I love this recipe because it feels like the holidays in every bite without being complicated or heavy. The custard is silky and rich, the gingersnap crust adds just the right amount of spice, and the whipped topping keeps everything light and balanced. I also enjoy how impressive it looks on a dessert table even though the steps are very manageable.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups Crushed Gingersnap Cookies – Can substitute with graham crackers or gluten-free gingersnaps ¼ cup Granulated Sugar – Can substitute with coconut sugar for a caramel flavor 6 tablespoons Unsalted Butter – Can substitute with dairy-free butter ¼ teaspoon Ground Cinnamon – Optional for more spice in the crust
1 cup Whole Milk – Can use oat milk for dairy-free version 1 cup Heavy Cream ¾ cup Granulated Sugar – Can substitute with maple syrup for a different flavor 3 large Egg Yolks ¼ cup Cornstarch ¼ teaspoon Salt – Helps balance sweetness 2 teaspoons Vanilla Extract – Can use bourbon extract for a different flavor 1 teaspoon Rum Extract 1 teaspoon Ground Nutmeg – Freshly grated nutmeg is best for garnish ½ teaspoon Ground Cinnamon
1 cup Heavy Whipping 2 tablespoons Powdered Sugar ½ teaspoon Vanilla Extract Fresh Nutmeg – For garnish
Directions
I start by pulsing the gingersnap cookies into fine crumbs, then mix them with sugar, cinnamon, and melted butter. I press the mixture firmly into a 9-inch pie pan and bake it briefly, then let it cool completely.
In a bowl, I whisk together the egg yolks, cornstarch, and salt. In a saucepan, I heat the milk, cream, and sugar until warm, stirring occasionally. I slowly whisk the hot mixture into the egg yolks, then return everything to the saucepan and cook until thickened and smooth.
I remove the custard from the heat and stir in the vanilla extract, rum extract, nutmeg, and cinnamon. I strain the mixture into the cooled crust and refrigerate the pie until fully set.
Once chilled, I whip the heavy cream with powdered sugar and vanilla until fluffy. I spread or pipe the whipped cream over the pie and finish with freshly grated nutmeg.
Servings and Timing
I slice this pie into 9 servings. Prep time takes about 25 minutes, cook time is roughly 10 minutes, and chilling takes about 3 hours. From start to finish, I plan for around 3 hours and 35 minutes.
Variations
I sometimes add a little extra cinnamon or nutmeg when I want a spicier custard. When I don’t have gingersnaps, I use a graham cracker crust with added spices. I’ve also served this pie without the whipped topping for a more classic custard-style finish.
Storage/Reheating
I store this pie covered in the refrigerator for up to four days. I don’t reheat it, since it’s best served chilled, but I do let slices sit at room temperature for a few minutes before serving for the creamiest texture.
FAQs
Does this pie taste like traditional eggnog?
I find it captures the warm, spiced flavor of eggnog in a smooth custard form.
Can I make this pie ahead of time?
I usually make it a day in advance, which works perfectly.
Why strain the custard?
I strain it to ensure the filling is completely smooth and lump-free.
Can I use a different crust?
I’ve used graham cracker crusts successfully, though gingersnap is my favorite.
How do I know when the custard is thick enough?
I look for it to coat the back of a spoon without running.
Can I skip the whipped topping?
I can, but I like how it lightens the richness of the custard.
Will the pie set firmly?
Yes, after chilling, it slices cleanly while staying creamy.
Can I freeze eggnog pie?
I don’t recommend freezing, as the custard texture can change.
Is fresh nutmeg important?
I think fresh nutmeg adds the best aroma and flavor.
What’s the best way to serve this pie?
I serve it chilled with extra nutmeg on top.
Conclusion
This eggnog pie is one of my favorite holiday desserts because it blends classic seasonal flavors with a smooth, elegant presentation. I love how comforting yet festive it feels, making it a perfect centerpiece dessert for Christmas gatherings or any winter celebration.
A festive Eggnog Pie featuring a spiced gingersnap crust and silky, spiced custard filling, topped with whipped cream and fresh nutmeg—perfect for holiday gatherings.
Ingredients
2 cups crushed gingersnap cookies (can substitute with graham crackers or gluten-free gingersnaps)
1 teaspoon ground nutmeg (freshly grated for garnish)
1/2 teaspoon ground cinnamon
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Fresh nutmeg for garnish
Instructions
Preheat oven and prepare the crust: pulse gingersnap cookies into fine crumbs, mix with sugar, cinnamon, and melted butter, then press into a 9-inch pie pan. Bake briefly and cool completely.
Whisk egg yolks, cornstarch, and salt in a bowl.
Heat milk, cream, and sugar in a saucepan until warm, stirring occasionally.
Slowly whisk hot milk mixture into egg yolks, then return to saucepan and cook until thickened and smooth.
Remove from heat and stir in vanilla extract, rum extract, nutmeg, and cinnamon. Strain custard into the cooled crust and refrigerate until fully set.
Whip heavy cream with powdered sugar and vanilla until fluffy. Spread or pipe over chilled pie and garnish with freshly grated nutmeg.
Notes
Freshly grated nutmeg enhances flavor and aroma.
Graham cracker crust can substitute for gingersnap crust.
Pie should be served chilled, slices can sit briefly at room temperature for creamier texture.
