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Eggnog Pie with Gingerbread

Irresistible Eggnog Pie with Gingerbread Crust to Wow Your Holidays

A festive Eggnog Pie with Gingerbread Crust that is rich, creamy, and perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingerbread Crust
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free option.
  • 1 tbsp Ground Ginger Pumpkin pie spice can be used as a substitute.
  • 1 tbsp Ground Cinnamon Cloves can replace, use sparingly.
  • 1 tsp Ground Allspice Optional ingredient.
  • 0.5 tsp Nutmeg Freshly grated for maximum flavor.
  • 0.25 tsp Ground Cloves Optional for milder taste.
  • 1 tsp Baking Soda
  • 0.5 cup Unsalted Butter Coconut oil is a dairy-free alternative.
  • 0.5 cup Brown Sugar Light or dark varieties interchangeable.
  • 0.5 cup Unsulfured Molasses Essential for moisture.
  • 1 large Egg Replace with a flax egg for vegan option.
  • 0.5 tsp Salt
For the Eggnog Filling
  • 1 tbsp Gelatin Powder Agar-agar can be used as a vegetarian substitute.
  • 0.5 cup Water To activate gelatin.
  • 2 cups Eggnog Choose high-quality options.
  • 8 oz Cream Cheese Use vegan cream cheese as a substitute.
  • 14 oz Eagle Brand® Sweetened Condensed Milk Coconut milk can replace for lighter version.
  • 2 tbsp Lemon Juice
  • 1 tsp Vanilla Extract
For Optional Garnish
  • 0.5 cup Granulated Sugar For sweetening cranberries.
  • 1 cup Cranberries Use for pie garnish.

Equipment

  • Mixing Bowl
  • pie plate
  • Saucepan
  • Spatula
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Prepare the Gingerbread Crust: In a large mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, allspice, nutmeg, cloves, baking soda, and salt. In a separate bowl, cream the unsalted butter and brown sugar until light and fluffy. Combine both mixtures with molasses and beaten egg until dough forms. Chill for 2 hours, roll out to ¼-inch thick, press into a pie plate, and bake at 350°F for 15 minutes until lightly golden.
  2. Prepare the Eggnog Filling: While the crust cools, bloom the gelatin powder in warm water until dissolved. Beat the cream cheese until smooth and gradually mix in the eggnog, sweetened condensed milk, lemon juice, and vanilla extract. Stir in the dissolved gelatin until fully incorporated.
  3. Assemble the Pie: Pour the eggnog filling into the cooled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  4. Make Sugared Cranberries (Optional): Combine equal parts sugar and water in a saucepan and bring to a boil. Soak cranberries in the syrup, roll in sugar, and let dry.
  5. Serve the Eggnog Pie: Top with sugared cranberries and slice. Pair with whipped cream or fresh fruit.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Allowing the pie to chill for at least 6 hours helps the filling set beautifully. Use high-quality eggnog for richer flavor.

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