No-Bake Eggnog Pie (Gluten-Free & Vegan Option) (Edit recipe)

Gingersnap crust

1. Blend the cookies into crumbs in a food processor or blender. Alternatively, place them in a large ziplock bag and crush them with a heavy rolling pin.
2. Add the melted butter and mix until a coarse sand-like texture is achieved.
3. Spread the crust mixture into an 8 or 9-inch pie dish and firmly press down on the sides and bottom. The firmer you press down the sturdier the crust will be. Place in the freezer while preparing the filling.

Eggnog filling

1. In a mixing bowl or stand mixer, combine the instant vanilla pudding mix, eggnog, nutmeg, salt, and rum/rum extract (if using) and whisk together until thickened. This should take approximately 5 minutes.
2. In a separate mixing bowl with electric beaters or a stand mixer, whisk the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the eggnog mixture. Be careful to not beat the air out of the whipped cream.
4. Place the filling into the prepared crust and spread evenly. Allow it to chill in the fridge for at least 4 hours or overnight for best results.
5. Top with whipped cream and gingerbread cookies if desired. Enjoy!
6. Store leftover eggnog pie in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.