Ingredients for Pumpkin Eggnog Pie
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How to Make Pumpkin Eggnog Pie
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, eggnog, condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth and well combined.
- Gently pour the filling 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 30-40 minutes, or until a knife inserted near the center comes out clean. The center may still appear slightly jiggly.
- Remove from oven and let cool completely on a wire rack. This allows the filling to set properly.
- Once completely cool, chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
- Serve chilled, topped with sweetened whipped cream and a sprinkle of cinnamon or nutmeg (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
69g
Fat
22g
Carbs
11g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Eggs Dairy Vegetables American Oven Easy Potluck Dinner Party Fall Heirloom Historical Holiday Event Kid Friendly Vegetarian Winter Pies Grains Eggs Dietary Gifts Christmas New Years Thanksgiving Seasonal Comfort Food Inexpensive Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings
