Southern-Style Cinnamon Maple Pecan Pie (No Corn Syrup!)

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Celebrate the season with a delicious new twist on a Fall classic! Southern-Style Cinnamon Maple Pecan Pie. The crust is buttery, flaky, and made with only 3 simple ingredients. Inside, the filling is loaded with crunchy pecans with notes of sweet maple, brown sugar, and cinnamon. Each bite is gooey and nutty, and the perfect balance of sweetness and spice. It’s the perfect holiday pie to bake, eat and enjoy, share with loved ones, gift to neighbors, and adore this holiday season. Truly the most delicious pie!

pecan pie with flaked salt on top on a white cheesecloth with pecans and metal plates around on marble surface.

One of the most common questions we receive every Thanksgiving is…Can pecan pie be made without corn syrup? And, our answer has always been the same. Yes, but also no. Too many things could go wrong. Plus, without the addition of corn syrup, it wouldn’t set right.

That is, until today! Introducing our NO corn syrup Maple Pecan Pie.

This recipe is the perfect blend of sweet, maple-y, nutty goodness with a hint of cinnamon. And, while the classic pie divides a crowd, this version might have all the naysayers changing their minds! It’s THAT good.

Why This Cinnamon Maple Pecan Pie Will Have You Falling In Love This Fall

It’s actually SUPER simple to make. Only 8 ingredients total needed to make this recipe.
Full of flavor! With the combination of cinnamon, maple, and pecans, every bite will leave you wanting more.
This is a recipe you can trust. With 30+ years of making of pecan pie under our belts, we know how to make a delicious pecan pie with minimal effort!
Uses maple syrup instead of corn syrup to not only add more flavor, but to also make this pie a dessert that everyone can enjoy.
Truly the perfect make ahead dessert for Thanksgiving.

angled close up of cut maple pecan pie in metal pie pan.

Tools and Equipment You May Need

Ingredients To Make The Most Delicious Cinnamon Maple Pecan Pie

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Crust:

All-Purpose Flour – Using plain all purpose flour is the way to go here. The protein content gives the pie dough the structure it needs.
Granulated Sugar – Just a touch of sugar helps promote browning and adds the slightest bit of sweetness, as well as helping to keep the crust tender.
Salt – Just a little salt enhances the flavor.
Unsalted Butter – Responsible for the flaky layers, the butter also adds richness and flavor while allowing us to control the level of salt.
Ice Cold Water – The water has to be ice cold to keep the butter firm and to help slow down the formation of gluten.

flour, butter, water, sugar, and salt on marble surface.

For The Filling:

Pecan Halves – These are essential for pecan pie…for obvious reasons! Pecans have a distinct nutty and creamy flavor, as well as the perfect texture for this pie.
Brown Sugar – While brown sugar sweetens and adds flavor, it also helps provide the structure needed to have the most delicious gooey pecan pie.
Maple Syrup – The replacement for the corn syrup in traditional pecan pie, maple syrup adds the sweet, distinctive flavor of maple to each bite.
Ground Cinnamon – Easily the most popular spice in baking, cinnamon adds a delicious warmth to every bite that will leave you wanting more.
Salt – Just a bit of salt enhances the flavor.
Unsalted Butter – Making the filling silky and luscious, unsalted butter adds a delicious buttery flavor.
Vanilla Extract – The unsung hero in so many baked goods, vanilla adds the perfect undertone to enhance the maple pecan flavor.
Large Eggs – The binder that holds the filling together, they also help to thicken it.

pecans, maple syrup, brown sugar, salt, vanilla, cinnamon, melted butter, and eggs on marble surface.

How To Make Cinnamon Maple Pecan Pie (Step-by-Step!)

Step 1: Prepare pie crust

Combine flour, sugar, and salt in the bowl of a food processor fitted with the dough blade. Pulse to mix.

flour, sugar, and salt in food processor.

blended flour mixture in food processor.

Add butter, a little at a time, pulsing after each addition. Continue to pulse until butter is in small pieces.

three pats of butter added to flour mixture.

Add water. Pulse until it comes together as a dough.

water added to butter and flour mixture.

Form into a ball and flatten slightly. Wrap in plastic wrap. Refrigerate 10 minutes. Roll out into a circle that is ⅛ inch thick.

Gently fit pie into 9 inch pie pan, making sure there are no air bubbles.

pie dough placed over pie pan on marble surface.

pie dough fitted to pie pan with excess hanging off edges.

Fold excess pie dough underneath edge of pie. Scallop edges. Place in fridge until ready to fill.

two fingers pinching edge of pie dough to create a scallop effect.

Step 2: Make filling

In a large mixing bowl, mix together sugar, maple syrup, cinnamon, and salt.

brown sugar and maple syrup in glass bowl.

brown sugar and maple syrup mixed in large glass bowl.

Add butter and vanilla, mixing well.

melted butter and vanilla added to maple syrup mixture.

melted butter mixed into maple syrup mixture.

Mix in eggs, being careful not to beat air into the mixture.

Place pecans in bottom of crust. Pour filling evenly over pecans.

maple pecan pie filling in unbaked pie shell.

Step 3: Bake

Bake for 15 minutes. Without opening the oven, reduce heat. Bake for 45-50 minutes, until set.

FAQ’S and Troubleshooting

How far in advance can I make this pie?

For the best flavor and texture, it’s best to serve this pie within 1-2 days of baking.

Do I need to par-bake the crust?

For this type of pie, you do not need to par-bake or blind bake this crust! It will have plenty of time to bake.

Why is my pie crust tough?

If your pie crust came out tough, this is due to over-working. It can happen in the food processor or if it’s been handled too much/re-rolled too much.

How can I tell when my pie is done?

The best indication of whether a pie is baked or not is the jiggle test! After baking, gently shake the pie pan. The pie should be puffed and jiggle very slightly. Another way to see if the pie is done is inserting a knife in the middle of pie. If it comes out clean, your pie is baked!

3 Tips For The Perfect Pie Crust

Remember, the fridge is a pie dough’s best friend! You really need to keep it cold to ensure the best experience.
Preheat the oven! I know this sounds simple, but when you put the cold dough into the hot oven, it creates steam. Therefore, flakier crust!
Keep the butter chunks bigger and, when you’re rolling, if you see a chunk of butter on the edge, cut it off and place it back in the middle. Butter is your dough’s best friend!

cut pecan pie in metal pi pan with cake knife placed at an angle with tip of cake knife underneath pie, metal plates, pecans, and cinnamon sticks around.

What To Serve with This Cinnamon Maple Pecan Pie

Looking for something a little sweeter to go with your slice of pie? Here are a few of our favorite things to scoop or drizzle over the top of each slice!

How To Store

You can keep this pie covered in the refrigerator, for 3-5 days. You can also slice this pie and freeze the individual slices in a freezer safe container or zip-top bag and keep in the freezer for 1-2 months.

Looking for more recipes like this? Here are a few you may like:

Pecan Pie Bars with Shortbread Crust

Easy Southern Pecan Pie

Pecan Pie Upside Down Cake

Southern Pecan Pie Brown Sugar Muffins

Bourbon Chocolate Pecan Pie

pecan pie in metal plate with slice missing on white cheesecloth with white flowers, pecans, and metal plates around with cinnamon sticks.

Expert Tips

You can make the crust by hand instead of using a food processor. Just use a pastry blender or fork to cut the butter in to the flour mixture.
If you’ve had trouble in the past with your pie crust not quite getting done, you can bake this pie on the bottom rack of your oven.
Make sure you only add water 1 Tablespoon at a time to the pie dough! Depending on many different factors, you may need more or less water.
If you want a flakier crust, leave a few chunks of butter when you are processing. But, if you want a more tender crust, process it until the mixture is crumbly.
You may need to cover the pie with tinfoil the last 20-25 minutes of baking to keep the crust from over-browning.
The pie will puff and jiggle slightly when done.
Remember to let the pie cool completely before serving!

When you make this Southern-Style Cinnamon Maple Pecan Pie (No Corn Syrup!), leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

– Still Hungry? –

Here are a few recipes may like!

Southern-Style Cinnamon Maple Pecan Pie (No Corn Syrup!)

Why This Cinnamon Maple Pecan Pie Will Have You Falling In Love This Fall

Tools and Equipment You May Need