Yes, you read it right. This healthy pecan pie is an upgraded version of the classic pecan pie because there's no corn syrup in it.
By switching that one ingredient only, this pecan pie is way healthier than the classic one. And mind you, we will be using healthier wholesome ingredients in this recipe, which includes making the crust from scratch.
Texture and flavor - Crispy crust with crunchy pecans and gooey filling, the sweetness are just spot-on with a touch of caramel and of course, the hint of cinnamon that compliments everything together.
Size - 9-inch pie with 8-10 slices, easy.
Level - It takes a few steps but every step is super easy. No fancy gadgets are needed, just manual labor of love.
Occasion - I mean, what's a pecan pie if it's not served at Thanksgiving, right? Having said that, nobody's going to sue you if you casually wow your guests at parties or gatherings.
Lets Talk Ingredients
Spelt flour - I use whole-grain spelt flour which looks very similar to whole wheat flour. You can use white spelt flour or if you really can't find any, all-purpose flour works also.
Sugar - I use coconut sugar for that caramel touch and darker color, but any dry sweetener will do. Unrefined brown sugar, brown erythritol, your choice.
Oil - I use melted coconut oil. Any other oil will work for example extra virgin olive oil, avocado oil, or anything that works for you.
Maple syrup - I love the amazing flavor of maple syrup in this pecan pie. I've tried using honey and although it was also delicious, but maple syrup works better.
TIPS: Use ½ to ¾ cup of honey instead since honey is sweeter.
What Makes This Recipe Different?
Yes, what makes it different?
By now you'd have guessed already. This recipe is without corn syrup and instead, we're using maple syrup. Although both of them have sugar but talking about the wholesome ingredient point of view, maple syrup is healthier in the sense that it's not an ultra-processed product. It's just sap from a maple tree that's been boiled and reduced to thick caramel color syrup.
Where corn syrup is a highly processed product, it's made sweeter and cheaper. It's considered a bad product for health until the point that it's banned from certain countries.
Apart from not using corn syrup in this recipe, as you can see, the rest of the ingredients are also better. A better form of sugar, flour, and fat.
A wholesome dessert with better ingredients doesn't mean that they're low on calories. So same healthy habits apply, which is portion control.
And low-calorie products don't mean that they're automatically healthy. It's good to be aware of the difference.
How Advanced Can I Make This?
You can make this pecan pie in advance, in 2 ways.
Keeping it in the fridge for up to 3 days. Meaning, make it 3 days earlier and just chill it in the fridge until the day you want to serve it.
If you want to make it far more in advance, then I recommend freezing it. Make it, bake it and freeze it for up to 1 month.
Can I Freeze This?
Yes, definitely. As I mentioned earlier, you can freeze it for up to 1 month. Place in an air-tight container or wrap the whole pie with a pan and all, tightly with cling film.
Thaw in the fridge the day before serving.
More Healthy Recipes
- No-bake blueberry mini cheesecakes
- 3-ingredient tahini cookies
- Eggless and gluten-free chocolate tarts
- Apple cider doughnut cake
- Carrot cake muffins
Watch How To Make It
Healthy Pecan Pie (Without Corn Syrup)
- 2 bowls (1 medium, 1 big)
- 9 inch pie pan
- Rolling Pin
- Parchment paper
- 3 tablespoon coconut sugar (35 g)
- ¼ cup melted coconut oil (60 ml), cool it a bit before using if you melt it from solid state
- 1 large egg , room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon milk , room temperature
- 1 ½ cup whole grain spelt flour (195 g)
- 2 ½ cup pecan (250 g)
- ½ cup coconut sugar (70 g)
- 2 tablespoon whole grain spelt flour
- 1 teaspoon cinnamon powder
- 3 large eggs , room temperature
- 1 tablespoon vanilla extract
- 1 cup maple syrup (250 ml)
- Add all ingredients, except flour, into a medium bowl and whisk everything good using a hand whisk. Now add in the flour and mix into a dough using a spatula.
- Make into a ball and place on a working surface. Sprinkled with some spelt flour to avoid dough from sticking. Using a rolling pin, roll the dough into an 11 inch (28 cm) circe.
- Gently roll it around the rolling pin, place it on a 9 inch (23 cm) pie pan and unroll it. Push and fit the dough into the pan. Trim off excess dough with a knife. Chill in the fridge for 30 minutes.
- Place a parchment paper and garbanzo on top of the dough and blind bake it for 15 minutes in a preheated oven at 350ºF (175ºC), conventional mode, lower ⅔ rack.
- After 15 minutes, remove the parchment paper together with garbanzo. Pour in pecan and spread evenly on top of the crust. Set aside.
- In a big bowl, add in sugar, flour and cinnamon. Mix until there are no lumps with a whisk. Then add the rest of the ingredients and whisk everything together.
- Pour on the pecans. Bake at the same temperature for 30 minutes. If you like your pecan pie more set, then bake for another extra 5-10 minutes. Serve warm or cool, your choice.
- Use spoon and level method when measuring (for cup measurement).
- I highly recommend using a kitchen scale for dry ingredients as it's more accurate.
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it all the time).
- Lasts up to 3 days in an airtight container, in the fridge.
- Lasts up to 1 month in an airtight container, in the freezer.