Easy Eggnog Pumpkin Pie Recipe

Easy Eggnog Pumpkin Pie Recipe

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45 juta s/d 2.5 milyar listing 2018
Easy Eggnog Pumpkin Pie Recipe Easy Eggnog Pumpkin Pie Recipe Easy Eggnog Pumpkin Pie Recipe, For a special finish, top each serving with a dollop of whipped cream sprinkled with pumpkin-pie spice.
Easy Eggnog Pumpkin Pie Recipe

Easy Eggnog Pumpkin Pie Recipe

For a special finish, top each serving with a dollop of whipped cream sprinkled with pumpkin-pie spice. Prep : 20 minutes plus chilling and cooling Bake : 1 hour
  • Pastry Dough for 1-Crust Pie
  • 1 can (15 ounces) pure pumpkin (not pumpkin-pie filling)
  • 11/4 cups prepared eggnog
  • 2/cup sugar
  • 11/2 teaspoons pumpkin-pie spice
  • 1/teaspoon salt
  • 3 large eggs
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 375°F. Use dough to line 9-inch pie plate; place on foil-lined cookie sheet.
  3. In large bowl, with wire whisk, mix pumpkin, eggnog, sugar, pumpkin-pie spice, salt, and eggs until combined. Pour pumpkin mixture into piecrust (mixture will come up almost to top of crust).
  4. Bake until filling puffs up around edges and center is just set but not puffed, about 1 hour. Cool completely on wire rack. Refrigerate until ready to serve. Makes 12 servings.
Each serving : About 165 calories, 3g protein, 23g carbohydrate, 7g total fat (3g saturated), 69mg cholesterol, 150mg sodium. blueberry cream cheese pie, eggnog cake recipes, eggnog cheesecake, eggnog martini, eggnog martini recipe, eggnog pie, eggnog pie recipe, eggnog recipes, pumpkin eggnog, recipe for eggnog, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Easy Eggnog Pumpkin Pie Recipe

Article Categories : Pies & Tarts

Easy Eggnog Pumpkin Pie Recipe

Easy Eggnog Pumpkin Pie Recipe

For a special finish, top each serving with a dollop of whipped cream sprinkled with pumpkin-pie spice.

Prep : 20 minutes plus chilling and cooling
Bake : 1 hour

  • Pastry Dough for 1-Crust Pie
  • 1 can (15 ounces) pure pumpkin (not pumpkin-pie filling)
  • 11/4 cups prepared eggnog
  • 2/cup sugar
  • 11/2 teaspoons pumpkin-pie spice
  • 1/teaspoon salt
  • 3 large eggs
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 375°F. Use dough to line 9-inch pie plate; place on foil-lined cookie sheet.
  3. In large bowl, with wire whisk, mix pumpkin, eggnog, sugar, pumpkin-pie spice, salt, and eggs until combined. Pour pumpkin mixture into piecrust (mixture will come up almost to top of crust).
  4. Bake until filling puffs up around edges and center is just set but not puffed, about 1 hour. Cool completely on wire rack. Refrigerate until ready to serve. Makes 12 servings.

Each serving : About 165 calories, 3g protein, 23g carbohydrate, 7g total fat (3g saturated), 69mg cholesterol, 150mg sodium.