This Festive No-Bake Eggnog Cream Pie is the perfect holiday dessert to add a little sweetness and spice to your celebrations. This pie brings the cozy taste of eggnog into a cool, easy-to-make dessert—you don’t even need to turn on the oven!
Try this simple, delicious, and fun new way to enjoy the classic flavors of the season.
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What Inspired This No-Bake Eggnog Cream Pie
Eggnog cream pie is a delightful dessert that blends the beloved holiday flavors of eggnog into a smooth and creamy pie. Eggnog itself dates back to the 17th century in England, where it was a rich drink enjoyed by the upper class, often mixed with milk, eggs, and alcohol.
Over time, it became a holiday tradition in the U.S. Combining this festive beverage with the concept of cream pies—classic American desserts known for their rich, creamy fillings—creates a dish that captures the essence of the season.
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Why You’ll Love This Eggnog Pie for the Holidays
This pie typically features a graham cracker crust for a buttery base and a filling flavored with traditional eggnog spices like cinnamon and nutmeg.
Some recipes add a hint of rum or rum extract to replicate the authentic eggnog flavor. Modern versions often include a no-bake approach.
This dessert is also versatile—you can dress it up with whipped cream and a sprinkle of nutmeg or keep it simple. It’s a great way to serve the classic holiday drink in a creative form, making it a hit with family and friends.
Tips to Help You Make This Recipe Perfect
To create a firm crust, press the graham cracker mixture firmly into the pan to help it hold together when slicing. If you like a stronger spice flavor, add more cinnamon and nutmeg to the filling. When whipping the cream, make sure to whip it to stiff peaks so your filling stays light and airy.
You can also try some fun variations. For a twist on the crust, use gingersnaps instead of graham crackers for a spiced flavor that pairs well with eggnog.
If you want to make it a little more festive for adults, add a tablespoon of bourbon or dark rum to the filling. For extra flair, top the pie with whipped cream and a sprinkle of cinnamon for a beautiful finishing touch.
How to Serve & Pair This Dish
To serve your eggnog pie, take it out of the freezer about 10–15 minutes before you’re ready to enjoy it. This will give the pie time to soften slightly, making it easier to slice and more enjoyable to eat.
This pie pairs wonderfully with a variety of drinks. For a non-alcoholic option, serve it with a cup of hot chocolate, coffee, or a spiced apple cider. If you prefer an adult beverage, consider pairing it with a warm bourbon or rum cocktail, which complements the flavors of the pie.
Whether you make it for a special occasion or to enjoy at home, this pie brings the holiday spirit to your table. It’s a dessert everyone will love, and the best part is that no baking is required!
No-Bake Eggnog Cream Pie
Equipment
- Stand mixer (with a paddle attachment for beating the cream cheese and a whisk attachment for mixing the filling)
- Mixing bowl
- Hand mixer or whisk (for whipping the heavy cream to stiff peaks)
- Spatula
- 10-inch pie dish
- food processor
Ingredients
For the Crust
- 8 whole graham crackers about 1 1/4 cups crushed
- 6 tablespoons granulated sugar
- 4 tablespoons brown sugar
- 1 stick 8 tablespoons unsalted butter, melted
For the Filling
- 8 ounces cream cheese softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 14-ounce can sweetened condensed milk
- 2 cups golden eggnog
- 1 1.5-ounce box sugar-free instant Jell-O cheesecake mix
- 1 1.5-ounce box sugar-free instant Jell-O vanilla pudding mix
- 1 1/2 cups heavy whipping cream
For the Garnish
- Ground cinnamon and nutmeg for dusting
Instructions
- Crush graham crackers into fine crumbs using a food processor. Add the granulated sugar, brown sugar, and melted butter, then pulse until the mixture is well combined. Press the mixture firmly into a 10-inch pie dish, covering the bottom and sides evenly. Place the crust in the freezer while you prepare the filling.
- Using a stand mixer with the paddle attachment, beat softened cream cheese for about 2 minutes until smooth and fluffy. Add the cinnamon and nutmeg, mixing until well combined.
- Lower the mixer speed and gradually pour in the sweetened condensed milk. Beat until smooth, scraping the sides as needed. Add the eggnog slowly, ensuring everything is mixed evenly.
- Switch to a whisk attachment. Add the cheesecake and vanilla pudding mixes to the filling. Whisk on medium speed for about 2 minutes until the mixture thickens and becomes smooth.
- In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or whisk. Alternatively, clean the stand mixer bowl and use it to whip the cream.
- Carefully fold the whipped cream into the eggnog mixture. Be gentle to maintain a light and airy texture.
- Pour the filling into the prepared crust and spread it evenly. Smooth the top with a spatula. Freeze the pie for at least 4 hours or overnight to set.
- After taking the pie out of the freezer, dust with cinnamon and nutmeg for garnish. Slice and enjoy!
Notes
- Press the crust firmly: To create a firm crust, be sure to press the graham cracker mixture firmly into the pan so it holds together well when slicing.
- Adjust the spice: If you prefer a stronger spice flavor, add more cinnamon and nutmeg to the filling.
- Whip the cream to stiff peaks: Make sure the heavy cream is whipped to stiff peaks for a light and airy filling.
- Gingersnap crust: Use gingersnaps instead of graham crackers for a spiced flavor that pairs nicely with the eggnog.
- Festive adult twist: Add a tablespoon of bourbon or dark rum to the filling for a grown-up version of the pie.
- Extra garnish: Top the pie with whipped cream and a sprinkle of cinnamon for a beautiful finishing touch.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.