Pumpkin Eggnog Custard Pie
Indulge in the cozy autumn flavors of a Pumpkin Eggnog Custard Pie, a creamy and luxurious dessert that combines the rich spiced notes of pumpkin pie with the velvety smoothness of eggnog. With a flaky pie crust as its base, this festive treat boasts a perfectly balanced custard filling infused with warming cinnamon, nutmeg, and ginger, making it an irresistible holiday favorite. Quick to prepare and ideal for entertaining, the pie bakes to golden perfection in under an hour and can be served chilled or at room temperature. Top it off with a dollop of whipped cream for a show-stopping finish that will impress your guests and delight your taste buds. Perfect for Thanksgiving, Christmas, or any cozy gathering, this Pumpkin Eggnog Custard Pie is the ultimate seasonal dessert that celebrates the heartwarming flavors of fall and winter.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 shell Premade or homemade pie crust
- 1 cup Pumpkin puree
- 1.5 cups Eggnog
- 0.75 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Whipped cream (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust into a 9-inch pie dish if not already in one. Crimp the edges for a decorative finish, and set aside.
In a large mixing bowl, whisk together the pumpkin puree, eggnog, and granulated sugar until smooth.
Add the eggs one at a time, whisking thoroughly after each addition to ensure a creamy mixture.
Stir in the cinnamon, nutmeg, ginger, vanilla extract, and salt. Mix well to evenly distribute the spices.
Pour the pumpkin custard mixture into the prepared pie crust, smoothing the top with a spatula.
Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes, or until the center is set but still slightly jiggly when shaken gently.
Remove the pie from the oven and let it cool completely on a wire rack, about 2-3 hours.
Once cooled, refrigerate the pie for at least 2 hours to allow the custard to set fully.
Serve chilled or at room temperature with a dollop of whipped cream on top, if desired.
Nutrition Facts
Calories |
3374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.3 g | 244% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 2148 mg | 93% | |
| Total Carbohydrate | 333.9 g | 121% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 204.6 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 744 mg | 57% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1491 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
