Best Pumpkin Eggnog Recipes

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.

PUMPKIN EGGNOG CUSTARD PIE

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.

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

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.

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.

SPICED EGGNOG PUMPKIN PIE

Steps:

• Preheat oven to 425°. 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., Place remaining ingredients in a large bowl; beat just until smooth. Pour into crust. Bake 15 minutes. , Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Store in the refrigerator.

EGGNOG PUMPKIN ICE CREAM PIE

Steps:

• Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
• Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
• In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
• In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
• For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
• Decorate with additional whipped cream if desired.

CONTEST-WINNING EGGNOG PUMPKIN PIE

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust. , In a small bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling. , Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

PUMPKIN EGGNOG ICE CREAM RECIPE - (4.1/5)

Steps:

• Whisk together the ice cream ingredients in a large bowl. Make sure the sweetened condensed milk has been thoroughly mixed into the cream. Put the ice cream mix in your ice cream maker and freeze according to instructions. Freeze.

PUMPKIN EGGNOG CUSTARD PIE

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.

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.

EGGNOG PUMPKIN PIE W/ PECAN CRUST

Steps:

• mix together ww pastry flour finely chopped pecan, sugar and butter in a bowl. with a pastry knife/fork mix until mixure forms a crumble. add water to form and shape into a disk on parchment paper. roll out and place it in you pie pan. chill for 30 min. pre heat oven to 375. place a pie wieght in the bottom and cook for 10-15 min cool to room temp. reduce heat to 350 put foil around crust egde to prevent burning Pie filling put pumpkin in your mixer and add all the spices add egg whites and mix add eggnog. and pour into the pie shell cook for approx. 1 hr. let it stand at room temp over night

EGGNOG PUMPKIN BREAD

Steps:

• Cream butter and sugar until fluffy.
• add eggs and blend well.
• add EggNog and Pumpkin mix completely.
• combine all dry ingredients and mix well with wet ingredients until well blended.
• pour into two 9" greased loaf pans.
• Bake at 350* for 45 min or until tooth pick comes out clean.

PUMPKIN EGGNOG ROLLS

Steps:

• In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat eggnog, butter and pumpkin to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a firm dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, mix sugar, cardamom and allspice. Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. Bake rolls 20-25 minutes or until golden brown., In a small bowl, beat cream cheese, eggnog, pumpkin and cardamom until blended. Gradually beat in confectioners' sugar; beat until smooth. Spread over warm rolls.

SPECIAL EGGNOG PUMPKIN PIE

Steps:

• 1. In a food processor, combine flour and salt; cover and pulse to blend.
• 2. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs.
• 3. While processing gradually add water until dough forms a ball.
• 4. Remove from processor and wrap in plastic wrap.
• 5. Place in refrigerator for 1 to 1 1/2 hours or until easy to handle.
• 6. Remove from refrigerator, unwrap and roll out pastry to fit a 9 inch pie pan. Transfer pastry to pie pan and trim about 1/2 inch beyond edge of pie pan and flute edges. Set aside.
• 7. In a large mixing bowl, wisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, nutmeg and cloves until blended well.
• 8. Pour into pie crust. Set aside.
• 9. In a amall bowl, beat brown sugar and butter until crumbly. Stir in pecans and sprinkle over pie filling.
• 10. Place in a pre-heated oven at 350 and bake for 50 to 60 minutes or until a knife inserted near the center comes out clean.
• 11. Remove from oven and cool on a wire rack. Cover and refrigerate leftovers.

COUNTDOWN # 8 EGGNOG PUMPKIN MILK SHAKE WITH CINNAMON WAFER COOKIES

Steps:

• Add all the milk shake ingredients except the ice cream into a blender and blend until smooth. Add the ice cream and blend until smooth and thick. Pour into glasses, garnish with whipped cream, ground nutmeg, and a Cinnamon Wafer Cookie shard.
• Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet.
• In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes.

PUMPKIN EGGNOG PIE

Steps:

• 1. Set a rimmed baking sheet on the center rack of the oven and preheat to 400 degrees F.
• 2. In a bowl mix pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg and cloves until well combined. Add eggs, eggnog and mix until smooth.
• 3. Pour filling into unbaked deep dish pie shell and bake at 400 degrees F. for 15 minutes. Reduce oven to 350 degrees F. and bake for an additional 50-55 minutes until the center of the pie does not jiggle and a knife inserted in the center comes out clean.

QUICK SUGAR-FREE PUMPKIN EGGNOG

Steps:

• Pour half-and-half into a microwave-safe measuring cup. Add cinnamon, clove, and nutmeg. Heat in the microwave for 1 minute. Stir. Microwave for 1 minute more.
• Mix eggs yolks in a bowl using a fork; add sucralose sweetener. Add 1 teaspoon of the half-and-half mixture to the egg yolk mixture. Repeat until all half-and-half has been incorporated. Remove clove and discard. Add pumpkin puree and pour eggnog back into measuring cup.
• Heat eggnog in the microwave for 30 seconds on low. Stir. Repeat heating and stirring 3 more times until slightly thickened.

PUMPKIN EGGNOG BREAD PUDDING

Steps:

• 1. Heat oven to 350ºF. Generously grease 9x13-inch baking dish with 1 Tablespoon cold butter. Spread bread cubes evenly onto a large baking pan with sides and bake 7-8 minutes, just until beginning to turn light golden. Place toasted bread cubes into prepared baking dish.
• 2. In a large bowl, whisk milk, eggnog and whipping cream. Add canned pumpkin, pumpkin pie spice, eggs, vanilla and raisins. Whisk until completely combined. Place prepared baking dish inside large baking pan. Pour pumpkin mixture over bread cubes and push bread down into wet mixture with a rubber spatula until all liquid saturates bread.
• 3. Carefully fill baking pan halfway with water to make a water bath for the bread pudding. Bake 45 minutes.
• 4. To make Toffee Sauce, melt butter in a medium saucepan on medium heat. Add brown sugar, sweetened condensed milk, maple syrup and salt and continue to cook, stirring constantly, 3-4 minutes. Remove from heat, add vanilla and stir. Drizzle over warm bread pudding.

SPICED EGGNOG PUMPKIN PIE

Steps:

• Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges., Place the remaining ingredients in a large bowl; beat just until smooth. Pour into crust., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.