If you are making pumpkin pie for Thanksgiving dinner, consider this recipe. It is delicious. Maybe one of the best pumpkin pies I have ever eaten. What makes it so delicious? How about some eggnog in place of the usual evaporated milk. Give it a try, I don't think you will be disappointed.
Spiced Eggnog Pumpkin Pie
1 9" pie shell
1 (15 ounce) can pumpkin
1 1/4 cups eggnog
3/4 cup sugar
2 eggs
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
Mix all the ingredients together and beat until smooth. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 45-50 minutes longer or until done. Let cool. Keep refrigerated. Enjoy!
Notes:
*I just used a basic shortening pie crust, but I grated some nutmeg into the flour to give it an extra boost of flavor and to tie in with the eggnog theme.
*I also used half brown sugar and half white, because I always do that with pumpkin pies.
*Since it was on sale at the grocery store, I used Southern Comfort Spiced Vanilla Eggnog.
*And, I did not eat the whole thing myself. I shared.
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