Pumpkin Eggnog Custard Pie Recipe

Name: Pumpkin Eggnog Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, at room temperature; 1 (14 ounce) can pumpkin; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1 teaspoon ground ginger; 2 teaspoons cinnamon; 1/4 teaspoon freshly ground nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon ground allspice; 3/4 cup whole-fat eggnog; 1/2 cup heavy cream; approximately 2 cups ginger snaps; 1/2 cup butter, melted (1 stick)

Servings: persons

3 eggs, at room temperature
1 (14 ounce) can pumpkin
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon ground allspice
3/4 cup whole-fat eggnog
1/2 cup heavy cream
approximately 2 cups ginger snaps
1/2 cup butter, melted (1 stick)

1
Preheat the oven to 350 degrees F.
2
PREPARE THE CRUST:
3
Grind the gingersnap cookies until they resemble coarse cornmeal.
4
Mix in the melted butter.
5
Press mixture into a 10 inch, deep dish pie pan.
6
Bake in preheated oven for 10 minutes.
7
PREPARE THE FILLING:
8
Separate three of the eggs.
9
Using an electric mixer, beat the three egg whites on high until stiff peaks form.
10
In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
11
Gently fold the egg whites into the pumpkin mixture.
12
Pour into the prepared crust.
13
Cover the edges of the pie dish with foil or a pie crust protector.
14
Bake in the preheated oven for 90 minutes.
15
Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
16
Voila! Your pie is ready to serve. Easy as pie!
17
The pie can be kept, covered in the fridge overnight.

686

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 13 ingredients. The key ingredients include: 3 eggs, at room temperature, 1 (14 ounce) can pumpkin, 1/2 cup brown sugar, 1/2 cup granulated sugar, and more.

Yes, Pumpkin Eggnog Custard 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!

Pumpkin Eggnog Custard Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions