Eggnog Pie with Gingerbread Crust

Eggnog pie with a gingerbread crust is one of those holiday desserts I look forward to all year long. It’s creamy, spiced, and full of festive flavor. The smooth eggnog filling sets beautifully in a buttery, warmly spiced gingerbread cookie crust—it’s like the best parts of the season wrapped into one slice.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, rich in flavor, and perfect for entertaining. The filling is silky and spiced just right, while the crust brings that familiar gingerbread warmth and crunch. It’s a crowd-pleaser that’s unique but still feels nostalgic, and it’s great for making ahead.

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 crumbs)

• Butter (melted)

• Brown sugar (optional, depending on cookie sweetness)

For the eggnog filling:

• Eggnog (store-bought or homemade)

• Instant vanilla pudding mix

• Whipped topping (like whipped cream or whipped topping from a tub)

• Ground nutmeg

• Ground cinnamon (optional)

Optional toppings:

• Whipped cream

• Crushed gingerbread cookies

• Freshly grated nutmeg

Directions

1. I preheat the oven to 350°F (175°C).

2. I mix the gingerbread cookie crumbs with melted butter and press the mixture into a pie dish.

3. I bake the crust for 8–10 minutes, then let it cool completely.

4. For the filling, I whisk the eggnog and pudding mix until thickened.

5. I gently fold in the whipped topping and spices until smooth and fluffy.

6. I pour the filling into the cooled crust and smooth the top.

7. I chill the pie for at least 4 hours, or overnight, until set.

8. I top it with whipped cream and crushed cookies right before serving.

Servings and timing

This recipe serves 8 slices.
Prep time: 20 minutes
Chill time: 4 hours or overnight
Total time: 4 hours 20 minutes

Variations

• I sometimes use graham crackers with ginger and cinnamon if I don’t have gingerbread cookies.

• A touch of cream cheese in the filling makes it richer and tangier.

• For a nutty twist, I mix crushed pecans into the crust.

• I top it with sugared cranberries or white chocolate shavings for a festive touch.

storage/reheating

I store the pie in the fridge, covered, for up to 4 days. It’s best served cold. I don’t freeze this one since the texture of the filling changes too much once thawed. If making ahead, I wait to add the toppings until just before serving.

FAQs

Can I use homemade eggnog?

Yes, and it gives the pie an even richer, more authentic flavor. I just make sure it’s well-chilled and not too thin.

What kind of cookies work for the crust?

I use gingerbread men, gingersnaps, or any spiced holiday cookie. I crush them finely for the best crust texture.

Is this pie fully no-bake?

Just the crust is baked briefly for structure, but the filling sets in the fridge—no baking required after assembly.

Can I use real whipped cream instead of topping?

Yes, I whip heavy cream with a bit of powdered sugar until stiff peaks form and fold it into the filling.

How do I keep the crust from getting soggy?

I bake the crust and let it cool completely before adding the filling. That helps it stay firm even after chilling.

Conclusion

Eggnog pie with a gingerbread crust is a festive, creamy dessert I love making during the holidays. It’s simple, flavorful, and makes a beautiful addition to the dessert table. Whether I serve it after a big holiday dinner or bring it to a gathering, it’s always a sweet way to celebrate the season.

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