Pecan Pie
Updated Sep 28, 2025
This pecan pie recipe is corn syrup free, using dates instead for natural sweetness. The pie filling is mixed in a blender until smooth.
This post may contain affiliate links. Please read our disclosure policy.
You’ll love my homemade pecan pie!
Pecan pie is one of those classic holiday desserts I look forward to every year, and this pecan pie recipe is a lighter take on the traditional version. Instead of corn syrup, I use dates to make the filling sweet and rich, and it still bakes up with that gooey texture everyone loves. It’s easy too just blend the filling, pour it over the pecans, and bake.
I’ll admit, I usually reach for pumpkin pie first, but this pecan pie recipe always makes me second-guess my choice. The dates add a natural sweetness that feels a little more wholesome. I don’t miss the corn syrup at all. It’s a festive dessert that’s perfect for the holidays, but also easy enough to make whenever the craving hits.
Happy Cooking!
– Yumna
Pecan Pie Ingredients
- Pie crust: I like to make pie crust from scratch, but you can also use store-bought. Look for a package that has one (or two) traditional 7-oz, 9-inch pie crusts.
- Whole pecans: I toast the pecans before adding them to the pie crust. You can also use walnuts, as they have a similar texture and flavor profile to pecans.
- Dates: Make sure you remove the pits!
- Dry ingredients: Just salt.
- Wet ingredients: Unsalted butter, brown sugar, maple syrup, eggs, and vanilla extract.
“Absolutely loved this recipe! Pecan pie has always been one of my favorites but the amount of high fructose corn syrup required isn’t my favorite. So we loved that this recipe replaces some of that sugar with better sweetener alternatives! Will be making this one every year going forward.” – Jessica
How to Make Pecan Pie
“This pie is so delicious! Make it twice already!! During Thanksgiving, everyone loves it and says I’m such a good baker, lol!! I love that it’s healthier than the traditional pecan pie. It’s so easy to make without making a huge mess in the kitchen. It’s 10 out of 10” –Lizz
Pecan Pie Recipe
Video
Ingredients
- 1 7 ounce prepared pie crust , thawed according to package directions (tin pan)
- 3 cups whole pecans
- 3 eggs
- ¾ cup pitted dates
- ¾ cup pure maple syrup
- ¼ cup packed light brown sugar
- 2 tablespoons unsalted butter melted
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350˚F. Place the pecans on a rimmed baking sheet and toast for 18 minutes. Remove from heat and let cool slightly.
- In a high-speed blender, add the eggs, dates, maple syrup, brown sugar, butter, vanilla extract, and salt. Blend for 2–3 minutes, or until smooth.
- Add about 2 ½ cups of the toasted pecans to the prepared pie crust. Reserve the nicest-looking pecans for decorating. Pour the egg mixture over the pecans, then gently shake the crust to spread the filling into an even layer. Use the remaining pecans to decorate the top of the pie.
- Bake for about 30 minutes, or until the center of the pie is set. Let cool for about 1 hour before slicing and serving.
Notes
- Freshen up your dates. If your dates have been in the pantry for a while, soften them by letting them soak in warm water for about 10 minutes. Drain, then blend them into the pecan pie filling.
- Chop the pecans if you don’t like whole pieces. For more flavor in every bite, give them a rough chop before adding them to the pie crust.
- Storage: Cover the pie with plastic wrap or foil and store it in the fridge for 4–5 days. To reheat, remove it from the fridge and let it come to room temperature before putting it in a 350ºF oven for a few minutes until warmed through.
- Freezing: You can freeze the pie whole or in slices. Wrap tightly in plastic wrap, and then again in foil. It will last up to 3 months in the freezer. Thaw overnight in the fridge before reheating.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Freshen up your dates. If your dates have been in the pantry for a while, soften them by letting them soak in warm water for about 10 minutes. Drain, then blend them into the pecan pie filling.
- Chop the pecans if you don’t like whole pieces. For more flavor in every bite, give them a rough chop before adding them to the pie crust.
- Let the pie cool completely before cutting. The pie will continue to set as it cools to achieve that gooey center. If you cut into it too soon, the filling will ooze, and you won’t have neat slices.
“5/5! I made this pie for Thanksgiving and everyone loved it. The dates and maple syrup give it a rich and deep flavor without being too sweet and sugary. I love that you can throw most of the ingredients into the blender to whip up the filling very easily. I ended up cooking the pie a bit longer than directed, but like Yumna said bake until the middle of the pie is set. I’ll definitely be making this again!” – Hannah
Comments
I just made this pie, is it really 457 cal per slice?
Yes—it’s 457 calories per slice (8 slices per pie) but will vary slightly with the exact ingredients you use.
Haven’t tried it yet, but expecting to love it, I’d cut the dates in half before putting in blender.
Come back and let me know how you like it!! Great suggestion to cut the dates in half to make it easier on the blender.
I chopped my pecans and took the best recipe and made it even better. Thank you for making this our family’s fav…
So happy you love it! Thanks, Terri!!
I never really liked pecan pie or understood it. Usually too sweet and not appealing. This one IS THE BEST PIE ever. The dates with pecans is a winning combo, it’s not too sweet, texture is perfect. I love love it. My husband who’s always looking for less sweet desserts loved it so much too. Thank you!!
Aww, yay!! So happy you both loved it, thank you!!
Has anyone tried this with date syrup? This recipe looks amazing.
I haven’t but I would love to hear how it turns out if you end up trying it!
Can I make this vegan by substituting eggs for flax eggs?
Yes, absolutely! Here’s my flax egg recipe, if you’re interested: How to Make a Flax Egg
Let me know how it turns out!
I always know that if I want a more whole-foods version of a traditional recipe, I can turn to this blog. Thank you so much for this recipe. It is delicious, easy to make, and guilt-free!
Love your page! The pecan pie recipe was incredible
Thank you so much!
See All Comments