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Spiced Eggnog Pumpkin Pie

 Spiced Eggnog Pumpkin Pie
With its 10-minute prep time and lovely blend of mild eggnog flavor and spices, this is a busy hostess’ dream dessert! It’s a staple for Thanksgiving and Christmas. In fact, my grown kids request it whenever they come to visit. —Patti Leake, Columbia, Missouri
8 ServingsPrep: 10 min. Bake: 45 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/4 cups eggnog
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg


  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
  • plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • Place the remaining ingredients in a large bowl; beat just until
  • smooth. Pour into pastry.
  • Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35
  • minutes longer or until a knife inserted near the center comes out
  • clean. (Cover edges with foil during the last 15 minutes to prevent
  • overbrowning if necessary.) Cool completely on a wire rack. Store in
  • the refrigerator. Yield: 8 servings.