PUMPKIN PIE EGGNOG
A delicious twist to a holiday treat.
Provided by Bobbie Susan
Categories Fruits and Vegetables Vegetables Squash
Time 8h15m
Yield 8
Number Of Ingredients 13
Steps:
- Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
- Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
- Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 43.3 g, Cholesterol 395.9 mg, Fat 30.6 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 17.3 g, Sodium 220.5 mg, Sugar 37.3 g
PUMPKIN EGGNOG PIE
Make and share this Pumpkin Eggnog Pie recipe from Food.com.
Provided by Divinemom5
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
- Slowly stir in eggnog.
- Pour into crust,bake 15 minutes.
- Reduce heat to 350 degrees.
- Bake 45-50 minutes longer or until knife inserted in center comes out clean.
- Cool.
Nutrition Facts : Calories 261.7, Fat 10.8, SaturatedFat 3.5, Cholesterol 74.6, Sodium 306.7, Carbohydrate 36.8, Fiber 1.3, Sugar 23.6, Protein 5.7
EGGNOG PUMPKIN PIE
Eggnog gets extra credit for the creamy custard filling in this treasured recipe from field editor Terri Gonzalez, Roswell, New Mexico. She notes, "This pie of my mom's is the absolute best pumpkin pie I have ever tasted."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into crust., Bake until a knife inserted in the center comes out clean, 60-65 minutes. Cool on a wire rack. Refrigerate until serving.
Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 280mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.
CONTEST-WINNING EGGNOG PUMPKIN PIE
This family favorite is a combination of our favorite holiday flavors. With its flaky crust, creamy filling and crunchy topping, it's the perfect finale to a special meal. -Lyn Dilworth, Rancho Cordova, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., 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., In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust. , In a small bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling. , Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 408 calories, Fat 21g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 315mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 4g fiber), Protein 6g protein.
EGGNOG CREAM PIE RECIPE BY TASTY
This creamy, custardy pie is made with real eggnog, nutmeg, and hints of brandy and bourbon in a gingersnap pecan crust, then topped with fluffy whipped cream, toasted pecans, boozy caramel sauce, and more nutmeg! It's sure to be the showstopper of your holiday spread.
Provided by Aleya Zenieris
Categories Desserts
Time 3h25m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Make the crust: Preheat the oven to 350˚F (180˚C). Lightly grease a 9-inch pie tin with nonstick spray.
- Add the gingersnap cookies and pecans to a food processor and pulse until finely ground. Transfer to a medium bowl and stir in the sugar, ginger, nutmeg, and salt. Make a well in the center and pour in the melted butter, then mix until well incorporated.
- Transfer the cookie crumb mixture to the prepared pie tin, then use a flat-bottomed measuring cup or drinking glass to press evenly against the bottom and up the sides. Refrigerate for 15 minutes.
- Bake the pie crust for 15 minutes, until golden brown and set. Remove from the oven and let cool while you make the filling.
- Make the filling: Add the sugar and cornstarch to a medium saucepan and whisk very well to remove any lumps. Gradually pour in the eggnog, whisking between additions, to prevent lumps. Whisk in the egg yolks, nutmeg, and salt. Cook over medium heat, whisking constantly, until the custard thickens to the consistency of pudding and starts to boil, 4-6 minutes. Remove the pot from the heat and whisk in the butter, brandy, and rum, if using, until smooth.
- Pour the custard over the cooled crust and cover the pie with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Refrigerate for 2-3 hours, until completely set.
- Just before serving, make the whipped cream: In a medium bowl, whip the cream with an electric hand mixer on medium speed until soft peaks form, 1-2 minutes. (Alternatively, use a whisk to whip the cream until soft peaks form, 2-3 minutes.) Add the powdered sugar and vanilla and whip until medium peaks form and the cream holds its shape, 1-2 minutes more; do not over whip.
- Dollop the whipped cream on top of the pie. Top with caramel syrup, gingersnap cookie crumbs, toasted pecan pieces, and nutmeg.
- Enjoy!
PUMPKIN EGGNOG CUSTARD PIE
This is a fantastically airy and well spiced pumpkin pie. This recipe was entered in the Martha Stewart Show's first annual pie baking contest in November of 2009. Even those who do not like pumpkin pie will love this! Baked in a gingersnap cookie crust and topped with cinnamon, vanilla meringue, this pie is sure to please!
Provided by CoreyMB
Categories Pie
Time 2h30m
Yield 1 10 inch deep-dishpie, 8-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- PREPARE THE CRUST:.
- Grind the gingersnap cookies until they resemble coarse cornmeal.
- Mix in the melted butter.
- Press mixture into a 10 inch, deep dish pie pan.
- Bake in preheated oven for 10 minutes.
- PREPARE THE FILLING:.
- Separate three of the eggs.
- Using an electric mixer, beat the three egg whites on high until stiff peaks form.
- In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
- Gently fold the egg whites into the pumpkin mixture.
- Pour into the prepared crust.
- Cover the edges of the pie dish with foil or a pie crust protector.
- Bake in the preheated oven for 90 minutes.
- Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
- Voila! Your pie is ready to serve. Easy as pie!
- The pie can be kept, covered in the fridge overnight.
Nutrition Facts : Calories 317.9, Fat 19.9, SaturatedFat 12, Cholesterol 134.7, Sodium 151.4, Carbohydrate 32.6, Fiber 0.7, Sugar 28.6, Protein 4.5
NICK'S EGGNOG PIE
After trying a few recipes for eggnog pie, I couldn't find one that was eggnoggy enough. After playing around and making a lot of pretty good pies that weren't what I was looking for, I got the results I liked. I don't know a lot of technical terms. This pie has about the same texture as pumpkin pie and actually tastes like eggnog.
Provided by Rev.Dr.Awesome
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish and cut excess crust from edges; fill with rice or pie weights.
- Bake in the preheated oven until lightly browned, about 10 minutes.
- Beat eggnog, sugar, cornstarch, eggs, egg whites, vanilla extract, nutmeg, and cinnamon together in a bowl until smooth; pour into crust.
- Bake until pie is set in the middle, 50 to 60 minutes.
Nutrition Facts : Calories 346 calories, Carbohydrate 49.1 g, Cholesterol 84 mg, Fat 13.9 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 5.4 g, Sodium 183.3 mg, Sugar 31.1 g
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