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.
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.
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!
- 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
- Preheat oven to 425
- Add all ingredients in a large bowl
- Mix until smooth
- Pour into prepared gluten free pie shells
- Bake at 425 for 15 minutes
- Reduce heat to 350
- Bake for 40 to 50 minutes until firm