Pumpkin Eggnog Pie

"Always welcome duing the holiday season, and all during the autumn and winter."
 
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photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
photo by Julie Bs Hive photo by Julie Bs Hive
Ready In:
55mins
Ingredients:
11
Yields:
1 9inch pie
Serves:
8
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ingredients

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directions

  • Preheat oven to 425 degrees F.
  • In large mixing bowl, combine all ingredients except pastry shell; mix well; pour into pie shell.
  • Bake at 425 degrees F for 15 minutes.
  • Reduce oven temperature to 350 degrees F; bake for 30-45 minutes longer or until knife inserted into custard is removed clean.
  • Remove from oven and cool.
  • Serve topped with sweetened whipped cream.

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Reviews

  1. Wow Sue L. This is a delicious pie. What a concept to combine pumpkin and eggnog. Turned out very rich and just plain yummy. I made this for our Halloween Party. A huge hit with everyone. Thanks so much.
     
  2. YUMMY YUMMY! I love pumpkin pie and eggnog, so this seemed to cover all the bases! It was so good, and I had some more for breakfast this morning! Nothing like cold pie in the morning! THanks!
     
  3. WowEE dEElicious! I am not great at pastry making, so I just poured the filling into cremebrulee baking dishes. Baked them in a 'waterbath' -- and they were just perfect. What an easy and yummy dessert. Sure will make it lot again. :)
     
  4. I mixed a double batch and added a third egg. I strongly recommend the use of Splenda instead of sugar. It works very well and assuages the guilt feelings a bit. Also a blessing to those with diabetic leanings. AND a table spoon of dark rum certainly gives an added delight to an otherwise great recipe.
     
  5. Made this in my new pottery pie plate for Thanksgiving, using my Recipe #105545 as the pie crust. Only change I made was to add 1/4 tsp nutmeg (for me, both pumpkin and eggnog call for a bit of nutmeg).. For some reason, it took almost an hour and a half in the oven to become firm, but I think that's probably something to do with my oven since other reviewers don't mention a problem with time. Anyway, H-U-G-E hit! I got requests for the recipe, always a promising sign. (I'll just email the link--that's so easy these days!) Thanks, Sue!
     
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Tweaks

  1. Wonderful!! I use Canned Pumpkin PIE instead of the Plain Pumpkin and do not add the spices except for the Vanilla...YUMMY
     
  2. Great recipe! Fantastic taste. Very easy to make: I used egg beaters instead of eggs & I also used a graham cracker crust to make it that much easier. I told my husband it was pumpkin [because he typically doesn't like to vary from tradition] & he asked if there was rum in it. This is a keeper. Thanks!
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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