The Best Pecan Pie EVER: Not Too Sweet Maple Pecan Pie Recipe

I love pecans. LOVE them. However, I’ve never been a huge fan of pecan pie. Only because it is so super sweet that it literally hurts my teeth. That’s saying a lot because I have a pretty big sweet tooth. So for the past several years I’ve been on a quest to find the perfect, not too sweet pecan pie recipe and this year I finally found it! I put together several recipes and kind of came up with my own version. It does not have any corn syrup at all – it is sweetened completely with brown sugar and 100% pure maple syrup. The result is divine.

Divine, I tell you. Even my non-sweet-tooth-having-husband LOVED every morsel he shoved in his mouth at Thanksgiving this year. Everyone asked me for the recipe. Delish!

Maple Pecan Pie

  • 1 prepared pie dough
  • 3 eggs
  • 1 cup pure maple syrup
  • 1/2 cup light brown sugar, packed
  • 4 Tbsp melted butter
  • 1 tsp pure vanilla extract
  • 1 1/2 cups pecans (halves and some whole)
  • pinch of Kosher salt

Directions: Preheat oven to 350 degrees. In a large bowl beat eggs. Stir in maple syrup, brown sugar, melted butter, vanilla, and salt. Mix until well-combined. Add pecans and stir. Pour into prepared pie crust. Bake at 350 degrees for 35 – 45 minutes or until golden brown and the filling is set.


  1. That is so yummy looking!!

  2. Loved your healthy recipe…especially loved that you’ve used brown sugar and maple syrup as sweeteners instead of white sugar…I too try to keep sugar out of my son’s desserts…like in caramel custard I use organic sugar just for caramel topping…for the rest I use organic jaggery..:-) here’s my recipe:


  1. […] My pecan pie is made with maple syrup and let me tell you…I now have to make TWO pecan pies every year and there is still never a crumb left over! […]