Maple Cinnamon Brown Sugar Pecan Pie (Without Corn Syrup)
Maple syrup can replace corn syrup in this deliciously simple maple cinnamon brown sugar pecan pie recipe!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
- 1 Diamond of California Pecan Pie Crust
- 1 cup dark brown sugar
- ¼ cup unsalted butter melted
- ½ cup pure maple syrup
- 3 large eggs
- 1 tsp ground cinnamon
- ½ tsp coarse sea salt
- 1 tbsp all-purpose flour
- 2 cups pecan halves coarsely chopped
Preheat the oven to 350°F (177°C).
Add the sugar, butter, maple syrup, eggs, cinnamon, salt, and flour to a large mixing bowl, and whisk until well combined. Add the pecans and stir until well coated.
Pour filling into crust and bake for 40-45 minutes, or until the top is lightly browned. Allow pie to cool before slicing & enjoying. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Calories: 515kcal | Carbohydrates: 59g | Protein: 6g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 279mg | Potassium: 230mg | Fiber: 3g | Sugar: 44g | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg