Pumpkin Eggnog Pie Recipes

PUMPKIN EGGNOG PIE

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.

PUMPKIN EGGNOG PIE

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 PIE EGGNOG

Steps:

• Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
• Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
• Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.

EGGNOG PUMPKIN PIE

Steps:

• In a large bowl combine the pumpkin, eggnog, sugar, eggs, spices and salt.
• Mix well.
• Pour into unbaked pie shell.
• Bake at 375 degrees for 60 minutes or until a knife inserted in the middle comes out clean---mine took about 70 minutes.
• Cool on wire rack.
• Refrigerate until serving.

EGGNOG PUMPKIN PIE

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.