This low sugar pecan pie skips the corn syrup completely! It’s sweetened with maple syrup and coconut sugar, and coconut cream makes the filling extra rich and creamy. Each slice has 36g carbs and 24g sugar, and it’s an easy make-ahead dessert for Thanksgiving.
Pecan pie was always a family favorite growing up, so I was determined to figure out a way to make a lower sugar pecan pie that was equally as tasty and delicious. This one has a hint of coconut and creaminess that I think make it the perfect after meal treat during the holidays… you’d never know it was “lower sugar.”
Half the sweetener of a classic pecan pie
A classic corn syrup pecan pie uses about 1 cup of corn syrup plus 1 cup of sugar. This one uses ½ cup maple syrup and ½ cup coconut sugar, so it has about half the sweetener and no corn syrup at all. Two full cups of pecans and the coconut cream keep the filling rich and nutty.
Carbs per slice of low sugar pecan pie
Cut into 10 slices, each slice has 36g carbohydrates and 24g sugar. Pecan pie is rich, so cutting it into 12 slices is an easy way to bring that down to about 30g carbs per slice. As a dietitian, I recommend enjoying a slice as part of your holiday meal rather than on its own later, with a dollop of whipped cream or a scoop of Greek yogurt on the side.
Easy sugar swaps
Brown sugar can replace the coconut sugar in the same amount if that’s what you have on hand. For an even lower sugar pie, a brown sugar substitute made with monk fruit or allulose is the easiest swap for the coconut sugar. Allulose browns faster, so cover the crust edges with foil if they get dark before the center sets.
Tips for the best pecan pie
Bake until the center is just starting to set. It will firm up as it cools, so let the pie rest for at least 2 hours before slicing. That cooling time also makes this a great pie to bake the day before Thanksgiving.
For the rest of your holiday menu, my diabetes-friendly Thanksgiving recipes and tips post has appetizers, sides, and more desserts.
Low Sugar Pecan Pie with Maple Syrup (No Corn Syrup)
Ingredients
- 1 pre-made or homemade pie crust ready to be baked
- 1/2 cup maple syrup
- 1/2 cup coconut cream
- 3 eggs beaten
- 1/2 cup coconut sugar
- 1 1/2 tsp vanilla extract
- 2 Tbsp butter or coconut oil melted
- 2 cups pecan halves
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, mix together the maple syrup, coconut cream, eggs, coconut sugar, vanilla extract, butter, and pecans.
- Pour the mixture into the pie crust.
- Bake for 60-75 minutes, or until center has started to set and crust is golden brown.
- Let cool for at least 2 hours before eating. Enjoy with ice cream, whipped cream, or by itself!
