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Eggnog Cream Pies Recipe

Eggnog Cream Pies Recipe

"I created this recipe for my bother, who just happens to love eggnog," shares Anna Long of Modesto, California. "He was delighted, to say the least, when he tasted this sweet treat."
TOTAL TIME: Prep: 35 min. + chilling YIELD:16 servings


  • 2 unbaked pastry shells (9 inches)
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided
  • 3-3/4 cups cold eggnog
  • 3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
  • Additional ground nutmeg


  • 1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.
  • 2. In a small mixing bowl, beat the cream cheese, confectioners' sugar, allspice and nutmeg until smooth. Fold in the 8-oz. carton of whipped topping. Spoon into crusts.
  • 3. In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight. Yield: 2 pies (8 servings each).
Editor's Note: This recipe was tested with commercially prepared eggnog.

Reviews for Eggnog Cream Pies

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Reviewed Nov. 23, 2014

"Very good. We had this for Thanksgiving & it was a hit next to the pumpkin cheesecake. Very light, the eggnog is not overpowering. It also makes 2 pies (which is really nice), so you don't have to double the recipe when feeding a large crowd."

Reviewed Dec. 5, 2011

"I made one pie for my home and one for work & it was a hit! Very easy to make.."

Reviewed Nov. 29, 2010

"wanted something a little different for our Thanksgiving meal and found this was a big hit!!!"

Reviewed Jan. 3, 2010

"Very good pie. easy to make."

Reviewed Apr. 17, 2008

"for a diferent twist you could substitue a regular or chocolate graham cracker crust.

1-1/2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup stick margarine, melted
In a bowl, combine cracker crumbs and 3 tablespoons sugar. Stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Then follow recipe for filling."

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