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This single serving crustless pecan pie is a simple, rich dessert made with maple syrup instead of corn syrup for a warm, natural sweetness. With no crust to prepare, it bakes up easily in a small ramekin and delivers all the classic flavor of pecan pie in a perfectly portioned treat.
Featured Comment
“This was soooo delicious! Did not miss the crust.”
– Mrs. N.M. Shopper
Why You’ll Love This Recipe
- Quick and Easy: No crust needed, simple steps and minimal prep.
- Made with Maple Syrup: Naturally sweetened and full of rich flavor without corn syrup.
- Perfectly Portioned: A single serving dessert that’s just the right size.
- Classic Pecan Pie Taste: Crunchy pecans with a sweet, custard-like filling.
What I love most about this small crustless pecan pie is how simple it is to make yet how special it feels to enjoy.
With no crust to fuss over, all the attention goes straight to the sweet, rich filling and those crunchy pecans on top.
I also love that it’s just the right size, giving you all the goodness of pecan pie in a perfectly portioned dessert made with maple syrup for a warm, natural sweetness.
If you enjoy this crustless pecan pie, try our classic mini pecan pie or our mini pecan pie without corn syrup and small batch pecan pie bars. Both are single serving desserts with the traditional pecan pie flavor you love.
For a Thanksgiving dinner for one, this individual crustless pecan pie makes a wonderful addition, and our Thanksgiving sliders are a great way to use up leftover turkey and sides.
Ingredients
If you have any ingredients leftover from this small crustless pecan pie recipe, check out our Leftover Ingredients Recipe Finder.
- Egg: Provides structure and helps the pie set.
- Sugar: Adds sweetness to the filling.
- Maple Syrup: Replaces corn syrup with natural sweetness and rich flavor. When combined with flour, it creates the perfect texture. (Agave works too, but maple syrup tastes best.) Use leftover syrup in recipes like maple muffin for one, mini French toast casserole, or small batch butter pecan granola.
- Vanilla: Enhances flavor.
- Butter: Use either salted or unsalted butter.
- Salt: Balances the sweetness.
- Flour: Use all-purpose flour, or King Arthur Gluten Free Measure For Measure Flour for a gluten-free option.
- Pecans: Shelled pecan halves for classic flavor and crunch.
Recipe Variations
You can easily adjust this single serve crustless pecan pie to suit your taste. Try one of these simple variations:
- Bourbon or Whiskey: Stir in 1 teaspoon for a warm, tangy flavor.
- Shredded Coconut: Add 1 tablespoon for light chewiness and a hint of tropical flavor.
- Different Nuts: Swap pecans for walnuts or almonds, or use a mix.
- Chocolate Chips: Stir in 1 tablespoon of mini chips for extra richness.
How To Make A Crustless Pecan Pie
These step-by-step photos and instructions help you visualize how to make a single serving crustless pecan pie without corn syrup. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat oven to 350° F (177°C).
- In a medium bowl, whisk the egg and sugar until smooth.
- Add melted butter, maple syrup, vanilla, flour, and salt; whisk until fully combined.
- Place pecans in the bottom of a 10-ounce ramekin.
- Pour the filling over the pecans and set the ramekin on a rimmed baking sheet.
- Bake 30–35 minutes, until the top is lightly browned.
- Transfer to a wire rack and cool for at least 1 hour before serving. The filling will finish setting as it cools.
Expert Tips
- Read First: Review the recipe and ingredient notes before starting.
- Optional Crust: Use the pie crust from our mini pecan pie recipe and bake in a 4×6-inch or 5×5-inch baking dish.
- Don’t Overbake: Bake about 30 minutes, but check early. The edges will set before the center. Remove when the top is lightly browned; it will firm up as it cools.
Serving Suggestions
Serving this mini crustless pecan pie is such a treat, and here are a few delicious ways to enjoy it:
Frequently Asked Questions
Use 10-ounce ramekin that’s about 4 inches in diameter and 1 ¾ inches tall.
Yes! Double the ingredients and bake in either two 10-ounce ramekins or a single 5×5-inch baking dish.
The edges will set and puff up, and the top should be lightly browned. The center might look a bit undercooked, but it will continue to set as it cools.
Yes, replace the all-purpose flour with a gluten-free flour, like King Arthur Gluten Free Measure For Measure Flour.
Store any leftover pecan pie covered in the refrigerator for up to 2 days. It’s delicious chilled or reheated.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this crustless pecan pie without corn syrup or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Crustless Pecan Pie For One
Equipment
Ingredients
- 1 large egg
- ¼ cup granulated sugar
- 1 tablespoon butter -melted
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon all-purpose flour
- ⅛ teaspoon salt
- ¼ cup pecan halves
Instructions
- Preheat oven to 350° F (177°C).
- In a medium bowl, whisk the egg and sugar until smooth.
- Add melted butter, maple syrup, vanilla, flour, and salt; whisk until fully combined.
- Place pecans in the bottom of a 10-ounce ramekin.
- Pour the filling over the pecans and set the ramekin on a rimmed baking sheet.
- Bake 30–35 minutes, until the top is lightly browned.
- Transfer to a wire rack and cool for at least 1 hour before serving. The filling will finish setting as it cools.
Notes
- Read First: Review the recipe and ingredient notes before starting.
- Optional Crust: Use the pie crust from our mini pecan pie recipe and bake in a 4×6-inch or 5×5-inch baking dish.
- Don’t Overbake: Bake about 30 minutes, but check early. The edges will set before the center. Remove when the top is lightly browned; it will firm up as it cools.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can I make this with corn syrup instead of maple syrup? I think the maple would conflict with pecan flavor.
Yes, you can use corn syrup instead of maple syrup — just replace it with 1/4 cup corn syrup and leave out the flour. That said, the maple syrup in this recipe absolutely does not conflict with the pecan flavor. In fact, it takes the place of corn syrup and adds a natural sweetness that many people prefer if they don’t want to use corn syrup.
I need to make it gluten free. What can I substitute for the flour?
I’ve tested this recipe with King Arthur 1:1 gluten-free flour and it works well.
Delicious! The filling is smooth and soft, and not cloyingly sweet. The maple syrup isn’t identifiable. This pie isn’t as sweet as the Pecan Pie with corn syrup and a shortbread crust, but without the crust, it didn’t feel like pie to me. The next time I’ll make this filling with the shortbread crust. You can’t go wrong with either recipe. They’re both excellent.
This was DELICIOUS! I made several in small ramekins and my family really enjoyed. Very rich and comforting feeling as we ate it.
I doubled the recipe and it turned out perfect. It was so good that my friend and I finished all those calories at one time.🙂