PUMPKIN EGGNOG CUSTARD PIE

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Pumpkin Eggnog Custard Pie image

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

3 eggs, at room temperature
1 (14 ounce) can pumpkin
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon ground allspice
3/4 cup whole-fat eggnog
1/2 cup heavy cream
approximately 2 cups ginger snaps
1/2 cup butter, melted (1 stick)

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

Sophie Dixon
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I've made this pie twice now and it's always a crowd-pleaser. The pumpkin and eggnog flavors go perfectly together. I love that it's not too sweet, either.


peter kinuthia
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The pie was a hit at our Thanksgiving dinner. Everyone loved the creamy filling and the flaky crust.


Imtii Khattak
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This pumpkin eggnog custard pie is a delicious and festive holiday dessert. My family loved it! The pie has a creamy pumpkin filling with a hint of eggnog flavor. The crust is flaky and buttery. I would definitely recommend this recipe to others.


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