Pumpkin Eggnog Pie Recipe


pumpkin eggnog pie

It is the Season of the pumpkin pie, but this time around I changed things up from the classic pumpkin to this sweetly delicious Pumpkin Eggnog Pie. To give it something extra I used a pre-made pie dough and cut out small leaf shapes, which were brushed with an egg glaze and sprinkled with a cinnamon sugar mixture. The leaves were then used to garnish the pie.

We considered using a turkey or acorn cookie cutters as well but in the end we settled on the adorable miniature leaves. This is of course optional if you are short on time. Recipe from Taste of Home. Enjoy!

Pumpkin Eggnog Pie Recipe

Yield: 6-8 servings

Prep Time: 5 minutes

Cook Time: 60-65 minutes

Total Time: 1 hour 10 minutes


1 can (15 ounces) solid-pack pumpkin
1-1/4 cups eggnog
2/3 cup sugar
3 Eggland's Best Eggs
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 unbaked pastry shell (9 inches)
optional garnish: 1 unbaked pie crust, egg wash, sugar and cinnamon


1. In a large bowl, combine the pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into pastry shell.

2. Bake at 375° for 60-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until serving.

3. Optional garnish: Lay out the pie crust. Brush with an egg wash (1 egg + 1 tablespoon water, mixed), sprinkle liberally with sugar and cinnamon. Using a small cookie cutter, cut into leaf or turkey shapes. Bake on a cookie sheet at 375 just for a few minutes until the edges barely begin to turn light brown. Remove and cool. Add to the finished pie to garnish.