaining pecan halves over the top of the pie.
- Bake the Pie: Bake in a preheated oven for 10 minutes. Then, reduce the heat and bake for another 55 minutes. Remove pie from the oven and let the pie cool.
Prep Ahead Suggestions to Bake the Pie
Prepping pecan pie (no corn syrup) ahead of time can save time and kitchen space if hosting a party.
- Crust: Make the crust up to 2 days ahead and refrigerate.
- Maple Pecan Pie Filling: Mix the filling and store in the fridge overnight; just pour and bake when ready.
- Whole Pie: Bake the pie a day ahead; it sets beautifully and slices cleanly after resting.
Alternate Cooking Methods for Maple Syrup Pecan Pie
Make this recipe into pie bars, mini pies or make it no-bake.
- Bars: Pour filling over a shortbread crust and bake as pecan pie bars.
- No-Bake Twist: Make a maple pecan filling with gelatin and chill in a graham crust (less traditional, but fun).
- Mini Pecan Pies: Use muffin tins or tart pans for individual servings.
How to Store, Reheat and Use Leftovers
- Store: Make this pie and keep no corn syrup pecan pie covered at room temp for 1 day, or refrigerate for up to 4 days.
- Reheat this Great Recipe: Warm slices on a baking sheet in a 300°F oven for 10–15 minutes or microwave briefly.
- Use leftovers: Crumble into yogurt parfaits, chop warm pie into ice cream sundaes, or blend into milkshakes.
Common Questions About the Best Maple Pecan Pie
Prevent a runny filling by making sure to not add too much liquid. If you do, you can thicken back up with some more flour.
Sure! Let the pie cool completely and wrap the pie tightly with plastic wrap, or place the pie in a airtight container.
Give the pie a little shake after it’s done baking. If the syrup mixture in the center of the pie moves dramatically, then it is not done. If it just jiggles, then it is done.
Expert Tips for Pecan Pie without Corn Syrup
- Toast the Pecans: Toast pecans for 5 minutes in a dry skillet or oven to add crunch and depth.
- Blind Bake the Pie Crust: Prevents sogginess and keeps the bottom crisp. In the bottom of the pie crust, fill with pie weights or dried beans.
- Cool Completely: Let the filling firm up as it rests to make slicing easy.
- Use a Pie Shield: Keeps the pie crust edges from overbrowning during the long bake.
- Don’t Overmix the Filling: Whisk gently to avoid air bubbles and cracking.
- Serve With: Serve with Cinnamon Roasted Pecans, Cream Cheese Whipped Cream or Old Fashioned Pumpkin Pie.
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Maple Syrup Pecan Pie
Equipment
- 9-inch pie plate (if using homemade pie crust)
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Ingredients
- 1 9-inch pie crust
- ⅓ cup granulated sugar
- ⅔ cup packed light brown sugar
- 1 cup pure maple syrup
- 5 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 large eggs, beaten
- 1 cup chopped pecans
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and cinnamon. Add the maple syrup, vanilla extract, and beaten eggs, then whisk until smooth. Set aside.
- Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for about 30 seconds. Add the butter mixture to the maple syrup mixture and whisk until fully combined.
- Spread the chopped pecans evenly over the bottom of the pie crust. Pour the filling over the pecans, then sprinkle any remaining pecans over the top.
- Bake for 10 minutes. Reduce the oven temperature to 350°F and continue baking for 55 minutes.
- Remove the pie from the oven and cool completely before slicing and serving.
Christina’s Notes
Add a splash of bourbon to the filling for a richer, deeper flavor.
Turn this recipe into pecan bars by baking the filling in a square baking pan instead of a pie crust.
This recipe can be adapted to fit dietary needs with gluten-free, vegan, or other ingredient substitutions.
Store leftover pie, covered, in the refrigerator for up to 4 days.
Freeze the baked pie for up to 2 months. Thaw overnight in the refrigerator before serving.
This pie can be baked 1 to 2 days in advance, making it an excellent make-ahead dessert for Thanksgiving or Christmas.
For the cleanest slices, allow the pie to cool completely before cutting. This gives the filling time to fully set.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.