Eggnog Pumpkin Pie

Eggnog Pumpkin Pie

When the holidays come to our home I start thinking about eggnog pumpkin pie. Over the years, I’ve had countless pumpkin pies. Everything from your average store bought pie, to the yummy home baked versions. Then I found out I needed to be eating gluten free and everything changed with my pumpkin pie. How to make a truly tasty crust was a big challenge. And how to make a nice organic simple pie filling that was thick and rich was another one. Enter gluten free eggnog pumpkin pie. The eggnog makes the pie filling thick and rich. Plus, it adds an extra flavor punch to the pumpkin. It’s a winning combination.

First I start with a gluten free coconut pie crust. You can get the recipe here. Or if you prefer here is a recipe for a traditional gluten free pie crust.

Gluten Free Coconut Pie Crust

Next, I preheat the oven to 425 and I mix up my pie filling in large bowl. I use home made pumpkin, which is super easy to make. Just buy a nice organic pumpkin (not too large) and cut a couple of slits in the pumpkin with a knife. Then, pop it into your oven on a baking dish (I use my glass cake pan) at 350 until you can pierce through the skin with a fork easily. Peel the outside skin off, and scoop out the seeds. Place the chucks of pumpkin in a food processor and blend until smooth. Now you have fresh pumpkin for your recipes. I store mine in freezer bags in the freezer until I need them, and then just thaw them out.

I’ve used “Horizon” organic eggnog in this recipe and “So Delicious” coconut milk eggnog. I also found a great organic eggnog from a local farm at our store one day that worked wonderfully. I don’t think it matters what eggnog you choose, so pick your favorite. I use 1/2 cup of honey in the recipe, but if you don’t have this on hand you can substitute the same amount of sugar. Add all the ingredients together in a bowl and mix together. Pour into your prepared pie shells and bake at 425 for 15 minutes. Then reduce the heat and bake at 350 for 40 to 50 minutes until filling is firm. The timing will depend on how deep your pie pans are. The glass ones I use make about a pie and a half each so they take a lot longer in the oven.

Eggnog Pumpkin Pie No Whip Cream

I hope you will enjoy this gluten free eggnog pumpkin pie as much as we do during the holidays. Watch for more of my upcoming holiday recipes this month. I have some great holiday entertaining blogs that I think you will love here. And please let me know if there is anything that you would like to see more of in the future.

Wishing you all the joys of the season!

Eggnog Pumpkin Pie
Prep time
Cook time
Total time
A easy gluten free eggnog pumpkin pie perfect for the holidays. Go ahead give your pumpkin pie a makeover. With a rich custard like feeling and yummy spices it will become your families new favorite holiday dessert.
Recipe type: Dessert
Serves: 8
  • 3 eggs
  • 1 cup organic eggnog
  • ½ cup honey or sugar
  • 2 tsp of maple syrup
  • 1¾ cup of pumpkin or 15 ounce can of pumpkin
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ tsp xantham gum
  1. Preheat oven to 425
  2. Add all ingredients in a large bowl
  3. Mix until smooth
  4. Pour into prepared gluten free pie shells
  5. Bake at 425 for 15 minutes
  6. Reduce heat to 350
  7. Bake for 40 to 50 minutes until firm
Any eggnog will do in this recipe. Just make sure that it is gluten free if your following a gluten free diet.
Nutrition Information
Serving size: 8


Gluten Free Bunny Happy Carrot Cake

Gluten Free Bunny Happy Carrot Cake

What could be more delightful than a gluten free bunny happy carrot cake. Yes, this carrot cake would make any bunny happy.With loads of yummy carrots, spices, coconut, pineapple and pecans. To top it off I’ve added a luscious orange cream cheese frosting that would make any bunny come back for more.

Make sure to get my all purpose gluten free flour recipe to use in the cake here. Mix all your dry ingredients together first and set them aside. Then you mix all your wet ingredients in a large bowl. This batter will be very thick. Bake at 350 for 40 minutes and let cool before frosting.

Slice of Gluten Free Bunny Happy Carrot Cake

The frosting is a breeze to make. Just make sure your butter and cream cheese are at room temperature and beat together until fluffy. Then add your orange juice, peel and vanilla. Finally, add your powdered sugar a little at a time until you get a consistency that you like for your frosting.

Gluten free bunny happy carrot cake makes a lovely dessert for Easter, or anytime the carrot cake mood strikes. What is your favorite carrot recipe?


Gluten Free Bunny Happy Carrot Cake
Prep time
Cook time
Total time
Gluten Free Bunny Happy Carrot Cake will make any bunny happy with yummy carrots, spices, coconut, pineapples and pecans.
Recipe type: Dessert
Serves: 8
  • Cake
  • 3 cups all purpose gluten free flour
  • 1½ tsp xantham gum
  • 1 Tbls baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 2 cups of sugar
  • 4 eggs
  • ¾ light cooking oil
  • ¾ cup coconut milk
  • 2 tsp vanilla
  • 2 cups of shredded carrots
  • 1 cup of crushed pineapple
  • 1 cup of shredded coconut
  • ½ cup of chopped pecans

  • Frosting
  • 8 ounce room temperature cream cheese
  • ½ cup of room temperature butter
  • 1 tsp of orange juice
  • 1 tsp grated orange peel
  • 1 tsp vanilla
  • 2 cups of powder sugar (or more if needed)
  1. Cake
  2. Preheat oven to 350 degrees
  3. Line two round cake pans with parchment paper and spray lightly with cooking spray
  4. Sift together dry ingredients and spices in medium bowl and set aside.
  5. Beat wet ingredients together in large mixing bowl.
  6. Add dry mixture to large bowl and mix well.
  7. Fold in coconut, carrots, pineapple and pecans.
  8. Pour batter into pans and bake for 40 minutes or until a toothpick inserted into center comes out clean.
  9. Cool before frosting.

  10. Frosting
  11. Beat together cream cheese and butter until fluffy
  12. Add orange peel, orange juice and vanilla. Beat until smooth
  13. Slowly add powder sugar until frosting is the thickness you would like.
  14. Frost cake

  15. Toasted Coconut
  16. If you would like to top with toasted coconut.
  17. Spread a thin layer of coconut on cookie sheet.
  18. Bake in 350 degree oven
  19. Stirring every few minutes.
  20. Only takes a few minutes to toast coconut flakes.