I find this pie irresistible because it checks every box for a great holiday dessert: quick, creamy, festive, and full of seasonal flavor. The eggnog gives it that signature warmth, while the hint of nutmeg and optional splash of bourbon add just the right holiday touch. Since it’s a no-bake recipe, I don’t have to stress over oven space during busy cooking days. Plus, it looks gorgeous topped with whipped cream and a dusting of nutmeg—perfect for Christmas tables or winter gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cold eggnog
1/2 teaspoon ground nutmeg, plus more for garnish
1 (3.4-oz) box instant vanilla pudding mix
4 oz cream cheese, cubed and at room temperature
1/3 cup powdered sugar
2 tablespoons bourbon, spiced rum, or brandy (optional)
2 cups cold heavy cream
1 (9-inch) graham cracker crust
Directions
Make the Eggnog Pudding Base: I whisk together the cold eggnog, nutmeg, and vanilla pudding mix in a large bowl until it’s soft-set—this takes about 2 minutes.
Whip the Cream Cheese Mixture: In another bowl, I beat the cream cheese, powdered sugar, and optional bourbon until smooth. Then I add the cold heavy cream and beat everything together until stiff peaks form. This mixture becomes the base for the fluffy filling and topping.
Combine the Filling: I fold about 2 cups of the whipped cream mixture into the eggnog pudding in two batches, being gentle to keep it light and airy.
Assemble the Pie: I pour the creamy filling into the graham cracker crust, smooth the top, cover it, and refrigerate it for at least 12 hours to let it fully set.
Decorate and Serve: Just before serving, I top the pie with the remaining whipped cream mixture and dust it with a bit of extra nutmeg for that festive finish.
For a stronger holiday flavor, I sometimes add a full teaspoon of nutmeg or a dash of cinnamon to the pudding mix.
If I want a lighter version, I swap the heavy cream with store-bought whipped topping.
I’ve also made this in mini tart shells for individual desserts—perfect for parties.
For a chocolate twist, I use a chocolate cookie crust instead of graham cracker.
Storage/Reheating
I store the pie covered in the refrigerator for up to 2 days. For longer storage, I freeze it (without topping) for up to 3 months. When I’m ready to serve it from the freezer, I thaw it in the fridge overnight and top it with whipped cream and nutmeg before serving. I avoid microwaving this pie to keep the texture firm and creamy.
FAQs
Can I make this pie ahead of time?
Yes, and I actually prefer to make it a day ahead. The flavors develop more and the filling sets perfectly overnight in the fridge.
Do I have to use alcohol?
Not at all. The pie is delicious with or without the bourbon, rum, or brandy. I often skip it when serving kids or for a more subtle flavor.
Can I use non-dairy alternatives?
Yes, I’ve used dairy-free eggnog, coconut whipped cream, and vegan cream cheese with good results. Just be sure to use instant pudding that sets with non-dairy milk.
How long does this pie need to chill?
I let it chill for at least 12 hours to fully set. If I’m in a hurry, 6–8 hours can work, but overnight is best for a firm slice.
What’s the best way to serve it?
I like to serve it cold, straight from the fridge, with a generous dollop of whipped cream and a sprinkle of nutmeg on top. It’s festive, creamy, and ready to impress.
Conclusion
This No-Bake Eggnog Pie is one of my favorite holiday desserts because it’s rich, creamy, and incredibly simple to make. It’s got all the cozy flavors of eggnog in a light and fluffy pie that’s perfect for Christmas gatherings or winter celebrations. I love that I can make it ahead and customize it with a splash of spirits or festive toppings. It’s easy, delicious, and guaranteed to bring holiday cheer to every slice.
This no-bake eggnog pie is creamy, festive, and full of holiday flavor! Made with eggnog, vanilla pudding, whipped cream, and a graham cracker crust—no oven needed for this easy dessert.
Ingredients
1 cup cold eggnog
½ teaspoon ground nutmeg (plus more for garnish)
1 (3.4 oz) box instant vanilla pudding mix
4 oz cream cheese, cubed and at room temperature
⅓ cup powdered sugar
2 tablespoons bourbon, spiced rum, or brandy (optional)
2 cups cold heavy cream
1 (9-inch) graham cracker crust
Instructions
Make the eggnog pudding base:
In a large mixing bowl, whisk together the eggnog, nutmeg, and vanilla pudding mix until soft-set (about 2 minutes).
Prepare the whipped cream mixture:
In a stand mixer (or with a hand mixer), beat cream cheese, powdered sugar, and optional bourbon/rum/brandy until smooth.
Add cold heavy cream and beat until stiff peaks form.
Fold and fill:
Gently fold 2 cups of the whipped cream mixture into the eggnog pudding base in two batches until light and fluffy.
Assemble and chill:
Pour the filling into the graham cracker crust, smooth the top, and cover with plastic wrap.
Refrigerate for at least 12 hours to set completely.
Serve:
Top with remaining whipped cream and a sprinkle of ground nutmeg before serving.
Notes
Storage:
Refrigerate for up to 2 days.
Freeze (without whipped topping) for up to 3 months. Thaw overnight in fridge.
Alcohol: Optional. Skip or substitute with non-alcoholic vanilla extract for a kid-friendly version.
Make Ahead Tip: Best made the night before to allow proper setting.
