Mom’s Gluten Free, Gingersnap Crust, Eggnog, Pumpkin Pie Recipe

(Original provenance unknown, possibly

3 eggs, at room temperature

1 (14 ounce) can pumpkin

1/2 cup brown sugar

1/2 cup granulated sugar

1 teaspoon ground ginger

2 teaspoons cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon ground allspice

3/4 cup whole-fat eggnog

1/2 cup heavy cream

approximately 2 cups (gluten free) ginger snaps (we used Pamela’s brand)

1/2 cup butter, melted (1 stick)


Preheat the oven to 350 degrees F.

Prepare the crust

Grind the gingersnap cookies until they resemble coarse cornmeal

Mix in melted butter

Press mixture into a 10 inch, deep dish pie pan

Bake in preheated oven for 10 minutes.


Separate three of the eggs

Using an electric mixer, beat the three egg whites on high until stiff peaks form

In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.

Gently fold the egg whites into the pumpkin mixture

Pour into the prepared crust.

Cover the edges of the pie dish with foil or a pie crust protector

Bake in the preheated oven for 90 minutes

Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.

Voila! Your pie is ready to serve. Easy as pie!

The pie can be kept covered in the fridge overnight.

  1. The pie


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