Looking to switch up your pumpkin pie for Christmas? Try this Eggnog Pumpkin Pie. It has just a slightly different flavor than traditional pumpkin pie.
Traditional pumpkin pie is always a classic. We love making different twists to classic recipes. My husband loves eggnog so we took our pumpkin pie recipe and replaced the milk for eggnog. He LOVED it!
Eggnog Pumpkin Pie Recipe
Sometimes by the time Christmas comes we’re all getting a little tired of pumpkin pie. So why not put a Christmas twist on pumpkin pie? Use up those cans of pumpkin puree and the last little bit of eggnog in the fridge and make this easy eggnog pie.
What does eggnog taste like?
That’s an interesting question. My daughter thinks store bought eggnog tastes like bubblegum. Strange right? Not really..the artificial rum flavor and vanilla can pair to have a slight bubblegum flavor to some. It’s strange, but I can see it.
Nutmeg, vanilla and cinnamon are strong undertones in sweet eggnog.
Can you use eggnog in baking?
Yes! Eggnog is a great replacement for milk in many baked goods. Because eggnog has sugar in it, you may want to reduce the sugar in recipes if you make this swap. We’ve used eggnog in breads, rolls and cookies. Yum!
How to Make Eggnog Pumpkin Pie
You’ll make this eggnog pie just as you make any other pumpkin pie. Here are a few hints as you make it:
- There is no need to prebake the pie crust. Use your favorite pie crust recipe or a store bought pie crust. Put it in the pie pan, flute the edges and you’re ready to go!
- Beat the eggs slightly before adding the rest of the ingredients. This will help the pie to be even textured.
- Buy solid pack pumpkin. Don’t buy “pumpkin pie filling”. The canned pie filling has added sugar and spices. You want 100% pumpkin puree.
- Mix all of the ingredients together, then pour it in the pie plate.
- Bake for 15 minutes, then without opening the oven, reduce the oven temperature to 350 degrees F. Bake for an additional 40-45 minutes or until the center is set.
HOW DO YOU KNOW WHEN A PUMPKIN PIE IS DONE?
Your pumpkin pie should not jiggle when you shake the pie plate gently. It should be firm in the center. Take a butter knife and gently push it into the center of the pie. It should come out clean. Sometimes the knife test can cause a crack in the top of the pie, but it is the easiest way to test if the pie is done.
DO YOU NEED TO REFRIGERATE A PUMPKIN PIE?
Pumpkin pies are made with milk and eggs, similar to custard. Because of this, pumpkin pie should be stored in the refrigerator. The pie will generally be okay for 2 hours at room temperature, then refrigerate it. Remove the pie at least an hour before serving for the best flavor.
Other Eggnog Recipes
Tools to Make Pie
These are the tools I use when I make pie crust.
- Pastry Cutter: I use this tool all the time. It cuts butter into flour perfectly for streusels, crusts and other pastries.
- Pastry Mat: This silicone mat keeps your cupboard clean and makes rolling out pastries so easy.
- Cute Pie Plate: Because if you’re taking the time to make pie, serve it up in style!
- Pie Crust Decorator Wheel: Makes beautiful edges to your pie!
- Pastry Guide: Makes perfectly round crust, every time.
Eggnog Pumpkin Pie
- Unbaked Pastry for 9” pie crust
- 2 large eggs
- 2 cups solid-pack pumpkin
- 1/2 cup sugar
- ½ teaspoon salt
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- 1 ⅔ cups eggnog
Heat oven to 425 degrees Fahrenheit.
In a bowl, beat the eggs using a hand mixer. Beat in remaining ingredients and mix until smooth.
Pour into the unbaked pie shell.
Bake for 15 minutes, then without opening the oven, reduce the oven temperature to 350 degrees F. Bake for an additional 40-45 minutes or until the center is set and a knife inserted comes out clean.
Serve with whipped cream.
Store the cake in the refrigerator.