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Spiced Eggnog Pumpkin Pie Recipe

Spiced Eggnog Pumpkin Pie Recipe

With its 10-minute prep time and lovely blend of mild eggnog flavor and spices, this is a busy hostess’ dream dessert! It’s a staple for Thanksgiving and Christmas. In fact, my grown kids request it whenever they come to visit. —Patti Leake, Columbia, Missouri
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling YIELD:8 servings


  • Pastry for single-crust pie (9 inches)
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/4 cups eggnog
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg


  • 1. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • 2. Place the remaining ingredients in a large bowl; beat just until smooth. Pour into pastry.
  • 3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator. Yield: 8 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.

Reviews for Spiced Eggnog Pumpkin Pie

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robindh User ID: 8281756 259592
Reviewed Jan. 12, 2017

"I couldn't find regular egg nog so I substituted pumpkin egg nog. It was delicious."

Corwin44 User ID: 7541400 257245
Reviewed Nov. 24, 2016

"The best! I've made various recipes of pumpkin pie and this is the winner. I doubled the recipe to make two pies for Thanksgiving. The only change I made was adding 1/2 teaspoon of vanilla because I love it. Even my mom who is not a fan of pumpkin pie (my family has sweet potato pie vs pumpkin pie wars every year) loved the pie. I will be making this pie every year."

delowenstein User ID: 3766053 238711
Reviewed Dec. 4, 2015

"Thank you so much for sharing this latest recipe! I tried it today for the first time! The only difference is that I used two prepared frozen pie shells which I'd thawed according to the package directions and then divided the filling! I'd also "built up" the edges and re-fluted edges for the filling to NOT seep out of crust while pies bake! I think that the next time, I just might use 1-1/2 cups of eggnog to 1-2/3 cups eggnog rather than 1-1/4 cups! This way, the pie filling will look more generous! Other than that, I rate this as a 5* recipe! What a festive way to prepare a pumpkin pie! delowenstein"

Lori35_IA User ID: 718 236860
Reviewed Nov. 7, 2015

"This was in latest Country Extra and it was the best!! I don't like pumpkin 'goodies' but this was very good. It's almost identical to the Classic Libby's recipe but used eggnog instead of evaporated milk plus 1/4 tsp of nutmeg. Very tasty."

dwinokur User ID: 887938 195880
Reviewed Jan. 26, 2013

"For years I have been searching for the perfect pumpkin pie. This is it!"

[email protected] User ID: 4441258 136797
Reviewed Jan. 13, 2013

"I didn't expect to be able to taste the eggnog in this, but i could. Amazing flavor."

fnpsally User ID: 4567086 124471
Reviewed Nov. 17, 2012

"This was excellent and easy to make. Subtle eggnog flavor. Made one for my daughter and her family and they loved it too."

[email protected] User ID: 3572716 197699
Reviewed Oct. 30, 2012

"Our granddaughter, who spotted the recipe in Simple and Delicious, said it was like tasting Thanksgiving and Christmas at the same time. We have a new family favorite!!"

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