Pumpkin Eggnog Pie Recipe 🥧

Description:

Indulge in the holiday spirit with this delightful Pumpkin Eggnog Pie! Perfect for Christmas or Thanksgiving gatherings, this pie is a unique twist on traditional pumpkin pie, blending the rich flavors of pumpkin with the creamy goodness of eggnog. Even if you’re the only eggnog enthusiast in your family, this recipe is sure to win over everyone’s taste buds. Plus, by using low-fat eggnog, you can enjoy all the festive flavors while keeping the calories in check.

Cook Time: 40 minutes
Prep Time: 10 minutes
Total Time: 50 minutes
Servings: 8
Calories: 258.2 per serving

Ingredients:

1 cup pumpkin puree
2 eggs
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup low-fat eggnog
1 1/2 cups pie crust (store-bought or homemade)

Instructions:

Preheat oven: Preheat your oven to 425°F (220°C). This ensures that it’s nice and hot when you’re ready to bake your pie.
Prepare filling: In a medium bowl, combine the pumpkin puree, eggs, sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix until smooth and well combined. This aromatic blend will be the heart and soul of your pie.
Add eggnog: Slowly pour in the low-fat eggnog, stirring gently to incorporate it into the pumpkin mixture. The eggnog adds a creamy richness and subtle festive flavor to the filling.
Fill crust: Place your pie crust into a pie dish, then pour the pumpkin-eggnog mixture into the crust, spreading it evenly. The pie crust cradles the luscious filling, providing a buttery contrast to the smooth texture within.
Bake first round: Pop your pie into the preheated oven and bake for 15 minutes. This initial high heat helps set the crust and begin the cooking process.
Reduce heat: After 15 minutes, reduce the oven temperature to 350°F (175°C). This lower heat allows the filling to gently bake to perfection without over-browning the crust.
Bake until done: Continue baking the pie for an additional 35 to 40 minutes, or until a knife inserted into the center comes out clean. This ensures that the filling is fully set and cooked through.
Cool and refrigerate: Once done, remove the pie from the oven and let it cool to room temperature. Then, cover it and refrigerate until ready to serve. Chilling allows the flavors to meld and the pie to firm up, making for the perfect slice every time.

Serving:

Slice your Pumpkin Eggnog Pie into generous portions and serve chilled. Optionally, top with a dollop of whipped cream or a sprinkle of cinnamon for an extra festive touch. Enjoy the warm flavors of pumpkin and eggnog in every bite, savoring the essence of the holiday season with each delicious mouthful. Whether it’s a cozy family gathering or a festive celebration with friends, this pie is sure to be a hit!

Notes:

For a homemade touch, consider making your own pie crust from scratch using your favorite recipe.
Feel free to adjust the spices to suit your taste preferences. Add a pinch more cinnamon for extra warmth or dial back the cloves for a milder flavor profile.
Leftovers can be stored in the refrigerator for up to several days. Simply cover the pie tightly with plastic wrap or aluminum foil to keep it fresh.
This recipe can easily be doubled to make two pies, perfect for feeding a larger crowd or ensuring plenty of leftovers for later indulgence. Simply double the ingredients and follow the same steps for a delicious duo of Pumpkin Eggnog Pies.