Pumpkin Eggnog Pie Recipe
Posted October 19, 2023 by: Admin
If eggnog is a divisive ingredient, you’re not alone. People either adore it or can’t stand it. I’ll never forget the morning I found my health-conscious mom eating Raisin Bran cereal with eggnog instead of milk, topped with a drizzle of maple syrup. It was an unexpected twist that made me think she might be the real-life inspiration for “The Elf.”
For those who don’t know my mom, she’s one of the healthiest and most vibrant people you’ll ever meet. She eats like a rabbit, with lots of veggies, flaxseed, and nuts – all the healthy stuff. So, you can imagine my shock seeing her indulge in such a sugary concoction. In her defense, we were out of milk.
This pie is no exception. Some will adore it, while others might not find it to their taste. We appreciated the unique flavor that the eggnog brings to the table. Just be sure to bake it long enough because the texture is lighter, almost like a custard, and you want it perfectly set, not too wet.
Recipe: Pumpkin Eggnog Pie
This Pumpkin Eggnog Pie is a delightful twist on the traditional pumpkin pie. Imagine the flavors of Christmas and Thanksgiving coming together in one delectable dessert. What sets this pie apart is its lighter, custard-like texture that distinguishes it from the denseness of a regular pumpkin pie.
- 1 (15 ounce) can pumpkin
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups eggnog (not canned)
- 1 (9-inch) unbaked pie shell, regular or deep dish (see Note)
- Preheat the oven to 425 degrees and place the crust on a cookie sheet.
- In a medium bowl, beat together the pumpkin, eggs, sugar, spices, and salt until smooth.
- Slowly stir in the eggnog.
- Pour the mixture into the crust and bake it on a cookie sheet for 15 minutes.
- Reduce the oven heat to 350 degrees.
- Bake for an additional 55-65 minutes, or until a knife inserted in the center comes out clean. Ensure you cover the pie toward the end of baking if the crust is getting too brown.
- Allow the pie to cool completely.
This recipe yields enough filling for a deep-dish pie, but a regular pie works too. If you opt for a regular pie, you’ll have extra filling to make little tartlets or something creative. Keep in mind that a deep-dish pie will require a longer baking time as well.
