Eggnog Pear Pie Recipe | Vegetarian Times Skip to main content

Eggnog Pear Pie

Evaporated milk gives this festive fruit pie an extra-creamy texture.



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20 gingersnaps, crushed into fine crumbs
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1 Tbs. butter, melted
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4 medium pears, peeled, cored, and sliced
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1 Tbs. finely minced fresh ginger
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1 ½ tsp. fresh lemon juice
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½ cup sugar
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2 large eggs
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1 large pinch salt
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1 cup nonfat evaporated milk
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2 ½ tsp. pure vanilla extract
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¼ tsp. ground nutmeg


1. Preheat oven to 350°F. Combine gingersnap crumbs and butter in bowl. Press into 10-inch pie pan. Bake 8 minutes. Increase oven temperature to 400°F. Toss pears with ginger and lemon juice in bowl, then arrange in crust. 

2. Whisk together sugar, eggs, and salt in bowl. Whisk in evaporated milk, vanilla, and nutmeg. Pour over pears. Bake 15 minutes. Reduce oven temperature to 350°F, and bake 1 hour, or until set.

Nutrition Information: 

5 g
Total Fat: 
4 g
Saturated Fat: 
2 g
47 g
50 mg
168 mg
4 g
33 g
Serves 8

Comments on this Recipe

This recipe sounds easy, however, would you believe I actually developed terrible blisters on both thumbs from breaking up the ginger snaps??? (and I'm a massage therapist, so my thumbs are my money makers) The temperature seemed off because the crust burned. In the end, it tasted good, however, it was a lot of work for a mediocre pie.

Attempting to make this vegan with tapioca flour, tofu and coconut milk to replace the eggs and evaporated milk. I let you know how it turns out.

I recommend whipping the egg mixture a little rather than just whisking it... the texture was rather like scrambled eggs with just whisking. The overall flavor was really tasty, but next time I make it I'm going to add more nutmeg and maybe some cinnamon as well, as it was a tad bland. Extremely beautiful presentation though!!

can I use real egg nog instead of evaporated milk

If you don't have a food processor or blender to do the gingersnaps, I'd recommend putting the cookies in a plastic bag and using a rolling pin to crush them.