Creamy eggnog and classic pumpkin come together in this heavenly Eggnog Pumpkin Pie to create an indulgently rich spiced pumpkin custard filling in a flaky, buttery crust. The ultimate pie for Thanksgiving and Christmas.
Eggnog Pumpkin Pie
Time for a combination of two delicious holiday classics! Eggnog and Pumpkin Pie! It's amazing how well the two classic flavors both combine and stand out. You can taste the eggnog and the spiced pumpkin, but they combine together in a creamy, and smooth to make this one fabulous pie.
The addition of eggnog transforms the texture and flavor to a rich, creamy, decadent, custard-like filling. It's much lighter, yet much creamier, than your average pumpkin pie and combines the heavy nutmeg flavor of eggnog with cinnamon and classic pumpkin spice.
This Eggnog Pumpkin Pie has the two favorite flavors of the season, and it's soon to be your new favorite seasonal dessert.
What Kind of Pumpkin Should I Use?
You can either roast your own pie pumpkin and puree it, or just buy a can of pumpkin puree. Make sure you buy pumpkin puree and not pumpkin pie filling, as the filling is already sweetened and spiced which will throw off the whole flavor.
What Kind of Crust Does an Eggnog Pumpkin Pie Have?
I use my classic, go-to, fan favorite pie crust recipe for this pie. It's flaky, buttery, and fool proof.
I also think a gingersnap crust could be amazing with eggnog pumpkin pie, which you can make if you substitute gingersnap crumbs in this recipe.
Why Should I Use Rum Extract?
While the recipe says it's optional, I do highly recommend it. The signature flavor that most people know and love about the store-bought eggnog you're familiar with is nutmeg and rum or rum extract. So using the rum extract will really boost the eggnog flavor of the whole pie.
Can I Use Homemade Eggnog?
This recipe has only been tested with store bought eggnog. The main difference between store-bought and homemade eggnog is that store-bought usually does not contain actual eggs, whereas homemade does. This difference is huge in baking, as eggs can change texture, baking time, rise, etc.
How to Serve Eggnog Pumpkin Pie
As with any pumpkin pie, this eggnog version is even better when served with a generous dollop of whipped cream (and homemade is better, and super easy to make!).
Make Ahead, Storage, and Freezer Directions
Make Ahead: Make your eggnog pumpkin pie up to 5 days before serving.
Storage: Since the pie has both eggs and dairy in the filling, it needs to be refrigerated. Store covered in the refrigerator for up to a week (total! Count the amount of time you made it ahead as well!)
Freezer Directions: Cover and freeze the whole pie for up to 3 months. To serve, thaw overnight in the refrigerator.
More Pie Recipes You'll Love
- Best Old Fashioned Apple Pie - fresh apples baked into a buttery crust that's all doused in a spiced brown sugar sauce to create a perfect classic apple pie.
- Southern Pecan Pie - this pie is an all-time family favorite with a gooey, sweet brown sugar filling and crunchy pecans in a buttery, flaky crust.
- Southern Sweet Potato Pie - a spiced sweet potato filling topped with the most perfect crispy brown sugar topping.
- French Silk Pie - one of my all time favorite pies. This chocolate French silk pie features a super rich, decadent, silky chocolate filling topped with whipped cream.
- S'mores Pie - a super rich chocolate filling topped with toasted gooey marshmallow in a classic graham cracker crust.
Eggnog Pumpkin Pie Video
Eggnog Pumpkin Pie
- 1 unbaked pie crust (9-inches) (bottom crust only)
- 1 can (15 ounce) pumpkin puree
- 1¼ cup brown sugar (light or dark)
- 3 eggs
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- 1¼ cup eggnog
- ¼ teaspoon rum extract (optional)
- Preheat oven to 375°F
- Roll out pie crust and place in a deep 9-inch pie dish. Crimp the edges with a fork or flute the edges with your fingers. Set aside.
- In a large mixing bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth.
- Add cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Whisk again until smooth.
- Whisk in eggnog and rum extract if using until smooth.
- Pour pumpkin pie filling into the prepared crust. Only fill the crust about ¾ of the way up. (There will be a little filling leftover if you are using a deep pie crust. Or a little more filling if your pie crust is shallow.)
- Bake the pie for about 55-60 minutes. A small part of the center will be wobbly, that’s okay. About halfway through, cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.
- Check for doneness at minute 50, and then 55, and then 60. The center should be almost set, but still a little jiggly.
- Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before serving.
- Make Ahead: Make your eggnog pumpkin pie up to 5 days before serving.
- Storage: Since the pie has both eggs and dairy in the filling, it needs to be refrigerated. Store covered in the refrigerator for up to a week (total! Count the amount of time you made it ahead as well!)
- Freezer Directions: Cover and freeze the whole pie for up to 3 months. To serve, thaw overnight in the refrigerator.
- Easy No Fail Pie Crust Recipe - this easy pie crust recipe comes out perfect Every. Time. It's my grandma's recipe, and it's never failed me yet!
- Rolling Out Pie Crust Tutorial - If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
- Pretty Ways to Finish Pie Crust Edges - There are so many ways to finish pie crust once you're done rolling it out to make a truly special pie. Try some of these easy and fun ones this year!
- Must Have Pie Making Supplies - If you love pies, you need these tools so you can make them all the time at home!
UPDATE INFO: This recipe was originally published in November 2015. It was updated with new pictures, tips, and video, and republished in November 2023.
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