Name: Eggnog Pie with Gingerbread Crust
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups gingerbread cookies, crushed; 1/4 cup butter, melted; 2 tbsp brown sugar (optional); 1 (3.4 oz) box instant vanilla pudding mix; 1 1/2 cups cold eggnog; 1/4 tsp ground nutmeg; 1/2 tsp rum extract or 1 tbsp bourbon (optional); 1 1/2 cups whipped topping (like Cool Whip); More whipped topping for garnish; Ground nutmeg or cinnamon, for garnish; Crushed gingerbread cookies (optional)

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Eggnog pie with gingerbread crust is the ultimate holiday dessert I love making when I want something festive, creamy, and full of seasonal spice. The velvety eggnog filling is rich and smooth, while the spiced gingerbread cookie crust adds a warm, cozy crunch that perfectly complements the pie. It’s no-bake, easy to prepare ahead, and always a hit at holiday gatherings.

Why You’ll Love This Recipe

I love this pie because it captures everything I enjoy about holiday flavors—sweet eggnog, hints of nutmeg, cinnamon, and the deep molasses flavor of gingerbread. It’s a no-bake dessert, which makes my life easier during busy cooking days, and the texture is silky and indulgent. It sets beautifully in the fridge and slices cleanly, making it a picture-perfect treat for the dessert table. Eggnog Pie with Gingerbread Crust

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the gingerbread crust:

Gingerbread cookies (crushed into fine crumbs)
Butter (melted)
Brown sugar (optional, for extra sweetness)

For the eggnog filling:

Instant vanilla pudding mix
Eggnog (cold)
Nutmeg
Whipped topping (like Cool Whip or homemade whipped cream)
Optional: rum extract or bourbon (for added flavor)

Topping:

More whipped topping
Ground nutmeg or cinnamon for garnish
Crushed gingerbread cookies (optional)

Directions

I start by making the crust: I mix the crushed gingerbread cookies with melted butter (and a little brown sugar if I want it sweeter), then press it firmly into the bottom and sides of a 9-inch pie dish. I chill the crust for at least 30 minutes to set.
For the filling, I whisk together the vanilla pudding mix, eggnog, and nutmeg until thick and smooth. If I’m adding rum extract or bourbon, I stir that in now.
I fold in the whipped topping until the filling is light and fluffy.
I pour the filling into the chilled crust and smooth the top.
I refrigerate the pie for at least 4 hours, or overnight, until fully set.
Just before serving, I top it with more whipped topping, a sprinkle of nutmeg, and crushed cookies for extra texture.

Servings and timing

This recipe makes 8 servings. It takes me about 15 minutes to prepare, plus at least 4 hours of chilling time—so I like to make it the day before for the best results.

Variations

Sometimes I swap the gingerbread cookies for gingersnaps or speculoos (cookie butter) cookies. I’ve also added a bit of cream cheese to the filling for a firmer, cheesecake-like texture. For a boozy adult version, I add a tablespoon of bourbon or spiced rum into the pudding mixture before folding in the whipped topping.

Storage/reheating

I store the pie covered in the fridge for up to 3 days. Since it’s a chilled pie, I don’t reheat it—it’s best served cold straight from the refrigerator. If I’m making it ahead, I wait to add the whipped topping garnish until just before serving. Eggnog Pie with Gingerbread Crust

FAQs

Can I make the crust without baking?

Yes, I can. The melted butter helps it firm up in the fridge without baking. I just press it down tightly and let it chill until solid.

Can I use homemade whipped cream instead of store-bought?

Absolutely. I often whip heavy cream with a little powdered sugar and vanilla until stiff peaks form and use that in place of whipped topping.

What kind of eggnog works best?

I use full-fat, traditional eggnog for the richest texture. Plant-based versions work too, but I check the thickness and adjust as needed.

Can I freeze this pie?

Yes, I can freeze the pie after assembling (without the whipped topping garnish). I let it thaw in the fridge overnight before serving.

Will the pie be too sweet?

Not at all. The spice from the gingerbread crust and the nutmeg balances the sweetness. If I want it less sweet, I use unsweetened whipped cream in the filling.

Conclusion

Eggnog pie with gingerbread crust is a festive, flavorful dessert I always enjoy making during the holiday season. It’s creamy, spiced, and full of cozy charm with minimal effort. Whether I’m serving it at a holiday party or saving a slice for myself after a long day, it’s a cheerful, no-bake treat that always brings holiday magic to the table.