Naturally Sweetened Pecan Pie Recipe

This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
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!

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.

Pro Recipe Tip

About The Honey – Please note that increasing or decreasing the honey will give you more or less filling (obviously).

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 pecans. So I didn’t feel the pie needed much sweetener for my tastes.

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 very sweet by my standards (which some people like). It will be closer to the sweet pies you get in the States.

If you have more pie filling than your pie pan can hold, make some smaller crustless pies in small casserole dishes or baking ramekins.

What You Need To Make Pecan Pie

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. Avoid vanilla flavoring.

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 400F. and collect and measure all your ingredients.

Chop the pecan pieces into small pieces if they aren’t small or even enough. You want them chopped relatively small.

Whip the egg whites with a fork until frothy.

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 and slice.

Storage

Store leftovers, wrapped up well in an airtight container or in plastic wrap, and store in the fridge for up to 4 or 5 days.

Freezing

If wrapped well, this well freeze well for up to 4 months.

Reheating

This is easily heated in a microwave for just a few seconds. You can reheat in the oven, but wrap it in aluminum foil so it doesn’t burn.

More Naturally Sweetened Pies

• Pumpkin Pie
• Apple Pie

SUBSCRIBE

Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!

Post from the Gracious Pantry® archives, originally posted on 12/1/2011.