Healthy Pecan Pie

Make healthy versions of your favorite holiday desserts so you still get the flavor without all of the sugar. This Healthy Pecan Pie recipe doesn’t use corn syrup, dairy, or any gluten. It’s sweetened with maple syrup and topped with a dairy-free caramel sauce. 

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This delicious pecan pie filling without corn syrup combines raw pecans with vanilla extract and eggs for a rich delicious pie. This pie bakes in 45 minutes in a regular pie dish without any special equipment. It’s the perfect way to enjoy a delicious pecan pie without all of the corn syrup and added sugar.

If you like healthy pecan dessert recipes, you will love my white chocolate pecan cookies!

Why You’ll Love This Recipe

• Made Without Corn Syrup: Instead of corn syrup, this recipe sweetens the pie filling with maple syrup. It tastes even more delicious thanks to the maple flavor.
• Gluten-Free and Dairy-Free: The pie uses my low-calorie ingredient pie crust, which is gluten-free, and the filling is completely dairy-free. 
• Tastes Similar to the Family Favorite: This pie captures all of the flavor of your family’s pecan pie recipe but is much better for you. Your guests with dietary needs will love having this as an option.

Ingredients

• Pie Crust: I used my healthy pie crust for this pie, but. you can also use a store-bought crust if you prefer. 
• Eggs: The eggs help bind the filling together and adds protein to the pie.
• Maple Syrup: Natural maple syrup sweetens the filling without corn syrup. You can also use honey if you need instead. 
• Coconut Oil: This oil is a great substitute for butter and adds moisture and richness to the pie filling. 
• Raw Pecans: You’ll need raw pecan halves for this recipe. They are thinner than full pecans, but take up more surface area and are better for pie than pecan pieces. 
• Coconut Milk: You’ll need coconut milk to make the dairy-free caramel sauce or a plant-based whipping cream.
• Coconut Sugar: I prefer using coconut sugar to make the delicious caramel sauce, but you can use brown sugar or even a zero-calorie brown sugar alternative.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Add Chocolate: Fold chocolate chips into your filling with a little cocoa powder to make a rich chocolate pecan pie. You can also make chocolate pecan pie bars.
• Make It Vegan: Use a vegan egg white substitute to make this pie vegan-friendly. I don’t think a flax egg would work for this recipe.
• Make Mini Pies: Create miniature versions of this low-calorie pecan pie to serve to your guests. Use a muffin tin to make them because it’s always a fun way to serve dessert.

How to Make Healthy Pecan Pie

This pecan pie recipe without corn syrup is a healthy and delicious dessert for the holiday season. It’s gluten-free, dairy-free, and made with natural sweeteners, while still being delicious. All you need is a lightly greased 9” pie dish and an oven preheated to 375°F.

Step 1: Make the Crust in Advance. Follow my recipe for a low-calorie pie crust and set it aside to cool while you prepare the pie filling and caramel sauce. 

Step 2: Make the Caramel Sauce. Combine the coconut milk and coconut sugar in a small saucepan over medium heat. Slowly whisk the sugar into the mixture until it’s combined. Bring the sauce to a simmer and cook for 5 minutes. Then remove it from the heat and set it aside. Once it’s cool, pour it into a jar or container with an airtight lid and store it in the refrigerator. 

Step 3: Mix the Filling. Whisk together the egg, egg whites, and maple syrup until they are frothy. This should take about 2-3 minutes. Then add the vanilla extract and coconut oil. 

Step 4: Top with Pecans. Pour the filling into your prepared pie crust and top it with the pecan halves in a circle pattern. Sprinkle a bit of salt over the top. 

Step 5: Bake the Pie. Bake the pie at 375°F for 45-50 minutes until the crust browns and the center of the pie firms. It will rise slightly during baking, but will deflate again as it cools. Allow it to cool for at least an hour before slicing and serving. Top it with a bit of caramel sauce. Enjoy a slice of pie with a cup of coffee and skinny gingerbread coffee creamer any day during the winter or holiday season. 

Expert Tips

• Use Room Temperature Eggs: Ensure a smooth pie filling by using room temperature eggs. 
• Serve It Chilled: This pie is best served chilled, so make it a day in advance and serve it straight from the refrigerator. 
• Use Pecan Halves: The best type of pecans to use for this low-sugar pecan pie are pecan halves. They aren’t as thick as whole pecans, but are more visually appealing on the top of the pie than broken pieces of pecans.
• Storing: Cover any leftover pie and store it in the refrigerator for a week. You can also wrap leftover pie tightly and freeze it for 2 months. Thaw frozen leftovers in the refrigerator for 24 hours before enjoying.

Serving Suggestions

This healthier pecan pie is a great gluten-free and dairy-free dessert option for your holiday celebrations. It’s made with a 3-ingredient crust, no corn syrup, and topped with a light caramel syrup. This is the perfect dessert for those that love pecan pie but want a healthier option. 

• Serve this low-calorie pecan pie after eating a delicious Thanksgiving meal with healthier options, like cauliflower au gratin or turkey stuffed acorn squash.
• Need an idea for using up your leftover pecans? Try making this kale butternut squash salad or pecan crusted salmon. 

Recipe FAQs

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If you tried this Healthy Pecan Pie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.