Community Pick
Pumpkin Eggnog Pie
"Just in time for the Holidays, a traditional favorite with a bit of a twist."
photo by Hadice
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 (15 ounce) can pumpkin
- 2 eggs
- 3⁄4 cup sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1 1⁄2 cups eggnog (do not used canned,it isn't thick enough,use the type in the carton,found in the dairy case)
- 1 (9 inch) unbaked pie shells
directions
- Preheat oven to 425 degrees.
- In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
- Slowly stir in eggnog.
- Pour into crust,bake 15 minutes.
- Reduce heat to 350 degrees.
- Bake 45-50 minutes longer or until knife inserted in center comes out clean.
- Cool.
Questions & Replies
-
Can this pie recipe be used in a bundt cake recipe as well?
Reviews
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This is awesome! I doubled the recipe and made 8 miniature pies (individual servings) and 8 custard cup servings. Everyone really enjoyed it. I'll definitely make it again. Great recipe!! -
Love this recipe! I thought I had rated it, but couldn't find the review. This is so easy and so good. For those that are "put off" by the thought of eggnog, it simply adds a creamy rich texture to a traditional pumpkin pie. 2 great holiday ingredients together. This is definitely a keeper! -
I gave this recipe 5 stars. I made this pie for Christmas. My family really enjoyed this pie. I will so make this pie again for sure! Thanks for posting a great recipe! Christine
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I used pumpkin pie spice instead of the four individual spices. This was way better than regular pumpkin pie (which I love)! Served with fresh whipped cream. -
Made this for the family for Thanksgiving. Everyone loved it! Nice twist on an old classic.
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Tweaks
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My husband and I really liked the flavor of this pie. I actually had to cook it 10 minutes longer than the recipe called for as the pie just wouldn't firm up. Even then the custard was very loose. Once it sat overnight in the fridge it did become firmer but I think next time I will add an extra egg; that will help firm it up a little more. The other thing that I like to do is add 3 - 4 Tablespoons of brandy to the mix before baking. Yumm! -
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. -
different and very good. I was lazy and used 2 tsp pumpkin pie spice instead of the spice mix. I used freshly pureed pumpkin which was a little watery, but either way the pie came out juicy.
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Thank you for a delicious recipe! it's the traditional pumpkin pie recipe,but you substitute Eggnog for the Evaporated milk. The two flavors together make this a definate notch above the standard! I tried to make it slightly healthy and substituted Splenda for the sugar, and it came out perfect! Thanks again! This will become my basic pumpkin pie recipe from now on!
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I made this for the first time 2 Thanksgiving's ago and was told by my Family that we MUST have this EVERY Thanksgiving!! I tried the Canned Pumpkin PIE instead of the plain canned pumpkin & Did not use the spices and it is WONDERFUL!!
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RECIPE SUBMITTED BY
<p>I enjoy cooking and especially baking.Love homemade bread.I really enjoy trying new recipes.I have a husband and 5 children,so it is a challenge trying to cook to please them all.Some of my kids are very picky eaters.At this time in my life,I am interested in healthy cooking.I lost 70 lbs with Weight Watchers and am trying to keep it off!</p>
