In the realm of holiday desserts, few treats embody the festive spirit quite like eggnog pumpkin pie with a pecan crust. Its golden-brown crust, smooth and creamy filling, and hint of nutmeg create a symphony of flavors that will tantalize your taste buds and transport you to a world of pure culinary bliss. Whether you're looking to impress your guests with a showstopping dessert or simply want to indulge in a delectable treat, this recipe is sure to hit the spot. So, prepare to embark on a delightful journey as we explore the art of creating the ultimate eggnog pumpkin pie with a pecan crust, a delectable masterpiece that will leave you craving for more.
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CONTEST-WINNING EGGNOG PUMPKIN PIE
This family favorite is a combination of our favorite holiday flavors. With its flaky crust, creamy filling and crunchy topping, it's the perfect finale to a special meal. -Lyn Dilworth, Rancho Cordova, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust. , In a small bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling. , Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 408 calories, Fat 21g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 315mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 4g fiber), Protein 6g protein.
EGGNOG PUMPKIN PIE
Eggnog gets extra credit for the creamy custard filling in this treasured recipe from field editor Terri Gonzalez, Roswell, New Mexico. She notes, "This pie of my mom's is the absolute best pumpkin pie I have ever tasted."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into crust., Bake until a knife inserted in the center comes out clean, 60-65 minutes. Cool on a wire rack. Refrigerate until serving.
Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 280mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN PIE EGGNOG
A delicious twist to a holiday treat.
Provided by Bobbie Susan
Categories Fruits and Vegetables Vegetables Squash
Time 8h15m
Yield 8
Number Of Ingredients 13
Steps:
- Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
- Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
- Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 43.3 g, Cholesterol 395.9 mg, Fat 30.6 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 17.3 g, Sodium 220.5 mg, Sugar 37.3 g
PECAN PUMPKIN PIE I
A combination of the best pies: Pecan and Pumpkin!
Provided by Sheila J Grieshaber
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 14
Steps:
- Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
- Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
- Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
- To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 67.1 g, Cholesterol 70.8 mg, Fat 15.9 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 5.6 g, Sodium 399 mg, Sugar 61.7 g
PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY
Here's what you need: pumpkin puree, ground cinnamon, nutmeg, ground cloves, ground ginger, salt, eggs, maple syrup, heavy cream, vanilla, pie crust, pecan, maple syrup, salt
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F (215˚C).
- In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
- Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
- Place the pie crust in a 9-inch (23 cm) pie pan and shape.
- Carefully pour pie filling into pan.
- Bake for 15 minutes at 425˚F (215˚C).
- Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
- For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
- Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
- Once cooled, crush the caramelized pecans in a plastic bag.
- Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 17 grams
PECAN-CRUSTED PUMPKIN PIE
Enjoy this classic pecan-crust pie filled with pumpkin and topped with cream- perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Mix flour, 2 tablespoons granulated sugar and 1/4 teaspoon salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in pecans. Reserve 1/4 cup crumbs for topping; set aside. Sprinkle remaining crumbs with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.
- Gather pastry into a ball; shape into flattened round on lightly floured surface. Roll pastry into round 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Roll pastry loosely around rolling pin and transfer to pie plate. Unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
- Beat pumpkin, eggs, evaporated milk, 3/4 cup granulated sugar, the pumpkin pie spice and 1/2 teaspoon salt in medium bowl with electric mixer on medium speed or mix with wire whisk until smooth. Pour into pastry-lined pie plate.
- Bake 30 minutes. Mix reserved crumbs with brown sugar in small bowl. Sprinkle over partially baked pie. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 20 to 25 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours.
- In chilled small bowl, beat whipping cream and 3 tablespoons brown sugar with electric mixer on high speed until stiff peaks form. Serve pie topped with whipped cream.
Nutrition Facts : Calories 555, Carbohydrate 66 g, Cholesterol 120 mg, Fat 5, Fiber 3 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 370 mg
PUMPKIN EGGNOG PIE
Make and share this Pumpkin Eggnog Pie recipe from Food.com.
Provided by Divinemom5
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
- Slowly stir in eggnog.
- Pour into crust,bake 15 minutes.
- Reduce heat to 350 degrees.
- Bake 45-50 minutes longer or until knife inserted in center comes out clean.
- Cool.
Nutrition Facts : Calories 261.7, Fat 10.8, SaturatedFat 3.5, Cholesterol 74.6, Sodium 306.7, Carbohydrate 36.8, Fiber 1.3, Sugar 23.6, Protein 5.7
EGGNOG PUMPKIN PIE W/ PECAN CRUST
Steps:
- mix together ww pastry flour finely chopped pecan, sugar and butter in a bowl. with a pastry knife/fork mix until mixure forms a crumble. add water to form and shape into a disk on parchment paper. roll out and place it in you pie pan. chill for 30 min. pre heat oven to 375. place a pie wieght in the bottom and cook for 10-15 min cool to room temp. reduce heat to 350 put foil around crust egde to prevent burning Pie filling put pumpkin in your mixer and add all the spices add egg whites and mix add eggnog. and pour into the pie shell cook for approx. 1 hr. let it stand at room temp over night
PUMPKIN EGGNOG CUSTARD PIE
This is a fantastically airy and well spiced pumpkin pie. This recipe was entered in the Martha Stewart Show's first annual pie baking contest in November of 2009. Even those who do not like pumpkin pie will love this! Baked in a gingersnap cookie crust and topped with cinnamon, vanilla meringue, this pie is sure to please!
Provided by CoreyMB
Categories Pie
Time 2h30m
Yield 1 10 inch deep-dishpie, 8-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- PREPARE THE CRUST:.
- Grind the gingersnap cookies until they resemble coarse cornmeal.
- Mix in the melted butter.
- Press mixture into a 10 inch, deep dish pie pan.
- Bake in preheated oven for 10 minutes.
- PREPARE THE FILLING:.
- Separate three of the eggs.
- Using an electric mixer, beat the three egg whites on high until stiff peaks form.
- In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
- Gently fold the egg whites into the pumpkin mixture.
- Pour into the prepared crust.
- Cover the edges of the pie dish with foil or a pie crust protector.
- Bake in the preheated oven for 90 minutes.
- Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
- Voila! Your pie is ready to serve. Easy as pie!
- The pie can be kept, covered in the fridge overnight.
Nutrition Facts : Calories 317.9, Fat 19.9, SaturatedFat 12, Cholesterol 134.7, Sodium 151.4, Carbohydrate 32.6, Fiber 0.7, Sugar 28.6, Protein 4.5
Tips:
- Make sure your pie crust is completely chilled before baking. This will help prevent it from shrinking or cracking.
- If you don't have time to make your own pie crust, you can use a store-bought one. Just be sure to pre-bake it according to the package directions.
- For the smoothest eggnog filling, use a blender or food processor to blend the ingredients together until they are well combined.
- Be careful not to overcook the pie. The filling should be set but still slightly jiggly in the center.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
Eggnog pumpkin pie with pecan crust is a delicious and festive dessert that is perfect for the holiday season. With its creamy eggnog filling, rich pumpkin flavor, and crunchy pecan crust, this pie is sure to be a hit with everyone who tries it. So, what are you waiting for? Give this recipe a try and see for yourself how delicious it is!
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