This Gluten-Free Pecan Walnut Pie Recipe is a decadent, deeply flavorful variation of classic pecan pie. It has a glossy, caramel-like corn syrup filling and a naturally gluten-free almond flour crust.
Designed specifically for larger pie dishes, such as a 9.5-inch Pyrex or 10.2-inch Emile Henry ceramic pie dish, this recipe ensures you have the perfect amount of filling for a deep-dish holiday pie that slices beautifully.
If you’re using a standard 9-inch pie pan, make my regular Gluten-Free Pecan Pie Recipe. It has half the filling. Just substitute half of the pecans with walnuts.
Unlike many modern pecan pies that use maple syrup, this recipe stays true to traditional texture by using Karo corn syrup, which produces a smooth, consistent filling that binds the pecans and walnuts without becoming grainy.
The almond flour crust is, on the other hand, lightly sweetened with granulated sugar or sugar-free monk fruit sweetener, making this recipe adaptable for different dietary needs while remaining completely gluten-free.
Why This Pecan Walnut Pie Recipe Stands Out
- Gluten-free almond flour crust – naturally rich, toasty, and buttery.
- Walnuts – adding walnuts gives this gluten-free holiday dessert more depth than pecans alone.
- Designed for larger pans so the filling doesn’t overflow.
- Uses classic Karo corn syrup for a glossy, perfectly set custard.
- Refined-sugar or sugar-free crust option – sugar or monk fruit sweetener.
- Holiday-worthy appearance and flavor – no one will guess it’s gluten-free when you serve it as your Thanksgiving or Christmas dessert.
You might also enjoy my Gluten-Free Pear Tart.
Ingredients in Walnut Pie with Pecans and Almond Crust
Walnuts and almond flour add a fun spin to this easy holiday pie.
For the Gluten-Free Almond Flour Crust for This Walnut-Imbued Holiday Dessert
- Almond flour: Provides a naturally gluten-free, nutty base that forms a tender, crisp crust for this pecan walnut pie recipe.
- Granulated sugar or sugar-free monk fruit sweetener: Adds sweetness while keeping the nutty pie balanced and flavorful.
- Salt or fine sea salt: Enhances the flavors and balances the sweetness in the crust.
- Avocado oil or melted butter: Binds the crust together and adds richness and moisture.
- An egg: Helps hold the almond flour crust together and gives it structure.
- Vanilla extract: Adds a subtle, warm flavor that complements the nutty crust.
For the Old-Fashioned Pecan Walnut Filling
- Chopped pecans: Provide classic pecan pie flavor and a satisfying crunch.
- Chopped walnuts: Add the depth and earthiness of a walnut to the nut filling.
- Karo corn syrup: Creates a glossy, silky filling that holds the nuts together beautifully.
- Large eggs: Give structure to the filling and help it set properly.
- Brown or white sugar or monk fruit sweetener: Use either to sweeten the filling, but brown sugar or brown monk fruit adds a scrumptious layer of caramel flavor.
- Unsalted butter, melted: Adds richness and helps create a smooth, luscious filling.
- Vanilla extract: Enhances the flavor of this pecan walnut pie recipe and adds warmth to the nut filling.
Optional Flavor Add-Ins
- Cinnamon: Adds a warm, aromatic note that pairs well with nuts.
- Bourbon: Gives the filling a subtle depth and sophisticated flavor.
- Whiskey: Another tasty option.
- Nutmeg: Adds a hint of spice that complements the sweetness.
- Salt: Enhances the overall flavor.
Another delicious option for the holidays: Persimmon Tart.
How to Make Gluten-Free Pecan and Walnut Pie in an Almond Crust
Step 1: Prepare the Almond Flour Crust for This Pecan Walnut Pie Recipe
Make one almond flour pie crust recipe. Then press the dough evenly into your 9.5-inch Pyrex or 10.2-inch Emile Henry pie dish, ensuring the bottom and sides are well covered.
You can prick the bottom with a fork and prebake the crust at 350°F (175℃) for 10 minutes. Or don’t prick the bottom and pour the filling into the unbaked pie crust. I have made it both ways.
Step 2: Make the Filling
In a clean bowl (or in a stand mixer fitted with the paddle attachment), whisk together the Karo light corn syrup, large eggs, white or brown sugar or monk fruit sweetener, melted butter, and vanilla extract. Add cinnamon, bourbon, or a pinch of nutmeg or salt if you like.
Stir in the pecans and walnuts, making sure they are fully coated.
Step 3: Assemble & Bake
Pour the filling into the unbaked crust:
Bake at 350°F (175°C) for 50–55 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Almond flour crusts can brown quickly, so cover with foil around the 10-minute mark.
Step 4: Cool Completely
Allow the pie to cool at room temperature for 3–4 hours. Then, refrigerate so the filling fully sets, preferably overnight. This ensures clean slices and a firm but tender texture.
Serving Suggestions
This gluten-free pie is delicious:
- At room temperature
- Slightly warmed with vanilla ice cream or, even better, with butter pecan ice cream, which always gets lots of compliments when I serve this pie.
- With fresh whipped cream
- With a drizzle of caramel sauce
Equipment to Make This Holiday Nut Pie
- 2 Bowls – One for the pie crust and one for the filling. You can also use a stand mixer with a paddle attachment.
- 1 Large Pie Dish – A 9.5-inch Pyrex dish or a 10.2-inch Emily Henry pie dish.
- 1 Spatula – To shape the edges of the pie crust.
Learn to make authentic Stollen Bread, a classic German holiday dessert.
Storage & Make-Ahead Tips
The flavor actually improves overnight, making it an ideal make-ahead dessert for Thanksgiving or Christmas.
- Room temperature: 1 day
- Refrigerator: Up to 4 days
- Freezer: Up to 2 months
Fun Variations for Pecan Walnut Pie
- All-pecan or all-walnut: Use one nut instead.
- Make the pie in a scrumptious chocolate almond flour pie crust.
- Reduce the carbs and sugar: Use monk fruit in the crust and a sugar-free brown sweetener in the walnut filling.
- Bourbon pie: Add 1 tablespoon of bourbon to the filling.
- Whiskey pie: Add 1 tablespoon of whiskey to the filling.
Tip: Sweeten warm or cold beverages with homemade Sugar-Free Monk Fruit Syrup.
Frequently Asked Questions
Light corn syrup provides a cleaner, more delicate sweetness, allowing the flavor of the nuts to be more prominent. Dark corn syrup offers a deeper, more robust, and slightly caramelized flavor with molasses notes, which some prefer as it complements the nuts.
It depends on whether you prebake the pie crust. I’ve made it both ways. When prebaking, you prick the bottom of the pie crust to prevent it from puffing up. If you decide to bake the crust and filling together from raw, pricking is not necessary, though many pecan walnut pie recipes call for prebaking to prevent a soggy bottom.
350°F (175℃).
Yes, you can substitute whiskey for bourbon in a recipe, as bourbon is a specific type of American whiskey. The two can be used interchangeably in most recipes, including cocktails and cooking, and you can typically swap them on a 1-to-1 basis.
Pie crust is generally made with all-purpose flour, but gluten-free pie crusts made with gluten-free flour or almond flour are excellent options for special diets.
Be sure to save this recipe card, share on social media, and explore our other holiday recipes and quick links recipes for more sweet inspiration such as our decadent tuxedo cake.
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Pecan Walnut Pie in Almond Flour Crust (GF)
Equipment
- 2 Bowls – One for the pie crust; one for the filling.
- 1 Large Pie Dish – A 9.5-inch Pyrex dish or a 10.2 inch Emily Henry pie dish.
- 1 Spatula – To shape the pie crust.
Ingredients
Make one almond-flour pie crust and press it into the pan, following the technique shown in the recipe video. Do not prebake it.
For the Pecan Pie Filling
- 1¼ Cups Karo Light Corn Syrup
- 4 Large Eggs
- 1-4 Tablespoons White or Brown Sugar or Monk Fruit Sweetener – I use 3 Tablespoons of brown monk fruit sweetener.
- 4 Tablespoons Unsalted Butter, Melted
- 1¼ Teaspoons Vanilla Extract
- 1½ Cups Pecans, Chopped (6 Ounces / 170 Grams)
- 1½ Cups Walnuts, Chopped (6 Ounces / 170 Grams)
Optional Flavor Add-Ins
- ½ Teaspoon Cinnamon
- ⅛ Teaspoon Nutmeg
- ⅛ Teaspoon Salt or Sea Salt
- 1 Tablespoon Bourbon
- 1 Tablespoon Whiskey
Serving Tips
Vanilla Ice Cream or my favorite Butter Pecan Ice Cream: For fewer calories, opt for sugar-free ice cream.
Instructions
Make the Almond Flour Pie Crust
- Make one almond-flour pie crust and press it into the pan, following the technique shown in the recipe video. You can prick the bottom with a fork and prebake the crust at 350°F (175℃) for 10 minutes. Or don't prick the bottom and pour the filling into the unbaked pie crust. Both methods work.
Preheat the Oven
- Preheat the oven to 350°F (175℃).
Make the Filling
- In a clean bowl (or in a stand mixer fitted with the paddle attachment), whisk together the Karo light corn syrup, large eggs, white or brown sugar or monk fruit, melted butter, and vanilla extract. 1¼ Cups Karo Light Corn Syrup4 Large Eggs1-4 Tablespoons White or Brown Sugar or Monk Fruit Sweetener 4 Tablespoons Melted Unsalted Butter1¼ Teaspoons Vanilla Extract
- Stir in the chopped pecans and walnuts.1½ Cups Chopped Pecans (6 Ounces / 170 Grams)1½ Cups Chopped Walnuts (6 Ounces / 170 Grams)
- Optional: Add cinnamon, nutmeg, salt, bourbon, or whiskey if you like.
- Pour the filling into the unbaked pie crust.
- Bake uncovered at 350°F (175°C) for 50–55 minutes, or until the edges are set and the center is slightly jiggly but not liquid. TIP: Almond flour crusts brown quickly, so cover with foil around the 10-minute mark.
- Your pecan-walnut pie is ready when you shake it and it isn't too jiggly. If it's still very jiggly, baking for another 5-10 minutes until the center is more set.
- Once the pie is ready, let it cool completely. Then, refrigerate for several hours or, ideally, overnight before serving.
Toppings for Pecan-Walnut Pie
- Serve as is or top with whipped cream, ice cream, or homemade caramel sauce.
Storage Tips for Walnut-Pecan Pie
- Refrigerate in an airtight container or covered with plastic wrap for up to 4 days. Otherwise, freeze in an airtight container for up to 2 months.
Notes
This was a delicious variation of the traditional pecan pie. We loved the addition of walnuts. Thanks for sharing.
You’re welcome!