Pecan Pie

5 from 90 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 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.

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.

why you’ll love this pecan pie without corn syrup

  • 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 filling

  • 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.
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.

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.

Baking 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.

Tips for making pecan pie

  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.

popular substitutions & additions

  • 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.

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! You can also freeze slices of the pie to enjoy later – just wrap tightly in plastic wrap and then foil, and it will last up to

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.

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)!

More pie recipes:

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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 90 votes
Servings 8 servings
Course Dessert
Calories 457
Prep Time 6 mins
Cook Time 30 mins
Total Time 1 hr 36 mins

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 light brown sugar
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon vanilla extract
  • 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.
  • 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.

Notes

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. 

Nutrition

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.

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Overhead shot of whole pecan pie.

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Comments

  1. 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

  2. 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. Thanks feelgoodfoodie!

  3. 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!

  4. 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!

  5. My family loved this pie! The texture is a little bit different but in a good way. I’m definitely keeping this as my to-go Pecan Pie recipe and I will prepare more not just for Thanksgiving.

  6. This is the best pecan pie I have ever tasted! Made 2 pie with another recipe for thanksgiving and was not happy with them. ROund 2: Made this recipe with the addition of a little splash of bourbon. SOOOO good. Love this recipe. Will be my go to recipe for next year.

  7. This was a hit at Thanksgiving! The pie was super easy to make, I used my shake blender as per the directions and it made everything a synch. The texture was slightly more dense than a typical pecan pie (yum!) and it was not ultra sweet (which I prefer). I will definitely be making this again!

  8. I did your recipe for the pecan pie and it came out delicious it burned a little bit but still taste so good & even my husband that doesn’t like sweets to much enjoy It . I replace the brown sugar for coconut sugar and it was still very delicious .

  9. made this for this years thanksgiving spread and it was an absolute hit !! used agave instead of maple syrup because of maple allergies and it tasted divine and the texture was on point, nobody could believe it was dates instead of corn syrup,, such a genius idea and it works !

  10. I tried last night and it’s so good! Brought it to work today and everyone loved it! The dates makes the whole difference

  11. Made this recipe for my family it was a big hit ! Will be making the pie recipe for Thanksgiving . Wanted to thank you I’ve been following you for a while each recipe I make is better than the last thanks again for all your hard work my cookbook is filled with most of your recipes .
    Blessings to you and your family , Brenda

    1. I love that! Hope it continues to be a hit at the Thanksgiving celebration. Thank you for all of your support! I sincerely appreciate it!

  12. This recipe is so easy and so good! If I can make it, anyone can! And the whole family from the 3 year old to the grandparents loved it snd asked for seconds! Thank you for making cooking and baking so easy for parents like me who have very little time to cook!

  13. The easiest pie recipe I’ve ever made! It turned out very tasty. I’ll definitely add this recipe of my favourites!

  14. Very delicious recipe! I made this for my husbands birthday the other day to try something new and we both enjoyed it! Great flavors for fall and very easy to assemble. Thank you!

  15. I wanted something besides the traditional pecan pie this year, so this recipe intrigued me. My daughter and I thought it was delicious! My husband is a traditionalist and simply said, “that’s not pecan pie.” I had a little extra crust dough leftover, so I baked a hand pie with a spoonful of pecan filling inside. He said it was really good that way.

    I had a hard time telling if the pie was done and ended up cooking it a few minutes longer than the recipe called for. Sometimes traditional pecan pies are too gooey, and I like a fully set filling.

    I used a homemade sourdough crust, and that flavor paired really well with the sweet pecan filling.
    I also used chopped pecans instead of whole pecans, just because I find it easier to slice and eat that way.

    1. I am glad you decided to try something new and enjoyed! This recipe is pretty customizable, so I am glad you were able to cook it to your liking! Yay!!

  16. This pie was a LOT easier than I had thought! My wife was very happy with it and so am I. I really enjoyed the note of maple. Nice touch!

  17. I made this delicious pecan pie on a trail run before Thanksgiving. It was super easy and very delicious~ I omitted the brown sugar and it was still delicious! I will definitely make this for Thanksgiving.

  18. Wow! I really don’t like dates, the only times I’ve ever used them would be when I’m trying to be healthier. Course, pecan pie is an all time favorite in my book so I thought I’d give it a try. I have to say, I was really surprised it didn’t taste “healthy.” It had all the same cozy maple notes I love about this pie, without the guilt or worry of so much sugar. So good 😊

    Yours,
    Rosa

  19. I’m new to your account… so far I’ve been inspired to make a few of your dishes… now to try this healthy version of pecan pie… but of course I have to taste test once before serving for thanksgiving 😉😜

  20. Pecan pie is one of my FAVORITE pies for the thanksgiving season. Thanks to this recipe, I can feel like I’m making healthier choices and avoiding corn syrup. I’m the incorporation of dates is also so lovely! I will be using this recipe for years to come.

  21. I can’t resist a good pecan pie especially around this time of year! Pair it with a good cup of coffee and I’m over the moon.

    I love that you incorporated dates into this recipe. They provide fiber and a natural sweetness without me having to feel guilty about eating multiple slices! The dates combined with the subtle sweetness of the toasty pecans makes this recipe my new favorite! I’ll be serving this for the upcoming holidays and occasional “just because” days. Thank you, Yumna.

  22. So glad you came out with this recipe. I’ve been hesitant to serve pecan pie at the Thanksgiving table due to all the corn syrup recipes call for nowadays, but this made for a delicious swap. Decided to soak the dates first for a smooth and undetectable texture to see if the family noticed- which they did not to my delight! The best part was the caramel-like flavor that you get from the dates, it just enhances the pie. Looking forward to having it again for Thanksgiving.

    1. Aww, I’m so happy to hear that! I’m glad you gave this a try and enjoyed. Hope everyone enjoys it at Thanksgiving!

      1. Wow! I really don’t like dates, the only times I’ve ever used them would be when I’m trying to be healthier. Course, pecan pie is an all time favorite in my book so I thought I’d give it a try. I have to say, I was really surprised it didn’t taste “healthy.” It had all the same cozy maple notes I love about this pie, without the guilt or worry of so much sugar. So good 😊

        Yours,
        Rosa

  23. Hi! Hope you are doing well. I always watching your videos. Iam very inspired. You are very nice cheff. I like your recipes.

  24. OMG! So delicious I will make it not only for thanksgiving but also for Christmas and New Years..
    love the crunchy and the sweetness..