Eggnog Pumpkin Pie
If you love pumpkin pie and eggnog, why not put them together? This Eggnog Pumpkin Pie takes a traditional pumpkin pie and gives it a little holiday twist. The eggnog replaces the usual evaporated milk, adding a rich, creamy texture and a hint of nutmeg that works perfectly with the pumpkin and warm spices.
It’s an easy way to change up a Thanksgiving favorite, and it makes a great dessert for Christmas, too.
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Why You’ll Love This Recipe
- Make it ahead. Bake it the day before Thanksgiving or Christmas and keep it in the refrigerator until you’re ready to serve.
- Why eggnog works. It’s already made with milk, cream, sugar, and nutmeg, so it works right into the pumpkin filling, making it rich and creamy without needing evaporated milk.
- A different take on pumpkin pie. The eggnog adds a little something extra without changing the pumpkin pie flavor we all know.
- Simple ingredients. Just a can of pumpkin, some eggnog, eggs, sugar, spices, and a pie crust.
- No special equipment. All you need is a bowl and a whisk to make the filling.
Looking for more easy dessert recipes? Try our Sweet Potato Coffee Cake, Chocolate Kahlua Cake, Apple Butter Pie, Eggnog Fudge, Better Than Starbucks Pumpkin Bread Recipe, and Eggnog Cheesecake with Gingersnap Crust.
Ingredients Needed
You only need a handful of ingredients to make this homemade eggnog pumpkin pie.
- Pie Crust: One 9-inch unbaked pie crust. Homemade or store-bought will work.
- Pumpkin Puree: One 15-ounce can of pure pumpkin puree. Be sure to use 100% pumpkin, not pumpkin pie filling.
- Full Fat Eggnog: Adds creaminess, sweetness, and a little extra holiday spice. Use regular full-fat eggnog for the best texture.
- Granulated Sugar: Sweetens the pumpkin filling.
- Dark Brown Sugar: Adds a touch of molasses flavor that goes well with the pumpkin and spices.
- Eggs: Help the pumpkin custard set as it bakes.
- Ground Cinnamon: Gives the pie its familiar warm pumpkin pie flavor.
- Ground Ginger: Adds a little warmth and balances the sweetness.
- Ground Cloves: A small amount adds plenty of flavor.
- Ground Nutmeg: Freshly grated nutmeg is especially good in this recipe, but ground nutmeg works, too.
- Kosher Salt: Balances the sweetness and brings out the flavors of the spices.
NOTE: I used small cookie cutters to make the rim of the pie shell in these photos. Mine are from Williams Sonoma. Do note that doing this can make the top edge of the crust a little heavy, and it might pull away from the filling when serving slices. I suggest baking them separately and placing them around the edge before serving.
How to Make Eggnog Pumpkin Pie
Step 1: Preheat the oven to 375°F. Place the pie crust in a 9-inch deep dish pie plate, crimp the edges, and refrigerate for 15 minutes.
Step 2: Par-bake the pie crust. This will prevent the crust from shrinking while baking the pie. Place the pie plate on a rimmed baking sheet. Ball up a sheet of parchment paper to easily shape it into the pie crust. Fill the parchment paper with pie weights, dried beans, or granulated sugar. Make sure whatever you are using is evenly distributed around the crust and up the sides. Bake for 10 minutes; carefully remove the weights and parchment paper. Prick the bottom of the crust with a fork; this helps steam escape. Bake another 7-8 minutes, just until the crust is starting to brown, not fully cooked. Remove from the oven while you prepare the filling. Increase the oven temperature to 425ºF.
Step 3: In a small bowl, whisk together the sugars, spices, and salt. In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar mixture, and eggnog until well combined. Carefully pour the pumpkin filling into the crust.
Step 4: Bake at 425°F for 15 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for approximately 35–45 minutes, or until the edges are set and the center still has a slight jiggle.
Step 5: Remove the pie from the oven and let it cool completely on a wire rack. Refrigerate for at least 2 hours. Serve chilled with a dollop of whipped cream and a little freshly grated nutmeg, if desired.
Storage and Freezing
- Refrigerator: Once the pie has cooled completely, cover it loosely with plastic wrap or aluminum foil and refrigerate for up to 4 days.
- Freezer: You can freeze the baked pie for up to 2 months for the best quality. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving. The texture may change slightly after freezing.
- Serving: Eggnog pumpkin pie is best served chilled or after sitting at room temperature for about 15–20 minutes. Add whipped cream just before serving.
Tips for the Best Eggnog Pumpkin Pie
- Use a good quality full-fat eggnog. It gives the filling a richer texture. Reduced-fat eggnog may produce a slightly different consistency.
- 9-inch Deep Dish Pie Pan – This recipe was developed for a 9-inch deep dish pie pan. If using a regular pie pan you will probably have extra filling. But no problem pour the remaining pumpkin custard into ramekins and bake, adjusting the time according to the size of your ramekins.
- Par-Bake the Pie Crust. Don’t skip this step! Par-baking gives the bottom crust a head start so it doesn’t turn soggy under the pumpkin filling. Chilling the dough and using pie weights also help keep the crust from shrinking.
- Don’t overbake the pie. The center should still have a slight wobble when you remove it from the oven. The custard will continue to set as it cools.
- Keep an eye on the crust. If the edges start browning too quickly, cover them loosely with aluminum foil or a pie shield.
- Use fresh nutmeg. If you have whole nutmeg on hand, it makes a noticeable difference.
- Give it time to chill. I know it’s tempting to cut into a fresh pie, but pumpkin custard slices much better after several hours in the refrigerator.
- Make it a day ahead. This is one of those desserts that’s easier to serve when it’s already made and waiting in the refrigerator.
Variations
- Homemade Pie Crust: If you have a favorite homemade pie crust recipe, use it! A buttery, flaky crust is wonderful with this filling.
- Graham Cracker Crust: For something a little different, try a graham cracker crust. Use a deep enough crust to accommodate the filling, and adjust the baking method as needed.
- Add a Little Bourbon: For an adults-only version, add 1 tablespoon of bourbon to the filling. It pairs nicely with the eggnog and spices.
- Whipped Cream Topping: Top individual slices with homemade whipped cream and a sprinkle of cinnamon or freshly grated nutmeg.
FAQs
You can taste the eggnog, but it’s not overwhelming. The pumpkin and traditional pie spices are still the main flavors. The eggnog adds richness and a little extra nutmeg flavor.
The edges of the filling should be set, but the center should still jiggle slightly when you gently move the pie. If the center looks liquid or sloshes, it needs more time. Avoid baking until the entire pie is completely firm.
Absolutely! In fact, I recommend it. Make the pie the day before you plan to serve it, let it cool completely, and refrigerate overnight. The filling will have plenty of time to set, and you’ll have one less thing to prepare on the holiday.
Yes. Because the filling contains eggs and dairy, the pie should be stored in the refrigerator. Don’t leave it at room temperature for more than 2 hours.
More Holiday Dessert Recipes
Eggnog Pumpkin Pie Recipe
Ingredients
- 1 Single-crust pie dough for 9-inch deep-dish pie plate
- 15 oz Pumpkin puree 1 can
- 1 1/4 cup Full-fat eggnog good quality
- 2 large Eggs
- 1/2 cup Granulated sugar
- 1/4 cup Dark brown sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground cloves
- 1/4 tsp Ground nutmeg
- 1/2 tsp Kosher salt
Instructions
- Preheat the oven to 375°F. Place the pie crust in a 9-inch pie plate, crimp the edges, and refrigerate for 15 minutes.1 Single-crust pie dough for 9-inch deep-dish pie plate
- Par-bake the pie crust. This will prevent the crust from shrinking while baking the pie. Place the pie plate on a rimmed baking sheet. Ball up a sheet of parchment paper to easily shape it into the pie crust. Fill the parchment paper with pie weights, dried beans, or granulated sugar. Make sure whatever you are using is evenly distributed around the crust and up the sides. Bake for 10 minutes; carefully remove the weights and parchment paper. Prick the bottom of the crust with a fork; this helps steam escape. Bake another 7-8 minutes, just until the crust is starting to brown, not fully cooked. Remove from the oven while you prepare the filling. Increase the oven temperature to 425ºF.
- In a small bowl, whisk together the sugars, spices, and salt. In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar mixture, and eggnog until well combined. Carefully pour the pumpkin filling into the crust.15 oz Pumpkin puree, 1 1/4 cup Full-fat eggnog, 1/2 cup Granulated sugar, 1/4 cup Dark brown sugar, 1 tsp Ground cinnamon, 1/2 tsp Ground ginger, 1/4 tsp Ground cloves, 1/4 tsp Ground nutmeg, 1/2 tsp Kosher salt, 2 large Eggs
- Bake at 425°F for 15 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for approximately 35–45 minutes, or until the edges are set and the center still has a slight jiggle. If the edges start browning too quickly, cover them loosely with aluminum foil or a pie shield.
- Remove the pie from the oven and let it cool completely on a wire rack. Refrigerate for at least 2 hours. Serve chilled with a dollop of whipped cream and a little freshly grated nutmeg, if desired.
Notes
- Use regular full-fat eggnog for the best results.
- Baking times may vary depending on the pie plate and oven.
- Shield the crust edges with foil if they brown too quickly.
- Refrigerate leftovers for up to 4 days.