this was amazing. i made it when company called and everyone said, best pumpkin pie ever. i even used 0% eggnog and it was really really good. even my picky 2 year old loves it. the recipe dose make a big batch enough for 2 pies i think.
I don't know that I will ever make pumpkin pie any other way! I tried this recipe because my husband and I both LOVE eggnog, AMAZING!! It was so yummy! We live at a high altitude and it still came out wonderful! I added about 1/4 cup more eggnog and a dash more nutmeg, I also used a deep dish pie crust and the batter was just the right amount! I also did the 1/2 cup brown sugar and 1/4 cup white sugar instead. It was amazing! We are making it again for Christmas!
Really good and really easy! I made tarts instead of pie (made about 28 small tarts) and added a tbsp of Amaretto for extra eggnog flavour. I used the same baking times and temps as given for the pie.
Soooo good! The eggnog gives this pie a subtle hint of custard flavoring. Such a smooth taste and texture. My husband who loves pumpkin pie can't get enough of this one. This is the one from now on! Thanks!!
This pie was really really good! I made 2 types of pumpkin pies - this one and another recipe that I found on this site, gave them a taste test with my whole family, my best friend and her husband, your eggnog pumpkin pie won hands down! I will be using it religiously from now on!!!
Easy, fast and delicious. The only change I made was to use pumpkin pie spice, rather than individual spices. Everyone loved it. <br/><br/>You can taste both the eggnog and the pumpkin, and it is lighter than my usual recipe, which uses condensed milk.
Made this for Thanksgiving and it made for a smooth, creamy pumpkin pie. Didn't really taste the eggnog, but it certainly made for a rich pumpkin custard. After filling the pie shell, I had some left over so filled a ramakin minus the crust and that made for a lovely side custard that I enjoyed all by myself. To make it even better it was oh so easy. My entire crowd enjoyed it.
This recipe seems like it should work well because it's just the recipe from off of the back of canned Libby pumpkin, using eggnog instead of evaporated milk. It does not work well because you cannot substitue equal amounts of eggnog for evaporated milk. They are not the same. This recipe takes forever to cook to the right consistency. Sure, it tastes fine if you let it cook double the amount of time called for in the recipe, but then you have to worry about having burnt crust. I may try it again and use less eggnog and see if that helps it set faster.
Pumpkin and eggnog compliment each other, but next time, I will cut down on the spices in this recipe. They overpowered both flavors. Next time I might eliminate the nutmeg. This recipe made enough for a deep dish pie.
This was a big hit at Christmas. Thanks for sharing, made as directed, will again !