Ingredients
-
1
-
2
-
3/4
-
1
-
1/2
-
1/4
-
1/4
-
1/2
-
1 1/2
-
1
-
-
-
-
-
Directions
Pumpkin Eggnog Pie,Just in time for the Holidays, a traditional favorite with a bit of a twist.,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!,Easy, fast and delicious. The only change I made was to use pumpkin pie spice, rather than individual spices. Everyone loved it.
You can taste both the eggnog and the pumpkin, and it is lighter than my usual recipe, which uses condensed milk.
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees. |
|
2
Done
|
in Medium Bowl,Beat Pumpkin,Eggs,Sugar,Spices,and Salt Until Smooth. |
|
3
Done
|
Slowly Stir in Eggnog. |
|
4
Done
|
Pour Into Crust,Bake 15 Minutes. |
|
5
Done
|
Reduce Heat to 350 Degrees. |
|
6
Done
|
Bake 45-50 Minutes Longer or Until Knife Inserted in Center Comes Out Clean. |
|
7
Done
|
Cool. |
