Ingredientes para Pumpkin Eggnog Pie
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Cómo preparar Pumpkin Eggnog Pie
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 2 large eggs, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until completely smooth.
- Gradually whisk in 1 cup low-fat eggnog until fully incorporated. Do not overmix.
- Pour the pumpkin mixture into your prepared 9-inch pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C).
- Continue baking for 35-40 minutes, or until a knife inserted into the center comes out clean. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before refrigerating.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to set completely. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
103g
Fat
21g
Carbs
12g
