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Pumpkin Eggnog Pie - a traditional pumpkin pie with an eggnog twist. the-girl-who-ate-everything.com

Pumpkin Eggnog Pie

This Pumpkin Eggnog Pie is a great twist on a classic pumpkin pie. Think Christmas meets Thanksgiving. This pie has a lighter texture than the normal dense texture of a pumpkin pie. 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Yield 8 servings


  • 1 (15 ounce) can pumpkin
  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups eggnog (not canned)
  • 1 (9 inch) unbaked pie shell, regular or deep dish (see Note)


  1. Preheat oven to 425 degrees. Place crust on a cookie sheet.
  2. In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
  3. Slowly stir in eggnog.
  4. Pour into crust and bake on a cookie sheet (for easy transferring) for 15 minutes.
  5. Reduce heat to 350 degrees.
  6. Bake 55-65 minutes longer or until until knife inserted in center comes out clean. Make sure you cover the pie towards the end of baking it if the crust is getting too brown.
  7. Cool completely.

Recipe Notes

This recipe makes enough filling for a deep dish pie. I prefer a regular pie but you will have extra filling if that's what you choose. You can make little tartlets or something if you wish. A deep dish pie will obviously need to be baked longer as well.
Source: Food.com