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Eggnog Pie turns the traditional holiday drink into a sliceable dessert with custardy eggnog filling made with nutmeg and rum extract. The custard stays smooth and creamy against a crunchy spiced gingersnap crust. Light and airy, this Christmas treat is perfect after a big dinner and always disappears fast.
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I make this for Christmas dinners, holiday parties, dessert tables, and potlucks every December because it’s festive and feels special without being complicated. It’s kid-friendly, a crowd-pleaser at family gatherings, and perfect for make-ahead since it stays fresh in the fridge for 3 days. Just make it the day before and it’s ready when you need it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Eggnog Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making the gingersnap crust and creamy eggnog filling for this homemade eggnog pie recipe.
Make the Gingersnap Crust
Preheat your oven to 350°F and lightly grease an 8-inch pie dish. Combine the gingersnap crumbs and brown sugar in a bowl, then stir in the melted butter until everything’s evenly moistened and looks like wet sand.
Press the mixture firmly into the bottom and sides of your pie dish, making sure it’s packed tightly so it doesn’t crumble later. I like using this wooden pastry crust tamper, which helps press the crumbs evenly into the corners and up the sides without using your hands.
Bake for 10 minutes, then let it cool completely before you add the filling. A wire cooling rack lets air circulate beneath the crust, keeping it evenly cooled and crisp.
Bloom the Gelatin
Sprinkle the unflavored gelatin over cold water in a small bowl, but don’t stir it yet. Let it sit for 1 minute so the gelatin absorbs the water and blooms properly. The gelatin helps the filling set up firm enough to slice cleanly without baking.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Cook the Eggnog Filling
In a saucepan, whisk together the sugar, cornstarch, salt, and nutmeg until smooth. Gradually add the eggnog while whisking so the cornstarch dissolves smoothly and doesn’t clump.
Cook over medium heat, stirring constantly with a wooden spoon or spatula to prevent anything from sticking to the bottom. You’ll see it start to thicken after a few minutes, and you want to keep stirring until it just begins to bubble.
Finish the Filling
Add the bloomed gelatin to the hot eggnog mixture and stir so it’s completely dissolved. Remove the saucepan from the heat and let it cool to room temperature, which takes about 30 minutes.
Before you start making the filling, whip the heavy cream to stiff peaks. I always use a hand electric mixer to make this quick and easy, so you have it ready when you need to fold it in.
Stir in the vanilla and rum extract, then gently fold in the whipped cream until it’s fully incorporated and the filling looks light and fluffy. Folding instead of stirring keeps the whipped cream airy, so your pie filling doesn’t deflate.
Chill and Serve
Pour the filling into your cooled gingersnap crust and smooth the top layers with a spatula. Chill in the refrigerator for at least 3 hours, or until the filling is firm enough to slice cleanly.
I usually make it in the morning so it’s ready by dinner. Garnish with extra whipped cream and a sprinkle of nutmeg before serving for a perfect pie that looks fancy. Enjoy!
If you’re bringing it to a potluck or holiday gathering, my round insulated pie carrier keeps it cold during transport and protects the delicate filling from getting jostled.
Eggnog Pie
Ingredients
For the Crust:
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup brown sugar
- ⅓ cup butter melted
For the Filling:
- 1 tablespoon unflavored gelatin
- ¼ cup cold water
- ⅓ cup sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- 2 cups eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- ½ cup heavy whipping cream whipped
Instructions
- Preheat oven to 350°F (180°C). Lightly grease an 8-inch pie dish.
- In a bowl, combine gingersnap crumbs and brown sugar. Stir in melted butter until evenly moistened.1 ½ cups gingersnap cookie crumbs, ¼ cup brown sugar, ⅓ cup butter
- Press mixture firmly into the bottom and sides of the pie dish. Bake for 10 minutes, then let cool completely before filling.
- In a small bowl, sprinkle gelatin over cold water (do not stir). Let sit for 1 minute to bloom.1 tablespoon unflavored gelatin, ¼ cup cold water
- In a saucepan, whisk together sugar, cornstarch, salt, and nutmeg. Gradually add eggnog and whisk until smooth.⅓ cup sugar, 2 tablespoons cornstarch, ¼ teaspoon salt, ½ teaspoon ground nutmeg, 2 cups eggnog
- Cook over medium heat, stirring constantly, until thickened and just beginning to boil.
- Add bloomed gelatin and stir until dissolved. Remove from heat and let cool to room temperature. Stir in vanilla and rum extracts. Gently fold in whipped cream until fully incorporated.1 teaspoon vanilla extract, 1 teaspoon rum extract, ½ cup heavy whipping cream
- Pour the filling into the cooled crust. Chill in the refrigerator for at least 3 hours, or until firm.
- Garnish with whipped cream and a sprinkle of nutmeg before serving, if desired.
Video
Notes
- Pack the crust tightly: Press the gingersnap mixture firmly into the pie dish with the bottom of a measuring cup so it holds together and doesn’t crumble when you slice it.
- Let the gelatin bloom fully: Don’t stir the gelatin when you first add it to the water. Let it sit undisturbed for a full minute so it absorbs properly and helps your filling set firmly.
- Cool the filling completely: If you add the whipped cream while the eggnog mixture is still warm, the cream will deflate, and you’ll lose that light, fluffy texture.
- Try these ingredient swaps: You can swap the gingersnap crust for a graham cracker crust if you want a milder flavor, use instant vanilla pudding mix instead of the cornstarch-gelatin mixture for a shortcut filling, or replace the rum extract with 2 tablespoons of dark rum or brandy for a boozier, more authentic eggnog taste.
- Chill long enough: Don’t rush it. The filling needs at least 3 hours to set up firm, and overnight is even better if you have the time.
- Flash freeze for storage: If you’re freezing slices, place them unwrapped on a baking sheet for 1 hour first so they freeze solid before wrapping. They won’t stick together, and the filling stays intact.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Store leftover slices in an airtight container in the fridge for up to 3 days. The filling stays creamy and the crust keeps its crunch as long as you cover it well, so it doesn’t absorb any fridge odors. I use a glass pie storage container with a lid to keep it protected and make it easy to grab a slice whenever I want one.
You can freeze individual slices wrapped tightly in plastic wrap or aluminum foil and placed in a freezer bag for up to 2 months. Thaw them in the fridge overnight before serving so the texture stays smooth. The whipped cream in the filling might separate slightly after freezing, but it still tastes good.
What to Serve With Eggnog Pie
I like serving this pie with hot coffee or spiced tea to balance the cold, creamy filling. A drizzle of caramel sauce or a light sprinkle of cinnamon on top adds extra flavor without making it too sweet.
You could also pair it with gingerbread cookies, spiced nuts, or a cheese plate if you’re serving it during the holiday season. The gingersnap crust is already pretty spiced, so anything with warm flavors works well alongside it.
More Easy Dessert Recipes for You to Try at Home
If you love this pie, try these other comforting, crowd-pleasing treats perfect for your Christmas dessert spread.
