This Maple Pecan Pie is rich, gooey, and naturally sweetened with pure maple syrup. A buttery, flaky crust filled with toasted pecans and warm maple flavor, this is the perfect holiday dessert and a beautiful twist on the classic pecan pie.
This Maple Pecan Pie Recipe is a rich, gooey, and irresistibly delicious twist on the classic pecan pie, made without corn syrup! Sweetened entirely with pure maple syrup, this maple syrup pecan pie delivers warm, caramel-like flavor with perfectly toasted pecans and a buttery, flaky crust. It's incredibly easy to make and comes together with simple pantry ingredients, making it a great choice for both beginner and experienced bakers.
Whether you're looking for a no corn syrup pecan pie or a show-stopping Thanksgiving pie recipe, this pie checks all the boxes. It's the perfect easy holiday dessert that tastes even better the next day, making it ideal for entertaining or preparing ahead for your holiday menu. Serve it with whipped cream or a scoop of vanilla ice cream for the ultimate fall dessert!
Jump to:
Why You'll Love This Recipe
- Made with 100% pure maple syrup - no corn syrup needed
- Perfectly sweet, gooey center with crunchy pecans
- Simple, one-bowl filling
- Great make-ahead dessert for Thanksgiving
Ingredients
For the Pie
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 2 ½ cups pecans (toasted)
- 1 cup pure maple syrup
- ½ cup brown sugar
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
1. Prep
Preheat oven to 350°F. Place a baking sheet on the lower rack (to catch drips).
Spread the pecans in a single layer and toast them for 4-5 minutes, just until fragrant. Let them cool completely. Then divide them into two equal portions, leave half whole and roughly chop the other half.
2. Make the Filling
In a mixing bowl, whisk together - maple syrup, brown sugar, melted butter, eggs, flour, vanilla, and salt.
Stir in the chopped pecans.
3. Assemble
Pour filling into the unbaked pie crust. Spread remaining whole pecans evenly.
4. Bake
Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
If the crust browns too quickly, cover edges with foil.
5. Cool
Cool completely for at least 2-3 hours before slicing.
The filling thickens as it cools.
Serving Suggestions
- A scoop of vanilla ice cream
- Freshly whipped cream
- Warmed maple drizzle
Make Ahead, Storing & Freezing
Make Ahead:
You can easily prepare this Maple Pecan Pie ahead of time, making it perfect for stress-free holiday baking. Bake the pie completely, then allow it to cool fully so the filling sets. Once cooled, cover it loosely with foil or plastic wrap and keep it at room temperature for up to 24 hours, or refrigerate it for up to 2 days. The flavors actually deepen as it rests, so the pie tastes even better the next day.
If you'd like to get even further ahead, you can also prepare the filling a day in advance. Mix everything together, store it in an airtight container in the refrigerator, and simply pour it into the crust when you're ready to bake. Give it a quick stir before using. This make-ahead option saves time and keeps your holiday prep smooth and easy!
Storing:
Once the pie has completely cooled, you can store leftovers easily while keeping that gooey, maple-pecan texture intact. Cover the pie loosely with foil or plastic wrap, or place slices in an airtight container. The pie will stay fresh for 3–4 days in the refrigerator.
Because pecan pie has a custard-style filling, refrigeration helps maintain its structure and prevents the crust from becoming overly soft. When you're ready to serve, you can enjoy it chilled, bring it to room temperature for about 30 minutes, or warm individual slices in the microwave for 10–15 seconds to restore that fresh-baked taste. This keeps the crust crisp and the filling soft, just the way it should be!
Freezing:
Maple Pecan Pie freezes beautifully, making it a great dessert to prepare well in advance. To freeze the whole pie, let it cool completely after baking, this prevents condensation and ice crystals from forming. Once cooled, wrap the entire pie tightly in a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. For extra protection, you can also place it in a large freezer-safe bag or wrap it in a second layer of foil. Freeze for up to 2 months.
To freeze individual slices, place the cooled slices on a parchment-lined tray and freeze until firm. Then wrap each slice tightly in plastic wrap and store them in a freezer-safe container or zip-top bag. This method allows you to thaw and enjoy single servings whenever you like.
When ready to serve, thaw the whole pie or individual slices overnight in the refrigerator. For a freshly baked taste, warm the pie in a 300°F oven for 10-15 minutes, or microwave slices in short intervals until just warmed through. This helps revive the crisp crust and gooey, maple-sweet filling. Enjoy!
Jyoti's Tips
- Toast the pecans before adding them to the filling this intensifies their flavor and gives the pie a deeper, nuttier aroma.
- Use real maple syrup, preferably Grade A Amber or Dark, for the richest flavor and best texture. Artificial syrups won't thicken or caramelize the same way, which can affect the pie's consistency.
- Protect the crust edges with a pie shield or foil if they begin to brown too quickly during baking. This helps the filling set without over-baking the crust.
- Let the pie cool fully before slicing, as the filling continues to set as it cools. Slicing too early can cause the center to spill out rather than hold clean slices.
More Thanksgiving Desserts
Maple Pecan Pie Recipe (No Corn Syrup!)
Equipment
- 1 Pie Pan
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought
- 2 ½ cups pecans
- 1 cup pure maple syrup
- ½ cup brown sugar
- 3 large eggs
- 4 tablespoons unsalted butter melted
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Place a baking sheet on the lower rack (to catch drips).
- Spread the pecans in a single layer and toast them for 4-5 minutes, just until fragrant. Let them cool completely. Then divide them into two equal portions, leave half whole and roughly chop the other half.
- In a mixing bowl, whisk together - maple syrup, brown sugar, melted butter, eggs, flour, vanilla, and salt.
- Stir in the chopped pecans.
- Pour filling into the unbaked pie crust.
- Spread remaining whole pecans evenly.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Note: If the crust browns too quickly, cover edges with foil.
- Cool completely for at least 2-3 hours before slicing. The filling thickens as it cools.
Notes
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Leave a Reply
You must be logged in to post a comment.