Christmas Pumpkin Pie

4.72 from 14 votes

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.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: christmas dessert, leftover eggnog, pumpkin pie

Servings:

Calories: 232kcal

Author: Julie Clark

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

US Customary - Metric

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, 1/2 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 1/4 teaspoon ginger, or use pumpkin pie spice rather than cinnamon and nutmeg.
Store any leftovers in the refrigerator in an airtight container.

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition