Pumpkin 'N Nog Pie

AE Egg Nog adds richer flavor and texture to this American holiday classic. You should probably bake an extra one!
Adapted from Williams Sonoma

Prep Time

20 to 30 minutes

Serves

Cook Time

60 to 75 minutes

Difficulty

medium

Ingredients

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

Directions

1

Preheat oven to 425 degrees and place oven rack at lower third of the oven. Place unbaked crust into the pie plate and chill.
Back to Ingredients
2

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.
Back to Ingredients
3

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.
Back to Ingredients
4

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.
Back to Ingredients

Craft a Delicious Dish or Snack with OUR RECIPES

Just as Anderson Erickson Dairy is always looking for the best ingredients, we’re also constantly experimenting with new ways to add them to a meal or snack. Every now and then we share a few of our favorite featured recipes for you to try. Your next signature dish could be waiting!

SEE THE RECIPE