Pumpkin Eggnog Custard Pie Rezept

Indulge in this heavenly Pumpkin Eggnog Custard Pie, a show-stopping dessert that even pumpkin pie skeptics will adore! This recipe, inspired by Martha Stewart's first annual pie baking contest (November 2009), features a gingersnap cookie crust, a light and airy pumpkin filling infused with warming spices, and a cloud-like vanilla meringue topping. Prepare to be amazed by its delicate texture and unforgettable flavor!

Vorbereitung 30 Min.
Kochzeit 150 Min.
Kalorien 317.9 kcal
Eiweiß 8g
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Pumpkin Eggnog Custard Pie 52

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Zutaten für Pumpkin Eggnog Custard Pie

  • 3 large eggs
  • 1 (15 ounce) can pumpkin puree
  • ¼ cup packed brown sugar
  • ¾ cup granulated sugar
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ½ cup eggnog
  • ½ cup heavy cream
  • 1 ½ cups gingersnap cookies
  • ½ cup (1 stick) melted unsalted butter
  • vanilla meringue (optional)

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Zubereitung von Pumpkin Eggnog Custard Pie

  1. Preheat oven to 350°F (175°C).
  2. Prepare the crust:
  3. Grind 1 ½ cups gingersnap cookies into coarse crumbs using a food processor.
  4. Mix in ½ cup (1 stick) melted unsalted butter.
  5. Press mixture into a 10-inch deep-dish pie pan.
  6. Bake for 10 minutes in the preheated oven.
  7. Prepare the filling:
  8. Separate 3 large eggs; set aside the whites.
  9. Beat 3 large egg whites with an electric mixer until stiff peaks form.
  10. In a separate bowl, whisk together 3 large egg yolks, 1 (15 ounce) can pumpkin puree, ¾ cup granulated sugar, ¼ cup packed brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, ½ cup eggnog, and ½ cup heavy cream.
  11. Gently fold the beaten egg whites into the pumpkin mixture until just combined.
  12. Pour the filling into the prepared crust.
  13. Cover the edges of the pie dish with foil or a pie crust protector to prevent burning.
  14. Bake for 90 minutes, or until a knife inserted near the center comes out clean.
  15. Cool completely on a wire rack at room temperature. Do not refrigerate – the pie will continue to set as it cools.
  16. Once cooled, top with vanilla meringue (optional).
  17. Serve and enjoy!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

114g

Fat

59g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Low Protein Pies And Tarts Desserts Eggs Dairy Vegetables Oven Refrigerator Dinner Party Fall Holiday Event Winter Pies Eggs Dietary Thanksgiving Low Sodium Seasonal Low In Something Squash Equipment Small Appliance Mixer Presentation Served Cold 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Pumpkin Eggnog Custard Pie?

Pumpkin Eggnog Custard Pie dauert insgesamt etwa 180 Minuten – ungefähr 30 Minuten Vorbereitung und 150 Minuten Kochzeit.

Wie viele Kalorien hat Pumpkin Eggnog Custard Pie?

Pumpkin Eggnog Custard Pie hat etwa 317.9 Kalorien pro Portion, mit ungefähr 8 g Eiweiß, 10 g Kohlenhydraten und 30 g Fett.

Welche Zutaten brauche ich für Pumpkin Eggnog Custard Pie?

Die wichtigsten Zutaten für Pumpkin Eggnog Custard Pie sind Eggs, Pumpkin, Brown Sugar, Granulated Sugar, Ground Ginger, Cinnamon. Die vollständige Liste mit Mengenangaben findest du oben.

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