My mom's is the absolute best pumpkin pie I've ever tasted. Eggnog is her signature ingredient in the creamy custard filling. —Terri Gonzalez, Roswell, New Mexico
Eggnog Pumpkin Pie
Eggnog
Eggnog Pumpkin Pie
Prep Time
10 min
Cook Time
1 hour
Yield
8 servings
Ingredients
- Dough for single-crust pie
- 1 can (15 ounces) pumpkin
- 1-1/4 cups eggnog
- 2/3 cup sugar
- 3 large eggs
- 1-1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Whipped cream, optional
Directions
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
In a large bowl, combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into crust. - Bake until a knife inserted in the center comes out clean, 60-65 minutes. Cool on a wire rack. Refrigerate until serving. If desired, top with whipped cream.
Nutrition Facts
1 piece: 317 calories, 15g fat (9g saturated fat), 123mg cholesterol, 280mg sodium, 40g carbohydrate (22g sugars, 2g fiber), 7g protein.
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