"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Eggnogg Pumpkin Pie Recipe

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This recipe for Eggnogg Pumpkin Pie, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Dannels
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
1 can 15oz Pumpkin Pura (2 cups)
1-1/2 C eggnog (low fat eggnog works well too)
2 eggs
1/4 C white sugar
1/4 C dark brown sugar
1 t ground cinnamon
1/2 t salt
1/4 t ground cloves
1/4 t ground ginger
Sprinkle or 1/8 ground nutmeg

Directions:
Directions:
Preheat oven to 425 degrees.
Mix all ingredients using a wire whisk. Pour into crust. Cover edges with a crust protector or tin foil to prevent edges from burning.
Bake at 425 degrees for 15 min. Turn heat down to 350 degrees and continue baking for 45-55 min until a knife comes out clean. Cool on wire rack for 2 hours. Refrigerate. Take out 1 hour before serving to warm pie to room temperature.

Number Of Servings:
Number Of Servings:
Makes one 10 inch pie
Personal Notes:
Personal Notes:
Also goes with Perfect Pie Crust and Fresh Whip Cream (they all go together!!)

 

 

 

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