Pumpkin Eggnog Custard Pie

Recipe by CoreyMB
READY IN: 2hrs 30mins
SERVES: 8-20

INGREDIENTS

Nutrition
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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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