Mini Pecan Pies (Without Corn Syrup)

These mini pecan pies are scrumptious! They are made with pure maple syrup instead of corn syrup. The sweet pecan center pairs perfect with the buttery crust.

Looking for more Thanksgiving recipes? Try my pumpkin swirl cheesecake, baked mashed potatoes, pecan sticky buns or cloverleaf rolls.

My favorite thing about these mini pecan pies is that they are made without corn syrup. Instead they are made with pure maple syrup. And if you ask me it gives a much better tasting pecan pie! Maple syrup > corn syrup all day every day.

This recipe makes 12 mini pecan pies. All you need is a muffin tin.

I opted for a store bought pie crust as well. Since I know the "to make" list for Thanksgiving is already long (loaded mashed potatoes, herb stuffing, cranberry cheesecake bars) we definitely needed to cut corners.

How To Make Mini Pecan Pies

Start by preheating you oven to 325 degrees.

One pre-made crust is enough for 12 mini pies. Roll out the pre-made pie crust.

Use a 3” biscuit cutter to cut out circles then roll the dough circle even more - so it stretches to the edges when pressed into the muffin tin. Use a strip of parchment paper in the bottom of each muffin well.

Place the rolled out dough into each muffin well. Gather the dough scraps and re-roll it. Continue until you have all 12.

Pre-bake the pie crusts at 325 for 7 minutes. Remove from the oven and cool.

In a large bowl, whisk together the melted butter, brown sugar, salt, vanilla and cinnamon. In a separate bowl whisk together the maple syrup and corn starch until smooth. Whisk this into the bowl until smooth. Use a wooden spoon to mix in the eggs, very gently (as to not incorporate a bunch of air). Stir in the chopped pecans.

Pour the pecan pie mixture into the pre-baked pie crusts. Bake for 18-20 minutes.

Remove from the oven. Use a knife to go around the edges. Pull up on the paper tabs and let cool on a wire rack. Serve with vanilla ice cream or plain.