Maple Pecan Pie with Jaca

By Jaca Kitchen · · Updated

This sugar-free maple pecan pie swaps every bit of sugar for Jaca allulose, so you get the same gooey, toasty, deeply caramelized classic — with about 2 grams of sugar per slice instead of the 50-plus in a traditional pecan pie, and no corn syrup anywhere.

This is our Jaca-adjusted, healthier take on maple pecan pie. Allulose is the rare sugar that actually behaves like sugar in the oven: it dissolves smoothly, caramelizes to a rich amber, and stays soft and gooey as it cools instead of crystallizing the way other sugar substitutes do — exactly what you want in a pecan pie. The maple flavor comes from pure maple extract plus a spoonful of molasses, so the filling tastes like maple and brown sugar without the sugar load.

Prep time: 30 minutes · Cook time: 55 minutes · Chill: about 4 hours · Servings: 10 slices

Ingredients:

  • 1 single 9-inch pie crust (homemade or store-bought)
  • 1½ cups (170 g) raw pecans, toasted and roughly chopped
  • 2 cups Jaca allulose (replaces 1 cup brown sugar, doubled)
  • ¾ cup water
  • 2 teaspoons pure maple extract
  • ½ cup heavy cream
  • 1 tablespoon molasses
  • 4 tablespoons butter, cut into ½-inch pieces
  • ½ teaspoon kosher salt
  • 6 large egg yolks, lightly beaten

Instructions:

  1. Roll the pie crust into a 12-inch circle and fit it into a 9-inch pie plate. Trim and crimp the edge, then refrigerate until firm, about 1 hour.
  2. Place an oven rack in the lowest position, set an empty sheet pan on it, and preheat to 350°F (175°C). Toast the pecans on the hot sheet pan for 3–5 minutes, until fragrant. Remove, chop roughly, and set aside. Return the empty sheet pan to the oven and raise the temperature to 425°F (220°C).
  3. In a medium saucepan over medium heat, combine the Jaca allulose, water, heavy cream, and molasses. Cook, stirring often, until the Jaca is fully dissolved and the mixture is smooth, about 4–5 minutes. Remove from the heat and cool for 5 minutes.
  4. Whisk the butter, salt, and maple extract into the warm mixture until the butter melts. Add the egg yolks and whisk until completely smooth.
  5. Scatter the chopped pecans over the bottom of the chilled crust, then pour the maple filling evenly over the top.
  6. Set the pie on the hot sheet pan and immediately reduce the oven to 325°F (160°C). Bake 45–60 minutes, until the edges are set and the center jiggles just slightly when shaken.
  7. Cool on a wire rack for 1 hour, then refrigerate at least 3 hours before slicing so the filling sets fully. Serve at room temperature, with a dollop of sugar-free whipped cream if you like.

Jaca-adjusted healthier version: all of the sugar in a classic maple pecan pie has been replaced with Jaca 100% pure allulose, dropping this pie from roughly 50 grams of sugar per slice to about 2 — with no corn syrup and no compromise on that signature gooey pecan filling.