Southern-Style Cinnamon Maple Pecan Pie (No Corn Syrup!)
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Looking for the perfect holiday pie? This Cinnamon Maple Pecan Pie skips the corn syrup and delivers big on flavor with maple syrup, brown sugar, and a touch of cinnamon. With a buttery, flaky crust and a gooey, nutty filling, it’s everything you love about pecan pie—only better!
This Pie Is:
- Full of Flavor: Maple syrup and cinnamon bring a warm, rich depth to the classic Pecan Pie.
- No Corn Syrup Needed: Maple syrup does all the work for a gooey, perfectly set filling.
- Simple Yet Impressive: With just a handful of ingredients, this pie is easy to make and always a showstopper.
- Perfect for Planning Ahead: Bake it a day or two in advance and store it in the fridge—holiday prep just got easier!
Looking for another unique take on pecan desserts? Our Pecan Pie Upside Down Cake combines the gooey topping you love with a soft, tender cake base. For handheld convenience, don’t miss our Pecan Pie Bars. They’re perfect for your holiday table or for grab and go without the mess!
Let’s Start With Our Homemade Pie Crust
A really good, flaky, sturdy pie crust is what you need to hold in all that yummy maple pecan filling. And this one fits the bill. It has been in my family for more than 100 years! (We’ve just modernized it a bit.😉)
You’ll need a few simple ingredients: all purpose flour, granulated sugar, unsalted butter, salt, and ice water.
The process is pretty straight forward. Combine the flour, sugar, and salt; cut in the butter, and gradually add the ice water until it comes together and forms a dough.
⊹ Quick Tip ⊹
Both the butter and the water need to be very cold to ensure a flaky crust.
For those not as familiar with the process, or if you need a refresher, our How To Make The Perfect Pie Crust is the ultimate guide.
Now For The Filling
For this easy stir-together filling you need pecan halves, brown sugar, maple syrup, cinnamon, salt, melted butter, vanilla, and eggs.
Place the pecan halves in the bottom of the unbaked pie crust. Mix the rest of the ingredients together and pour over the pecans. Set on a sheet pan and bake. The pie is done when it puffs slightly but still has a tiny bit of jiggle in the center.
⊹ Quick Tip ⊹
Mix the ingredients gently just until combined. You do not want to incorporate air into the filling.
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!
Looking for more recipes like this? Here are a few you may like:
When you make this Homemade All-Butter Tender Pie Crust, leave a comment down below and/or give this recipe a rating! 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.
Happy Baking!
x, Caylie
Southern-Style Cinnamon Maple Pecan Pie (No Corn Syrup!)
Ingredients
Pie Crust
- 1½ cups all purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- ⅔ cup unsalted butter, cold, sliced
- 4½ Tablespoons ice water
Filling
- 2 cups pecan halves
- ⅞ cup brown sugar, packed
- 1¼ cups pure maple syrup, grade A
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
Instructions
Crust
- Combine flour, sugar, and salt in the bowl of a food processor fitted with the dough blade.
- Pulse to mix.
- Add butter, a little at a time, pulsing after each addition.
- Continue to pulse until butter is in small pieces.
- Add water.
- Pulse until it comes together as a dough.
- 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.
- Fold excess dough under edges of pie dough.
- Crimp.
- Place in fridge until ready to fill.
Filling
- Heat oven to 375℉/190℃.
- In a large mixing bowl, mix together sugar, maple syrup, cinnamon, and salt.
- Add butter and vanilla, mixing well.
- Mix in eggs, being careful not to beat air into the mixture.
- Place pecans in bottom of crust.
- Pour mixture evenly over pecans.
- Bake for 15 minutes.
- Without opening the oven, reduce heat to 325℉/165℃.
- Bake for 45-50 minutes, until set.
Notes + Tips!
Storing Your Cinnamon Maple Pecan Pie
- Short-Term: Cover and store the pie at room temperature for up to 1 day.
- Refrigerated: For longer storage, cover tightly and refrigerate for 3-5 days. Bring to room temperature before serving for the best flavor and texture.
- Frozen: Slice the cooled pie, wrap each slice tightly in plastic wrap, and store in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Tips for the Perfect Cinnamon Maple Pecan Pie
- Avoid over mixing the filling: Mix just until combined to prevent air bubbles that can affect texture.
- Prevent a soggy crust: Bake the pie on the oven’s bottom rack for even cooking.
- Use a sheet pan: Place the pie on a sheet pan to catch any potential drips while baking.
- Protect the crust edges: If the crust browns too quickly, cover the edges with foil or a pie crust shield for the last 20-25 minutes of baking.
- Check for doneness: The filling should puff slightly and jiggle just a little in the center when done.
Tools You May Need (affiliate links)
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Turned out perfectly! I chopped up 1 cup of the pecans and put it on the bottom of the pie crust, poured the mixture over top, and then made a nice pretty pattern on top with the remaining 1 cup of pecan halves. No leftovers…that is always a good sign that it was good. 🙂 Thank you for the recipe.
Hi Noreen! No leftovers is always the biggest compliment. We absolutely love this pie and are so happy to hear you did too! 🥰 I hope you find more recipes you’ll love on our site. Happy holidays! x, Caylie