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Pumpkin 'N Nog Pie

Adapted from Williams Sonoma
  • 3/4 cup firmly packed dark brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 2 cups pumpkin puree
  • 2 eggs
  • 1 cup AE Classic Egg Nog (no substitutes)
  • 1/3 cup AE Heavy Whipping Cream
  • 1 piecrust, unbaked



Preheat oven to 425 degrees and place oven rack at lower third of the oven.  Place unbaked crust into the pie plate and chill.

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, egg nog and cream. Whisk to thoroughly combine.

Pour the filling into the piecrust and bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees and continue baking an additional 45-60 minutes until the center is set, covering the edges of the crust with aluminum foil after 30 minutes to prevent over browning.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serve with Egg Nog Ice Cream or top with Snow Topping.


Makes Makes 8 servings