Eggnog Pumpkin Pie

This eggnog pumpkin pie recipe is as easy to make as the traditional version. What makes this pie stand apart is the eggnog in the custard. Eggnog adds a boost of seasonal nutmeg flavor and gives the filling a creamier, more luxurious texture than the evaporated milk used in more traditional pumpkin pie recipes. Two holiday flavors in one dish make this recipe one of our best-loved Thanksgiving dessert ideas.

It’s an excellent recipe for pantry staples like commercially made eggnog, canned pumpkin puree and a single pie crust (premade is fine!). Plus, it comes together in just over an hour.

Eggnog Pumpkin Pie Ingredients

• Canned pumpkin puree: Any of the best canned pumpkin brands works here. Check the labels carefully; you want pure pumpkin puree with nothing added. Avoid pumpkin pie filling or mixes that contain water, sugar and flavorings.
• Eggnog: Use your favorite store-bought eggnog, and avoid low-fat or fat-free varieties. You want that extra fat and creaminess here.
• Eggs: You’ll need two large eggs for this eggnog pumpkin pie. It’s always best to bake with room-temperature eggs.
• Sugar: Sweeten the pie filling with regular granulated sugar.
• Pumpkin pie spice: A blend of cinnamon, ginger, cloves and nutmeg—or simply a pumpkin pie spice blend—adds all the warm, autumnal flavors you look for in pumpkin pie.
• Pie crust dough: Use store-bought pie dough or make a classic all-butter crust from scratch. You only need a single crust for this pie; store any extra in the fridge or freezer for other pie recipes.
• Salt: You only need a tiny amount, but the salt makes the pie filling taste better and brighter.
• Whipped cream: This topping is optional, but who can resist a dollop of sweet whipped cream on slices of homemade pie? Not me!

Directions

Step 1: Prepare the pie crust

Preheat the oven to 375°F. On a lightly floured surface, roll the dough to a 1/8-inch-thick circle and transfer it to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate and flute the edge.

Editor’s Tip: There’s more than one way to crimp a pie crust decoratively, and we can show you how.

Step 2: Make the filling

In a large bowl, combine the canned pumpkin puree, eggnog, sugar, eggs, pumpkin pie spice and salt until they’re smooth. Pour the filling into the prepared pie crust.

Step 3: Bake the pie

Bake the pie for 60 to 65 minutes, until a knife inserted in the center comes out clean. Move the pie to a wire rack to cool completely.

Editor’s Tip: You can use the cheesecake doneness test on a pumpkin pie. Tap the side of the pie pan with a spoon, and if the filling wiggles slightly, it’s done; too much jiggle, and it needs more time.

Eggnog Pumpkin Pie Variations

• Make a vanilla spice version: Readers have shared that the pie is especially delicious when made with Southern Comfort vanilla spice eggnog, which is nonalcoholic but has whiskey-like flavor notes.
• Try other eggnog flavors: Check the dairy case at your store for eggnog flavor varieties like gingerbread, pumpkin spice and cinnamon.
• Use a different crust: Instead of a regular pie crust, make this pie in a crumb crust made with graham crackers or gingersnap cookies.

How to Store Eggnog Pumpkin Pie

Because eggnog pumpkin pie is a custard dessert made with eggs and dairy, store it in the refrigerator. Once the pie is completely cool, cover it tightly with storage wrap and refrigerate it until it’s time to serve it. Any leftover pie should also be covered and stored in the fridge. The pie will last three to four days.

Can you freeze eggnog pumpkin pie?

Yes, you can store eggnog pumpkin pie in the freezer to have it on hand for future occasions. (It’s a great way to prepare your Thanksgiving meal in advance!) Let the baked pie cool completely. Cover it tightly with storage wrap, and add a sheet of foil over the top as well. Store the pie in the freezer for up to three months. To thaw the pie, move it to the refrigerator the day before you want to serve it, so it has time to gently defrost.

Eggnog Pumpkin Pie Tips

Can you use homemade eggnog for this pie?

We tested this recipe with store-bought eggnog, which is commercially prepared and pasteurized. For the best results when making this eggnog pumpkin pie, stick with store-brand eggnog; save the homemade eggnog for sipping with Christmas cookies!

What can you serve with eggnog pumpkin pie?

Keep things simple and serve slices of eggnog pumpkin pie with dollops of whipped cream. Or, try making bourbon whipped cream; the flavor pairs beautifully with the eggnog spices. Scoops of vanilla ice cream are also a nice side for this eggnog pie. Make it even more indulgent with coffee ice cream or butter brickle ice cream. Try a crunchy topping to this creamy pie, like toasted pecans or toasted pepitas.