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Eggnog Pumpkin Pie Exps Thca22 31714 B11 04 9b

Eggnog Pumpkin Pie

TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling YIELD: 8 servings.
My mom's is the absolute best pumpkin pie I've ever tasted. Eggnog is her signature ingredient in the creamy custard filling. —Terri Gonzalez, Roswell, New Mexico

Ingredients

  • Dough for single-crust pie
  • 1 can (15 ounces) pumpkin
  • 1-1/4 cups eggnog
  • 2/3 cup sugar
  • 3 large eggs
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • Whipped cream, optional

Directions

  • 1. Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
    In a large bowl, combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into crust.
  • 2. Bake until a knife inserted in the center comes out clean, 60-65 minutes. Cool on a wire rack. Refrigerate until serving. If desired, top with whipped cream.

Nutrition Facts

1 piece: 317 calories, 15g fat (9g saturated fat), 123mg cholesterol, 280mg sodium, 40g carbohydrate (22g sugars, 2g fiber), 7g protein.

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