Boozy Caramel Eggnog Pie

This no-bake Eggnog Pie is made with caramel sauce, cream cheese, rum, and eggnog tucked into a graham cracker crust. It’s the perfect Christmas pie!

slice of eggnog pie drizzled with caramel on a china plate with red and green holly.

In my family, we are ALL about pie for Christmas.

We take a break from the usual pumpkin and pecan, and serve up “Christmas Pie”.

It’s a made with whipped topping, cream cheese, and caramel. Everyone loves it.

This year, I put my own spin on it, adding eggnog and rum to create Boozy Caramel Eggnog Pie.

It’s rich and creamy, and gets served straight from the freezer. Its texture is between ice cream and mousse—light and fluffy but still cold. It’s beyond amazing with a steaming cup of coffee.

How to make Eggnog Pie

Eggnog Pie starts with a graham cracker crust. You can use store-bought (like I did) or you can make your own.

Did you know that you cannot successfully transfer a store-bought graham cracker crust to your own pie plate? I learned the hard way.

The crust fell into dozens of little pieces as I tried to transfer it into a glass pie dish. Moral of the story: stick with that aluminum pan that they give you with the crust!

slice of eggnog pie drizzled with caramel and a fork on a decorative red and green plate.

Next comes the filling!

The filling starts with a base of cream cheese and sugar, which gets mixed with eggnog, rum, and nutmeg.

Then, you’ll fold in a container of whipped topping. You’ll definitely want to use whipped topping for this, and not whipped cream.

I tried this recipe with homemade whipped cream, but the texture was a little too icy for my liking. I switched to a frozen whipped topping and the result was perfect. It was easier, too—no whipping cream with the mixer!

You’ll place half of the filling into the graham cracker crust, then drizzle jarred caramel sauce on top. Then, you’ll add the rest of the filling and more caramel sauce.

For the caramel sauce, Smucker’s makes a good one called Salted Caramel Sauce. If your grocery store is like mine, it’ll be located on a rack near the ice cream.

Lastly, the pie is finished with a sprinkle of nutmeg. I like grating whole nutmeg with a microplane for this.

hand grating nutmeg with a microplane onto a slice of eggnog pie.

Then the whole pie goes to the freezer for at least 5 hours to set completely.

The end result of Boozy Caramel Eggnog Pie is a cool and creamy frozen treat. And it really does taste like eggnog!

The combination of the eggnog itself, the rum, and the nutmeg combine to create a flavor that’s reminiscent of the holidays.

And, this pie is no-bake. So you’ll be left with valuable oven space on Christmas Eve or Christmas Day!

Can I make eggnog pie ahead of time?

This eggnog pie is designed to be made ahead! You can make it up to 3 days in advance, and freeze until you’re ready to serve it.

Serving suggestions

This Boozy Caramel Eggnog Pie is best served frozen. Use a sharp knife to cut it.

You can drizzle more caramel sauce on the top, if you’d like.

slice of eggnog pie with caramel drizzle on a christmas plate with holly and red berries.

It’s the perfect dessert to serve with hot coffee or tea.

More pie recipes

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe

slice of eggnog pie covered in caramel sauce on a Christmas china plate.

Boozy Caramel Eggnog Pie

Published by Kate
An irresistible holiday pie, made with rum and salty caramel sauce!
5 from 2 votes
Prep Time 20 minutes
Total Time 5 hours 20 minutes
Course Desserts
Cuisine American
Servings 8 servings
Calories 327 kcal


  • 4 oz cream cheese, at room temperature
  • cup sugar
  • ½ cup plus 2 tablespoons eggnog
  • 2 tablespoons rum or bourbon
  • teaspoon fresh ground nutmeg
  • 8 oz tub whipped topping (I used Cool Whip)
  • 1 graham cracker crust
  • ¾ cup prepared caramel sauce (I used Smucker’s Simple Delight Salted Caramel sauce)
  • Additional nutmeg to garnish


  • Place the cream cheese and sugar in a large mixing bowl. Beat with an electric mixer until smooth.
  • Add the eggnog, rum, and nutmeg. Beat until smooth and all ingredients are combined.
  • Using a spatula, gently fold in the whipped topping. Place half of the mixture in the graham cracker crust. Use a spatula to spread it evenly.
  • Lightly drizzle half of the caramel over the top. Pour the remaining whipped cream mixture over the top (about ½ cup of the mixture may not fit in the crust—just leave any mixture that doesn’t fit in the bowl). Use a spatula to spread it evenly.
  • Drizzle with the remaining caramel. Place in the freezer for at least 5 hours, or until firm.
  • If desired, put a few toothpicks in the pie and cover the toothpicks with plastic wrap. Putting plastic wrap directly onto the pie will mess up the caramel drizzle.
  • Remove from the freezer and immediately cut into slices.
  • Place on plates, and garnish with a sprinkling of additional nutmeg, if desired. Put any remaining pie back into the freezer immediately.


You can make the pie up to 3 days in advance. Freeze it, covered with plastic wrap, until you’re ready to serve it. 
Do not substitute whipped cream for the whipped topping. I tried it, and it ended up icy instead of creamy. 
Feeling extra festive? Add a few red and green sprinkles on top!


Calories: 327kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 7gCholesterol: 26mgSodium: 249mgPotassium: 116mgFiber: 1gSugar: 21gVitamin A: 263IUVitamin C: 1mgCalcium: 72mgIron: 1mg
Keyword eggnog pie
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