Could I substitute maple syrup in this chocolate pecan pie recipe? (so that way it'll be corn syrup free?)

I've never had success substituting maple syrup for corn syrup in pecan pie, and I've tried several times. Maple syrup is thinner, and has a different chemical structure. The filling has not turned out well for me, running out from the crust onto the plate.

I did some quick research and discovered this workaround -- adding a thickening agent of butter + flour, to help the filling set properly -- which looks promising. https://sallysbakingaddiction.com/maple-pecan-pie/#tasty-recipes-66637-jump-target

I would try this. ;o)

You can use (Lyol's) golden syrup.

Yes, absolutely. My only concern would be that the maple flavor might overpower the bourbon. I think the ratios you’re planning to use will work fine.

Update: I'm going to try 1/2 c. brown sugar plus 3/4 c. maple syrup

And if so, would it be the same ratios?