By Sue Lau on July 27, 2002
Photo by Cookgirl
Photo by Cookgirl
"Always welcome duing the holiday season, and all during the autumn and winter."
Serving Size: 1 (155 g)
Servings Per Recipe: 8
"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."
"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!"
"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. :)"
"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."
"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!"
"I prepared this pie for our Thanksgiving feast. It was baked on Monday and frozen until Friday with no problem. I don't usually like the "density" of most pumpkin pie recipes, but with the addition of the eggnog there was an almost mousse-like consistency to the pie. Didn't have time to make a traditional pie crust and I tried instead Recipe #93312. I definitely will make this again. Thanks for posting! cg"
"Very good pie, I used a spiced sweet crust and it was great. Will make again, thanks!"
"Great pie, the eggnog flavor was great. I used french vanilla cool whip and a sprinkling of cinnamon for a topping and made a homeade crust and it was fabulous and very pretty, it was the first pie to disappear from my thanksgiving table. Thanks"
"Great pie even without the added whipped cream. I will try the canned pumpkin next time because for us the spices were just a bit strong."
"Wonderful!! I use Canned Pumpkin PIE instead of the Plain Pumpkin and do not add the spices except for the Vanilla...YUMMY"
"OK, I am not sure which of the 3 eggnog pumpkin pies I made exactly, but they are all very similar and adding eggnog is FANTASTIC!!! I'm serious! Even people who hate eggnog loved this pie. It really added to the pumpkin flavor and was great. For all my pumpkin pies, I skimp on the cloves, nutmeg and ginger and just go with more of a cinnamon flavor - very good!!"
"I do have to agree with Sallyabreak, the eggnog does mellow out the pumpkin. There was about a cup of mixture leftover so I baked it in a custard cup. I added about 10-15 minutes onto the baking time for my oven. "
"very good and easy to make. The eggnog mellows out the pumpkin so it isn't a strong pumpkin taste, which I like, but yet it still tastes like pumpkin pie."
"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!"
"This pie is HEAVEN, but "HOLY FAT CALORIES BATMAN!" Why are all the good recipes so fattening??*L*"