Eggnog Pumpkin Pie

Two of the best holidays combined into one with this eggnog pumpkin pie. Still with your favorite flaky pie crust and pumpkin spices, but a little extra with eggnog instead of milk.

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I know what’s you’re thinking. Seriously? MF eggnog already? I honestly didn’t think I would be able to even find eggnog in the grocery stores this early and had a back-up recipe plan just in case. But I should have known better. Halloween candy starts showing up in July after all. But if you can’t find eggnog, you could try a s’mores pumpkin pie or a no bake marshmallow pumpkin pie instead.

Thanksgiving is 2 months away so I think it’s okay to start the wheels turning for your menu and of course the first thing I think about is dessert. Pumpkin pie was the first pie I ever loved and it’s not Thanksgiving without it, so I decided to try something new by adding eggnog in place of the usual dairy. Add a little nutmeg. That’s all I changed!

Being Pumpkin Week and all, what better recipe to share than a pumpkin pie? I will admit Bob wasn’t a big fan of the eggnog addition as it made this pie sweeter than normal. However if you are an eggnog fan you have to try it. It’s the culmination of two holidays in one dessert!

But if for some reason pumpkin pie in any flavor variety is not your jam (peanut butter pumpkin pie, ginger snap pumpkin pie, coconut-pumpkin pie, s’mores pumpkin pie, pumpkin chess pie) then scroll down for a great list of other pumpkin recipes shared today by other bloggers.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Beverages

• Copycat Pumpkin Spice Latte from For the Love of Food Blog

Breakfast and Breads

• Overnight Pumpkin Waffles from A Kitchen Hoor’s Adventures
• Pumpkin Butter from Cheese Curd In Paradise
• Pumpkin Chocolate Chip Muffins from Palatable Pastime
• Pumpkin Seed Granola from Eat Move Make

Mains, Salads, and Sides

• Pumpkin Sausage Quesadillas from Our Good Life
• Pumpkin Risotto with Goat Cheese & Cranberries from Sweet Beginnings

Desserts

• Almost No-Bake Pumpkin Marshmallow Pie from The Redhead Baker
• Pumpkin Crepes from Cindy’s Recipes and Writings
• Pumpkin Upside Down Cake from A Little Fish in the Kitchen

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Three years ago: Peanut Butter & Chocolate Ice Cream Sandwich Cake

Five years ago: BBQ Sausage & Cheese Plate

Eight years ago: Apple-Walnut Pancakes with Brown Sugar Greek Yogurt

Nine years ago: Peanut Butter Cup Crunch Brownies

Ten years ago: Baked Garlic Parmesan Fries

EGGNOG PUMPKIN PIE

Print

Yield: 1 pie Prep Time: 10 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• One unbaked 9-inch pie crust
• 2 eggs, lightly beaten
• 1-3/4 cups fresh pumpkin puree or 15 oz. canned
• 3/4 cup sugar
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1-1/2 Tbsp flour
• 1/2 cup heavy cream or evaporated milk
• 1/2 cup eggnog

Directions

1. Preheat oven to 400 with a rack in the bottom third of the oven. Roll the dough into about a 12-inch round. Transfer to the pie plate. Trim away the excess then fold the edges under and crimp them.
2. In a large bowl, mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add cream/milk and eggnog and mix until smooth.
3. Pour the filling into the crust and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is firm (it will still jiggle, but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325 and bake for an additional 15-20 minutes, or until an instant-read thermometer inserted in the center registers 175 F. Transfer the pie to a wire rack and allow to cool completely*.

Notes

*You can make the day 1 day ahead of time. Cover and refrigerate overnight, removing about 1 hour before you intend to serve.

Source: Adapted from my Pumpkin Pie with Brown Sugar-Walnut Topping.

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