Zutaten für Eggnog Pumpkin Pie
- Solid Pack Pumpkin
- 1 cup eggnog
- 1 cup granulated sugar
- 3 large eggs
- Pumpkin Pie Spice
- 1/4 teaspoon salt
- Unbaked Pastry Shells
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Zubereitung von Eggnog Pumpkin Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the pumpkin puree (15 oz), eggnog (1 cup), granulated sugar (1 cup), large eggs (3), ground cinnamon (1 tsp), ground nutmeg (1/2 tsp), ground ginger (1/4 tsp), and salt (1/4 tsp). Whisk until completely smooth.
- Pour the mixture into a 9-inch unbaked pie crust.
- Bake for 60-70 minutes, or until a knife inserted into the center comes out clean. (Start checking at 60 minutes.)
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to set.
- Before serving, top with whipped cream and a sprinkle of brown sugar and cinnamon.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
111g
Fat
28g
Carbs
16g
