Eggnog Pumpkin Pie Recipe

Homemade eggnog pumpkin pie in a flaky pie crust with decorative pastry edges.

5 from 1 vote

This Eggnog Pumpkin Pie is a creamy, spiced pumpkin custard made with holiday eggnog instead of evaporated milk. An easy twist on traditional pumpkin pie that's perfect for Thanksgiving or Christmas.

Prep Time15

Cook Time1 8

Chilling Time2

Course: Dessert, Pie

Cuisine: American

Keyword: Christmas pumpkin pie, eggnog pumpkin pie, holiday pumpkin pie, homemade pumpkin pie, pumpkin pie with eggnog

Servings:

Calories: 244kcal

Author: Leigh Harris

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.

Nutrition