Eggnog Pie

Eggnog pie is essentially a lovely and rich custard spiked with rum in a graham cracker crust. Think of it as a slightly tipsy cheesecake—and perhaps the most quintessential holiday dessert in existence when it comes to Christmas.

A round white plate with six slices of eggnog pie and a dish of whipped cream

This eggnog pie was inspired by the classic Christmas eggnog punch. It’s a rich, creamy, boozy Christmas dessert that imparts a tremendous amount of comfort thanks to its hefty splash of rum, er, we mean, it’s familiar flavors of cinnamon and nutmeg. It’s actually quite a lot like cheesecake…aside from the face that it packs a punch that’s guaranteed to make you jolly after a slice or two. We like to classify it under “holiday desserts for parties where people like to party.” [Editor’s Note: Best not to place this anywhere near the kids’ table!] Originally published December 6, 2015.Renee Schettler Rossi

Eggnog Pie

  • Quick Glance
  • 25 M
  • 1 H, 15 M
  • Serves 10

Special Equipment: 9-inch (23-centimeter) tart pan with sides 3 inches deep, preferably springform

5/5 - 1 reviews
Print RecipeBuy the Sweetie Pie cookbook

Want it? Click it.


Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Is required
  • For the graham cracker crust
  • 7 ounces graham crackers or digestive biscuits
  • 6 tablespoons butter (3 oz), melted, plus more if needed
  • For the eggnog pie filling
  • 1 1/3 cups cream cheese, at room temperature
  • 1 1/4 cups sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons dark rum or bourbon
  • 1 heaped teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice or pumpkin pie spice
  • Pinch freshly grated nutmeg
  • 1/4 cup soft dark brown sugar
  • 1/4 cup granulated sugar
  • Pinch salt


  • Make the graham cracker crust
  • 1. Preheat the oven to 325°F (170°C). Butter a 9-inch (23-centimeter) round fluted tart pan with sides 3 inches deep.
  • 2. Toss the crackers or biscuits in a food processor or blender and blitz until fine crumbs form or place them in a resealable plastic bag and bash with a rolling pin. Stir in the melted butter and mix until all the crumbs are well coated. If the mixture seems dry, add a little more butter. Press the crumbs on top of the base and up the sides of the pan.
  • Make the eggnog pie filling
  • 3. With an electric mixer on medium-low speed, beat the cream cheese until smooth and nary a lump remains. Add the sour cream, eggs, vanilla, rum, cinnamon, apple pie spice, nutmeg, brown sugar, sugar, and salt and beat or whisk until smooth and creamy.
  • Assemble the eggnog pie
  • 4. Wrap the outside bottom and sides of the pan in foil, then place the pan on a rimmed baking sheet and pour in the filling. Grate a little extra nutmeg over the top of the pie.
  • 5. Bake the eggnog pie in the preheated oven for 50 to 60 minutes, until the filling is set but still has a slight wobble in the center. (The pie may puff during baking and deflate during cooling. That’s okay. And the wobbliness in the center will go away as the pie rests.) Let the pie cool to room temperature. Loosely cover the pie and slide it in the fridge at least 8 hours and up to 3 days before slicing and serving. Top with a dollop of whipped cream, if desired.

Recipe Testers Reviews

If you're a fan of eggnog, you’ll love this eggnog pie. It had all the same flavors, including nutmeg, which really added to the pie. I made my own apple pie spice, which I believe intensified the spice flavor and gave the pie a speckled color from the cardamom. As far as texture, it was a little lighter than a cheesecake, but had the same mouthfeel—very smooth and creamy. The crust was also good, not soggy at all, very crumbly, and almost crisp. (The graham crackers were pulsed in the food processor.) The pie is already rich, so whipped cream took it up another notch, adding a bit of freshness to the spicy eggnog flavor. It’s a nice variation on a cheesecake and I think it will be welcomed at this year’s Thanksgiving dinner! I really did enjoy this eggnog pie.

This eggnog pie recipe was a relatively easy holiday dessert that would be great to bring to a party. However, it's boozy, so maybe not something for an all-ages party. The graham cracker crust is quick and simple, and the filling came together easily as well. Next time I might strain the custard filling. The pie was very rich and could easily serve 10 people. I found the pie to taste better after a day—the flavors seemed to have melded a bit. I made some rum-flavored whipped cream to enjoy with the pie as well. Both together were very rum-flavored, if you're into that sort of thing.

I was immediately drawn to this eggnog pie recipe. Could it be as good as it sounded? Eggnog is not to everyone's taste. However, the idea of basically drinking spiked crème anglaise is enough reason for me to drink a cup or two each Christmas season. When I read over the ingredient list, it seemed similar to a cheesecake, with a lot of rum added! My cream cheese was at room temperature, but I still used an electric mixer to ensure there were no lumps in the filling. I noticed that it didn't make a lot of filling, at least not enough to fill my deep tart pan. I started with just 2 tablespoons rum, thinking that was already a lot of rum, but went ahead and added the remaining 2 tablespoons. I poured the filling into the crust and it filled the pan about halfway. I baked the pie for 50 minutes, which was enough time. It was still a bit shaky but set on the sides. The pie did "puff up" and fill the entire crust, so I suppose it was good that it had the extra room although it did fall back once it cooled for about 2 hours. The texture of the pie reminded me of a cheesecake. It wasn't overly sweet. The texture of the pie was definitely better after refrigeration, and the alcohol taste was a bit less pronounced when it was cold. The pie cut very nicely. I whipped up some cream and sweetened it with confectioners' sugar and added vanilla and spooned it on top of the pie. The whipped cream really added to the taste.

This pie brought to mind flavors of eggnog. If I didn't know rum was in the pie, I would never have known it was there. I made the pie with only 3 tablespoons rum, and I would probably have liked the additional tablespoon of rum. The finished result was well-balanced with no one flavor standing out and was well-received by my guests. The most frequent comment was that tasters liked the lightness of the holiday dessert. I served it with rum-spiked whipped cream and a sprinkle of fresh nutmeg. This would be a great thing to make when you don't want to run to the store, as these ingredients are always in the house. The pie only lasted overnight so I'm not sure about storage!

'Tis the season for eggnog in its every variation! The eggnog pie came out a beautiful cream color with a very soft filling. After the pie cooled, I noted that it was too sweet. After a day in the refrigerator, the taste changed. It was perfect with sweetened whipped cream and a hot eggnog latte.

The pie worked perfectly. The flavor was subtly spiced. On removing the pie from the oven, it was a darkish brown and had a slight wobble in the center and no surface cracks. The pie stayed in the fridge for a few days and the crumb softened a bit, but it was not soggy when we were eating the last pieces. I thought the filling recipe was slightly clumsy in having ground cinnamon, apple spice mix, and nutmeg, when the apple pie mix contained both spices.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. Thanks so much for this delicious, so–easy and so seasonally-appropriate pie! It was a nice not-so-rich dessert which presented beautifully as the final act of Christmas Eve dinner. I loved that I could make this the day before, stick it in the refrigerator, and not worry about it again until we were ready for dessert. I did not have a tart pan with 3” high sides I made it in my 9” tart pan (removable bottom) with only 1.5” sides—although I had about 1/4 cup of the graham crumb/butter mixture left over, the specified amount of filling fit perfectly without any overflow. The resulting ratio of crumb crust to pie was perfect, the crust did not try to steal the show. I took the pie out of the oven at 52 minutes which was perfect. The pie was easily released from the sides of the tart pan by just gentling pushing up on the removable bottom. It sliced up beautifully. The only change I would try next time is to increase the warm spice flavor by upping the quantity of cinnamon, and/or adding cardamon. Another possibility that crossed my mind is adding cinnamon chips to the filling.

    1. Magnificent, Lynn! And you are so very welcome! Love your thinking and how you’ve made this recipe suit your needs and your tastes for both this time and next! We so appreciate you taking the time to let us know how much you like this recipe. More than words can say. Wishing you and yours all the magic of the season and looking forward to hearing which recipe on the site you try next…!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Upload a picture of your dish