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Sorghum Molasses Pecan Pie (Without White Sugar)

Course: Dessert
Keyword: pecan pie, Sorghum Molasses Pecan Pie
Servings: 1 pie
Author: Rachel's Real Food Kitchen


  • Pie pan
  • Rolling pin (if making homemade pie crust)
  • Bowl
  • Small pot (for melting butter)
  • Spoon
  • Whisk
  • Measuring utensils


  • 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


  • 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.


Don't have sorghum molasses? Honey or regular molasses might work instead.