Naturally Sweetened Pecan Pie Recipe

/ / / / Naturally Sweetened Pecan Pie Recipe

This post may contain affiliate links. Read my Privacy Policy.


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!

Clean Eating Pecan Pie Recipe

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 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.

Clean Eating Pecan Pie Recipe

What You’ll Need

  • 1 batch whole wheat pie crust – You can purchase a 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.
  • ¾ cups 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.
  • 3 large egg whites – Whipped with a fork until frothy
  • 2 tbsp. light flavored oil – This can be any oil such as a liquid coconut oil, grapeseed or safflower oil. Use what you feel comfortable using.
  • 1 cup raw pecan pieces – chop fine after measuring. These little bits will fill in the gaps between the halves and help this pie truly stick together without corn syrup.
  • 1 cup raw pecan halves – These are the “meat” of your pecan pie. Use raw nuts or they will be overdone after baking.
  • 4 tsp. pure vanilla extract – I use bourbon vanilla, but use whatever real vanilla you have on hand.
  • 1 tsp. ground cinnamon – This is technically optional, but gives the pie wonderful flavor.
  • 3 tbsp. whole wheat pastry flour – It’s not much, but it’s an important ingredient here. You can use a 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 over and allow to cool overnight.

Other Naturally Sweetened Pies

Naturally Sweetened Pecan Pie Recipe

slice of naturally sweetened pecan pie

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!
5 from 2 votes
Print Pin Rate
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
Author: The Gracious Pantry

Equipment

  • Standard-size pie pan

Ingredients

  • 1 batch clean eating pie crust recipe (see link above – makes 2 pie crusts)
  • ¾ cups honey (for medium sweetness – 1/2 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

Instructions

  • 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 over and allow to cool overnight.

Notes

NOTES ON THE HONEY: Please note that increasing or decreasing the honey will give you more or less filling. Using 3/4 cups honey is just right for filling a 9 inch pie. When I made my pie, I only used 1/2 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.

Nutrition

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

Similar Posts

76 Comments

  1. Anonymous says:

    Hilliary – Happy I could help! Enjoy!

  2. Anonymous says:

    Kim – Ya, I know what you mean. Food and holidays just goes together somehow. Good thing we can still make it tasty AND healthy! Enjoy!

  3. Anonymous says:

    Sarah – Haha! Enjoy!

  4. Anonymous says:

    SBB – It is! I had to make it 3 times and it turned out great each time. Enjoy!

  5. Anonymous says:

    My dad is allergic to honey, will any other natural syrup type sweetener work? Agave nectar for instance?

    1. Anonymous says:

      Tabby – Agave works great!

    2. Does maple syrup work? I feel like it would have a more pecan pie-ish taste.

      1. The Gracious Pantry says:

        Daniel – Sure! But the pie may be slightly more crumbly and the pie won’t be quite as sweet. It should work though and I’m sure it will still be tasty! Let me know how it turns out. 🙂

  6. I have craved pecan pie for the last 8 years @ Thanksgiving time- to think I might actually get to have a piece some time is fabulous!

    1. Anonymous says:

      Theresa – Hahaha!!! Hope you enjoy it! 8 years is a long time to wait for one slice of pie!

  7. Anonymous says:

    PR – Fantastic! Hope you both enjoy it!

  8. I allow myself a few splurge days during the holidays…it helps to keep me from completely falling down on my diet 🙂

    1. Anonymous says:

      Shiloh – I do too. It’s a smart move and really allows you to enjoy time with family and friends without worrying or stressing out. Good for you!

  9. Anonymous says:

    Jodi – Yes. Those really sweet ones are tough to take.

  10. Anonymous says:

    Wendy – Thank you and welcome! Happy to have you here!

  11. Anonymous says:

    Tabby – You’re welcome!

  12. Anonymous says:

    Amber – It just needs to get cold and “gel” properly.

  13. Anonymous says:

    Kat – Fabulous! I’m glad you enjoyed it!

    1. Sandy howard phillips says:

      What is light flavored oil?

      1. The Gracious Pantry says:

        Sandy – Oils like safflower, grapeseed, sunflower, etc. Something other than olive oil which tends to have a heavier flavor.

  14. graciouspantry says:

    Musicfan – Yes you can! I know of other people who have already done it and it works great.

  15. graciouspantry says:

    Just be sure that it’s completely baked. This won’t be a “pudding”. The eggs need to be baked thoroughly.

  16. Pingback: Clean Eating Recipes | Contest Results And A Huge List Of Recipes
  17. Pingback: Happy Easter! « The FFIT Life
  18. graciouspantry says:

    I hope you enjoy it!

  19. Pingback: Clean Eating Recipes | Clean Eating Banana Pecan Ice Cream Pie
  20. Pingback: Pickin’ Pecans | MACKaroni Meals
  21. graciouspantry says:

    That’s a tough comparison simply because honey is a very strong flavor when used in larger amounts. You don’t want to overdo it. That said, I think it comes pretty close on the sweetness scale. Some people might even say it’s sweeter.

  22. graciouspantry says:

    Hmmm. You could try adding 1/4 cup unsweetened apple sauce, or an extra tbsp. oil. It could be that with less sweetener and a different climate and oven, it turns out a bit different. You can try baking a shorter time, but be sure the eggs get fully cooked.

  23. Pingback: Clean Eating Recipes | Clean Eating Sweet Potato Pie
  24. graciouspantry says:

    Just use the regular whole wheat flour. With only 3 tbsp. it won’t be a big deal.
    Yes, just mix them all in. Don’t save any for topping.

  25. graciouspantry says:

    I think in this instance, it would be okay. I would stick with the oat flour though.

    1. Brianna Roehrborn says:

      Thank you! The same amount as the whole wheat pastry flour?

      1. graciouspantry says:

        I haven’t tried it myself, but I would assume so.

  26. graciouspantry says:

    Definitely! But I wouldn’t make the filling too far in advance. Maybe the night before you bake it. The crust however, you can make weeks in advance.

  27. Pingback: Clean Eating Pecan Pie | Revolution You
  28. Stephanie Fish says:

    Sounds wonderful!

  29. Sensational! Very difficult to find wholewheat pastry flour in Australia so used whole wheat plain flour in base and filling and looks smells and tastes devine! Thank you and Merry Christmas!

  30. Could this recipe be altered for canning?

    1. The Gracious Pantry says:

      Jen – I’m not sure. I don’t know anything about canning. You’d have to show the recipe to a master canner.

  31. How long would you say these will keep? I am traveling for Thanksgiving and was hoping to make a couple of these to bring along only problem is I’m leaving the Monday before Thanksgiving. Would they last if I made them the Sunday before hand or do you have any advice such as freezing and rebaking?

    1. The Gracious Pantry says:

      Lexie – I think you’d be pretty safe freezing this. Thaw overnight in the fridge and maybe give it a quick warmup in the oven, particularly if the crust gets at all dampened during thawing.

  32. Stephanie says:

    Hi I try to eat paleo with my son for the most part… he cant have flour, sugar, corn… I was wondering if tapioca flour would work good in exchange for the flour in this recipe? Thanks

    1. The Gracious Pantry says:

      Stephanie – I’m not sure what the conversion is between flour and tapioca. I would be more inclined to say you should use about 2 tsp. or so of coconut flour. Maybe 1 tbsp. at most.

  33. I’m curious..how would you recommend I change this to a chocolate pecan pie? Thanks so much!!

    1. The Gracious Pantry says:

      Sarah – Chocolate chips for sure. But you could try a little unsweetened cocoa powder, although that may make it a little drier.

  34. Can I ask what safflower is? I’m new to this real foods eating but want to make this! Can I purchase it at a normal grocery store?

    1. The Gracious Pantry says:

      Lindsay – Yes, it’s in with all the other oils at the store. But any light-flavored oil will work.

  35. Thank you for this recipe. I made this for Thankgiving dessert and it was a smash hit, one of the best desserts I’ve ever had. The filling tasted like it needed a kick so I added about 1-1.5 tablespoons of maker’s mark whiskey to it. The whiskey added a little something extra, giving the pie some more depth.

    The crust I made was the cinnamon cookie crust from comfy belly that someone put in a previous comment. I highly recommend that you use this crust, it’s very good. I used 4tbsp of coconut oil instead of butter.

    1. The Gracious Pantry says:

      Erin – Sounds wonderful!

  36. Do you just grind the pecans until they’re in small pieces or until they’re almost a butter?

    1. The Gracious Pantry says:

      Margaret – Sorry for the confusing wording. I updated the recipe. You want to finely chop them. You don’t want nut butter at all. Just small pieces.

  37. Hi! I’d like to make this but this confuses me: 1 cup ground raw pecans (chop fine after measuring)
    What is ground pecans? Or do you mean just small pieces of pecans?
    Thanks!

    1. The Gracious Pantry says:

      Rena – Oy! Can’t believe nobody mentioned it before now! Thank you! I adjusted the recipe. 🙂

  38. This sounds delish! Im going to mske it for Thanksgiving this year. Is it 1 cup or 2 cups of pecans?

    1. The Gracious Pantry says:

      Jen – It’s 2. 1 cup gets chopped, the other does not. Enjoy! 🙂

  39. Is 4 tsp of vanilla correct? It just seems like a lot. Also, will a gluten free pie crust work as well as the whole wheat?

    1. The Gracious Pantry says:

      Cindy – Yes, it’s correct. But feel free to use less if you feel it’s too much. And I’m sure any crust would work with this. It’s more about the filling than the crust. You could even do this crustless! 🙂

  40. 5 stars
    Hello THE GRACIOUS PANTRY,
    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!

  41. 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.

  42. 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!

  43. 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.

  44. 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!

  45. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.