Spiced Eggnog No-Bake Pie with Gingersnap Crust

A spicy gingersnap crust is filled with a super creamy, flavorful eggnog filling. This delicious no-bake eggnog pie is perfect for the Holidays!

 If you read my last post, you know a little bit about why I have been absent from the blog and all social media for a little while. It's been so hard to get myself back into the kitchen but I'm trying. Today, I bring you one of the most delicious pies I've ever made. The crust is made up of gingersnap cookies, melted butter, brown sugar and nutmeg. The spiciness of the gingersnap cookies goes SO perfectly with the eggnog/nutmeg combo.

At first, I tried refrigerating the pie overnight. The next day, when I took it out of the refrigerator , I didn't like the consistency of the pie.  It wasn't nearly firm enough to cut. Freezing he pie until firm is what does the trick for this pie. You'll freeze the pie and allow it to sit out for a few minutes to soften, then slice it up. It's perfect!

The pie gets topped with some Reddi-wip and everything gets a light dusting of nutmeg to finish it off. As for most of my no-bake pies, I will always top them with little dollops of Reddi-wip because it is easy, delicious and convenient.

📋 Recipe

Spiced Eggnog No-Bake Pie with Gingersnap Crust

Jessica

A spicy gingersnap crust is filled with a super creamy, flavorful eggnog filling. This delicious no-bake eggnog pie is perfect for the Holidays!

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Prep Time 15 minutes mins

Chill time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 1 9" pie

Calories 4155 kcal

Ingredients

  

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Eggnog Pie Filling

• ▢ 1 ½ cup heavy cream
• ▢ 1 teaspoon nutmeg
• ▢ 1 tbs powdered sugar
• ▢ 5.1 oz instant vanilla pudding mix
• ▢ 3 ½ cups eggnog

Gingersnap Crust

• ▢ 30 gingersnap cookies
• ▢ 6 tbs unsalted butter melted
• ▢ 2 tbs light brown sugar
• ▢ ¼ teaspoon nutmeg

Instructions

 

• In a food processor, pulse cookies into a fine crumb. Add melted butter, brown sugar and nutmeg. Pulse until combined. Press into a 9" pie plate and flatten to form a crust on the bottom and up the sides.
• In a large bowl, whip heavy cream until stiff peaks form. Beat in powdered sugar and nutmeg. Set aside.
• In a separate large bowl, whisk vanilla pudding mix and eggnog together. Whisk in whipped cream until mixture is smooth. Pour on top of gingersnap crust.
• Cover the pie with plastic wrap and freeze for 4-5 hours. When ready to serve, remove from the freezer and allow to soften for at least 10 minutes before serving. Don't wait too long or the pie will get too soft to cut into clean slices.

Notes

Storage instructions: This pie will stay fresh for up to 4 days stored in the refrigerator in an airtight container.

Freezing instructions: Freeze pie in an airtight, freezer-safe container for up to 3 months.

Nutrition

Calories: 4155kcalCarbohydrates: 411gProtein: 64gFat: 256gSaturated Fat: 154gPolyunsaturated Fat: 13gMonounsaturated Fat: 73gTrans Fat: 3gCholesterol: 1109mgSodium: 2677mgPotassium: 2623mgFiber: 6gSugar: 270gVitamin A: 9185IUVitamin C: 16mgCalcium: 1605mgIron: 16mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Let us know how it was! Leave a comment below & tag @sprinkle_some_sugar on instagram!