This creamy, custardy pie is made with real eggnog, nutmeg, and hints of brandy and bourbon in a gingersnap pecan crust, then topped with fluffy whipped cream, toasted pecans, boozy caramel sauce, and more nutmeg! It’s sure to be the showstopper of your holiday spread.

Quick Info

⏱️ 205 min • 🍽️ 6 servings • ⭐ 95%

Nutrition

977 cal • 16g protein • 97g carbs • 56g fat

Tags

[North American] • [Desserts] • [Alcohol-Free]

Ingredients

• Nonstick cooking spray, for greasing
• 5 ounces (20–22) gingersnap cookies
• ¼ cup pecan pieces
• 3 tablespoons sugar
• ¼ teaspoon McCormick® ground ginger
• ¼ teaspoon McCormick® nutmeg
• ½ teaspoon kosher salt
• 4 tablespoons (½ stick) unsalted butter, melted
• ½ cup sugar
• ¼ cup cornstarch
• 2 cups eggnog
• 6 large egg yolks
• 1 teaspoon McCormick® ground nutmeg
• ½ teaspoon kosher salt
• 3 tablespoons unsalted butter, cold, cubed
• 4 tablespoons brandy (optional)
• 4 tablespoons rum (optional)
• 2 cups heavy cream
• ⅓ cup powdered sugar
• 1 teaspoon McCormick® vanilla extract
• Caramel syrup
• Gingersnap cookie crumbs
• Toasted pecan pieces (optional)
• McCormick® ground nutmeg

Instructions Preview

1. Make the crust: Preheat the oven to 350˚F …
2. Add the gingersnap cookies and pecans to a…
3. Transfer the cookie crumb mixture to the p…

…and 6 more steps

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Recipe by: Aleya Zenieris, Jun Tan • From: Tasty