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. |
