Just in time for Thanksgiving! If you are looking for a good Pumpkin Pie recipe, you have come to the right spot. This recipe is from the Taste of Home Oct./Nov. 2006 edition. Doubling this recipe can be tricky, so if you want the doubled measurements, just email me. Enjoy!Yield: 6-8 servings
Eggnog Pumpkin Pie
1 can (15 oz.) solid-pack pumpkin
1-1/2 tsp. pumpkin pie spice (see recipe below)
1-1/4 c. eggnog
1/4 tsp. salt
2/3 c. sugar
1 Pillsbury unbaked pie crust
3 eggs
Combine the pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into pastry shell.Bake at 375 for 60-65 minutes or until a knife inserted in the center comes out clean.
Cool and refrigerate until serving.
Pumpkin Pie Spice
2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. all spice
Combine all ingredients. This will make enough for two pies.
The picture included is a picture of the end result!
1-1/4 c. eggnog
1/4 tsp. salt
2/3 c. sugar
1 Pillsbury unbaked pie crust
3 eggs
Combine the pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into pastry shell.Bake at 375 for 60-65 minutes or until a knife inserted in the center comes out clean.
Cool and refrigerate until serving.
Pumpkin Pie Spice
2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. all spice
Combine all ingredients. This will make enough for two pies.
The picture included is a picture of the end result!
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