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