Pecan Pie

5 from 111 votes

This easy pecan pie recipe is made without corn syrup and with dates instead. It's a healthier version of a traditional pecan pie but just as tasty!

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This pecan pie recipe is a healthier version of the classic dessert. How, you may ask? Well, the pie filling is made without corn syrup! Instead, I use dates to get that texture and flavor we all know and love around the holiday season. PLUS, it is so easy to make. Dump all the pecan pie filling ingredients in the blender, add pecans to the pie crust, and then cover with your date filling, bake, and done. So, whether you are looking for a healthier pecan pie option or just want an easy dessert recipe, this pecan pie is sure to please.

Overhead shot of whole pecan pie.
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When it comes to picking between pumpkin pie and pecan pie, I usually opt for pumpkin, but this pecan pie has me second-guessing my choice! And I think it has to do with the naturally sweet and delicious dates in here! Trust me; you won’t miss the corn syrup one bit. So give this recipe a try and enjoy a slice (or two) of pecan pie.

“I switched out one of my traditional pumpkin pies that I usually make for my family for Thanksgiving dinner with this recipe, and it was a big hit. The flavor was awesome, I loved that it wasn’t overly sweet, and it looked great. So good!” – Jennifer

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method:
Dietary Info: Vegetarian
Key Flavor:
Nutty and sweet
Skill Level:


  • No corn syrup!! If you’re feeling hesitant about using corn syrup in your recipes, this one is for you.
  • Easy to make. Just throw all the filling ingredients into a blender and pour over the pecans in the pie crust!
  • A healthier version of a classic pecan pie. Don’t get me wrong here. This recipe, while healthier, does still use sugar, butter, pie crust, etc. It does have about 150 fewer calories and 15g less sugar per slice, than traditional pecan pie recipes. The dates do add some fiber, potassium, iron, and other vitamins and minerals, making this a healthier recipe – but not a health food.
  • Perfect for the holidays. This pecan pie is sure to be a hit at any holiday gathering or as a sweet ending to a family dinner.

Ingredients to make a homemade pecan pie without corn syrup

  • Pie crust: If going with a store-bought pie crust, you want to avoid the deep dish option and look for a package that has two (or one) 7oz, 9in pie crusts. This is usually labeled a “traditional” pie crust. If you’re feeling adventurous, you can also make your own pie crust from scratch!
  • Whole pecans: These add the delicious nutty flavor we all love in a pecan pie. You’ll want to toast them in the oven to really bring out their flavor before adding them to the pie crust.
  • Dates: These give the filling its gooey texture and add a natural sweetness, instead of using corn syrup. Make sure to remove their pits before throwing them in the blender for the filling!
  • Unsalted butter: Adding just a bit of butter helps bring all the ingredients together and adds a richness to the filling.
  • Brown sugar & Maple syrup: Adds an additional touch of sweetness, and depth of flavor to the filling. Each sweetener has its own unique flavor profile that goes beyond “sweet” and into undertones and hints of different flavors.
  • Eggs: Help thicken the filling, and bind all the ingredients together.
  • Vanilla extract & salt: Enhance the flavor in the filling without overpowering it.
  • Use walnuts instead of pecans. While pecans are the “nut of choice,” you can use walnuts instead. Walnuts have a similar texture and flavor profile, and who knows, you may even prefer walnuts in your pie!
  • Add chocolate chips. You can sprinkle some chocolate shavings in with the pecans before you add the pie filling mixture. This will give your pecan pie an extra sweet and decadent touch.
  • Top with whipped cream. Make it extra special by topping each slice with a dollop of whipped cream, or even adding a scoop of vanilla ice cream on the side.
Ingredients for recipe in individual bowls before prepped: pecan halves, brown sugar, frozen pie shell in pan, maple syrup, 3 eggs, butter, dates, salt, and vanilla.

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 a pecan pie without corn syrup

This recipe is really as simple as 1,2,3 with the help of the blender; everything is incorporated and ready for the pie crust in just minutes.

Making the pie filling

  1. To the container of a high-speed blender, add eggs, dates, maple syrup, brown sugar, butter, vanilla extract, and salt.
  2. Process until smooth.
  3. Add some of the toasted pecans to the pie crust.
  4. Pour the egg mixture over the pecans, then gently shake the pan to spread the filling into an even layer.
4 image collage preparing filling for recipe by adding ingredients to blender, blending until smooth, adding pecans to pie dish, and pouring filling on top.

Bake the pecan pie

  1. Use the remaining pecans to decorate the top of the pie.
  2. Bake until the center of the pie is set. Let cool for about 1 hour before slicing and serving.
2 image collage showing pie before and after baked.

“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

Tips for making the best pecan pie with dates

  1. 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 before draining and blending in the filling. 
  2. Get Creative with the Pecans! I like to use about ½ cup of pecans to decorate the top of the pie crust; try arranging them in a concentric circle for a simple but beautiful presentation, or just toss them all over the place, so every bite has a pecan.
  3. Let the pie cool completely before cutting. Your pie will continue to set up out of the oven, so it’s important to let it cool completely before serving. This will give you neat slices and the perfect gooey center.
  4. Chop your nuts if you don’t like whole pieces. There’s no hard and fast rule that you need to use whole pecans in a pecan pie. If you don’t like biting into large nut pieces, go ahead and give them a rough chop before adding them to the pie crust.
  5. Don’t skip roasting the pecans. You don’t want them burnt, but giving them a quick toss in the oven will enhance their flavor and add an extra crunch to your pecan pie. To toast your pecans, preheat the oven to 350˚F and spread your pecans onto a baking sheet. Bake for about 10 minutes, tossing them once during baking, until they become fragrant. Let cool before adding to the pie crust.

What to serve with pecan pie

how to store & reheat pecan pie

Your pecan pie is best stored in the fridge, covered with plastic wrap or foil.

To reheat, remove it from the fridge and let it come to room temperature before popping it in a 350˚F oven for a few minutes until warmed through.

how long will pecan pie last in the fridge?

Pecan pie typically lasts about 4-5 days in the fridge when stored properly. Enjoy leftovers for a couple of mornings with a dollop of whipped cream or ice cream on top!

can i freeze pecan pie?

You can freeze the whole pie or slices of the pie to enjoy later – just wrap them tightly in plastic wrap and then foil, and it will last up to 3 months in the freezer. Thaw overnight in the fridge before reheating.

Frequently asked questions

Should pecan pie be served warm?

Pecan pie is best served warm or at room temperature. It’s important to let it cool completely before serving, so the filling has time to set up properly.

Can I use honey instead of maple syrup?

Honey can be used as a substitution for maple syrup in this recipe, but keep in mind that it will change the flavor slightly. I recommend using mild-flavored honey, to avoid an overpowering taste.

Can I leave pecan pie out overnight?

It is not recommended to leave pecan pie out at room temperature for longer than 2 hours as it can spoil. Keep the pie refrigerated until ready to serve.

How do I prevent browning too quickly while baking?

If the top of your pie is browning faster than the rest of it as it’s baking, you can tent a piece of foil over the top. This will shield it from direct heat and prevent further browning.

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

Pecan pie with a slice removed and on a small plate with a fork .

Pecan pie is a classic dessert recipe that is loved by many, and for those who prefer to omit corn syrup from their diet, this recipe is just perfect! (For those who don’t mind, either way, they will never know the difference!) Using dates as a natural sweetener, combined with the roasty toasty pecans and flaky crust, makes for a pecan pie that is sure to be a hit at your next gathering or holiday celebration. Enjoy a slice (or two)!

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Pecan Pie

This easy pecan pie recipe is made without corn syrup and with dates instead. It's a healthier version of a traditional pecan pie but just as tasty!
5 from 111 votes
Servings 8 servings
Course Dessert
Calories 457
Prep Time 6 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 36 minutes
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  • 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 light brown sugar
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon vanilla extract
  • teaspoon salt


  • 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.
  • To the container of a high speed blender, add eggs, dates, maple syrup, brown sugar, butter, vanilla extract and salt. Process for 2 to 3 minutes, or until smooth.
  • Add about 2 ½ cups of toasted pecans to the prepared pie crust. Reserve the full pecans for decorating. Pour the egg mixture over the pecans, then gently shake the pan 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.


Tip: Letting the pecan pie cool completely before serving will set you up for serving success. A hot pecan pie will ooze and not have time to setup. 


Calories: 457kcal, Carbohydrates: 43g, Protein: 6g, Fat: 31g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 17g, Trans Fat: 0.1g, Cholesterol: 69mg, Sodium: 66mg, Potassium: 346mg, Fiber: 5g, Sugar: 35g, Vitamin A: 199IU, Vitamin C: 0.5mg, Calcium: 80mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert
5 from 111 votes (72 ratings without comment)

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  1. Faisal says:

    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!

  2. R says:

    Love your page! The pecan pie recipe was incredible

    1. Yumna J. says:

      Thank you so much!

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