Hey there, dessert lovers!
Are you in the mood for a cozy fall treat? I’ve got something special for you!
Today, I’m sharing my delicious pumpkin pie with eggnog.
It’s the perfect blend of pumpkin goodness and creamy eggnog flavor.
This pie is sure to impress your friends and family at any gathering.
So, grab your apron—let’s whip up this festive delight!
| Preparation Time | 20-30 minutes |
| Cooking Time | 55-60 minutes |
| Total Time | 195-210 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 unbaked 9-inch pie crust (bottom only)
- 1 can (15 ounces) pumpkin puree
- 1¼ cups light or dark brown sugar
- 3 eggs
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1¼ cups eggnog
- ¼ teaspoon rum flavoring (optional)
Step 1: Preheat the Oven and Prepare the Pie Crust
Preheat your oven to 375°F.
Roll out the pie crust and place it in a deep 9-inch pie dish.
Crimp the edges with a fork or flute them with your fingers.
Set the prepared crust aside.
Step 2: Mix the Pumpkin Pie Filling
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, and eggs until the mixture is smooth.
Next, add the cornstarch, salt, cinnamon, ginger, nutmeg, and cloves, and whisk again until everything is well combined.
Finally, whisk in the eggnog and rum extract (if using) until the filling is smooth and uniform.
Step 3: Fill the Pie Crust
Pour the prepared pumpkin pie filling into the crust, filling it about 3/4 of the way up.
Note that if you are using a deep pie crust, you may have a little filling left over.
If using a shallow crust, you may need to adjust the amount slightly to ensure it doesn’t overflow.
Step 4: Bake the Pie
Bake the pie in the preheated oven for about 55-60 minutes.
It’s normal for a small part of the center to remain wobbly.
Around halfway through baking, cover the edges of the crust with aluminum foil or use a pie crust shield to prevent them from becoming too brown.
Start checking for doneness at the 50-minute mark, then again at 55 and 60 minutes.
The center of the pie should be almost set but still a bit jiggly.
Step 5: Cool the Pie
Once the pie is done, transfer it to a wire rack and allow it to cool completely.
This should take at least 3 hours.
Cooling is essential to let the pie set properly and ensures the best texture and flavor when serving.
