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Enjoy the comforting taste of a crustless pecan pie for one, made with natural maple syrup and baked in a ramekin. This easy recipe offers a delightful twist on classic pecan pie, bringing all the sweet, nutty flavors without corn syrup—perfect for a satisfying single serving dessert you’ll want to make again and again.
If you love this crustless pecan pie, you might also enjoy our classic Mini Pecan Pie or our Mini Pecan Pie without corn syrup. Both are perfectly portioned and deliver all the traditional flavors of pecan pie you know and love.
For a perfect Thanksgiving dinner for one, this crustless pecan pie makes a wonderful addition, and if you have any Thanksgiving leftovers, our Thanksgiving Sliders are a must-try!
Why You’ll Love This Recipe
- Easy to Make: This crustless pecan pie skips the hassle of a crust, making it quick and simple to prepare.
- Naturally Sweetened: Made with maple syrup instead of corn syrup, it brings a rich, warm sweetness that pairs beautifully with the pecans.
- Just the Right Size: Perfectly portioned for one, so you can enjoy a homemade dessert without leftovers.
- Delicious Flavor: The combination of crunchy pecans and sweet maple syrup creates an irresistible, satisfying treat.
A crustless pecan pie is just what it sounds like—a pecan pie without the crust. This single serving version is perfect for anyone cooking for one, letting you enjoy a classic dessert without leftovers. Made with maple syrup instead of corn syrup, it brings a natural sweetness and a rich depth of flavor that’s hard to resist.
Check out our other Mini Pie Recipes for more wonderful small pie ideas!
Ingredients
If you have any ingredients leftover from this small crustless pecan pie recipe, check out our Leftover Ingredients Recipe Finder.
- Egg: Adds structure to help the pie set.
- Sugar: Granulated sugar brings sweetness to the pie.
- Maple Syrup: Maple syrup replaces traditional corn syrup, adding natural sweetness and rich flavor while helping the filling set properly. After experimenting, I found that combining maple syrup with a bit of flour gives the pie the perfect texture without corn syrup. While agave nectar can be used, maple syrup offers the best flavor for this pecan pie. We use maple syrup in several of our recipes. You might like to consider using leftover syrup in a Maple Muffin, French Toast Casserole, or Butter Pecan Granola.
- Vanilla: Pure vanilla extract enhances the flavor.
- Butter: You can use either salted or unsalted butter.
- Salt: Balances the sweetness in the filling.
- Flour: Use all-purpose flour. For a gluten-free option, I suggest King Arthur Gluten Free Measure For Measure Flour.
- Pecans: Use shelled pecan halves for the classic texture and flavor.
Recipe Variations
Want to add your own touch to this single serving crustless pecan pie? Here are a few easy ways to customize it for different tastes:
- Add Bourbon or Whiskey: Mix in 1 teaspoon of bourbon or whiskey with the filling. The alcohol will bake off, leaving a warm, slightly tangy flavor that pairs beautifully with the pie’s sweetness.
- Stir in Shredded Coconut: For a tropical twist, add 1 tablespoon of shredded coconut to the filling. It adds a light chewiness that complements the pecans.
- Try Different Nuts: Swap the pecans for walnuts or almonds to change up the flavor. You can even combine different nuts for a unique blend.
- Use Alternative Sweeteners: While maple syrup is the go-to, you can also try honey or agave nectar. Each one adds its own distinctive flavor to the pie.
- Add Chocolate Chips: For a chocolatey kick, stir in a tablespoon of mini chocolate chips. Chocolate and pecans are a delicious combination!
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 the oven to 350° F (177°C).
- In a medium-sized mixing bowl, whisk together the egg and sugar until smooth and well combined.
- Add the melted butter, maple syrup, vanilla, flour, and salt, and whisk until everything is fully mixed.
- Arrange the pecans evenly in the bottom of a 10-ounce ramekin.
- Pour the filling over the pecans, then place the ramekin on a rimmed baking sheet to catch any drips.
- Bake for 30-35 minutes, or until the top is lightly browned. Remove from the oven and set the ramekin on a wire rack to cool. The filling will continue to set as it cools.
Note: I usually let the pie cool for about an hour. You can enjoy it warm or let it cool longer if you prefer.
- Grab a spoon and enjoy!
Expert Tips
- Read the Recipe First: Before you start baking, gather all your ingredients and take a moment to read through the ingredient notes. This will help you move smoothly through the steps and avoid any surprises.
- Want to Add a Crust? No problem! You can use the pie crust from our traditional mini pecan pie recipe and bake the pie in a 4×6-inch or 5×5-inch baking dish.
- Avoid Overbaking: I typically bake this maple pecan pie for about 30 minutes, but since oven temperatures vary, it’s a good idea to keep an eye on it. The edges will set and puff up faster than the center. When the top is lightly browned, even if the center looks a bit undercooked, it’s ready to come out. The pie will continue to set as it cools.
Serving Suggestions
Serving this pie is such a treat, and here are a few delicious ways to enjoy it:
- With Whipped Cream: A dollop of whipped cream adds a light, creamy touch.
- Drizzled with Caramel: A drizzle of caramel brings a rich, sweet contrast that pairs perfectly with the pecans.
- With Vanilla Ice Cream: The warm pie and cold ice cream create a delightful contrast that’s hard to beat.
Frequently Asked Questions
I recommend a 10-ounce ramekin that’s about 4 inches in diameter and 1 ¾ inches tall. Using a dish close to this size will give the best results. Note that larger ramekins may bake faster, while smaller ones might take a bit longer, so keep an eye on it if you adjust the size.
Yes, you can! Simply 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, simply 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 Without Corn Syrup 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 the oven to 350° F (177°C).
- In a medium-sized mixing bowl, whisk together the egg and sugar until smooth and well combined.
- Add the melted butter, maple syrup, vanilla, flour, and salt, and whisk until everything is fully mixed.
- Arrange the pecans evenly in the bottom of a 10-ounce ramekin.
- Pour the filling over the pecans, then place the ramekin on a rimmed baking sheet to catch any drips.
- Bake for 30-35 minutes, or until the top is lightly browned. Remove from the oven and set the ramekin on a wire rack to cool. The filling will continue to set as it cools.Note: I usually let the pie cool for about an hour. You can enjoy it warm or let it cool longer if you prefer.
- Grab a spoon and enjoy!
Notes
- Read the Recipe First: Before you start baking, gather all your ingredients and take a moment to read through the ingredient notes. This will help you move smoothly through the steps and avoid any surprises.
- Want to Add a Crust? No problem! You can use the pie crust from our traditional mini pecan pie recipe and bake the pie in a 4×6-inch or 5×5-inch baking dish.
- Avoid Overbaking: I typically bake this maple pecan pie for about 30 minutes, but since oven temperatures vary, it’s a good idea to keep an eye on it. The edges will set and puff up faster than the center. When the top is lightly browned, even if the center looks a bit undercooked, it’s ready to come out. The pie will continue to set 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.
Regarding the walnuts in the Canadian Maple Pie: the walnuts should be blanched for 3 minutes and then dried, in order to remove the bitterness of the walnuts.
Don’t really like maple syrup so — can this be made using honey instead??? Plan to make it using almonds or cashews. Thank you!!! — love every recipe used so sent URL to my sister who also loves everything she’s made…
Thanks so much! We haven’t tried honey here. It’s best to stick with any variety of pure maple syrup, from golden to dark amber.
Can’t wait to try with Steens sugar cane syrup. I know it will be delicious.
This was soooo delicious! Did not miss the crust.
Very tasty! 🙂
I am thrilled to find a Pecan pie recipe made with maple syrup instead of Karo syrup! How can this recipe be converted to make a 9 inch pie ? Should I double or triple the amount of the ingredients? Thanks for your help!
Oh goodness, by math you’d have to multiply the ingredients by 5 but by taste, I’m not sure how it would turn out. I’ve only doubled this recipe with success and haven’t experimented beyond that.
I doubled the recipe and made the pecan pie for my hubby and me. We both loved it, it was very delicious warm with vanilla ice cream!
I can’t eat pecans. Could you substitute walnuts?
Yes.
Good recipe.
A question…what contributes to there being .5 Trans Fat?
Butter.