The combo of flavors and spices in this Eggnog Pumpkin Pie with Gingersnap Streusel is unmatched and truly special. Sure to be a crowd-pleaser, this Eggnog Pumpkin Pie with Gingersnap Streusel is an all-around win for a holiday dessert!
This Eggnog Pumpkin Pie with Gingersnap Streusel was partly a happy accident. Last year, we forgot to pick up evaporated milk for our pumpkin pies. I had toyed with the idea of an Eggnog Pumpkin Pie in the past, but hadn’t tried one yet. What better opportunity? We needed a substitute anyway.
The result was flawless! It was pretty much exactly as you might’ve imagined – a bit more heavily spiced, thanks to nutmeg and whatever else was in that eggnog, and definitely richer. Eggnog is quite thick and heavy after all.
This Eggnog Pumpkin Pie reflected that, and it tasted more luxurious and more rich. It also just felt like it had more dimension and depth of flavor than a regular pumpkin pie.
And all we did was swap eggnog for evaporated milk, no other adjustments necessary. We received an upgraded pie! My feeling about it is: why wouldn’t I basically always use eggnog instead? I probably will.
I will say – I don’t know if you would necessarily know that eggnog was substituted unless I told you, because it fit so naturally, but once I told you, you’d be like ‘Ooooooh, yeah, totally.’ The eggnog doesn’t hit you over the head, but it definitely impacts this Eggnog Pumpkin Pie with Gingersnap Streusel.
The second component of this Eggnog Pumpkin Pie with Gingersnap Streusel was obviously not out of necessity, but just for fun. I wanted to infuse a second holiday flavor into pumpkin pie besides eggnog. What other options are there? Cranberry sounded too weird and contrived, but gingerbread/gingersnap seemed like a natural choice.
What could be better than pumpkin + eggnog + gingerbread? I’ve used a gingersnap streusel in the past, and I hoped that I could bake it right on top of this Eggnog Pumpkin Pie without any baking trouble or mishaps. What if the streusel sunk into the middle? Or burned because it overbaked?
Or…. looked ugly. I DID have that last problem. The streusel is a little not pretty. However, it didn’t sink in the middle, and it also didn’t burn or overbake. The mission for Eggnog Pumpkin Pie with Gingersnap Streusel was a success.
The gingersnap streusel is a delish combo of crushed gingersnaps, brown sugar, spices, and butter. Yes to allll the gingersnap streusel!
Other holiday pie options? My friend is making this Walnut Streusel Pumpkin Pie for the second year in a row. She’s also made this Amaretto Pumpkin Pie in the past, and liked that a lot too.
Looking for other eggnog desserts? Check out this No Bake Eggnog Cheesecake with Gingersnap Crust, these Eggnog Amish Sugar Cookies, or this Eggnog Pumpkin Cheesecake!
Eggnog Pumpkin Pie with Gingersnap Streusel
Ingredients
For pumpkin pie:
- 1 9-inch store-bought prepared pie crust unbaked
- 15 oz. can pumpkin puree not pumpkin pie filling
- 1 1/4 cups prepared eggnog
- 3 tbsp. dark rum
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 cup granulated sugar
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. ginger
- 1/4 tsp. clove
For gingersnap streusel:
- 16 gingersnap cookies (I used Murray brand)
- 1/2 cup packed brown sugar
- 3 tbsp. flour
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 6 tbsp. cold butter cut into cubes
- whipped cream optional garnish
Instructions
For pumpkin pie:
- Arrange pie crust in a 9-inch deep dish pie plate, and crimp or scallop the edges.
- In a large bowl, whisk together pumpkin, eggnog, dark rum, eggs, vanilla extract, granulated sugar, cinnamon, pumpkin pie spice, ginger, and clove.
- Pour into pie shell.
For gingersnap streusel:
- Combine gingersnap cookies, brown sugar, flour, cinnamon, ginger, and butter in a food processor or chopper.
- Pulse until crumbly.
- Sprinkle streusel evenly over the pie, starting with the edges. I find it easiest to make a 1-inch ring of streusel around the perimeter of the pie, and then sprinkle more streusel working toward the center. Do not sprinkle from the center out - you'll create a crater in the middle of your pie. Work from the edges inward.
- Bake at 350 degrees for 45-50 minutes, or until edges and top of pie are lightly browned, and the center seems set when slightly jiggled.
- Remove to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours.
- Cut and serve with whipped cream.
