Eggnog Pumpkin Pie

Eggnog Pumpkin Pie, a perfect combination of two flavors that join us for the holidays!  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 is not too much a fan of pumpkin pie.

I think it is because pumpkin pie to us is so bland--- so when I first saw this recipe over at Joy's blog, I knew I had to make it.

It is rich, creamy 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 be already seeing eggnog in grocery stores here in Texas.

I hope you get to make this pie for your Thanksgiving.

Eggnog Pumpkin Pie
Printable Recipe

• 1 (15 oz) can pumpkin puree (not pie filling)
• 1 and 1/4 cups eggnog (my favorite is Southern Comfort)
• 2/3 cup sugar 
• 1 and 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt (do not leave this out)
• 3 large eggs
• 1 deep dish pie crust (frozen or homemade)

Preheat oven 350 degrees F.  Bake pie crust for 15 minutes.  Remove from the oven; set aside while preparing the filling.

In a bowl of an electric mixer using the paddle attachment, mix pumpkin, eggnog, sugar, pumpkin spice, salt, and eggs together until creamy smooth.

Be sure not to whip the mixture, just stir well.

Pour mixture in prepared crust.  Bake 1 hour and 15 minutes or until the edges are set and the middle is giggly but firm.

Remove from oven and cool on wire rack.  Refrigerate for an hour before serving.

Garnish with whipped cream.  Refrigerate leftovers.

Recipe Source:  Yesterfood

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