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Eggnog Pumpkin Pie Recipe
Eggnog Pumpkin Pie Recipe photo by Taste of Home

Eggnog Pumpkin Pie Recipe

Read Reviews (23)
4.65 23
Publisher Photo
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.”
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 6-8 servings

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)

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.

Directions

  1. In a large bowl, combine the pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into pastry shell.
  2. 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.
Originally published as Eggnog Pumpkin Pie in Taste of Home October/November 2006, p11

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.

Reviews for Eggnog Pumpkin Pie(23)

AVERAGE RATING
   (37)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 25, 2013

New family favourite!

MY REVIEW
Reviewed Nov. 20, 2013

Our families new favorite pumpkin pie! I've made this for two years and this will be made again this year! Very nice recipe!

MY REVIEW
Reviewed Nov. 6, 2013

A nice variation on pumpkin pie. A little too rich for our tastes.

MY REVIEW
Reviewed Nov. 2, 2013

Only pumpkin pie requested over and over again!

MY REVIEW
Reviewed Apr. 2, 2013

I made this recipe for thanksgiving. I ended up having to make it again that week because EVERYONE that tried it loved it. It turned out very creamy and smooth. I cooked it a little bit longer than it said and I used deep pie crusts. I will most definitely be making this again!

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