EGGNOG PUMPKIN PIE
Eggnog gets extra credit for the creamy custard filling in this treasured recipe from field editor Terri Gonzalez, Roswell, New Mexico. She notes, "This pie of my mom's is the absolute best pumpkin pie I have ever tasted."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. 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. In a large bowl, combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into crust., Bake until a knife inserted in the center comes out clean, 60-65 minutes. Cool on a wire rack. Refrigerate until serving.
Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 280mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN CUSTARD PIE
This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.
Provided by SARALAUGHS52
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
- Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
- Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
- Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 33.6 g, Cholesterol 88.5 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 9.3 g, Sodium 297.9 mg, Sugar 20.2 g
HOLIDAY EGGNOG PIE
If you have ever had a traditional Buttermilk Pie then you will love this pie with its holiday twist! You can also add a splash of brandy or brandy extract for a little kick.
Provided by KILLAKALI03
Categories Desserts Pies Custard and Cream Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
- Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 53.3 g, Cholesterol 114.1 mg, Fat 19.7 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 175.2 mg, Sugar 36.8 g
PUMPKIN EGGNOG PIE
Make and share this Pumpkin Eggnog Pie recipe from Food.com.
Provided by PalatablePastime
Categories Pie
Time 55m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- In large mixing bowl, combine all ingredients except pastry shell; mix well; pour into pie shell.
- Bake at 425 degrees F for 15 minutes.
- Reduce oven temperature to 350 degrees F; bake for 30-45 minutes longer or until knife inserted into custard is removed clean.
- Remove from oven and cool.
- Serve topped with sweetened whipped cream.
PUMPKIN EGGNOG PIE
Make and share this Pumpkin Eggnog Pie recipe from Food.com.
Provided by Divinemom5
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
- Slowly stir in eggnog.
- Pour into crust,bake 15 minutes.
- Reduce heat to 350 degrees.
- Bake 45-50 minutes longer or until knife inserted in center comes out clean.
- Cool.
Nutrition Facts : Calories 261.7, Fat 10.8, SaturatedFat 3.5, Cholesterol 74.6, Sodium 306.7, Carbohydrate 36.8, Fiber 1.3, Sugar 23.6, Protein 5.7
PUMPKIN EGGNOG CUSTARD PIE
This is a fantastically airy and well spiced pumpkin pie. This recipe was entered in the Martha Stewart Show's first annual pie baking contest in November of 2009. Even those who do not like pumpkin pie will love this! Baked in a gingersnap cookie crust and topped with cinnamon, vanilla meringue, this pie is sure to please!
Provided by CoreyMB
Categories Pie
Time 2h30m
Yield 1 10 inch deep-dishpie, 8-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- PREPARE THE CRUST:.
- Grind the gingersnap cookies until they resemble coarse cornmeal.
- Mix in the melted butter.
- Press mixture into a 10 inch, deep dish pie pan.
- Bake in preheated oven for 10 minutes.
- PREPARE THE FILLING:.
- Separate three of the eggs.
- Using an electric mixer, beat the three egg whites on high until stiff peaks form.
- In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
- Gently fold the egg whites into the pumpkin mixture.
- Pour into the prepared crust.
- Cover the edges of the pie dish with foil or a pie crust protector.
- Bake in the preheated oven for 90 minutes.
- Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
- Voila! Your pie is ready to serve. Easy as pie!
- The pie can be kept, covered in the fridge overnight.
Nutrition Facts : Calories 317.9, Fat 19.9, SaturatedFat 12, Cholesterol 134.7, Sodium 151.4, Carbohydrate 32.6, Fiber 0.7, Sugar 28.6, Protein 4.5
PUMPKIN PIE CUSTARD
Instead of pumpkin pie, try this flavorful light holiday dessert. My husband's aunt shared the recipe after she brought this treat to a family party. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan., In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 151mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
PUMPKIN - EGGNOG PIE
I love making this pie for the holidays. No one in my family likes Eggnog except me so this is one way to use it up. I use low-fat eggnog to keep the calories down.
Provided by Audrey M
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- In a medium bowl, beat pumpkin, eggs, sugar, spices, and salt until smooth.
- Slowly stir in eggnog.
- Pour into crust; bake 15 minutes.
- Refduce heat to 350 degrees.
- Bake 35 to 40 minutes longer or until a knife inserted in center comes out clean.
- Cool; cover and store in refrigerator.
Nutrition Facts : Calories 258.2, Fat 10.1, SaturatedFat 4.2, Cholesterol 81, Sodium 291.3, Carbohydrate 38.5, Fiber 0.6, Sugar 25.9, Protein 4.7
EGGNOG CUSTARD PIE
OK...during the holidays we buy a bunch of egg nog because my DD is so in love with the stuff she could drink it 5 times a day. We needed to run out so here is my solution!
Provided by TishT
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Partially bake the pie crust (about 7 min@ 425).
- In a large bowl, combine eggnog, sugar, and eggs.
- Blend well.
- Pour into crust.
- Sprinkle with nutmeg or cinnamon.
- Bake at 350 for 35 minute.
- or until almost set.
Nutrition Facts : Calories 408, Fat 21.2, SaturatedFat 8.2, Cholesterol 203.4, Sodium 259.7, Carbohydrate 44.9, Fiber 1.1, Sugar 25.9, Protein 10.1
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