Spiced Eggnog Pumpkin Pie Recipe
- Pastry for single-crust pie (9 inches)
- 1 can (15 ounces) solid-pack pumpkin
- 1-1/4 cups eggnog
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1. 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.
- 2. Place the remaining ingredients in a large bowl; beat just until smooth. Pour into pastry.
- 3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in 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.
1 piece: 317 calories, 15g fat (9g saturated fat), 100mg cholesterol, 345mg sodium, 42g carbohydrate (24g sugars, 2g fiber), 6g protein.
Reviews for Spiced Eggnog Pumpkin Pie
"can you prep the night before? for dinner the next day?"
"This pie was delicious! The flavor with the eggnog was so good and the filling was light and fluffy. I couldn't find regular eggnog, but did find pumpkin spice eggnog - worked like a charm! I pre-baked my pie crust, which helped me avoid baking the pie too long. This will become my new favorite pumpkin pie recipe. Can't wait to have another piece for dinner tonight!"
"I couldn't find regular egg nog so I substituted pumpkin egg nog. It was delicious."
"The best! I've made various recipes of pumpkin pie and this is the winner. I doubled the recipe to make two pies for Thanksgiving. The only change I made was adding 1/2 teaspoon of vanilla because I love it. Even my mom who is not a fan of pumpkin pie (my family has sweet potato pie vs pumpkin pie wars every year) loved the pie. I will be making this pie every year."
"Thank you so much for sharing this latest recipe! I tried it today for the first time! The only difference is that I used two prepared frozen pie shells which I'd thawed according to the package directions and then divided the filling! I'd also "built up" the edges and re-fluted edges for the filling to NOT seep out of crust while pies bake! I think that the next time, I just might use 1-1/2 cups of eggnog to 1-2/3 cups eggnog rather than 1-1/4 cups! This way, the pie filling will look more generous! Other than that, I rate this as a 5* recipe! What a festive way to prepare a pumpkin pie! delowenstein"
"This was in latest Country Extra and it was the best!! I don't like pumpkin 'goodies' but this was very good. It's almost identical to the Classic Libby's recipe but used eggnog instead of evaporated milk plus 1/4 tsp of nutmeg. Very tasty."
"For years I have been searching for the perfect pumpkin pie. This is it!"
"I didn't expect to be able to taste the eggnog in this, but i could. Amazing flavor."
"This was excellent and easy to make. Subtle eggnog flavor. Made one for my daughter and her family and they loved it too."