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
- 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.
- 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).
- 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.