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Eggnog Pumpkin Pie with Gingersnap Streusel

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!

Course Pie
Keyword eggnog pumpkin pie, pumpkin eggnog pie, streusel pumpkin pie
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Sarah

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:

  1. Arrange pie crust in a 9-inch deep dish pie plate, and crimp or scallop the edges.

  2. In a large bowl, whisk together pumpkin, eggnog, dark rum, eggs, vanilla extract, granulated sugar, cinnamon, pumpkin pie spice, ginger, and clove.

  3. Pour into pie shell.

For gingersnap streusel:

  1. Combine gingersnap cookies, brown sugar, flour, cinnamon, ginger, and butter in a food processor or chopper.

  2. Pulse until crumbly.

  3. 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.

  4. 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.

  5. Remove to a wire rack to cool completely.

  6. Chill in the refrigerator for at least 2 hours.

  7. Cut and serve with whipped cream.