"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for PUMPKIN EGGNOG PIE, by Patti Leake, is from Patti's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 15 oz can pumpkin 2 eggs ¾ cup sugar 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves ½ tsp salt 1 ½ cups eggnog 1 9 inch unbaked pie shell
Preheat oven to 425 degrees. In medium bowl beat pumpkin, eggs, sugar, spices and salt until smooth. Slowly stir in eggnog. Pour into crust. Cover edges of crust with foil. Bake 15 minutes. Reduce heat to 350 degrees and bake 30 minutes. Remove foil from piecrust edges and bake an additional 5 to 10 minutes or until a toothpick inserted in center comes out clean.
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