Today I’m getting us in the mood for Thanksgiving!
In our family, Pecan Pie is a must at our turkey dinner. Ryan and I usually sign up for this dessert every year. A few years ago, we came up with this recipe that omits corn syrup since Naiya has a sensitivity to this highly processed sugar. Actually, our whole family has done better without this ingredient in our diet!
For Thanksgiving, we always use my Homemade Pie Crust and top our pie with Homemade Whipped Cream.
Indulgent? Maybe.
Necessary? Absolutely.
This Pecan Pie (Corn Syrup Free) will make your dessert table pretty and gobbled up in minutes! In the event that we actually have leftovers, this makes an awesome next-morning breakfast “treat”.
Pecan Pie (Corn Syrup Free)
Maple syrup replaces corn syrup in this deliciously simple Pecan Pie. No Thanksgiving is complete without this classic dessert!
Ingredients
- 1 uncooked pie crust (see notes)
- 2½ cups pecan halves
- 5 tbsp melted butter
- ½ cup brown sugar
- 1 tbsp flour
- 1 tsp vanilla
- 3 eggs
- ½ cup pure maple syrup
Instructions
- Preheat oven to 350 degrees.
- Line a 9-inch pie dish with the pie crust. Place on a sheet pan.
- In a large bowl, whisk together the melted butter, brown sugar, flour, vanilla, eggs and maple syrup. Stir in the pecans and pour into unbaked pie crust. Bake for 50-55 minutes, until the center is just set. Set aside to cool, then serve!
Notes
If using store bought crust, be sure to defrost overnight in the fridge before assembling the pie.
Or you can make my super simple, quick & easy Homemade Pie Crust, it’s foolproof every time!
Serve with my 3-ingredient Homemade Whipped Cream (without Refined Sugar).
