Best Creamy Pumpkin Nog Recipes

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PUMPKIN EGGNOG PIE



Pumpkin Eggnog Pie image

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

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

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



Pumpkin Eggnog image

Provided by Marc Murphy

Categories     beverage

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

One 14-ounce can sweetened condensed milk
1 1/2 cups heavy cream
1 cup pumpkin puree
Pinch ground cloves
8 large egg yolks
1 cup sugar
1/2 cup bourbon
8 ice cubes

Steps:

  • Prepare a bowl set into a large bowl filled with ice and water and set aside.
  • Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
  • Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.

EGGNOG PUMPKIN PIE



Eggnog Pumpkin Pie image

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

Dough for single-crust pie
1 can (15 ounces) solid-pack pumpkin
1-1/4 cups eggnog
2/3 cup sugar
3 large eggs
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt

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.

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