Eggnog Pumpkin Pie
Total TimePrep: 10 min. Bake: 1 hour + cooling
- 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)
- 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 in the center comes out clean. Cool on a wire rack. Refrigerate until serving.
Editor's NoteThis recipe was tested with commercially prepared eggnog.
Nutrition Facts1 piece: 285 calories, 12g fat (5g saturated fat), 108mg cholesterol, 221mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein.
Nov 24, 2017
The eggnog gives it a nice, silky texture. We enjoyed this one quite a bit, and it was very easy to make.
Nov 27, 2015
Super fast & easy, very delicious. Creamy, sets up well & holds it shape when cutting. Not overly spiced, a bit sweet & mild. You wouldn't necessarily know it was eggnog in the flavoring. Our favorite eggnog is southern comfort vanilla spice flavor & since jayzmom mentioned it was a good choice, it is what I used. Would make again, always have the ingredients on hand around the holidays.
Jan 13, 2015
I substituted almond milk for the eggnog as well as a 1/2 cup of agave nectar and some blended dates for the sugar. It was delicious and the prettiest pie I've baked.
Dec 29, 2014
Our family taste tested this pie against a traditional pumpkin pie. The votes were split evenly between the two.
Sep 27, 2014
Absolutely my favorite pumpkin pie! The only thing I've ever done differently is to try out the flavored eggnogs and my recommendation is for the vanilla spice one. Always, Always get asked for the recipe.
Dec 25, 2013
New family favourite!
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!
Nov 6, 2013
A nice variation on pumpkin pie. A little too rich for our tastes.
Nov 2, 2013
Only pumpkin pie requested over and over again!
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!