Prep 30 mins
Cook 50 mins
Traditional pumpkin pie with a couple twists that add unique flavour. The addition of eggnog makes for a custard like pie and the crust has a hint of spice mixed in.
- 1 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 pumpkin pie spice
- 1⁄3 cup shortening
- 3 -4 tablespoons cold water
- 2 cups pumpkin puree (or 1 15oz can)
- 3 eggs
- 3⁄4 cup brown sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1⁄2 teaspoon salt
- 1 1⁄2 cups eggnog
- 1⁄2 cup heavy cream
- 2 tablespoons eggnog
- 2 tablespoons sugar
- If cooking your own pumpkin rather than using canned, prepare a day ahead so that it has time to strain.
- Take one pie pumpkin and cut into 6-8 pieces.
- In a shallow pan with 1/2" water, arrange in a single layer.
- Bake at 375 F about 30 minutes, until a knife easily pierces pumpkin flesh.
- Let cool, then scrape pumpkin into a bowl and mash with a fork.
- Put the puree into a colander and let drip into a bowl overnight. (cover with plastic wrap and place in fridge).
- Once well drained put puree in blender and process until smooth.
- Combine flour, salt and pumpkin pie spice in mixing bowl.
- Cut in shortening until mixture is the size of small peas.
- Sprinkle water, a little at a time, while stirring lightly with a fork until dough is just moist enough to hold together.
- Shape into a ball.
- Roll out on a lightly floured surface into a circle 1.5 inches larger than an inverted 9 inch pie pan.
- Fit into pan, flute the edge.
- Preheat oven to 425 F.
- Beat together, pumpkin puree, eggs, sugar, spices and salt until smooth.
- Stir in eggnog.
- Pour into crust.
- Bake at 425 F for 15 minutes.
- Reduce heat to 350 F.
- Bake 45-50 minutes longer or until knife inserted in middle comes out clean.
- If the edges of the crust seem to be darkening too much before the filling is cooked, cover them with strips of aluminum foil.
- Let pie cool completely, then top.
- On high speed beat the cream, eggnog and sugar until high peak form.