Description
Eggnog pie with gingerbread crust is a festive no-bake dessert featuring a creamy eggnog filling and a crunchy, spiced cookie crust. It’s a perfect holiday treat that’s easy to prepare and full of seasonal charm.
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)
Instructions
- Mix crushed gingerbread cookies, melted butter, and brown sugar (if using). Press into a 9-inch pie dish. Chill for at least 30 minutes.
- Whisk pudding mix, eggnog, nutmeg, and rum extract (if using) until thickened.
- Fold in whipped topping until smooth.
- Pour filling into chilled crust and smooth the top.
- Refrigerate at least 4 hours or overnight until set.
- Before serving, garnish with whipped topping, nutmeg, and crushed cookies.
Notes
- For a firmer filling, blend in 4 oz cream cheese before adding whipped topping.
- Swap gingerbread cookies for gingersnaps or speculoos cookies for a twist.
- Use homemade whipped cream if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
