Pumpkin Eggnog Pie

"Always welcome duing the holiday season, and all during the autumn and winter."
photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
photo by Julie Bs Hive photo by Julie Bs Hive
Ready In:
1 9inch pie




  • Preheat oven to 425 degrees F.
  • In large mixing bowl, combine all ingredients except pastry shell; mix well; pour into pie shell.
  • Bake at 425 degrees F for 15 minutes.
  • Reduce oven temperature to 350 degrees F; bake for 30-45 minutes longer or until knife inserted into custard is removed clean.
  • Remove from oven and cool.
  • Serve topped with sweetened whipped cream.

Questions & Replies

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  1. ratherbeswimmin
    Wow Sue L. This is a delicious pie. What a concept to combine pumpkin and eggnog. Turned out very rich and just plain yummy. I made this for our Halloween Party. A huge hit with everyone. Thanks so much.
  2. ~*Miss Diggy*~
    YUMMY YUMMY! I love pumpkin pie and eggnog, so this seemed to cover all the bases! It was so good, and I had some more for breakfast this morning! Nothing like cold pie in the morning! THanks!
  3. rickie
    WowEE dEElicious! I am not great at pastry making, so I just poured the filling into cremebrulee baking dishes. Baked them in a 'waterbath' -- and they were just perfect. What an easy and yummy dessert. Sure will make it lot again. :)
  4. George Oldham
    I mixed a double batch and added a third egg. I strongly recommend the use of Splenda instead of sugar. It works very well and assuages the guilt feelings a bit. Also a blessing to those with diabetic leanings. AND a table spoon of dark rum certainly gives an added delight to an otherwise great recipe.
  5. echo echo
    Made this in my new pottery pie plate for Thanksgiving, using my Recipe #105545 as the pie crust. Only change I made was to add 1/4 tsp nutmeg (for me, both pumpkin and eggnog call for a bit of nutmeg).. For some reason, it took almost an hour and a half in the oven to become firm, but I think that's probably something to do with my oven since other reviewers don't mention a problem with time. Anyway, H-U-G-E hit! I got requests for the recipe, always a promising sign. (I'll just email the link--that's so easy these days!) Thanks, Sue!


  1. kcsunshine16
    Wonderful!! I use Canned Pumpkin PIE instead of the Plain Pumpkin and do not add the spices except for the Vanilla...YUMMY
  2. cindypt
    Great recipe! Fantastic taste. Very easy to make: I used egg beaters instead of eggs & I also used a graham cracker crust to make it that much easier. I told my husband it was pumpkin [because he typically doesn't like to vary from tradition] & he asked if there was rum in it. This is a keeper. Thanks!


I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
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