Eggnog Pumpkin Pie

Name: Eggnog Pumpkin Pie
Prep time: 15 min
Cook time: 1 h
Total time: 75 min
Yield: 1
Ingredients: One 9" pie crust *store bought or homemade; 1 15oz can pumpkin puree; 2 large eggs; 1 cup eggnog; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/2 teaspoon salt; 1/3 cup sugar; 1/3 cup packed brown sugar *dark or light; 1 teaspoon vanilla; 1 tablespoon corn starch; Whip cream *optional topping

by Garlic Salt & Lime

1 9" Pie

1 hr 15 min

This velvety eggnog pumpkin pie spiced with cinnamon, nutmeg, ginger and cloves is the perfect dessert to add to your holiday spread this year. It's super simple, really easy to make and very delicious. Make sure you have plenty of whip cream for topping!

Let's talk pie crust: when making this recipe, you can either purchase pre-made crust at the store or make your own. I really enjoy making this Flaky, Buttery Homemade Pie Crust recipe. It takes only 15 minutes to whip up and you'll need only four common household ingredients (no food processor required). I used to think homemade pie crust was intimidating, but this one is so easy.

Let's get started!

Eggnog Pumpkin Pie

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Eggnog Pumpkin Pie

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Recipe details

Yield 1 9" Pie
Time spent: Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min

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Ingredients

One 9" pie crust *store bought or homemade
1 15oz can pumpkin puree
2 large eggs
1 cup eggnog
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/3 cup sugar
1/3 cup packed brown sugar *dark or light
1 teaspoon vanilla
1 tablespoon corn starch
Whip cream *optional topping

Instructions

Preheat oven to 375°F.
Lay pie crust in your pie dish. Using a fork, poke small holes in the bottom of the pie crust and then line with parchment paper. Fill the parchment paper lined crust with dry rice, dry beans or pie weights and then blind bake for for 10 minutes. (*See tip below)
While crust bakes, combine all pie filling ingredients in a large mixing bowl and whisk them together making sure they are very well combined.
Take crust out of the oven once it's done blind baking. Remove parchment paper and weights. Pour pie filling into the crust.
Bake for 50-60 minutes. When a food thermometer reads 175°F the pie is done baking. It will still be slightly wobbly in the middle but will firm up as it cools. (*see tip below)
Chill in the refrigerator for at least 6 hours before serving. Ideally, you'll want to chill the pie overnight so it can fully set!
Top with whip cream if desired and enjoy!

Tips

Pumpkin pie is a custard so even when it’s done baking, it will still be slightly wobbly in the center! A food thermometer is helpful when making pumpkin pie. Stick the thermometer in the center of the pie (be careful not to touch the bottom of the dish as this will result in an inaccurate reading). Once the center temperature reads 175°F, remove from the oven.
Blind baking a pie crust keeps it from getting soggy when you add your filling. It also helps to maintain the structure of the crust and lessens risk of the crust shrinking or bubbling. When you blind bake your crust, line it with parchment paper and fill it with dry rice, dry beans or pie weights.

Comments

Emmawilliams1 on Dec 18, 2021

Did this once in an emergency..Turned out great!

1 Reply

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Eggnog Pumpkin Pie

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