81 maple pecan recipes

Praline cheesecake with dark brown sugar cream cheese filling, chopped pecans folded in, and a maple syrup glaze topped with pecan halves. Rich, Southern-inspired, on a graham cracker crust.

Vegan chocolate pie with a cocoa-couscous crust, silky tofu chocolate cream filling, and roasted pecan topping. Dairy-free, egg-free, and naturally sweetened with sucanat and maple syrup.

Rhubarb apple crisp baked in individual ramekins: tart rhubarb and sweet apple thickened with tapioca under a buttery oat, pecan, and maple crumble. A bubbling, crunchy-topped spring dessert.

Whole wheat apricot bread sweetened with maple syrup and laced with orange liqueur. Dried apricots and chopped pecans give every slice chewy fruit and satisfying crunch.

Maple pumpkin cheesecake on a graham cracker crust, topped with a maple pecan glaze. Creamy, warmly spiced, and rich with real maple syrup, cinnamon, and nutmeg.

Dense, moist brown sugar pound cake baked low and slow in a tube pan with maple flavoring and chopped pecans. A full package of brown sugar gives this Southern-style cake its deep caramel richness.

A massive batch cookie recipe loaded with oats, raisins, pecans, butterscotch chips, and maple syrup. Makes dozens and dozens of chewy, buttery cookies for bake sales, holidays, and gifting.

Forget the cinnamon bun, try this scrumptious dish that you can enjoy anytime of the day.

Vegan pecan spice cookies sweetened with maple syrup and barley malt. Whole wheat flour, chopped pecans, raisins, and warm star anise, cinnamon, and nutmeg. Dairy and egg free.

Creamy maple-sweetened sweet potato casserole topped with a crunchy brown sugar and pecan streusel. The Thanksgiving side dish that steals the show from the turkey every year.

Pumpkin Vermont spice cake with four warm spices, split into four layers and frosted with maple-flavored cream cheese frosting. A stunning fall celebration cake topped with pecans.

A two-layer pie with spiced butternut squash custard on the bottom and a gooey pecan pie filling on top, sweetened with maple syrup and dark brown sugar. A Midwest Thanksgiving stunner.

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

Loaded homemade granola with oat, wheat, and barley flakes, popcorn, nuts, seeds, coconut, and dried fruit. Honey-baked with maple flavoring for crunchy, customizable clusters.

A vegan cornbread loaf studded with dried cherries, toasted pecans, and sesame seeds. Made with silken tofu, soy milk, and maple syrup instead of eggs and dairy. Hearty, naturally sweet, and completely plant-based.

This pecan pie can be make a day ahead and stored in the refrigerator until about one hour before serving time.