Save on Pinterest

Eggnog Pumpkin Pie

Total Time

Prep: 10 min. Bake: 1 hour + cooling

Makes

8 servings

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.”
Eggnog Pumpkin Pie Recipe photo by Taste of Home

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.
Eggnog
This recipe was tested with commercially prepared eggnog.

Nutrition Facts

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

Recommended Video