Creamy eggnog and classic pumpkin come together in this heavenly Eggnog Pumpkin Pie to create an indulgently rich spiced pumpkin custard filling in a flaky, buttery crust. The ultimate pie for Thanksgiving and Christmas.
Eggnog Pumpkin Pie
If you love seasonal desserts, this Eggnog Pumpkin Pie brings together two holiday favorites into one memorable dessert. The addition of eggnog gives the filling a silkier, more custard-like texture and layers the familiar pumpkin spices with the nutmeg-forward warmth of eggnog. The result is a pie that’s both comforting and slightly more refined than a traditional pumpkin pie—rich without feeling heavy, and full of cozy holiday flavor.
This version is easy to make and works beautifully with a store-bought or homemade crust. The eggnog brightens the pumpkin while supporting the spices—cinnamon, ginger, nutmeg, and a hint of cloves—so each bite tastes distinctly seasonal. Serve it at holiday dinners, cookie exchanges, or any winter gathering where you want a classic dessert with a small twist.
What Kind of Pumpkin Should I Use?
You can use either homemade pumpkin puree made from roasted pie pumpkin or a canned pumpkin puree. If you choose canned, be sure to buy plain pumpkin puree and not pumpkin pie filling, which already contains added sugar and spices and will change the balance of flavors in this recipe.
What Kind of Crust Does an Eggnog Pumpkin Pie Have?
A flaky, buttery pie crust is the classic choice and pairs perfectly with the creamy filling. Use your favorite 9-inch bottom crust or a trusted store-bought crust if you prefer convenience. For a slightly different flavor and texture, a gingersnap or graham cracker crust can complement the spices and heighten the holiday feel.
Why Should I Use Rum Extract?
Rum extract is optional but recommended if you want the pie to echo the familiar flavor profile of store-bought eggnog. A small amount—about 1/4 teaspoon—adds a warm, rounded note that blends well with nutmeg and cinnamon without adding alcohol or changing the texture.
Can I Use Homemade Eggnog?
This recipe has been tested with store-bought eggnog, which is typically pasteurized and formulated without raw eggs. If you want to use homemade eggnog that contains raw or lightly cooked eggs, be aware it may affect texture and baking time. If you use homemade eggnog, make sure it is fully cooked and chilled so the custard bakes evenly.
How to Serve Eggnog Pumpkin Pie
Serve this pie chilled or at room temperature with a generous dollop of whipped cream. A sprinkle of freshly grated nutmeg or a light dusting of cinnamon on top finishes it beautifully. Leftover slices can be reheated briefly in a low oven if you prefer a warm serving.
Make Ahead, Storage, and Freezer Directions
- Make Ahead: You can prepare this pie up to five days in advance and keep it refrigerated until serving.
- Storage: Because the filling contains both eggs and dairy, store the pie covered in the refrigerator. It will keep for up to one week total—count any days you made it ahead as part of that time.
- Freezer Directions: Wrap the whole pie tightly and freeze for up to three months. Thaw overnight in the refrigerator before serving.
More Pie Recipes You’ll Love
- Best Old Fashioned Apple Pie – fresh apples baked in a buttery crust with a spiced brown sugar sauce.
- Southern Pecan Pie – a gooey brown sugar filling with crunchy pecans in a flaky crust.
- Southern Sweet Potato Pie – smooth spiced sweet potato filling topped with a crisp brown sugar crumble.
- French Silk Pie – a rich, silky chocolate filling topped with whipped cream.
- S’mores Pie – chocolate filling topped with toasted, gooey marshmallow in a graham crust.
Recipe
Ingredients
- 1 unbaked 9-inch pie crust (bottom crust only)
- 1 (15 ounce) can pumpkin puree
- 1¼ cup brown sugar (light or dark)
- 3 eggs
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- 1¼ cup eggnog
- ¼ teaspoon rum extract (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and place it in a deep 9-inch pie dish. Crimp or flute the edges and set aside.
- In a large bowl, whisk together the pumpkin puree, brown sugar, and eggs until smooth.
- Add the cornstarch, salt, cinnamon, ginger, nutmeg, and cloves; whisk until fully combined.
- Whisk in the eggnog and rum extract (if using) until the filling is smooth and uniform.
- Pour the filling into the prepared crust, filling about three-quarters of the way up. Note: depending on the depth of your pie dish, you may have a little extra or slightly more filling.
- Bake for about 55–60 minutes. The center should remain slightly jiggly when done. Protect the crust edges with foil or a pie shield about halfway through baking to prevent over-browning.
- Check for doneness around 50, 55, and 60 minutes. The filling should be almost set but still have a gentle wobble in the center.
- Transfer the pie to a wire rack and cool completely, at least 3 hours, before serving to allow the custard to set.
Notes
- Make Ahead: Prepare up to 5 days before serving and keep refrigerated.
- Storage: Keep covered in the refrigerator for up to one week total.
- Freezer: Wrap tightly and freeze for up to 3 months; thaw overnight in the refrigerator before serving.
- Pie Making Tips: If you are new to making pies, roll the crust evenly, chill the dough if it becomes too soft, and avoid overwhipping the filling—gentle mixing yields the best texture.
Nutrition (per serving)
Calories: 315 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 5 g | Cholesterol: 67 mg | Sodium: 294 mg | Potassium: 134 mg | Fiber: 1 g | Sugar: 28 g | Vitamin A: 230 IU | Vitamin C: 0.5 mg | Calcium: 70 mg | Iron: 1.1 mg
UPDATE INFO: This recipe was originally published in November 2015 and was updated with new photos, tips, and a refreshed presentation in November 2023.