egg-nog pumpkin pie

Name: Egg-Nog Pumpkin Pie
Prep time: 10 min
Cook time: 50 min
Yield: 8
Ingredients: 1 - ready made deep dish pie crust; 2 - eggs; 15 ounce(s) can of solid pack pumpkin; 1 cup(s) eggnog; 1/2 cup(s) sugar; 1 teaspoon(s) cinnamon, ground; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) ground ginger; 1/2 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) ground cloves; ## TOPPING; 1/2 cup(s) packed brown sugar; 1 tablespoon(s) butter, softened; 1/2 cup(s) chopped pecans

(2 RATINGS)

98 Pinches 1 Photo

Kimi Gaines

orlando, FL

Updated on Jan 2, 2011

Still trying to get rid of the egg nog in the fridge...how about this pie???

Rate

prep time 10 Min

cook time 50 Min

method ---

yield 8 serving(s)

Ingredients

1 - ready made deep dish pie crust
2 - eggs
15 ounces can of solid pack pumpkin
1 cup eggnog
1/2 cup sugar
1 teaspoon cinnamon, ground
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
TOPPING
1/2 cup packed brown sugar
1 tablespoon butter, softened
1/2 cup chopped pecans

How To Make egg-nog pumpkin pie

Step 1

In large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg & cloves until blended. Pour into crust.

Step 2

In a small mixing bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans, sprinkle over filing.
Step 3

Bake at 350F for 50-60 minutes or until knife inserted comes out clean. Cool on wire rack. Refrigerate leftovers.
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