Best Special Eggnog Pumpkin Pie 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 PalatablePastime

Categories     Pie

Time 55m

Yield 1 9inch pie, 8 serving(s)

Number Of Ingredients 11

1 (9 inch) unbaked pie shells
1 (16 ounce) can pumpkin
1 1/2 cups prepared eggnog
2 eggs
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon clove
1 teaspoon vanilla extract
sweetened whipped cream

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 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

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.

EGGNOG PUMPKIN PIE



Eggnog Pumpkin Pie image

From Taste of Home October/November 2006. I've made it and it is delicious!! Serve with a dollop of whipped topping that has a pinch of brown sugar and cinnamon and it is decadent.

Provided by Sherrybeth

Categories     Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (15 ounce) can solid pack pumpkin
1 1/4 cups eggnog
2/3 cup sugar
3 eggs
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (9 inch) unbaked pastry shells

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.

Nutrition Facts : Calories 365.9, Fat 16.5, SaturatedFat 5.7, Cholesterol 137, Sodium 317.2, Carbohydrate 48.2, Fiber 1.5, Sugar 27.9, Protein 7.7

PUMPKIN EGGNOG CUSTARD PIE



Pumpkin Eggnog Custard Pie image

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!

Provided by CoreyMB

Categories     Pie

Time 2h30m

Yield 1 10 inch deep-dishpie, 8-20 serving(s)

Number Of Ingredients 13

3 eggs, at room temperature
1 (14 ounce) can pumpkin
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon ground ginger
2 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
approximately 2 cups ginger snaps
1/2 cup butter, melted (1 stick)

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.

Nutrition Facts : Calories 317.9, Fat 19.9, SaturatedFat 12, Cholesterol 134.7, Sodium 151.4, Carbohydrate 32.6, Fiber 0.7, Sugar 28.6, Protein 4.5

PUMPKIN EGGNOG PIE



Pumpkin Eggnog Pie image

You can use plain eggnog or a fancy flavored one like pumpkin spice eggnog

Provided by Linda Hall

Categories     Pies

Time 1h40m

Number Of Ingredients 11

1 15 oz can(s) pumpkin puree
3/4 c packed brown sugar
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
2 large eggs
1 egg yolk
1 c eggnog, plain or flavored
1 9 inch unbaked pie crust

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.

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