Pumpkin Eggnog Ice Cream in Pie Crust Bowl

Some foods are seasonal, like asparagus in the spring, apples in the fall.

Pumpkin is the one of those fall flavors.
For my girls, having these seasonal flavors at the right time of the year is an awaited event.
So when Fiona saw the pumpkin ice cream for the first time in October at Trader Joe’s, she attempted to wheedle me to buy a container.

My choices on that day have come back to haunt me. I said no. That simple no has made my life very difficult.

Because Trader Joe’s ran out.

Of pumpkin ice cream.

Before Thanksgiving.

Pumpkin Eggnog Ice Cream in a Pie Crust Bowl with candied pecans

And my daughter Fiona guilted me into fixing this situation.
She knows I can make almost anything, given the right flavor memory and ingredients.

She knows I’ll make it several times just to be sure that the recipe is correct.

Heck, she was one of my primary tasters while writing Gluten Free Baking for Dummies.  She knows I’ll work till it the new recipe matches what we remember.
This is the result of our flavor memory, and terrific ingredients from Organic Valley.
The eggnog and heavy cream are smooth and clean in flavor.

I love that organically raised animals are giving their best milk for these amazing foods.

I love that one of the farmers is just a couple of towns away from where I live, that I can visit his farm yearly on the local farm tour.

My daughters certainly don’t need any growth hormones in their bodies.  But they do want pumpkin ice cream in their bodies.


5.0 from 1 reviews
Pumpkin Eggnog Ice Cream
When I forgot purchase the pumpkin ice cream from Trader Joe's, my daughter guilted me into creating a replica. When I served Fiona a bowl of this, her closed eyes, rapidly depleting bowl and moans let me know I had figured it out.
Serves: 12
  • 2 cups eggnog
  • ½ cup heavy cream
  • 1 cups fresh pureed pumpkin
  • ¼ cup brown sugar
  • ¼ cup organic cane sugar
  • 1 teaspoons vanilla extract
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ginger fresh or powdered
  • ⅛ teaspoon clove powder
  • ⅛ teaspoon nutmeg
  1. Stir together all ingredients.
  2. Place in fridge for at least 2 hours
  3. Stir well before placing in a standard freezer unit.
  4. Allow the machine to stir and freeze till you have the consistency of soft serve.
  5. Scrape out the freezer unit into a plastic container.
  6. Freeze to solid.

The pie crust bowls are simply a circle of dough, draped over a custard cup that is set on a cookie sheet and baked till brown.

Pumpkin Pie from scratch

Having a food based holiday happening so close to a candy based holiday alway seemed like serendipity to me.

After all, haven’t we all wondered what to do with those lovely pumpkins post Halloween?

This year we ended up with a few spares after the carving party.  

The best ones are the pie pumpkins not the typical carving ones. 

What to do with them?  Pumpkin PIE gluten free,  of course.

To make the fresh pumpkins into puree, just cut in half, place on a cookie sheet and bake till soft. 

Then drain the pumpkin meat till all moisture runs off and puree in the food processor.  You will have enough for a few pies.   

Fresh Pumpkin Pie

Pumpkin Pie from scratch
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When you use a fresh pumpkin, make sure to drain it thoroughly before pureeing it. Any moisture you can eliminate makes for a better pie texture.
  • 1½ cups pumpkin puree (from fresh pumpkin or organic canned)
  • 3 eggs
  • ⅔ cup brown sugar
  • ½ teaspoon ginger (fresh or powdered)
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves.
  • 1 cup heavy cream, I always use Organic Valley products.
  • 1 teaspoon vanilla
  • One pie shell lined with pie crust
  1. Preheat oven to 425
  2. Beat together all ingredients.
  3. Pour into prepared pie pan
  4. Place on lower rack in the oven
  5. bake for 15 minutes
  6. Reduce oven temperature to 350
  7. Bake an additional 45 minutes or till a knife inserted in center comes out clean.

Pumpkin pie is one of my favorite breakfasts, at least as long as it doesn’t have a ton of sugar, that is.

This morning, that was exactly what we had, because like I said, we have several pumpkins to eat up.

I put this custard into my newest pie crust recipe.

Katie responded with, ” this is your best pie ever, Mom”.

When your 13 year old says something like that, you just have to believe.




Creamy Gluten-Free Vegan Pumpkin Soup with Smoky Maple Pepita Brittle

Burnished leaves of yellow, red and orange contrasting with the pine trees.

Pumpkin fields scattered with orange orbs and children running from one to the next with squeals of joy.

Scattered orange flags dropping from cedar trees soften the pathways through the woods on a walk with my dogs.

Orange is the color of fall.

Fall, the time when being inside cozy and warm brings us closer together with those we love.
What better way than to enjoy a simple bowl of soup?
This recipe puts dinner on the table in 20 minutes without skimping on the flavor or the fun.
I chose Pumpkin for the base but Butternut Squash or Sweet Potato would work just as well.
All of the bright orange foods have similar nutritional benefits.
Accompanying the pumpkin with minced apricots adds a layer of sweetness and a bit of thickening as they breakdown, eliminating the need for any flour thickener.  Together with the maple syrup, the soup has a haunting sweetness offset with a bit of red pepper.
Be careful to only use 1/4 teaspoon before you simmer the soup.  Red pepper gets hotter as you simmer.

Creamy Vegan Pumpkin Soup with Maple Pepita Brittle
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Although I started from a fresh pumpkin, the simple joy of this recipe comes from the ease of using canned organic pumpkin. Feel free to make your life easy. The apricots work to provide a lovely depth of flavor and a bit of natural sweetness. Use whichever milk you would like, I've made this with Almond milk but soy, rice or hemp all work well.
Serves: 4
  • 2 cups fresh pumpkin- pureed
  • 2 cups milk ( I used Almond milk)
  • 6 apricot halves- minced
  • ¼ teaspoon red chili pepper
  • ½ teaspoon salt
  • 1 tablespoon maple syrup
  1. Combine all ingredients in a soup pot.
  2. Simmer for 15 minutes.
  3. Serve with Smoky Maple Pepita Brittle

Pumpkin Cheesecake

Gluten-Free Pumpkin Pecan Cheesecake

Sometimes life gets just a bit too crazy.
Myriad tasks, goals and opportunities manifest simultaneously.
When I get into one of those whirls, I can just be moving forward so quickly, I over step my boundaries just a bit.

Like when one of my Facebook friends asked for a pumpkin cheesecake recipe.

I said, “Sure I have a wonderful one for the Holidays.  It has a  gluten-free graham cracker and ground pecan crust, smooth fresh pumpkin and cheesecake center with just a bit of sweet spices  and a pretty pecan top with just a bit of maple syrup for glaze. I’ll make sure to post it in time for the holiday.”

And then I went to find the file on my computer,

realizing as I found it ………that I wasn’t going to be able to fulfill her request.

I can’t give my friend the file,

because it is one of the recipes in my new book, not able to be released to anyone till publication day.


Gluten-Free Baking for Dummies is being published in just 24 more days.

Till it is though, this recipe is under wraps.  :(

But it will make a lovely addition to Christmas, and the book can be under the tree as the present to your favorite gluten-free friend.

Mea Culpa