Spiced Eggnog Pumpkin Pie
Spiced Eggnog Pumpkin Pie could be just the dairy free recipe you've been looking for. For 76 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 193 calories, 5g of protein, and 4g of fat. This recipe serves 8. 149 people found this recipe to be delicious and satisfying. It will be a hit at your Thanksgiving event. It works well as a very reasonably priced side dish. From preparation to the plate, this recipe takes about 55 minutes. It is brought to you by Taste of Home. A mixture of eggnog, eggs, ground ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid. If you like this recipe, take a look at these similar recipes: Spiced Pumpkin Eggnog, Eggnog Pumpkin Pie, and Eggnog Pumpkin Pie.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1-1/4 cups eggnog
2 eggs
Pastry for single-crust pie (9 inches)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
Equipment:
bowl
wire rack
knife
aluminum foil
Cooking instruction summary:
Directions Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Place the remaining ingredients in a large bowl; beat just until smooth. Pour into pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator. Yield: 8 servings. Editor's Note: This recipe was tested with commercially prepared eggnog. Originally published as Spiced Eggnog Pumpkin Pie in Simple & DeliciousOctober/November 2012, p47 Print Add to Recipe Box Email a Friend
Step by step:
1. Roll out pastry to fit a 9-in. pie plate.
2. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
3. Place the remaining ingredients in a large bowl; beat just until smooth.
4. Pour into pastry.
5. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.
Nutrition Information:
covered percent of daily need
