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!
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.
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
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!
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Servings: 16 servings (a single 9 inch pie)
Calories: 171kcal
Equipment
- Standard-size pie pan
Ingredients
- 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
Instructions
- 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
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.
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
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.
Let me know!
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.
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.
I think in this instance, it would be okay. I would stick with the oat flour though.
Thank you! The same amount as the whole wheat pastry flour?
I haven’t tried it myself, but I would assume so.
Is there a gluten free option for the flour?
Karen – If I were to try it, I would go with arrowroot powder or cornstarch. Perhaps 2 tbsp. instead of 3. It will help solidify things without adding all the gluten. Hope that helps!
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.
Sounds wonderful!
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!
Could this recipe be altered for canning?
Jen – I’m not sure. I don’t know anything about canning. You’d have to show the recipe to a master canner.
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?
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.
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
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.
I’m curious..how would you recommend I change this to a chocolate pecan pie? Thanks so much!!
Sarah – Chocolate chips for sure. But you could try a little unsweetened cocoa powder, although that may make it a little drier.
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?
Lindsay – Yes, it’s in with all the other oils at the store. But any light-flavored oil will work.
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.
Erin – Sounds wonderful!
Do you just grind the pecans until they’re in small pieces or until they’re almost a butter?
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.
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!
Rena – Oy! Can’t believe nobody mentioned it before now! Thank you! I adjusted the recipe. 🙂
This sounds delish! Im going to mske it for Thanksgiving this year. Is it 1 cup or 2 cups of pecans?
Jen – It’s 2. 1 cup gets chopped, the other does not. Enjoy! 🙂
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?
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! 🙂