Pumpkin Eggnog Custard Pie Receta

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!

Preparación 30 min
Cocción 150 min
Calorías 317.9 kcal
Proteína 8g
Valoración Sé el primero
Pumpkin Eggnog Custard Pie 51

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Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para 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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Cómo preparar 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

Preguntas frecuentes

¿Cuánto se tarda en preparar Pumpkin Eggnog Custard Pie?

Pumpkin Eggnog Custard Pie tarda unos 180 minutos de principio a fin: aproximadamente 30 minutos de preparación y 150 minutos de cocción.

¿Cuántas calorías tiene Pumpkin Eggnog Custard Pie?

Pumpkin Eggnog Custard Pie tiene aproximadamente 317.9 calorías por ración, con unos 8 g de proteína, 10 g de carbohidratos y 30 g de grasa.

¿Qué ingredientes necesito para Pumpkin Eggnog Custard Pie?

Los ingredientes principales de Pumpkin Eggnog Custard Pie son Eggs, Pumpkin, Brown Sugar, Granulated Sugar, Ground Ginger, Cinnamon. Consulta la lista completa con cantidades más arriba.

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