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Spiced Eggnog Pumpkin Pie

With its 10-minute prep time and lovely blend of mild eggnog flavor and spices, this is a dream dessert for a busy hostess! It’s a staple for Thanksgiving and Christmas. In fact, my grown kids request it whenever they come to visit. —Patti Leake, Columbia, Missouri
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/4 cups eggnog
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Directions

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  • Place remaining ingredients in a large bowl; beat just until smooth. Pour into crust. Bake 15 minutes.
  • Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Store in the refrigerator.
Editor's Note
This recipe was tested with commercially prepared eggnog.
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 317 calories, 15g fat (9g saturated fat), 100mg cholesterol, 345mg sodium, 42g carbohydrate (24g sugars, 2g fiber), 6g protein.

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