Description

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)

1/4 cup granulated sugar (or coconut sugar)

6 tablespoons unsalted butter (or dairy-free butter)

1/4 teaspoon ground cinnamon (optional)

1 cup whole milk (or oat milk)

1 cup heavy cream

3/4 cup granulated sugar (or maple syrup)

3 large egg yolks

1/4 cup cornstarch

1/4 teaspoon salt

2 teaspoons vanilla extract (or bourbon extract)

1 teaspoon rum extract

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

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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.

Pie can be made a day ahead for convenience.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking & Custard
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 30g
Sodium: 150mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 150mg