When Brian and I lived in Denver, I hosted Thanksgiving twice. One year for my family and the following year for Brian’s family. I LOVED every bit of it. Prepping the decorations, making the shopping lists, planning what dishes to make ahead, and sharing foods with people I loved.

Since moving back to Indianapolis, Brian and I typically spend Thanksgiving day with his family and Thanksgiving weekend with my family. My job for the Thanksgiving meal? Bring the pies!

I always make pumpkin pie and pecan pie (tradition!), but pecan pie has been my favorite for quite some time.

This year, I wanted to update my classic recipe for a version that calls for no corn syrup. It’s sweetened with brown sugar and maple syrup, so it is still very sweet. It has delicious texture and nutty sweet flavor…I think this no corn syrup pecan pie is going to become my new traditional recipe 🙂

This post is written as part of an ongoing partnership with NOW Foods.

No Corn Syrup Pecan Pie Tips

This pie is easily made with gluten free flour or traditional all purpose flour. To make my no corn syrup pecan pie low FODMAP, I used lactose-free butter and NOW Foods gluten free all purpose flour blend.

I adore using NOW Foods pecans, maple syrup, and brown sugar for this pecan pie. After visiting the NOW facility a few years ago and developing a relationship with the company, I really trust their products.

If you don’t have any dietary restrictions, you can make this no corn syrup pecan pie with your favorite all purpose flour and traditional butter.

For the pie crust, your favorite store-bought or homemade pie crust should work here!

No Corn Syrup Pecan Pie

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Tara Deal Rochford
• Total Time: 55 minutes
• Yield: 1 pie 1x

Print Recipe

Pin Recipe

Description

No Corn Syrup Pecan Pie is a delicious take on the traditional recipe.

---

Ingredients

Scale 1x2x3x

1 pie crust (for low FODMAP, I love this pie crust recipe)

4 tablespoons butter, melted (for low FODMAP use lactose free)

½ cup packed brown sugar 

1 tablespoon all purpose flour (for low FODMAP use gluten free)

2 teaspoons vanilla extract

½ teaspoon salt

3 large eggs

1 cup real maple syrup

1 ½ cups raw pecan halves

Cook Mode Prevent your screen from going dark

---

Instructions

Preheat the oven to 375 degrees Fahrenheit. Roll out your pie crust and place in a 9” pie plate, flute the edges as desired. 

Melt the butter and set aside to cool. 

In a large bowl, mix the melted and cooled butter, brown sugar, flour, vanilla, salt, eggs, and maple syrup. Mix the pecans into this mixture then pour into the pie crust. 

Bake for 20 minutes, then place a pie crust shield over the edge of the crust to prevent from getting too brown.

Bake for 25 more minutes, or until the pie has set. Remove from the oven and allow to cool completely on a wire rack. 

Notes

For low FODMAP, use lactose-free butter, gluten free flour and a gluten free or low FODMAP pie crust.

This is a great recipe to make a day before serving.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: dessert
• Method: oven
• Cuisine: american