Eggnog Pumpkin Pie
Yield: qty 1, 9" pie (about 8 servings)
Prep Time15 minutes mins
Cook Time1 hour hr
Chill Time3 hours hrs
Course: Dessert
Cuisine: American
- One 9" pie crust *store bought or homemade *see note below
- 1 15oz can pumpkin puree
- 2 large eggs
- 1 cup eggnog
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ⅓ cup sugar
- ⅓ cup packed brown sugar *dark or light
- 1 teaspoon vanilla
- 1 tablespoon corn starch
Preheat oven to 375°F.
Lay pie crust in your pie dish. Using a fork, poke small holes in the bottom of the pie crust and then line with parchment paper. Fill the parchment paper lined crust with dry rice, dry beans or pie weights and then blind bake for for 10 minutes. While crust bakes, combine all pie filling ingredients in a large mixing bowl and whisk them together making sure they are very well combined.
Take crust out of the oven once it's done blind baking. Remove parchment paper and weights. Pour pie filling into the crust.
Bake for 50-60 minutes. When a food thermometer reads 175°F the pie is done baking. It will still be slightly wobbly in the middle but will firm up as it cools. Chill in the refrigerator for at least 6 hours before serving. Ideally, you'll want to chill the pie overnight so it can fully set!
Top with whip cream if desired and enjoy!