It's almost Thanksgiving and I am headed over the river and through the woods to Grammy's house for Thanksgiving dinner. One of the things I'll be bringing is this Pumpkin Eggnog Pie. (Well not this particular pie because it's long gone, but I'll make a new one...) I've tried a few other pumpkin pie recipes but I always went back to the recipe on the Libby's Pumpkin label - until my friend Megan told me about this recipe. It's so smooth and creamy and delicious - yet still traditional for those traditionalists out there. It really begs for a dollop of whipped cream but this was only the dress rehearsal after all. For the big show there will certainly be plenty of whipped cream to be dolloped! Happy Thanksgiving!
Pumpkin Eggnog Pie
adapted from Good Housekeeping
1/2 recipe Pate Brisee
1 15-oz can pumpkin (not pie filling)
1 1/4 cup eggnog (from a carton such as Land o' Lakes)
2/3 cup sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 tsp nutmeg
(or use 1 1/2 teaspoons pumpkin pie spice in place of the cinnamon, ginger, cloves and nutmeg)
Prepare pie crust and place it into a 9- or 10-inch pie pan and crimp the edges as desired.
Preheat oven to 375 degrees F. In large bowl, with wire whisk, mix pumpkin, eggnog, sugar, spice, salt, and eggs until well blended. Pour pumpkin mixture into the pie crust. The mixture will come up to almost the top of the piecrust. (Any extra custard can be baked in a custard cup. It is done when the center no longer jiggles.)
Bake pie 60 to 65 minutes or until filling puffs up around edges and center is just set but not puffed. Cool pie completely on wire rack. Refrigerate until ready to serve or up to 1 day. Garnish each serving with whipped cream sprinkled with pumpkin-pie spice.