This easy pecan pie filling recipe is the perfect topping or filling for a variety of desserts. If you love pecan pie you have to give this a try!

Pecan Pie Filling in a mason jar

We LOVE all things pecan pie…we’ve shared the best pecan pie recipe with you (great for Thanksgiving!) and we’ve taken that delicious, gooey, but-filled filling and turned it into so many amazing desserts.

Our pecan pie brownies are one of the #1 recipes on the blog and our pecan pie cake roll has been a favorite for years. Pecan pie filling can be used in so many ways we thought it was time to share with you just how we make ours.

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ingredients for Pecan Pie Filling

What is in Pecan Pie Filling

We have taken all of the ingredients from our classic pecan pie recipe and baked them up without a crust.

  • Sugar – Yep, sugar…it’s pie filling guys!
  • Light corn syrup – and more sugar. Yep you need to use light corn syrup. Dark and golden corn syrup will alter the flavor. I know lots of people get upset about corn syrup but this is the only way you’re going to get that classic pecan pie filling texture. Think of it as an indulgence!
  • Eggs – A few large eggs help the filling to thicken as it cooks.
  • Butter – Don’t forget the butter. It also helps with the consistency of the finished filling.
  • Vanilla extract – This is for flavor. You could also use butter pecan extract if you prefer.
  • Pecans – Gotta have the pecans! We roughly chop our pecan halves to add a lot of texture to the filling and to make it easier to spread onto whatever you add it to later. If you use a food processor just make sure you only roughly chop the pecans and don’t over do it and make them into a fine powder.

Instructions

Making pecan pie filling without a pie crust is super simple. It just takes 3 easy steps!

Step 1 – Prep oven and pan. Preheat the oven to 350°F. Lightly spray a 8″x8″ (2 quart) glass baking dish OR a 9-inch pie dish with non-stick spray.

bowl of ingredients for Pecan Pie Filling

Step 2 – Make the filling. Mix all ingredients together in a bowl and stir until they are well mixed. Then pour into your greased dish.

Step 3 – Bake. Place in the preheated oven and bake for 45 minutes. Use a spoon to stir the filling every 15 minutes as it bakes.

sizzling hot Pecan Pie Filling

Step 4 – Cool. When the timer goes off remove the filling from the oven and let it cool for 20 minutes before using. You want the filling to have a consistency similar to a thick jam. Thick enough that it doesn’t run off of your spoon but still spreadable.

This recipe makes approximately 36 ounces of pecan pie filling.

side view of Pecan Pie Filling in a mason jar
Can You Bake Pecan Pie Filling Without a Crust?

Yes! That’s exactly what we do to make our pecan pie filling. Simply grease the baking dish and bake your filling, stirring throughout the baking process, and then let it cool to thicken up. No need for pie dough or pie weights, just a baking dish and your filling ingredients and you’ll have a perfect pie filling minus the crust!

Why is My Pecan Pie Filling Hard?

Most likely you have overcooked it. When you’re cooking filling it’s a little like candy making. You’re heating up sugar and if that sugar gets too hot for too long it can get to the “hard crack” stage where it’s actually brittle when it cools. Like a lollipop!

Make sure your oven is set to the right temp and you don’t leave the filling in for extra time.

Is Pecan Pie Filling Supposed to be Runny?

Your pie filling should be the consistency of a jam. Thick enough that it doesn’t run off of your spoon but still spreadable.

Cook your filling according to the recipe instructions and then remove it from the oven and let it cool. As it cool it will thicken. black spoon with Pecan Pie Filling

Can I Make Pecan Pie Filling Ahead of Time?

Yes, you can make this pie filling ahead of time and store it in the refrigerator or freezer until you are ready to use it.

Can You Refrigerate Pecan Pie Filling?

Yes, pecan pie filling can be refrigerated. Let it cool completely and store in an airtight container or a resealable bag. Remove as much air as possible before sealing.

It can be stored in the refrigerator for up to 2 weeks.

When ready to use spray a small pot with nonstick spray and heat over medium low heat, stirring frequently, until it is warmed through and spreadable. You can also reheat in the microwave. Heat for 30 seconds at a time, stirring in between each round, until warmed through and spreadable.

Can You Freeze a Pecan Pie Filling?

Yes, you can freeze this pie filling. Let it cool completely and store in an airtight container or a resealable bag. Remove as much air as possible before sealing.

It can be stored in the freezer for up to 2 months.

When ready to use let it defrost in the refrigerator overnight. Once thawed spray a small pot with nonstick spray and heat over medium low heat, stirring frequently, until it is warmed through and spreadable. You can also reheat in the microwave. Heat for 30 seconds at a time, stirring in between each round, until warmed through and spreadable.

jar of Pecan Pie Filling

Delicious Desserts Using Pecan Pie Filling

You can add this filling to just about anything! Put it on top of some ice cream, spread it over pancakes or French toast, the uses are endless! Here are some of our favorite recipes that use pecan pie filling.

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Servings: 18
Prep Time: 10 mins
Cook Time: 45 mins
Cool time: 20 mins
Total Time: 1 hr 15 mins

Pecan Pie Filling

This easy pecan pie filling recipe is the perfect topping or filling for a variety of desserts. If you love pecan pie you have to give this a try!

Ingredients

  • 1 cup Sugar
  • 1 1/2 cups Corn syrup
  • 4 large Eggs
  • 1/4 cups Butter, melted
  • 1 1/2 teaspoons Vanilla extract
  • 2 cups Pecans, chopped

Instructions

  • Preheat oven to 350°F.
  • Lightly spray a 8″x8″ (2 quart) glass baking dish OR a 9-inch pie dish with non-stick spray.
  • Mix sugar, corn syrup, eggs, melted butter, vanilla, and pecans together in a bowl and stir until they are well mixed. Then pour into your greased dish.
  • Place in the preheated oven and bake for 45 minutes. Use a spoon to stir the filling every 15 minutes as it bakes.
  • When the timer goes off remove the filling from the oven and let it cool for 20 minutes before using. You want the filling to have a consistency similar to a thick jam. Thick enough that it doesn’t run off of your spoon but still spreadable.
  • Use immediately or let cool completely and store until ready to use.

Notes

This recipe makes approximately 36 ounces of pecan pie filling. 

Nutrition

Serving: 2ounces, Calories: 215kcal, Carbohydrates: 24g, Protein: 3g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 48mg, Sodium: 45mg, Potassium: 72mg, Fiber: 1g, Sugar: 23g, Vitamin A: 146IU, Vitamin C: 0.1mg, Calcium: 18mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dessert
Cuisine: American
Keyword: pecan pie filling