Eggnog PumpkinĀ Pie

October 28, 2013
0 Ratings
  • Serves 10
Author Notes

This was a revelation when I made it. The custard texture is unusually light, practically melting in your mouth, and the depth of flavor that comes from the spices, the egg nog, and the pumpkin is spectacular.


What You'll Need
  • 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.

See what other Food52ers are saying.

  • Dayn Riegel
    Dayn Riegel
  • cheesypennies
  • Anne13
  • Natalie Remington
    Natalie Remington

4 Reviews

Anne13 November 22, 2016
I've made this for several years now, and it's become a favorite. It works better for me to reduce the eggnog to 1-1/4 cup, and I use a full-fat egg-nog from a local dairy, all natural ingredients. It's also best with a gingersnap crust!
Natalie R. December 9, 2015
When I saw two of my favorite holiday favors - pumpkin pie and whole fat eggnog - together, I just had to try it and expected it to become an instant holiday classic. Unfortunately, for me, it was overly-sweet and the flavors seemed to compete with, rather than complement, each other. I think it needed a hit of lemon juice and zest to brighten the flavor. I made Meta Given's pumpkin pie (with a gluten free gingersnap crust) for Thanksgiving and even people who say they don't like pumpkin pie loved it. That recipe was the one I was searching for on the website and I got sidetracked by the promise of eggnog; it just didn't deliver.
cheesypennies December 21, 2015
Hi Natalie,
Thanks for giving the recipe a try...I'm sorry it didn't work out for you. A lot can depend on the brand of eggnog you use. I use a really good one from a local dairy that is not as sweet as others, so that might be a factor. I'm all for adding some acid, or reducing the sugar a bit further. This is definitely not a traditional pumpkin pie, so I normally serve it at Christmas and keep to the basic version for Thanksgiving.
Dayn R. November 25, 2015
No comments on this recipe?! Sounds wonderful and different. Will have to try. Need a reliable egg substitute tho.