Looking for a unique, creamy pie to add to your holiday dinners or parties? This gluten-free eggnog pie delivers a silky, flavorful custard that eggnog fans will adore.
Eggnog is a seasonal treat that people tend to either love or dislike, and if you’re in the love-it camp, this pie is an excellent way to celebrate the flavor. It’s lightly spiced with nutmeg and enhanced with a touch of rum extract for depth, while the filling stays alcohol-free so everyone can enjoy a slice.
Years ago I found the base of this recipe in an old cookbook and brought it to a college Thanksgiving potluck. It was a hit, and I’ve refined it over time. For this version I swapped a traditional crust for a gluten-free snickerdoodle cookie crust to add buttery cinnamon flavor and a pleasant, slightly crunchy texture.
The snickerdoodle crust is easy: pulse gluten-free snickerdoodle cookies in a food chopper until you have coarse crumbs, leaving a few pea-sized bits for texture. Mix in a bit of sugar and melted butter, press the mixture into a greased metal pie pan, and bake briefly — just long enough to set the crust and deepen the flavor.
If you use a standard 9-inch pie pan one package (about 8 ounces) of cookies is usually enough to cover the bottom and reach about two-thirds up the sides. For a taller pan or to line the crust fully up the sides, use two packages and double the sugar and butter.
Notes on ingredients and substitutions for this eggnog pie recipe:
- Gluten-free snickerdoodle cookies: You can make your own using a gluten-free snickerdoodle cookie recipe or use store-bought brands labeled gluten-free. Aim for about 8 ounces of cookies for one crust.
- Eggnog: Use a good quality chilled eggnog; this recipe calls for 1 cup, so a quart gives you extra to enjoy on the side.
- Rum extract: Adds that warm rum note without alcohol. Find it near other extracts in most grocery stores.
Is eggnog gluten-free?
Most commercial eggnogs are gluten-free, typically made with milk, cream, sugar, egg yolks, nutmeg, and stabilizers. Always check labels if you have strict gluten intolerance. Store-bought brands often label gluten-free when applicable; homemade versions can vary depending on ingredients used.
This is an almost no-bake pie: bake the cookie crust briefly (about 8 minutes), but the eggnog custard filling is no-bake. I recommend making fresh whipped cream to fold into the filling and to top the pie — it’s worth the extra step for flavor and texture.
Ready for a slice? The pie chills until set, and a final layer of whipped cream with a pinch of nutmeg makes a lovely finish.
I’ve been adding more gluten-free pies to my recipe collection because pie is a holiday favorite for many. If you have a pie flavor you’d like to see adapted to gluten-free, let me know.
If you make this pie and enjoy it, consider leaving a review for the recipe and share any successful substitutions you tried.
Eggnog Pie Recipe:
Gluten-free Eggnog Pie
This gluten-free eggnog pie is a creamy, flavorful pie that eggnog lovers will go crazy over!
30 minutes
2 hours 8 minutes
2 hours 38 minutes
Ingredients
- 8 oz. gluten-free snickerdoodle cookies
- 2 Tbsp. sugar (for crust)
- 4 Tbsp. butter, melted
- 2 cups heavy whipping cream
- 3 Tbsp. sugar (for whipped cream)
- 1 tsp. pure vanilla extract
- 1 cup cold eggnog
- 1 large package (5.1 oz.) instant vanilla pudding mix
- 1/4 tsp. rum extract
- 1/4 tsp. ground nutmeg
Instructions
Snickerdoodle Crust:
- Lightly spray the bottom and sides of a pie plate with non-stick cooking spray. Set aside.
- Pulse the gluten-free snickerdoodle cookies in a food processor or chopper until you have coarse crumbs with a few larger pieces for texture.
- Transfer crumbs to a bowl, stir in the sugar, then pour in the melted butter and mix until evenly combined.
- Press the mixture firmly and evenly into the bottom and up the sides of the greased pie plate (about two-thirds up the sides for a single package of cookies).
- Bake the crust at 375°F for 8 minutes. Remove and let cool.
Homemade Whipped Cream:
- Use a straight-sided bowl and hand mixer or a stand mixer.
- Beat 2 cups heavy cream for one minute, add the 3 tablespoons sugar and vanilla, and continue beating until soft peaks form.
- This yields about 4 cups of whipped cream. Measure out 2 cups to fold into the filling and refrigerate the remaining whipped cream for topping.
Eggnog Pie Filling:
- In the bowl of a mixer, combine 1 cup cold eggnog, the vanilla pudding mix, rum extract, and nutmeg. Mix on low until blended, about 1 minute, then let sit 5 minutes to thicken slightly.
- Fold in the measured 2 cups of homemade whipped cream until no streaks remain.
- Spoon the filling into the cooled snickerdoodle crust, cover, and chill in the refrigerator until firm, about 2 hours.
- Before serving, gently spread the remaining chilled whipped cream over the pie and sprinkle a pinch of nutmeg on top if desired.
Notes
One package of gluten-free snickerdoodle cookies is sufficient for a standard pie pan if you want the crust to go about two-thirds up the sides. For a larger or taller pan or to line the crust fully to the top, use two packages and double the sugar and butter.
Pin this eggnog pie to your gluten-free Christmas board:
I hope you and your family enjoy this eggnog custard pie as much as mine does — a festive, creamy dessert that’s simple to make and perfect for the holidays.