Yummy Eggnog Pie

Yummy Eggnog Pie

69 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    4 h 45 m
Recipe by  Rodney

“A yummy delight which has become a holiday tradition in our family as it will in yours! It is surprisingly easy to prepare! Rum may be omitted or substituted with 1 teaspoon rum extract.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and egg nog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
  2. In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

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Reviews (69)

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fantastic recipe - my boyfriend loved it. be sure and cook the pudding mixture until it is *very* thick (I cooked mine until it was so thick it almost wouldn't bubble anymore), and it will set up perfectly and keep for several days.



this was a huge hit and i have been asked twice for the recipe. the 2nd time i made this i used pumpkin pie spice instead of nutmeg and when i put in the rum i also added a teaspoon of vanilla extract. (the 1st time was a trial run and the 2nd for thanksgiving dinner ) i kept in fridge overnight and until it was time to serve and it got quite runny after a short time sitting on counter. the 2nd time i froze it overnight and transferred to the frige in the morning until time to serve. this was much better ! i really wanted something different and unique and this was excellent ! the only other thing i recommend is that you look up the meaning of fold in a cook book -that helped me the 2nd time. i have been asked to bring this for x-mas as well --- thanks rodney !



Yummy is correct. I made this for a christmas pie. I followed the recipe exactly and it set perfectly. When cooking the pudding I cooked until it was very thick. I let it cool completly in the refrig. When it was time to beat/mix the cooled pudding it was to thick so I had to beat it with some of the whipped cream first. When it was beat then I folded in the rest of the whipped cream. It set nicely. Next time I think I will try it with a graham cracker crust.

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Amount Per Serving (8 total)

  • Calories
  • 453 cal
  • 23%
  • Fat
  • 33.5 g
  • 52%
  • Carbs
  • 34 g
  • 11%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 292 mg
  • 12%

Based on a 2,000 calorie diet



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Banana Cream Pie Made Easy


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Chocolate Eggnog Pie