Eggnog Pumpkin Pie Recipe

Name: Eggnog Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unbaked crust for 9 inch pie; 15 ounces can of pumpkin (2 cups); 1 1/2 cups good quality egg nog (not low fat); 2 eggs; 1/4 cup sugar; 1/4 cup dark brown sugar; 1 teaspoon cinnamon (be generous); 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; generous grating of nutmeg; Fresh whipped cream and cinnamon sugar, for garnish

Servings: persons

1 unbaked crust for 9 inch pie
15 ounces can of pumpkin (2 cups)
1 1/2 cups good quality egg nog (not low fat)
2 eggs
1/4 cup sugar
1/4 cup dark brown sugar
1 teaspoon cinnamon (be generous)
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
generous grating of nutmeg
Fresh whipped cream and cinnamon sugar, for garnish

1
Arrange oven racks so there is one in the lower third for your pie. Preheat oven to 425 degrees.
2
Line a 9 inch pie plate with the crust, turning top part under and pressing to form a decorative edge, if you like . Keep in the fridge until your filling is ready.
3
Mix all remaining ingredients (except the whipped cream and cinnamon sugar!) in a large bowl using a wire whisk. Pour into prepared crust.
4
Cover the edges of the pie with tin foil, or a crust protector if you have one, to prevent them from getting too brown while the custard bakes.
5
Bake on that lower oven rack at 425 degrees for 15 min. Turn heat down to 350 degrees and continue baking for 45-55 minutes, or until the center is set and a sharp knife comes out clean. Cool on wire rack for 2 hours.
6
If you have time, refrigerate for several more hours or overnight. Take out 1 hour before serving to warm pie to room temperature. Slice and garnish with fresh whipped cream, dusted with a bit of cinnamon sugar.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 unbaked crust for 9 inch pie, 15 ounces can of pumpkin (2 cups), 1 1/2 cups good quality egg nog (not low fat), 2 eggs, and more.

Yes, Eggnog Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggnog Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions