Eggnog Pumpkin Pie Recipe

Eggnog Pumpkin Pie Recipe photo by Taste of Home

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Eggnog gets extra credit for the creamy custard filling in this treasured recipe from field editor Terri Gonzalez, Roswell, New Mexico. She notes, “This pie of my mom’s is the absolute best pumpkin pie I have ever tasted.”

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Eggnog Pumpkin Pie Recipe

Prep: 10 min. Bake: 1 hour + cooling

Yield: 6-8 Servings

10 60 70

Ingredients

1 can (15 ounces) solid-pack pumpkin
1-1/4 cups eggnog
2/3 cup sugar
3 eggs
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 unbaked pastry shell (9 inches)

Directions

In a large bowl, combine the pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into pastry shell.
Bake at 375° for 60-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until serving. Yield: 6-8 servings.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutritional Facts 1 serving (1 piece) equals 285 calories, 12 g fat (5 g saturated fat), 108 mg cholesterol, 221 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Eggnog Pumpkin Pie in Taste of Home October/November 2006, p11