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Nutrition Facts
Serving Size 1 (218g) Recipe makes 8 servings
Calories 585
Calories from Fat 248		(42%)
Amount Per Serving		%DV
	Total Fat 27.6g	42%
	Saturated Fat 14.2g	70%
	Monounsaturated Fat 9.4g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 197mg		65%
Sodium 521mg		21%
Potassium 519mg		14%
Total Carbohydrate 77.8g		25%
	Dietary Fiber 2.1g	8%
	Sugars 40.1g
Protein 9.0g		18%
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Pumpkin Eggnog Custard Pie

Recipe #399591 | 2½ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: CoreyMB
Nov 16, 2009

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!

SERVES 8 -20 , 1 10 inch pie (change servings and units)

Ingredients

5 eggs, at room temperature
1 (14 ounce) can pumpkin
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon ground ginger
3 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon ground allspice
3/4 cup whole-fat eggnog
1/2 cup heavy cream
1 teaspoon vanilla extract
2 cups ginger snaps
1/2 cup butter, melted (1 stick)

Directions

1
Preheat the oven to 350 degrees F.
2
PREPARE THE CRUST:.
3
Grind the gingersnap cookies until they resemble coarse cornmeal.
4
Mix in the melted butter.
5
Press mixture into a 10 inch, deep dish pie pan.
6
Bake in preheated oven for 10 minutes.
7
PREPARE THE FILLING:.
8
Separate three of the eggs.
9
Using an electric mixer, beat the three egg whites on high until stiff peaks form.
10
In a separate bowl, combine three egg yolks pumpkin, both sugars, 2 teaspoons of the cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
11
Gently fold the egg whites into the pumpkin mixture.
12
Pour into the prepared crust.
13
Cover the edges of the pie dish with foil or a pie crust protector.
14
Bake in the preheated oven for 90 minutes.
15
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.
16
PREPARE THE MERINGUE:.
17
Separate the remaining two eggs, discarding the yolks.
18
Whip the whites on high until frothy.
19
Add the vanilla extract and remaining teaspoon of cinnamon.
20
Continue whipping until stiff peaks form.
21
Using a pasty bag, pipe the meringue over the room-temperature pie.
22
Lightly brown the meringue under the broiler, watching closely. BE CAREFUL NOT TO BURN THE PIE!
23
Voila! Your pie is ready to serve. Easy as pie!
24
The pie can be kept, covered in the fridge overnight.