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+ servings
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 1 vote
Prep Time 20 mins
Total Time 5 hrs 20 mins
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.


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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