Thanksgiving Recipes
Eggnog Pumpkin Pie
Ingredients
- 1 (15 ounce) can pure pumpkin (not pumpkin pie mix)
- 1 1/4 cups commercially-prepared eggnog
- 2/3 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice + additional for garnish
- 1/4 teaspoon salt
- 3 large eggs
- 1 (9 inch) frozen deep-dish piecrust
- Whipped cream for garnish
Instructions
- Heat oven to 375 degrees F.
- In large bowl, with wire whisk, mix pumpkin, eggnog, sugar, spice, salt and eggs until well blended.
- Place frozen piecrust on cookie sheet on oven rack; pour in pumpkin mixture (mixture will come up to almost top of piecrust).
- Bake pie for 60 to 65 minutes or until filling puffs up around edges and center is just set but not puffed.
- Cool pie completely on wire rack.
- Refrigerate until ready to serve or up to 1 day.
- Garnish each serving with whipped cream sprinkled with pumpkin pie spice.
Nutrition
Per serving: Calories: 165; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 69mg; Sodium: 150mg; Carbohydrates: 23g; Fiber: 1g; Protein: 3g