This Pumpkin Eggnog Pie is a great twist on a classic pumpkin pie. Think Christmas meets Thanksgiving. This pie has a lighter texture than the normal dense texture of a pumpkin pie.
I realize that eggnog is a polarizing ingredient. People either love it or hate it. I’ll never forget the time I came downstairs to see my mom eating Raisin Bran cereal for breakfast with eggnog instead of milk. To top it off, she had drizzled some maple syrup on top. I’m pretty sure she is the biological mother of “The Elf”. If you don’t know my mom, she’s the one of the healthiest, most vibrant people around. She eats like a rabbit. Lots of veggies, flaxseed, nuts…you know – all that healthy stuff. So you can imagine the shock I was in to find her eating such a sugar loaded concoction. In her defense, I was out of milk.
This pie will be no exception. Some people will love it and some won’t care for it. We liked the flavor the eggnog added. Just make sure to bake it for enough time because the texture is lighter – almost custard like and you want it done so it’s not too wet.
|Pumpkin Eggnog Pie|| |
- 1 (15 ounce) can pumpkin
- 2 eggs
- 3⁄4 cup sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1 1⁄2 cups eggnog (not canned)
- 1 (9 inch) unbaked pie shell, regular or deep dish (see Note)
- Preheat oven to 425 degrees. Place crust on a cookie sheet.
- In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
- Slowly stir in eggnog.
- Pour into crust and bake on a cookie sheet (for easy transferring) for 15 minutes.
- Reduce heat to 350 degrees.
- Bake 55-65 minutes longer or until until knife inserted in center comes out clean. Make sure you cover the pie towards the end of baking it if the crust is getting too brown.
- Cool completely.