Sweet and tasty, but if you’re diabetic, you probably need to avoid all desserts. So how can you make pecan pie without corn syrup? It’s pretty simple, really. You just need a few basic ingredients and some patience, and you’ll have a dessert recipe that the whole family can enjoy, including those who are diabetic.

We all love pecan pies around here at foodpoints.com. We are big fans of the nutty, buttery filling and the tender crust and the combination of sweet and salty flavors . We are not, however, big fans of adding corn syrup to this wonderful combination of flavors, so we decided to put together a pecan pie recipe without corn syrup.

If you have been searching for a pecan pie recipe that has no added sugar, you’ve come to the right place. This pecan pie recipe is even better than the classic because it can be made with traditional pecan pie ingredients with no added sugar. I’ve used a cracker crust to keep the recipe healthy, but you could use a pie dough instead.

Everyone loves a piece of pecan pie during the holidays, and this pecan pie without corn syrup is the perfect dessert for special occasions like Thanksgiving and Christmas. Unlike most classic pecan pie recipes, this recipe does not use corn syrup, but instead sweetenes naturally with maple syrup and sugar. It has a rich, crunchy pecan filling and a surprisingly buttery crust. Serve it in the fall and winter after a family meal for a delicious seasonal treat.

How to make a pecan pie without corn syrup

Making pecan pie without corn syrup is easy. Place the pecans in the pie crust. Put it in the fridge and prepare the filling. For the decadent topping, whisk together the salt, sugar and cinnamon, then add the maple syrup and stir in the eggs. Melt the butter in a small pan and add the flour until you have a crumbly mixture. Pour into the maple syrup mixture and stir to combine. Pour the filling into the pie pan, making sure the pecans are covered, and bake at 400°F for 10 minutes. After 10 minutes, reduce the temperature to 350°F and bake the pie for another 50-55 minutes, or until the sides of the pie are golden brown and the center of the filling is brown.

Tips for making pecan pie without corn syrup

– Use high-quality maple syrup for this recipe.

– Before baking, sprinkle the bottom of the pie crust with 1 teaspoon flour and 1 teaspoon sugar. This prevents it from getting wet.

– You can replace bourbon with other spirits, such as rum or whiskey, or you can avoid alcohol altogether.

– To make a gluten-free version of this delicious holiday cake, use a gluten-free cake base and cornstarch mixed with equal parts water instead of flour.

– If the pecan filling is limp, bake it longer. Wrap in foil and bake at a higher temperature (about 375°F). Check it regularly until you see that the center has hardened and barely moves. Also, let the cake cool completely before cutting.

– Serve the pecan pie with a scoop of ice cream or whipped cream to make it even more delicious.

When is my pecan pie ready?

It takes about 50-55 minutes to bake the pecan pie without corn syrup. You know the cake is firm when the center barely moves. The edges of the crust will brown slightly.

How to store and freeze a Pecan Pie without Corn Syrup

Pecan Pie without corn syrup can be stored in the refrigerator for 3 days or can be frozen for up to 2 months packed.

How to make a pecan pie without corn syrup

Preheat the oven to 400°F.

Spread the pecans over the pie crust. Refrigerate while you prepare the filling.

Place white sugar, brown sugar, salt and cinnamon in a large bowl. Stir in the maple syrup, bourbon and vanilla. Beat the eggs.

Melt the butter over medium-low heat. Add the flour and mix well for 30 seconds. Add the flour and butter mixture to the maple mixture and stir until well combined.

Take the pie dough out of the fridge. Place the filling on top of the pecans. Bake for 10 to 12 minutes. Reduce heat to 350°F. Bake another 50-55 minutes or until topping is golden brown.

Remove the cake from the oven and set it on a rack to cool. Let it cool completely, about 4 hours.

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Use room temperature ingredients for the pecan pie. They are easier to mix.This recipe is so delicious, you won’t believe it’s not made with sugar, corn syrup, and high fructose corn syrup! This pecan pie recipe uses honey in place of corn syrup. I won’t tell your coworkers what you’re making for dessert if they ask!. Read more about pecan pie recipe with maple syrup and let us know what you think.

Frequently Asked Questions

What’s a substitute for light corn syrup?

For years, people have used corn syrup in baked goods to increase the sweetness without adding extra calories like sugar does. Today, there’s a growing awareness of the health concerns associated with this high-calorie sweetener. While there are substitutes for corn syrup, they tend to have a more intense flavor and tend to brown during baking, which may affect how they taste in your baked goods. After reading a recent article about artificial sweeteners and how they may lead to weight gain, I’ve been curious as to what I could replace corn syrup with. I’ve had a few ideas but none of them have been as versatile as the idea of substituting honey for it. I can’t think of a single food that has the same uses as honey.

Can I use honey instead of corn syrup?

Corn syrup has been used as a sweetener for many years. It is very cheap, and quicker to use than honey, so it is very commonly used to sweeten things like breakfast cereals. Some people don’t believe in the use of corn syrup in the diet, but others don’t believe that honey is a healthy alternative either. In my opinion, both have pros and cons. What does the old saying mean, “You are what you eat”? Well, that might not be quite accurate. I mean, if you eat only bread and water, but drink milk and eat nothing else, you’re probably still going to be a bread-and-water person. But if you substitute certain foods for others, and eat different foods, you can alter your nutrition and change your body. And what about corn syrup? It’s a sweetener that many people use, but is it necessary? Many dieters say that it’s better to use honey instead, and some may even say that honey is healthier than corn syrup, so why not use honey instead?

How do you make pecan pie filling smooth?

I have to admit that I used to buy canned pie filling when I wanted to make a pie. I loved the flavor and the consistency, and it was so easy to just scoop it out of the can and pour it into my pie crust, but then I read the ingredients list and saw that corn syrup was one of them. A friend of mine once told me that pecan pie filling is best when it’s smooth, and not as thick as it is when you make it from scratch. I couldn’t agree more. I have a love for making pecan pie filling from scratch, but in doing so, I created a pie that is over-aggressively thick and not at all smooth. That’s when I came up with my very own version of pecan pie filling. This smooth, thick, and tangy version of pecan pie filling is the same as from scratch, but without the extra time and prep work.

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