Naturally Sweetened Pecan Pie Recipe

This naturally sweetened pecan pie without corn syrup is made with REAL FOOD ingredients and no refined sugar. It’s a healthy pecan pie recipe that makes the perfect holiday dessert!

A single slice of naturally sweetened  Pecan Pie on a white plate.

Lighter Holiday Dessert

You asked for a naturally sweetened pecan pie recipe, but I won’t sugarcoat this for you. This pie may be lighter than the typical holiday dessert, but it’s definitely not conducive to losing weight. It is, however, technically clean.

Pecan Pie Ingredients

This pie recipe is a little bit healthier and lighter for the fact that it doesn’t call for any corn syrup. No refined sugars is a good thing! Not just that, but there are hidden dangers in high fructose corn syrup.

However, any time you have pecans, you’re going to get a lot of fat. There’s no way around that. Even this pie has a lot of fat. But the difference is, all the ingredients are real, whole food. So your body actually gets nutrition from it. Plus, the fat from the pecans is a healthy fat. So even though this is still high in fat, it’s far better than the stuff you buy or get in a restaurant.

A single slice of Pecan Pie on a white plate with a fork resting next to it.

What You’ll Need

  • Whole wheat pie crust – You can purchase whole wheat or whole grain crust, but there are usually unwanted added ingredients. And it’s so easy to make your own! My whole wheat pie crust recipe makes a tad over 2 pie crusts. So, top and bottom for one pie, or bottom for 2 pies. Plus a little extra to cut out and make pretty shapes to put on top of your pie if the urge grabs you.
  • Honey – You can adjust the amount of honey you use to get your desired level of sweetness. A ¾ cup will give you a middle-of-the-road, medium sweetness. A ½ cup will be lightly sweetened and let the nutty flavor come through more. 1 cup will give you that super sweet, make-your-teeth-hurt, kinda sweet that some people like. Adjust accordingly.
  • Large egg whites – Whipped with a fork until frothy
  • Light-flavored oil – This can be any oil such as liquid coconut oil, grapeseed, or safflower oil. Use what you feel comfortable using.
  • Raw pecan pieces – chop finely after measuring. These little bits will fill in the gaps between the halves and help this pie truly stick together without corn syrup.
  • Raw pecan halves – These are the “meat” of your pecan pie. Use raw nuts or they will be overdone after baking.
  • Pure vanilla extract – I use bourbon vanilla, but use whatever real vanilla you have on hand.
  • Ground cinnamon – This is technically optional, but gives the pie wonderful flavor.
  • Whole wheat pastry flour – It’s not much, but it’s an important ingredient here. You can use regular whole wheat flour, but your pie will change a tiny bit in texture. A good middle-ground flour that is easier to find in stores is white whole wheat flour if you can’t find the pastry variety.

How To Make Pecan Pie Without Corn Syrup

  • Preheat oven to 400 degrees F.
  • Mix all ingredients together in a large mixing bowl.
  • Pour batter into raw pie crust and bake for 10 minutes. Reduce heat to 350 degrees F, and continue to bake for 20-25 minutes. The pie should raise in the oven and have small cracks in the top when it’s done.
  • Remove from oven and allow to cool overnight.

Other Naturally Sweetened Pies

Naturally Sweetened Pecan Pie Recipe

A slice of naturally sweetened pecan pie on a white plate.

Naturally Sweetened Pecan Pie (No Corn Syrup!)

Do you love pecan pie but don't like all that corn syrup? Try this naturally sweetened Pecan Pie recipe! It's the perfect Thanksgiving holiday dessert!
3.69 from 29 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16 servings (a single 9 inch pie)
Calories: 171kcal


  • Standard-size pie pan


  • 1 batch pie crust recipe (see link above – makes 2 pie crusts)
  • ¾ cups honey (for medium sweetness – ½ cup for less sweet – 1 cup for super sweet)
  • 3 large egg whites (whipped with a fork)
  • 2 tbsp. light flavored oil
  • 1 cup raw pecan pieces (chop fine after measuring)
  • 1 cup raw pecan halves
  • 4 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 3 tbsp. whole wheat pastry flour


  • Preheat oven to 400° F.
  • Mix all ingredients together in a large mixing bowl.
  • Pour batter into raw pie crust and bake for 10 minutes. Reduce heat to 350 degrees F, and continue to bake for 20-25 minutes. The pie should raise in the oven and have small cracks in the top when it's done.
  • Remove from oven and allow to cool overnight.


NOTES ON THE HONEY: Please note that increasing or decreasing the honey will give you more or less filling. Using ¾ cups honey is just right for filling a 9-inch pie. When I made my pie, I only used ½ cup honey and I have to say that it was plenty sweet. But I know that by other people’s standards, it would be hardly sweet at all. I enjoy the natural sweetness from the nuts. So I didn’t feel the pie needed much. So just be aware that if you go up to 1 cup of honey, you are really, honestly going to get a pie that is sickeningly sweet by my standards (which some people like).
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include pie crust. See that recipe for that data.


Serving: 1slice | Calories: 171kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Sodium: 11mg | Potassium: 81mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.5mg

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  1. 5 stars
    I can’t wait to try this recipe tomorrow night. This will be a test for my Thanksgiving meal. Do you think I can substitute with almond flour? I am trying to be gluten free. Thank you.

    1. The Gracious Pantry says:

      Sandra – You could certainly try it. I almost think it might be better to just leave the flour out though. Maybe make the batter, see if it has a good consistency and then decide if you want to add the almond flour. Maybe divide the batter in half. Do one with and one without to see how they turn out. That’s what I would do anyway. Let me know what happens!

      1. Thank you for your reply. I didn’t have a chance to make it yet, but will do it tomorrow night, right before Thanksgiving! Can’t wait!!!

        1. The Gracious Pantry says:

          Sandra – I hope you enjoy it!

  2. Can you use Xylitol syrup for a sugar free version?

    1. The Gracious Pantry says:

      Thomas – It wouldn’t be considered “clean” by most people’s standards, but I’m sure it would work, yes. I’ve used xylitol in the past but never the syrup.

      1. This recipe will work with the straight granulated sugar?

        1. I meant granulated xylitol.

  3. I actually like your recipe better, because though it has higher carbs, those low carb recipes have higher calories, and I am not having high carb foods, so this recipe is just fine, thanks for the help though.

    1. The Gracious Pantry says:

      Thomas – Sure! That recipes is actually pretty similar to mine, but uses the low carb sweetener. That’s why I suggested it. The granular low carb sweetener will work, but the pie will be far more crumbly. Tasty though!

  4. Is the nutrition facts including the pie crust?

    1. The Gracious Pantry says:

      Thomas – No, it states that in the notes above the data. I have no way to import data from another recipe of mine, so I have to do the data separately if I use one recipe to make another.

  5. 5 stars
    Im interested to know if i can put in Date Syrup instead of the honey?

    1. The Gracious Pantry says:

      Sara – I’ve never used it before. If it’s roughly the sam consistency, I would imagine it would sub just fine. Let me know how it turns out!

  6. Can I use gluten free flour?

    1. Kristy – Only if you have a gluten free recipe to go with it. You can’t switch the two and not have it crumble. Gluten free recipes have a different formulation.