Ingredients
-
1
-
1
-
1 1/2
-
2
-
1/2
-
1
-
1/2
-
1/4
-
1/4
-
1
-
-
-
-
-
Directions
Pumpkin Eggnog Pie, Always welcome duing the holiday season, and all during the autumn and winter., 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
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Steps
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1
Done
|
Preheat Oven to 425 Degrees F. |
|
2
Done
|
in Large Mixing Bowl, Combine All Ingredients Except Pastry Shell; Mix Well; Pour Into Pie Shell. |
|
3
Done
|
Bake at 425 Degrees F For 15 Minutes. |
|
4
Done
|
Reduce Oven Temperature to 350 Degrees F; Bake For 30-45 Minutes Longer or Until Knife Inserted Into Custard Is Removed Clean. |
|
5
Done
|
Remove from Oven and Cool. |
|
6
Done
|
Serve Topped With Sweetened Whipped Cream. |
