Eggnog Pumpkin Pie is a perfect combination of two flavors that join us for the holidays!
Eggnog Pumpkin Pie
This recipe reminds me of having a slice of pumpkin pie with a cup of eggnog.
This pie is a little twist on a traditional recipe. Our family isn't too fond of pumpkin pie.
I think it is because pumpkin pie is so bland to us. So, when I first saw this recipe over at Joy's blog, I knew I had to make it.
I think it is because pumpkin pie is so bland to us. So, when I first saw this recipe over at Joy's blog, I knew I had to make it.
It is rich, creamy, and sweet, but not too sweet, and the flavor of the nutmeg from the eggnog gives it an incredible boost in flavor.
I am excited to already be seeing eggnog in grocery stores here in Texas.
I hope you get to make this pie for your Thanksgiving.
I hope you get to make this pie for your Thanksgiving.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR EGGNOG PUMPKIN PIE
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Eggnog Pumpkin Pie, as well as similar recipe ideas you can try.
Alternatively, you can scroll down to the bottom, where you will find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
TIPS AND TIDBITS FOR THE BEST EGGNOG PUMPKIN PIE
Eggnog. A full fat eggnog is preferred in this recipe. My favorite eggnog is Southern Comfort Eggnog. The higher fat content of a premium or homemade eggnog will yield a richer, creamier pie with a better structure.
Balance of spices. Eggnog already contains spices like nutmeg, cinnamon, and sometimes cloves, so resist adding more spices to avoid overpowering the flavor. An extra sprinkle of freshly grated nutmeg adds a festive touch when served with whipped cream.
Blind bake the crust. The extra liquid in eggnog can lead to a soggy pie crust. To prevent this, blind bake the crust for 10-15 minutes, lining it with parchment paper and filling it with pie weights or dried beans.
Gentle juggle. Custard pies are done when the outer edges are set, but the center still has a slight jiggle when gently shaken. Overbaking can cause cracks. The filling will continue to set as it cools.
Cover the edges. If the crust is browning too quickly, cover the edges with a pie shield or aluminum foil during the bake.
Chill overnight. Although you can eat the pie after chilling for a couple of hours, it is recommended to chill it overnight. Refrigerating the pie overnight allows it to set completely, creating a firm, silky custard that slices cleanly.
WHAT YOU NEED TO PREPARE EGGNOG PUMPKIN PIE
Can pumpkin puree (not pie filling)
Eggnog
Sugar
Pumpkin pie spice
Salt (do not leave this out)
Large eggs
Deep-dish pie crust (frozen or homemade)
WHAT YOU NEED TO PREPARE EGGNOG PUMPKIN PIE
Preheat the oven to 350°F. Bake the pie crust for 15 minutes. Remove the dish from the oven and set it aside while preparing the filling.
Increase the oven temperature to 425°F.
In a bowl using an electric mixer with the paddle attachment, mix together pumpkin, eggnog, sugar, pumpkin spice, salt, and eggs until smooth and creamy.
Be sure not to whip the mixture, just stir well.
Pour mixture into prepared crust. Bake for 15 minutes, then reduce the temperature to 350°F.
Bake for 1 hour, or until the edges are set and the middle is slightly jiggly but firm.
Remove from oven and cool on a wire rack. Refrigerate for at least 2 hours before serving, but it is recommended to refrigerate overnight for optimal flavor.
Garnish with whipped cream. Refrigerate leftovers.
Remove from oven and cool on a wire rack. Refrigerate for at least 2 hours before serving, but it is recommended to refrigerate overnight for optimal flavor.
Garnish with whipped cream. Refrigerate leftovers.
Kay, your pie is beautiful! So glad you tried and liked the recipe! Happy Thanksgiving to you and your family! :) ♥♥
ReplyDeleteOh Joy...this pie is heavenly! All that I was looking for in a rich flavorful pumpkin pie. Thank you for sharing your recipe :)
DeleteThe recipe says 1/4 salt, but not the actual measurement. I'm assuming 1/4 tsp, but just want to make sure sense the salt is very important. Thank you!
ReplyDeleteI appreciate you stopping by....I added the "teaspoon" !
Delete