This gluten free Maple Pecan Pie without corn syrup is sure to become a Thanksgiving favorite and you won't even miss the classic corn-syrup version! This recipe uses a combination of pure maple syrup and granulated sugar to give it that sweet & gooey texture everyone loves in a typical pecan pie recipe. This recipe also has a homemade press-in gluten-free crust option that is sure to wow your guest!
I always wondered why so many pecan pies use corn syrup and can it really be made without? When I first developed this recipe many years ago, I was amazed at how delicious and gooey a pecan pie can be when made with many syrup. Most recipes use corn syrup since it imparts the perfect texture and sweetness, but this recipe is here to break the rules!
When searching for a pecan pie recipes without corn syrup, one might come across a butter-pecan pie or French Honey Pie which typically doesn't contain corn syrup. Some Canadians say that they only use maple syrup in their pecan pie. And other people even suggest using honey in pecan pie.
After much trial and error, I found that a combination of pure maple syrup, mixed with white sugar (unrefined sugar is most ideal), works the best to replicate the perfect and classic pecan pie.
Why you'll love this no corn syrup pecan pie
What is the best recipe for pecan pie without corn syrup? Here it is! Here are a few reasons why this recipe is so loved.
- Perfectly sweet - Using maple syrup and granulated sugar to mimic the corn syrup flavor.
- Best holiday dessert - Make this pie recipe for guests or bring to any holiday or Thanksgiving get together!
- Easy and simple - Use a store-bought pie crust if you prefer, then quickly make the filling & bake the pie. It's as easy as Pie (pun intended!)
- Gluten free- By using a gluten free crust recipe or store-bought crust, your pie will be gluten free. The filling is naturally gluten free since it doesn't use any flour!
- Pie Crust - I like to use my homemade coconut oil pie crust recipe for this pie, but any pie crust you like (homemade or store bought) will be perfect! This frozen Gluten Free Pie Shell is my favorite version to buy in grocery stores such as Whole Foods, Publix or other retail stores.
- Eggs - Eggs provide stability and a gooey texture to the pie filling
- Granulated sugar - I use equal parts granulated sugar and maple syrup in place of corn syrup.
- Maple syrup - Maple syrup provides a sticky delicious flavor to the pie.
- Butter - Dairy unsalted butter or a vegan unsalted butter works great in this recipe.
- Vanilla extract - A dash of vanilla always adds more depth of flavor to desserts. Pure Vanilla Extract is ideal in all baking recipes.
- Pecans - I mix chopped pecans into the filling and then decorate the top of the pie with pecan halves for a beautiful design.
- Salt - Used to balance out the sweet flavors in this pie.
Prepare the pie crust
This recipe works extremely well using my Coconut Oil Pie crust recipe. Make a batch of the coconut oil pie crust, then partially bake it so it is halfway cooked, so it doesn't become soggy from the filling.
Step one: Make your gluten free pie crust according to the recipe directions. This recipe uses oat flour, tapioca starch, almond flour, salt, maple syrup, coconut oil, and ice water.
Step two: Press the pie crust into a grease 9-inch pie pan. If using a roll-out pie crust recipe, roll the pie crust into a 12" circle, then lay inside the pie pan and trim the excess.
Step three: Use a fork to press into the pie crust to prevent air pockets. Bake the pie crust for 13-15 minutes.
Step four: The pie crust will be very pale in color but look just a bit cooked. Allow the par-baked pie crust to cool for 20 minutes before filling.
How to make the pecan pie
Here are the simple and easy steps to make the maple pecan pie filling.
Step one: In a large bowl, whisk tiger the eggs, granulates sugar, maple syrup, salt and vanilla extract.
Step two: Add melted and slightly cooled butter to the pecan pie filling mixture. Whisk together!
Step three: Mix chopped pecans into the filling mixture. The pecans should be roughly chopped and not too small.
Step four: Pour the pecan pie filling mixture into the par-baked gluten free pie crust.
Step five: Set the pie crust into the oven at 350°F and bake for about 35 minutes until the filling is set.
Step six: Once the pie is ready, allow it to cool completely on a wire cooling rack. Then, refrigerate for a few hours or overnight for best slicing results.
- Choose your favorite pie crust - Some people like a flakier crust and others prefer it to be more buttery. Choose your tried and true recipe or store bought version that you love.
- Use Pure Maple Syrup - Please do NOT use pancake syrup in this recipe. It will be way too sweet and have a different texture. Be sure to buy Pure Maple Syrup. There should only be 1 ingredient listed on the bottle!
- Don't over mix the filling - With all baking, it is a science. If you over mix the filling, the eggs will change texture. Simply mix the filling until it is well combined, but not whipped.
- Don't skimp on the pecans - This recipe uses a lot of pecans, because it is a pecan pie.
Please see the recipe substitutions for this pecan pie below.
- Maple syrup - You can use honey in place of maple syrup. This is a bit tricky since the flavor and texture may change slightly, but it will still work and create a delicious pie!
- Granulated sugar - If you want to make this pie even healthier, use coconut sugar! Coconut sugar has a delicious nutty flavor and is pretty sweet. If using coconut sugar, decrease the amount of sugar to ⅓ cup (rather than ½ cup).
Here are a few fun ways to change up the recipe and make it even more exciting.
- Make a chocolate pecan pie - Mix ⅓ to ½ cup of chocolate chips into the filling mixture before pouring it into the pie crust. Then, once baked and fully cooled, drizzle melted chocolate over the entire pie.
- Make a salted caramel pecan pie - Mix ⅓ to ½ cup of caramel chips into the filling mixture before pouring it into the pie crust. Then, once baked and fully cooled, drizzle caramel over the top of the pie.
- Make a coconut-pecan pie - Mix ⅓ cup of sweetened shredded coconut into the pie filling before pouring it into the crust.
This pie stores great covered with foil or plastic wrap on the counter for 2-3 days. Alternatively, store in the fridge for 4-5 days.
My favorite substitute is equal parts granulated sugar and maple syrup, like I used in this recipe.
Corn syrup adds a very sweet flavor while also adding sticky texture that gives the smooth yet gooey mouth feel.
It won't work exactly the same, but your pie should still turn out delicious! I prefer maple syrup, but honey is an ok option if that is what you have to work with.
Karo, a corn syrup brand, may have created a Pecan Pie recipe to use their own corn syrup product as a way to market it. Their corn syrup imparts the perfect sweetness, thickness and gooey texture that a classic pecan pie has.
More holiday desserts
Looking for other recipes like this? Try these:
Did you try this no corn syrup pecan pie recipe? If you did, I'd love to hear your feedback in a comment and rating below. I can't wait to hear if you loved it!
Gluten Free Maple Pecan Pie (no corn syrup)
- 1 recipe gluten free pie dough such as my Coconut Oil Pie Crust recipe
- 3 large eggs
- ½ cup white sugar I recommend unrefined sugar if possible
- ½ cup pure maple syrup
- ⅓ cup vegan butter melted (only use baking sticks)
- ¼ teaspoon salt
- 1 teaspoon Pure Vanilla Extract
- 1 cup chopped pecans
- 1 cup whole pecan halves for topping
- For the Pie Crust:
- Press your "press and bake" or your rolled gluten free pie crust into a 9-inch pie pan. Poke with a fork. Place in the fridge for 15 minutes while the oven preheats to 325°F.
- Bake the pie crust for 13-15 minutes until it's just lightly partially cooked.
- Remove crust from the oven and allow to cool on a wire baking rack for at least 20 minutes before adding the filling.
Make the Filling:
- In a large mixing bowl, whisk together the eggs, sugar, maple syrup, salt and vanilla extract until well combined, about 30 seconds.
- Whisk in the butter just until combined.
- Mix in the chopped pecans.
- Pour the pie filling into the par-baked pie crust.
- Decorate the top of the pecan pie with halved pecans.
- Bake in the center rack of the oven for 30-35 minutes until the filling is puffed and no longer jiggly.
- Pie crust: You can use any gluten free pie crust recipe, but I love making my Coconut Oil Pie Crust. It is a press-in crust, so you don't need to roll it out. It works like cookie dough!
- Maple syrup: Swap maple syrup for honey if you prefer, although I think maple syrup is excellent here.
- Chocolate variation: Make this a chocolate pecan pie by mixing ⅓ to ½ cup chocolate chips into the filling!
- Storage: This pie is best kept covered in the fridge for up to 5 days.