MIX sugar, cinnamon, salt, ginger and cloves in
small bowl. Beat eggs in large bowl. Stir in pumpkin
and sugar-spice mixture. Gradually stir in eggnog.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce
temperature to 350° F; bake for 40 to 50 minutes or
until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or
refrigerate. Top with whipped cream before serving.
I put in that prep time is one hour because it takes
me 45 min to make a pie crust from scratch-) If you
buy a uncooked pie crust the prep time is reduced by
45 min!
Originally Submitted
11/13/2010
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