Julie Clark
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Christmas Pumpkin Pie
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Looking to switch up your pumpkin pie for the holidays? Try this Christmas Pumpkin Pie with eggnog. It has just a slightly different flavor than traditional pumpkin pie.
Traditional pumpkin pie is always a classic. And during the holiday season, we love making different twists to classic recipes, like with our pumpkin crumb pie or sheet pan pumpkin pie. My husband loves eggnog so we took our pumpkin pie recipe and replaced the milk for eggnog. He LOVED it!
Use up those cans of pumpkin puree and the last little bit of eggnog in the fridge and make this Thanksgiving or Christmas pumpkin pie with eggnog.
What does eggnog taste like?
That’s an interesting question. My daughter thinks store bought eggnog tastes like bubblegum. Strange right? Not really..the artificial rum flavor and vanilla can pair to have a slight bubblegum flavor to some. I can see taste it, too.
Nutmeg, vanilla and cinnamon are strong undertones in sweet eggnog. Those flavors go perfectly in classic pumpkin pie.
Can you use eggnog in baking?
Yes! Eggnog is a great replacement for milk in many baked goods. Because eggnog has sugar in it, you may want to reduce the sugar in recipes if you make this swap. We’ve used eggnog in breads, rolls and cookies. Yum!
Start with the crust.
We use our homemade pie crust recipe for this 9-inch pumpkin pie. There are three tips we reveal in that article that will help your crust be flaky:
- Use pastry flour, a low protein flour.
- Make sure ingredients are cold. Cold butter and ice water.
- Add vinegar. Vinegar helps to tenderize the crust and also inhibits gluten development
You might also use a store bought crust or try our sourdough pie crust. There is no need to prebake the pie crust. Put it in the pie pan, flute the edges and you’re ready to go!
How to Make Christmas Pumpkin Pie
You’ll make this eggnog pumpkin pie just as you make any other pumpkin pie. Here are a few hints as you make it:
- Heat oven to 425º Fahrenheit. Line a 9-inch pie dish with pie dough and flute the edges. Place in the fridge until you’re ready to use it.
- In a large bowl, beat the eggs using a hand mixer. Beat in remaining ingredients and mix until smooth. Make sure to buy pure canned pumpkin puree and not pumpkin pie filling.
- Pour into the unbaked pie shell.
- Bake for 15 minutes, then without opening the oven, reduce the oven temperature to 350º F. Bake for an additional 40-45 minutes or until the center is set and a knife inserted comes out clean. If the edges of the pie are getting too browned, loosely cover with aluminum foil. Place on a wire rack to cool completely.
How do you know when a pumpkin pie is done?
Your pumpkin pie should not jiggle when you shake the pie plate gently. It should be firm in the center. Take a butter knife and gently push it into the center of the pie. It should come out clean.
Sometimes the knife test can cause a crack in the top of the pie, but it is the easiest way to test if the pie is done.
Do you need to refrigerate Christmas pumpkin pie?
Pumpkin pies are made with milk and eggs, similar to custard. Because of this, our Christmas pumpkin pie should be stored in the refrigerator.
The pie will generally be okay for 2 hours at room temperature, then cover it with plastic wrap and refrigerate it. Remove the pie at least an hour before serving for the best flavor.
Other Christmas Recipes
Christmas Pumpkin Pie
Looking to switch up your pumpkin pie for the holidays? Try this Christmas Pumpkin Pie with eggnog. It has just a slightly different flavor than traditional pumpkin pie.
Servings 8
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
- Unbaked Pastry for 9” pie crust
- 2 large eggs
- 2 cups solid-pack pumpkin puree
- 1/2 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 ⅔ cups eggnog
Instructions
- Heat oven to 425º Fahrenheit. Line a 9-inch pie dish with pie dough and flute the edges. Place in the fridge until you're ready to use it. Unbaked Pastry for 9” pie crust
- In a large bowl, beat the eggs using a hand mixer. Beat in remaining ingredients and mix until smooth. 2 large eggs, 2 cups solid-pack pumpkin puree, ½ cup granulated sugar, ½ teaspoon salt, 1 teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, 1 ⅔ cups eggnog
- Pour into the unbaked pie shell.
- Bake for 15 minutes, then without opening the oven, reduce the oven temperature to 350º F. Bake for an additional 40-45 minutes or until the center is set and a knife inserted comes out clean. If the edges of the pie are getting too browned, loosely cover with aluminum foil. Place on a wire rack to cool completely.
- Serve with whipped cream.
Notes
- Want to switch up the spices? Try ¼ teaspoon ginger, or use pumpkin pie spice rather than cinnamon and nutmeg.
- Store any leftovers in the refrigerator in an airtight container.
Nutrition
Calories: 232kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 281mg | Potassium: 251mg | Fiber: 2g | Sugar: 18g | Vitamin A: 9710IU | Vitamin C: 3.4mg | Calcium: 96mg | Iron: 1.7mg
Now, this is an interesting combination.
I am guessing this can be made without the crust. Sounds delicious. Thank you for all the work you do with your blog. It is enjoyable and helpful. Merry Christmas.