Pumpkin Eggnog Pie
This Pumpkin Eggnog Pie is a great twist on a classic pumpkin pie. Think Christmas meets Thanksgiving dessert. This pie has a lighter texture than the normal dense texture of a pumpkin pie.
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PUMPKIN EGGNOG PIE
I realize that eggnog is a polarizing ingredient. People either love it or hate it. I’ll never forget the time I came downstairs to see my mom eating Raisin Bran cereal for breakfast with eggnog instead of milk. To top it off, she had drizzled some maple syrup on top. I’m pretty sure she is the biological mother of “The Elf”.
If you don’t know my mom, she’s the one of the healthiest, most vibrant people around. She eats like a rabbit. Lots of veggies, flaxseed, nuts…you know – all that healthy stuff. So you can imagine the shock I was in to find her eating such a sugar loaded concoction. In her defense, I was out of milk.
This pie will be no exception. Some people will love it and some won’t care for it. We liked the flavor the eggnog added. Just make sure to bake it for enough time because the texture is lighter – almost custard like and you want it done so it’s not too wet.
OTHER PIE RECIPES
- Banana Cream Pie
- Peanut Butter Pie
- S’mores Pie
- Cherry Cheese Pie
- Boston Cream Pie
- Lemon Pie
- Peaches and Cream Pie
- Turtle Pie
- Nacho Pot Pie
Pumpkin Eggnog Pie
Ingredients
- 1 (15 ounce) can pumpkin
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups eggnog, (not canned)
- 1 (9 inch) unbaked pie shell, regular or deep dish (see Note)
Instructions
- Preheat oven to 425 degrees. Place crust on a cookie sheet.
- In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
- Slowly stir in eggnog.
- Pour into crust and bake on a cookie sheet (for easy transferring) for 15 minutes.
- Reduce heat to 350 degrees.
- Bake 55-65 minutes longer or until until knife inserted in center comes out clean. Make sure you cover the pie towards the end of baking it if the crust is getting too brown.
- Cool completely.
Notes
Source: Food.com
I helped my 13 yr old son make this for our Thanksgiving. He said he ‘would eat it again’. That’s the litmus test in our home. He eats a lot as a teenage boy, but not everything. So that’s his stamp of approval.
Hubby is still a fan of the traditional pumpkin, but liked this for a change up. Thanks for sharing your great recipes!
Thank yoU!
This sounds really Good! When making the tartletts, would you bake at same temp, or put in oven after reducing the temp and bake 45 to 50 min?
It depends how big or small they are to know how long to bake. Just bake until set in the middle.
I didn’t read the last bit about deep dish until I came back to check the recipe, whoops. My pie smells amazing, but it’s been in the oven over 2 hours and it’s still soup in the middle.
Oh no. I’m so sorry.
Great holiday recipe Chrissy! It is a LIGHT and creamy pumpkin pie! Was a hit at Thanksgiving, making again today for Christmas! My go-to for many years to come!
Awesome to hear!
Is this made with real pumpkin or the pumpkin pie filling?
I used real pumpkin – from the can. But not the pumpkin pie filling stuff.
I am such a lover of eggnog , putting it in a pie is a great idea.
An eggnog pie?! This sounds amazing. I need to make some time to make it. But then I will also need to make eggnog, because they don’t sell it in stores here.
Oh shoot. That stinks!!
I like the idea of adding eggnog!