Pumpkin Eggnog Custard Pie

Name: Pumpkin Eggnog Custard Pie
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 1 10 inch deep-dishpie, 8-20 serving(s)
Ingredients: 3 eggs, at room temperature; 396.89 g can pumpkin; 118.29 ml brown sugar; 118.29 ml granulated sugar; 4.92 ml ground ginger; 9.85 ml cinnamon; 1.23 ml freshly ground nutmeg; 1.23 ml ground cloves; 4.92 ml ground allspice; 177.44 ml whole-fat eggnog; 118.29 ml heavy cream; approximately 2 cups ginger snaps; 118.29 ml butter, melted (1 stick)

Submitted by CoreyMB

"This is a fantastically airy and well spiced pumpkin pie. This recipe was entered in the Martha Stewart Show's first annual pie baking contest in November of 2009. Even those who do not like pumpkin pie will love this! Baked in a gingersnap cookie crust and topped with cinnamon, vanilla meringue, this pie is sure to please!"

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photo by CoreyMB

Ready In:: 2hrs 30mins
Ingredients:: 13
Yields:: 1 10 inch deep-dishpie
Serves:: 8-20

ingredients

3 eggs, at room temperature
396.89 g can pumpkin
118.29 ml brown sugar
118.29 ml granulated sugar
4.92 ml ground ginger
9.85 ml cinnamon
1.23 ml freshly ground nutmeg
1.23 ml ground cloves
4.92 ml ground allspice
177.44 ml whole-fat eggnog
118.29 ml heavy cream
approximately 2 cups ginger snaps
118.29 ml butter, melted (1 stick)

directions

Preheat the oven to 350 degrees F.
PREPARE THE CRUST:
Grind the gingersnap cookies until they resemble coarse cornmeal.
Mix in the melted butter.
Press mixture into a 10 inch, deep dish pie pan.
Bake in preheated oven for 10 minutes.
PREPARE THE FILLING:
Separate three of the eggs.
Using an electric mixer, beat the three egg whites on high until stiff peaks form.
In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
Gently fold the egg whites into the pumpkin mixture.
Pour into the prepared crust.
Cover the edges of the pie dish with foil or a pie crust protector.
Bake in the preheated oven for 90 minutes.
Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
Voila! Your pie is ready to serve. Easy as pie!
The pie can be kept, covered in the fridge overnight.

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Reviews

Made this using a homemade eggnog & it turned out beautifully, even if it was one of the few pies I've ever made that included a meringue! Definitely a keeper of a recipe, since I want to make it at least several times when the next run of end-of-the-year holidays comes around! Thanks so much for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

Sydney Mike
I know this isn't a review, but I don't see the ingredients or the instructions for the meringue part of this pie. Did I miss something?

Petunia53