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Okay, so I’ll admit that this sorghum molasses pecan pie recipe isn’t exactly health food. 🙂 It’s super sweet. But even during the holidays, you don’t have to sacrifice nutrition AND flavor completely.
That’s why this pecan pie recipe uses sorghum molasses, but no white sugar and no corn syrup. The delicious natural cane sugar (sucanat – check it out here) combines with the sorghum molasses and butter to create a delicious dessert that’s perfect for the holidays. Our family enjoys it every Thanksgiving!
What is Sorghum Molasses?
If you’re unfamiliar with sorghum molasses, think of it as a sweeter version of molasses. It originates from the sorghum plant, which is pressed. The liquid is boiled into this syrupy, molasses-like product. It’s commonly carried in Amish and Mennonite stores, and that’s where we purchase ours. As my dad originally discovered, sorghum molasses makes a great corn syrup substitute, at least in this white sugar-free pecan pie recipe.
Sorghum Molasses Pecan Pie Recipe
Ingredients for Pecan Pie:
- 3 eggs
- 1 cup sorghum molasses
- 1 cup sucanat (raw cane sugar)
- ⅓ cup butter, melted
- 1 tsp pure vanilla extract
- 1 ¼ cups pecan halves
- 1 prepared pie crust (homemade is best – maybe even with lard!)
- Dash of salt (only if using unsalted butter)
How to Make Sorghum Molasses Pecan Pie
Start by preparing your pie crust. (Homemade pie crust is best!)
Preheat oven to 350 degrees F.
Melt butter.
In a bowl, whisk eggs. Add sorghum molasses, sucanat, butter, vanilla, and salt (if using). Whisk together until well combined.
Now, stir in pecan halves.
Pour into prepared pie crust.
Finally, bake the sorghum molasses pecan pie for ~20 to 30 minutes. The pie is done with the pie crust has turned golden brown and the filling no longer looks liquidy. A clean knife inserted in the center of the pie should come out nearly clean. (From my experience, the knife sometimes doesn’t come out completely clean, probably due to the natural sweeteners in this pecan pie recipe.)
Allow to cool completely before serving.
Sorghum Molasses Pecan Pie (Without White Sugar)
Equipment
- Pie pan
- Rolling pin (if making homemade pie crust)
- Bowl
- Small pot (for melting butter)
- Spoon
- Whisk
- Measuring utensils
Ingredients
- 3 eggs
- 1 cup sorghum molasses
- 1 cup sucanat
- 1/3 cup butter (melted)
- 1 tsp vanilla extract
- 1 1/4 cups pecan halves
- Dash salt (only if using unsalted butter)
- 1 pie crust
Instructions
- Preheat oven to 350 degrees F.
- Prepare pie crust.
- Melt butter.
- In a bowl, whisk eggs. Add sorghum molasses, sucanat, butter, vanilla, and salt (if using). Whisk together until well combined. Stir in pecan halves. Pour into prepared pie crust.
- Bake for ~20 to 30 minutes. The pie is done with the pie crust has turned golden brown and the filling no longer looks liquidy. A clean knife inserted in the center of the pie should come out nearly clean. (From my experience, the knife sometimes doesn’t come out completely clean, probably due to the natural sweeteners in this pecan pie recipe.)
- Allow to cool completely before serving.
Notes
Enjoy your delicious sorghum molasses pecan pie (without white sugar)!