Eggnog Pumpkin Pie

by Dorothy Reinhold on November 29, 2022

Print This Post Print This Post A wedge of pumpkin eggnog pie on a beige plate with a rim decorated by green trees, and a fork on the left side of the plate

Eggnog Pumpkin Pie has the two favorite flavors of the season, and is wonderfully rich and complex. It’s our new favorite version!

As many decades as I’ve been making pumpkin pie, I never once considered substituting the liquid dairy in it for prepared eggnog.

I’ve made pumpkin pies with heavy cream, half and half, non-dairy creamer, sweetened condensed milk and coconut milk, to name a few. They were all good, and some of them won prizes in pie contests!

But now comes an idea from one of my favorite Los Angeles bakers — Sharon Graves, who runs a mail-order business called Mom in the Mail. She bakes and mails cookie care packages to college students and anyone else who needs a good cookie box gift. (Hint: that’s all of us.) She also has won the grand prize in the KCRW Pie Contest, so her bona fides are in order.

It was her idea to put eggnog in the pie. It’s an absolute winner idea, and you should make it! I made 2 pies for Thanksgiving, and I’ll be making another 2 for Christmas dinner because everyone asked for them again.

How to make Eggnog Pumpkin Pie

Ingredients for Eggnog Pumpkin Pie placed on a gold baking sheetFirst, gather as your ingredients. For this pie, you’ll need:

  • Pie crust. I used a Pillsbury prepared pie crust, but you can make one from scratch if you have it in you!
  • Pumpkin puree. Be sure to get the 100% pumpkin, and not the pumpkin pie filling (which has sugar and other ingredients in it)
  • Eggnog. I used Lactaid brand since one person in our house is lastose-intolerant.
  • Eggs
  • Sugar
  • Brown Sugar. Dark brown is preferred, but light brown will be fine. Use what you have! You know the rule with brown sugar, right? You always pack it into the measuring cup. That’s why it looks like it does in the above photo.
  • Ground cinnamon
  • Salt
  • Ground cloves
  • Ground ginger
  • Ground nutmeg
  • Garnish: whipped cream, toasted pecans (optional)

Pie shell fit loosely into clear glass pie dish set on a white marble counterSince I used a prepared pie crust, I simply fit it into my pie plate.

Pie shell fit into glass pie dish and edges crimpedTamp it down and crimp the edges using your fingers.

Brown colored pie filling in pie shell in a clear glass pie dish ready to bake for Eggnog Pumpkin PieStir together the filling and pour into the crust.

Brown colored Eggnog Pumpkin Pie baked and out of the oven on a white backgroundBake and it will be slightly browner when done.

Remove from oven, cool a couple of hours, refrigerate until you need it. If you have a pie plate with a cover, like I show here, use it! This 9-inch pie plate with lid is from OXO. {affiliate link; use this link at no additional cost to you}

Wedge of Eggnog Pumpkin Pie with an outer rim of pecans on a beige plate with tree-decorated outer rim on ShockinglyDelicious.comI decorated the outer rim with toasted pecans, but do as you like. It’s wonderful just plain, or with whipped cream on top.

Partial view of a whole Eggnog Pumpkin Pie in a clear glass pie dish on ShockinglyDelicious.comAnd don’t worry if the crimped edge looks a little off kilter after baking. That’s the mark of a homemade pie. Call it rustic and charming and serve it proudly!

Eggnog Pumpkin Pie

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 2 hours

Yield: Serves 8

Eggnog Pumpkin Pie

Eggnog Pumpkin Pie has the two favorite flavors of the season, and is wonderfully rich and complex. It's our new favorite version!


  • 1 unbaked 9-inch pie crust
  • 1 (15-ounce) can pumpkin puree (1 3/4 cups)
  • 1 1/2 cups eggnog
  • 2 eggs
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar (dark preferred, but light is fine)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Garnish: chopped, toasted pecans, if you like


  1. Heat oven to 425F degrees.
  2. Fit pie crust into pie dish, and crimp edges. Place in refrigerator until you are ready to fill it.
  3. In a mixing bowl, add all ingredients and mix well to combine. I used a stand mixer, but you can easily do this with a whisk. Pour into prepared crust.
  4. Bake at 425F degrees for 15 minutes. Turn oven heat down to 350F degrees, cover outside rim of pie with a curst protector or tin foil to prevent edges from burning. Bake 45-505 minutes, until a knife inserted in the center comes out clean.
  5. Remove from oven and cool on wire rack for 2 hours. Refrigerate until serving time.
  6. Take pie out of refrigerator 1 hour before serving, to allow pie to come to room temperature. Slice into 8 pieces, and garnish with fresh whipped cream dusted with cinnamon sugar, and/or toasted pecans.
  7. Serves 8.


Recipe source: Sharon Graves of Los Angeles.

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A whole Eggnog Pumpkin Pie in a glass pie dish with 2 Elves on the Shelf behind the pie, and recipe title superimposed

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