Ahhh all my Christmas food posts are coming in after the holidays, but I firmly believe that holiday food is best eaten year-round. So, dig out your pie plates and whip up this miraculous dish! It was my sister who suggested that we add some of that delicious eggnog to the pumpkin pie, so I looked around to see if it was possible and went ahead with the baking. This pie is incredibly easy and very delicious. I found the eggnog taste present but subtle, Kel didn’t think she could taste it at all. In any case, this pie is pumpkiny goodness, worth a try. For the crust, I used my mom’s Klondike Pastry from the summer, it’s flaky and lightly sweet with a little bit of brown sugar. It browns beautifully with a little bit of milk brushed on (this time we used a little egg nog). Mom cut the holly berries and leaves out of excess pastry dough, wonderful work!

Eggnog Pumpkin Pie

INGREDIENTS

• 1/2 batch of Klondike pastry (use one whole egg still), fit into a pie crust, freeze extra dough for future pies

• 1 large can (15 oz) pure pumpkin
• 1 1/2 cup of eggnog (make it yourself! Totally worth it! And guzzle some while you bake!)
• 2/3 cup sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 3 eggs

DIRECTIONS

1. Heat oven to 375°F. Prepare your crust and lay into a a 9-inch pie plate, jazz up the edges if you so desire.
2. In large bowl, whisk together all the pie ingredients until smooth. Pour into prepared crust. Top with cut-out shapes if desired (brush with a little milk or eggnog).
3. Bake pie 60 to 65 minutes or until the centre is just set, and a knife goes in and comes up clean. Cool pie on wire rack and serve with whipped cream.

A one-bowl pie!

Ready to cook, nicely decorated.

Browned to perfection.

The perfect slice… or two.