Eggnog Cream Pie

An eggnog cream pie decorated with piped whipped cream.

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This Eggnog Cream Pie is a festive holiday pie featuring a silky-smooth eggnog pudding filling and a crunchy gingersnap cookie crust, all topped off with a brown sugar and (optional) bourbon whipped cream.


For Gingersnap Crust:

  • 8 ounces (226 grams) gingersnap cookie crumbs (more as needed)
  • 6 tablespoons (85 grams) unsalted butter, melted (more as needed)
  • 2 tablespoons (30 grams) granulated sugar
  • Pinch coarse kosher salt

For Eggnog Pudding:

  • 1/3 cup (70 grams) granulated sugar
  • ¼ cup (30 grams) cornstarch
  • ½ teaspoon nutmeg
  • Pinch coarse kosher salt
  • 2 whole large eggs
  • 2 large egg yolks 
  • 3 cups high-quality eggnog
  • 2 tablespoons unsalted butter

For Bourbon Brown Sugar Whipped Cream:

  • 2 tablespoons (30 grams) cream cheese or mascarpone, softened
  • 2 tablespoons (30 grams) dark brown sugar
  • ½ teaspoon ground cinnamon
  • 1-1/2 cups (340 grams) heavy cream
  • 1-2 tablespoons bourbon (optional)


Make the Pie Crust:

  1. Preheat the oven to 350ºF and place an oven rack in the lower part of the oven.
  2. In a medium bowl, mix together the cookie crumbs, melted butter, sugar, and salt. The crumb mixture should be like wet sand. If it feels too dry, add in more melted butter as needed. And conversely, if it’s too wet, add additional cookie crumbs.
  3. Pour the crumbs into a 9-inch pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate, then stamp it down.
  4. Bake on the lower rack for about 10 minutes, or until the crust is fragrant and toasty. See notes for a no-bake option.

Make the Eggnog Pudding:

  1. In a heavy-bottomed medium pot, whisk together the sugar, cornstarch, nutmeg, and salt. Whisk in the whole eggs, egg yolks, and eggnog.
  2. Turn on the heat to medium and cook the mixture, stirring frequently to scrape up any thickened pudding from the edges of the pan. Cook until the pudding has fully thickened and large bubbles are forming and popping, about 8 minutes. 
  3. Remove from the heat and immediately pour the pudding through a fine-mesh strainer into a bowl, using the spatula to push all the pudding out. Whisk the butter into the pudding until fully combined.
  4. Pour the pudding into the prepared pie crust and smooth over the top. Let cool to room temperature before chilling in the refrigerator for at least 3 hours or overnight.

Assemble the Pie:

  1. Make the whipped cream: To the bowl of an electric mixer fitted with a whisk attachment, add the cream cheese, brown sugar and cinnamon. Beat on medium speed, scraping down the sides of the bowl with a rubber spatula halfway through, for 1 minute, until smooth. Add the heavy cream and optional bourbon and beat on medium speed until the cream has reached soft stiff peaks, scraping down the bowl halfway through, about 2 minutes more.
  2. Place the whipped cream on top of the pie and use an offset spatula to spread the cream into an even layer. (Alternatively, you can pipe the cream onto the pie in a decorative pattern using a piping bag.)
  3. Serve immediately or keep chilled until ready to serve, up to 1 day.


Have a question or looking for tips? The article written above the recipe is always a great first place to start! This Eggnog Cream Pie was developed with love, and I strive to give as many explanations, tips, step-by-step photos and technical advice as necessary for success.

Adding bourbon is entirely optional! Please note that this alcohol will not be cooked, making it unsuitable for people who should avoid alcohol consumption and kids, of course.

Baking a crumb crust is best as it makes it more stable and introduces additional flavor. However, the pie crust can be frozen instead instead of baked. It won’t be as stable or crisp, but it will still work if need be. Freeze the shaped pie shell while making the pudding, then add the pudding to it.

This pie can be made up to one day ahead of time. It's best consumed within two days of making the pudding.

Keywords: Eggnog Cream Pie