If there’s one dessert that screams “holiday magic,” it’s a creamy Eggnog Pie With Gingerbread Crust fresh from the oven. The first bite hits you with all the cozy seasonal flavors you wait for all year: warm spices, velvety custard, and that nostalgic eggnog sweetness everyone pretends they only like “a little,” but we all know we’re pouring it into mugs like it’s hot chocolate. And pairing it with a tender gingerbread crust? That’s when this Festive Eggnog Dessert becomes downright unforgettable.
This pie feels fancy and homey at the same time. It’s easy enough to whip up on a busy December weeknight but impressive enough to steal the spotlight on any holiday dessert table. If you’ve ever wondered how a classic Egg Nog Pie could get even better, trust me — adding gingerbread flavor to the crust is the glow-up you didn’t know it needed.
The filling comes together with store-bought eggnog (but the good kind — the one you actually enjoy sipping), eggs, sugar, spices, and a touch of vanilla. Everything bakes low and slow until smooth and custardy. The finished pie chills into this silky, slice-able holiday masterpiece that will have people hovering in the kitchen asking, “Is it ready yet?” every 10 minutes.
You’ll also get the bonus option of making the cutest mini gingerbread cookies to perch on top, which instantly turn this pie into a Hallmark-level showstopper. IMO, they’re the edible equivalent of putting a bow on a wrapped gift — completely unnecessary, but who doesn’t want the wow-factor?
This is the dessert you pull out when you want to feel festive, nostalgic, and extremely proud of yourself. Ready to make it? Let’s dive in.
Eggnog Pie With Gingerbread Crust – What Makes This Recipe So Irresistible
What is it about this pie that makes people come back for “just a sliver more,” even after declaring they’re completely stuffed? A few things:
First, that gingerbread crust. It’s sweet, spiced, and buttery all at once, with molasses giving it that classic gingerbread snap of flavor. It supports the creamy filling without overpowering it, and honestly, it’s good enough to bake as cookies on its own.
Then there’s the custard. This isn’t your average pudding-like filling. This is silky, smooth holiday custard bliss wrapped in one dessert. If you’re looking for a Homemade Eggnog Custard Pie, this one nails that perfect balance of firmness and wobble — the true sign of a custard done right.
And let’s talk about the flavor marriage. Eggnog and gingerbread are basically the ultimate winter couple. The spices mingle, the sweetness levels out, and every bite tastes like the holiday season condensed into dessert form.
Plus, it uses Leftover Eggnog, which means you’re practically preventing waste (aka doing your good deed of the day). Win-win.
Eggnog Pie With Gingerbread Crust – Ingredient List and Quick How-To
Here’s everything you’ll need to build this dreamy Eggnog Custard Pie from the crust up.
Ingredients at a Glance
For the crust:
- All-purpose flour + whole wheat flour (a combo for great texture)
- Butter (cold, because flaky crust ≠ melted butter)
- Brown sugar + white sugar
- Egg
- Molasses
- Salt
- Spices: cinnamon, ginger, cloves, nutmeg
- Vanilla extract
For the custard filling:
- Store-bought eggnog (pick a brand you genuinely like)
- Eggs
- White sugar
- All-purpose flour
- Spices (again, but softer this time)
- Vanilla extract
- Optional bourbon (because why not bring extra cheer?)
Basic Steps (Simplified)
- Make the crust.
Toss everything into a food processor until the dough forms. Roll it out, press it into your pie pan, freeze, then blind bake until lightly golden. - Mix the custard.
Whisk eggnog, eggs, sugar, flour, spices, and vanilla. No fancy technique — just whisk until smooth. - Strain.
This step matters because it removes eggy bits and air bubbles. Smooth custard = very happy baker. - Fill the crust.
Pour in the custard and bake low and slow at 325°F. - Chill to perfection.
Cool at room temp, then refrigerate for at least 6 hours. The fridge does the magic. - Decorate with cookies (optional but adorable).
Use extra dough to bake mini gingerbread cookies and perch them on top.
And that’s it — a stunning holiday dessert ready for compliments.
Eggnog Pie With Gingerbread Crust – The Story Behind the Recipe
Every holiday season, there’s always that one dessert that shows up and immediately becomes legend. For many families, it’s a chocolate pie, pumpkin pie, maybe even a cheesecake. For me? It became this Eggnog Pie Recipe, totally by accident.
It started with too much eggnog in the fridge — because, FYI, I always panic-buy holiday ingredients like they’re going out of style. I also had a leftover batch of gingerbread dough from another project, and curiosity got the best of me.
One evening, I rolled the dough into a pie crust instead of cookies and poured a custard filling on top. I figured if it didn’t work, at least it smelled nice. Spoiler: it definitely worked. The flavors blended like they were always meant for each other.
The next year, I refined the crust into a sweet shortcrust with molasses and more spice, adjusted the custard ratios, and added decorative cookies because, well… gingerbread men belong on everything in December.
Before I knew it, this became our go-to Thanksgiving Eggnog Pie, the Christmas table favorite, and honestly the dessert people now request before I even offer. And the funniest part? It all started because I didn’t want that carton of eggnog to go to waste.
Eggnog Pie With Gingerbread Crust – Pro Tips for the Best Outcome
You want a custard that’s creamy, not grainy… rich, not rubbery… and beautifully set, not cracked. These tips will make sure your pie turns out flawless every time.
• Strain your custard before baking.
This ensures a super smooth filling and reduces bubbles.
• Blind bake the crust fully.
Custard can’t bake at high temperatures, so your crust must be golden before the filling goes in.
• Brush the crust with egg white.
This creates a watertight barrier so the bottom doesn’t get soggy.
• Don’t overbake.
Stop baking when the outer 2 inches are set and the center is still a little wobbly.
• Cool completely before slicing.
Yes, it’s torture, but the pie firms up in the fridge. Slice too soon and it turns into spoon-able custard.
• Chill for at least 6 hours.
Overnight is even better — the flavors deepen and the texture improves.
Eggnog Pie With Gingerbread Crust – Variations to Try
Holiday desserts should be fun, right? Here’s how to switch things up:
Try different crusts:
- Classic buttery pie crust
- Gingersnap cookie crust
- Shortbread crust for a sweet, sandy texture
Customize the filling:
- Add rum or bourbon for extra warmth
- Use maple syrup instead of some of the sugar
- Stir in orange zest for citrusy brightness
Go decorative:
- Add piped whipped cream around the edges
- Use star-shaped gingerbread cookies
- Dust with cinnamon sugar for sparkle
Eggnog Pie With Gingerbread Crust – Best Way to Serve
Serve it chilled, with a dollop of lightly whipped cream or a sprinkle of nutmeg. If you’re aiming for extra holiday charm, perch a couple of tiny gingerbread people on each slice.
Pairs beautifully with:
- Hot coffee
- Mulled cider
- Spiked eggnog
- Hot chocolate
This is the Festive Eggnog Dessert you bring when you want to wow without stress.
Eggnog Pie With Gingerbread Crust – Quick Tips for Storage and Leftovers
- Refrigerate: Keep tightly covered for up to 4 days.
- Make ahead: Bake 1–2 days in advance. It actually gets better.
- Freeze: Avoid freezing — custard hates the freezer and gets grainy.
- Leftovers: Spoon over French toast (trust me), or enjoy straight from the fridge.
Eggnog Pie With Gingerbread Crust – FAQs
Q: Can I use homemade eggnog?
Absolutely! It makes the pie even richer.
Q: How do I keep the crust crisp?
Blind bake fully and brush with egg white.
Q: My pie cracked. What happened?
It likely overbaked. Pull it when the center still jiggles.
Q: Can I add alcohol?
Yep — bourbon, rum, or brandy are all fair game.
Q: Can this be gluten-free?
Use your favorite gluten-free crust recipe. The custard is naturally gluten-friendly.
Eggnog Pie With Gingerbread Crust – Final Thoughts
Every holiday season deserves one dessert that becomes tradition. Something easy, comforting, nostalgic, and worthy of sharing — and this How To Make Eggnog Pie guide gives you exactly that.
Whether you’re preparing a classic Eggnog Pie Recipe, a cozy Eggnog Custard Pie, or a stunning showpiece for Christmas dinner, this dessert checks every holiday box. It’s creamy, spiced, festive, and filled with all the flavors that make December feel magical.
So grab that carton of eggnog, warm up your oven, roll out your gingerbread crust, and create a dessert that might just become a yearly favorite.
If you’re looking for “the one” holiday dessert this year… this is it. Print
Irresistible Eggnog Pie with Gingerbread Crust – A Festive Eggnog Dessert Dream
- Total Time: 1 hour 35 minutes
- Yield: 8–10 servings 1x
Description
This cozy holiday pie takes everything you love about eggnog and turns it into a silky, custardy dessert nestled inside a warmly spiced gingerbread-style crust. It’s creamy, fragrant, nostalgic, and so perfect for winter gatherings. Top it with little gingerbread cookies, a dusting of nutmeg, or a cloud of whipped cream to make it feel extra special.
Ingredients
Gingerbread Crust
- 1 cup (120g) all-purpose flour
- ½ cup (65g) whole wheat flour
- ⅓ cup (70g) brown sugar, packed
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- Pinch of cloves
- ½ cup (115g) unsalted butter, chilled and cubed
- 1 tablespoon (14g) molasses
- 2 large eggs, divided
Eggnog Filling
- ⅓ cup (65g) granulated sugar
- ½ teaspoon nutmeg
- Pinch of salt
- 4 large eggs
- 2½ cups (570g) store-bought eggnog
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon (optional)
- Extra nutmeg and whipped cream for serving
Instructions
Prepare and Bake the Crust
- Add both flours, brown sugar, salt, and all the spices to a food processor. Give it a few pulses to mix.
- Drop in the cold butter and pulse several times until the mixture looks like coarse crumbs.
- In a small bowl, whisk one of the eggs with the molasses. While the processor is running, pour this mixture in and keep processing until the dough comes together in a soft ball.
- Remove the dough, shape into a disk, and wrap in plastic. Chill for about an hour, or until firmer but still pliable. (If you want to make little cookies for decorating, trim off a couple ounces of dough now and refrigerate separately.)
- Lightly flour your work surface, roll the dough into an 11-inch circle, and ease it into a 9-inch pie plate. Crimp as desired and place the whole thing in the freezer for about 15 minutes.
- Heat the oven to 375°F. Position one rack near the bottom and one in the center.
- Line the chilled crust with parchment and fill with pie weights (rice or beans also work). Bake on the lower rack for 20 minutes. Remove the weights and parchment, then bake another 5–10 minutes until the crust looks set and lightly golden.
- While the crust is still warm, separate the remaining egg. Lightly whisk the white and brush it all over the hot pie shell. The residual heat should cook it; if not, pop it back in the oven briefly until the coating looks dry. Set aside.
- Reduce the oven temperature to 325°F.
Make the Custard
- In a medium bowl, whisk the sugar, nutmeg, salt, and eggs together.
- Add the eggnog, vanilla, and bourbon (if using). Whisk until smooth.
- Pour the mixture through a fine strainer twice for the silkiest texture.
- Carefully fill the baked crust with the custard. Use foil or a pie shield around the edges so they don’t darken too much.
- Bake on the middle rack for 50–60 minutes. The edges should puff slightly, while the center should still jiggle just a little when nudged. Target temperature: around 180°F.
- Cool the pie on a rack, then chill for at least 6 hours to let the custard fully set.
- Add whipped cream, a sprinkle of nutmeg, or those gingerbread-cookie cutouts when serving.
Notes
- For decorative cookies, roll out the small reserved dough, cut your shapes, freeze 15 minutes, and bake at 375°F for 10–12 minutes depending on their size.
- Bourbon deepens the flavor but may lengthen baking time slightly. You can also skip it and instead spike your whipped cream with a splash for a fun twist.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
