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A creamy, no-bake holiday eggnog pie made with just 5 ingredients. All of the delicious flavors of drinking eggnog, but in a delectable pie version!

slice of eggnog pie on white plate
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No-Bake Eggnog Pie

I’m thrilled to be sharing this eggnog pie with you because it’s become my new favorite holiday dessert this season! When I was thinking about making a new dessert this year, my mind was drawn to eggnog and how I could incorporate it into something. My mind immediately went to pie and I’m sure glad it did! This eggnog pie is pretty fantastic.

It’s really easy to make, requires no baking and comes together in minutes. The filling is super creamy and only has a few ingredients that you can keep on hand all month long. It’s also one of the recipes that you can make a day or two ahead and it’s just as yummy. There are a million reasons to love this easy no bake pie!

spreading eggnog pie into crust

Eggnog Pie Filling

The beauty of this eggnog pie recipe is that the filling doesn’t need to be cooked, so all you do is combine the ingredients together with an electric mixer and then let it set in the fridge.

It’s made with a mixture of creamy eggnog, cool whip, vanilla instant pudding mix and cinnamon. That’s it! It’s super smooth and fluffy and has the perfect amount of eggnog flavor in every bite.


To make this a true no-bake dessert, I like to use a pre-made graham cracker crust from the grocery store (Keebler is my favorite). No heating up the oven or waiting for the crust to cool. It’s doesn’t get easier than that!

If you have the time, you can absolutely make a graham cracker pie crust or homemade pie crust. Just make sure to let it cool completely before adding in the filling. A gingersnap crust would also be a fun way to add more holiday flavor!

Take this eggnog pie up a notch by making homemade whipped cream to serve on top. Nothing beats this easy from scratch version. You only need 3 ingredients!

eggnog pie on marble counter

Making in Advance

You can easily prepare this recipe 1 to 2 days in advance so that you have one less thing to whip up on the big day for your Christmas dinner menu. The eggnog filling mixture needs to firm up in the fridge for a few hours anyways, so overnight is even better.

Make the recipe according to instructions (do not add toppings) and then cover and place in the fridge overnight. Remove from fridge when ready to serve and top with whipped cream and an extra sprinkle of cinnamon or nutmeg if preferred.

Recipe FAQs

What eggnog is best to use in the pie?

A full-fat dairy based eggnog will provide the best results. Steer clear from using low-fat eggnog as the taste, texture and consistency won’t be the same.

What kind of pudding should I use?

For a no-bake pie it is best to use instant pudding. A stovetop pudding or cook n’ serve won’t set up correctly.

How long do I need to chill the pie before serving?

At the minimum 3 hours up to overnight. The longer it sits the thicker it will be. Don’t skip chilling! It’s an essential step for no-bake pie.

What else can make with leftover eggnog?

Try whipping up a batch of these delicious eggnog cookies topped with a creamy eggnog buttercream or this easy eggnog fudge. Or use it for breakfast to make this crispy eggnog French toast with homemade maple syrup. The options are endless!

slice of eggnog pie on white plate

More Easy No-Bake Pies:

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slice of eggnog pie on white plate

Eggnog Pie

4.84 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
A creamy, no-bake holiday eggnog pie made with just 5 ingredients. All of the delicious flavors of drinking eggnog, but in a delectable pie version!
Prep Time: 10 minutes
Refrigerate: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8


  • 1 premade graham cracker crust (or pie crust)
  • 3.4 ounce box instant vanilla pudding
  • 1 ½ cups eggnog (milk based, I prefer Shamrocks)
  • 1 cup whipped topping (cool whip, softened)
  • ½ teaspoon ground cinnamon

For topping: whipped cream or cool whip


    • Use a premade crust or bake according to package or recipe directions. Let it cool completely before filling.
    • In a medium bowl, whip together the pudding mix, eggnog and cinnamon for two minutes on medium speed. Then fold in the cool whip.
    • Pour filling into cooled crust and gently spread out evenly. Chill in the refrigerator until firm (about 2-3 hours) and ready to serve. 
    • Top with whipped cream before serving. Add a dash of cinnamon on top if desired.


    Crust: You can use a store bought or homemade crust for this recipe. Try: 
    Top with a homemade whipped cream when serving. 


    Calories: 206kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 196mg | Potassium: 109mg | Fiber: 1g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Dessert
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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