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Nutrition Facts
Serving Size 1 (157g) Recipe makes 8 servings
Calories 284
Calories from Fat 111		(39%)
Amount Per Serving		%DV
	Total Fat 12.4g	19%
	Saturated Fat 4.4g	22%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 306mg		12%
Potassium 294mg		8%
Total Carbohydrate 39.4g		13%
	Dietary Fiber 1.3g	5%
	Sugars 23.6g
Protein 5.3g		10%
detailed view... how is this calculated?

Pumpkin Eggnog Pie

Recipe #13108 | 1 hour | 5 min prep | add private note

⁽⁵³⁾ RATE IT NOW Print Recipe

By: Divinemom5
Oct 22, 2001

Just in time for the Holidays, a traditional favorite with a bit of a twist.

SERVES 8 , 1 pie (change servings and units)

Ingredients

1 (15 ounce) can pumpkin
2 eggs
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups eggnog (do not used canned,it isn't thick enough,use the type in the carton,found in the dairy case)
1 (9 inch) unbaked pie shells

Directions

1
Preheat oven to 425 degrees.
2
In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
3
Slowly stir in eggnog.
4
Pour into crust,bake 15 minutes.
5
Reduce heat to 350 degrees.
6
Bake 45-50 minutes longer or until knife inserted in center comes out clean.
7
Cool.

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Featured Reviews for This Recipe

From: Chef busy bee

On Jan 31, 2010

I have made this pie many times now and its fabulous. I really don't care for pumpkin pie and I hate eggnog but for some reason it's perfect together. The balance of flavors is great. I can eat more than one piece of it so that's a huge compliment. I actually have one in the oven right now for my husband who requested it. Thanks for posting.

1 person found this review helpful

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From: Chef When We Eat

On Dec 6, 2009

We LOVE this recipe! It has replaced our stand-by Thanksgiving pumpkin pie and always goes over VERY well! Thanks for sharing!!

1 person found this review helpful

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From: Roxygirl in Colorado

On Nov 25, 2006

I made this for our Thanksgiving dinner. At first I was worried that people who didn't like eggnog would notice the eggnog and not like it. I did use 2 tsp. pumpkin pie spice and after I tasted the initial batter I thought it was the right amount. I recommend the tasting of the batter because one can easily adjust the seasonings if they think the eggnog is too overpowering. I did follow a reviewer's tip and used 1/2 cup light brown sugar and 1/4 cup white, since I LOVE brown sugar in pumpkin pies! I did like that it didn't puff up a lot and then fall like other pumpkin pies, resulting in a very even pie. I baked for at least 5 min. longer just to make sure the filling was set. The end result was a very balanced pumpkin pie flavor with an extra creamy texture. Everyone enjoyed the pie at our table! I baked the extra bit of batter in a custard cup (with a water bath) and just sampled it now. It really was good and I will make it again. Thanks Divinemom5 for posting! Roxygirl

7 people found this review helpful

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From: AuntSana

On Jan 8, 2008

Personally, I thought this was a great pie. Eggnog is my favorite holiday craving, and when added to a pumpkin pie (which is definetly NOT my favorite flavor) it makes it taste more like a chiffon than regular pumpkin pie. My older sister agreed with me. The reason I couldn't give it 5 stars is that my other sister is a pumpkin purist and only gave me a 3 rating. So it looks like I'll be making two pumpkin pies for the holidays!

3 people found this review helpful

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