Best 4 Contest Winning Eggnog Pumpkin Pie Recipes

Indulge in a symphony of flavors with our Contest-Winning Eggnog Pumpkin Pie, a culinary masterpiece that combines the comforting warmth of pumpkin pie with the rich, creamy texture of eggnog. This unique pie features a flaky, golden crust enveloping a velvety smooth filling made with real pumpkin puree, spices, and a delightful hint of eggnog. Experience a harmonious blend of seasonal flavors in every bite, making this pie an absolute delight for pumpkin and eggnog enthusiasts alike.

But that's not all! This article also presents a tantalizing selection of additional recipes to satisfy your sweet cravings. Discover the luscious Eggnog Ice Cream, a frozen treat that captures the essence of eggnog in a creamy, velvety embrace. For a delightful twist on a classic, try the Eggnog Crème Brûlée, where the velvety custard meets a crisp, caramelized sugar topping. Indulge in the Eggnog Cheesecake, a decadent dessert that combines a creamy eggnog filling with a graham cracker crust. And if you're craving something indulgent, the Eggnog Truffles offer a delightful combination of chocolate and eggnog flavors in a bite-sized treat.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED EGGNOG PUMPKIN PIE

Spiced Eggnog Pumpkin Pie image

With its 10-minute prep time and lovely blend of mild eggnog flavor and spices, this is a dream dessert for a busy hostess! It's a staple for Thanksgiving and Christmas. In fact, my grown kids request it whenever they come to visit. -Patti Leake, Columbia, Missouri

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust pie
1 can (15 ounces) solid-pack pumpkin
1-1/4 cups eggnog
3/4 cup sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Place remaining ingredients in a large bowl; beat just until smooth. Pour into crust. Bake 15 minutes. , Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 345mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN PIE EGGNOG

Pumpkin Pie Eggnog image

A delicious twist to a holiday treat.

Provided by Bobbie Susan

Categories Fruits and Vegetables Vegetables Squash

Time 8h15m

Yield 8

Number Of Ingredients 13

Ingredients

12 egg yolks
2 cups heavy whipping cream
½ teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
½ cup light brown sugar
½ cup white sugar
¼ cup maple syrup
¼ cup evaporated milk
1 teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
1 pinch salt
2 cups milk
1 tablespoon brandy, or as needed

Steps:

Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 43.3 g, Cholesterol 395.9 mg, Fat 30.6 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 17.3 g, Sodium 220.5 mg, Sugar 37.3 g

PUMPKIN EGGNOG PIE

Pumpkin Eggnog Pie image

Make and share this Pumpkin Eggnog Pie recipe from Food.com.

Provided by Divinemom5

Categories Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can pumpkin
2 eggs
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups eggnog (do not used canned,it isn't thick enough,use the type in the carton,found in the dairy case)
1 (9 inch) unbaked pie shells

Steps:

Preheat oven to 425 degrees.
In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
Slowly stir in eggnog.
Pour into crust,bake 15 minutes.
Reduce heat to 350 degrees.
Bake 45-50 minutes longer or until knife inserted in center comes out clean.
Cool.

Nutrition Facts : Calories 261.7, Fat 10.8, SaturatedFat 3.5, Cholesterol 74.6, Sodium 306.7, Carbohydrate 36.8, Fiber 1.3, Sugar 23.6, Protein 5.7

CHEF JOHN'S PUMPKIN PIE

Chef John's Pumpkin Pie image

After many years of experimentation, I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's also much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.

Provided by Chef John

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 (15 ounce) can pumpkin puree
3 egg yolks
1 large egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon fine salt
¼ teaspoon freshly grated nutmeg
⅛ teaspoon Chinese 5-spice powder
1 9-inch unbaked pie crust (see footnote for recipe link)

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
Fit pie crust in a 9-inch pie plate and crimp edges.
Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
Bake in the preheated oven for 15 minutes.
Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.

Nutrition Facts : Calories 319.5 calories, Carbohydrate 41.9 g, Cholesterol 116.7 mg, Fat 14.2 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 5.4 g, Sodium 464.6 mg, Sugar 28.6 g

Tips:

For a richer flavor, use dark brown sugar instead of granulated sugar in the pumpkin pie filling.
Add a teaspoon of pumpkin pie spice to the eggnog custard filling for an extra boost of flavor.
If you don't have a 9-inch pie plate, you can use a 10-inch pie plate instead. Just be sure to adjust the baking time accordingly.
To prevent the edges of the pie crust from over-browning, cover them with aluminum foil before baking.
Let the pie cool completely before serving so that the flavors have a chance to meld together.

Conclusion:

This contest-winning eggnog pumpkin pie is sure to be a hit at your next holiday gathering. It's the perfect combination of two classic holiday flavors, and it's sure to please even the most discerning palate. With its creamy, custard-like filling and flaky, buttery crust, this pie is sure to be a favorite. The eggnog and pumpkin flavors are perfectly balanced, and the pie is not too sweet or too rich. So if you're looking for a delicious and festive dessert to serve this holiday season, give this eggnog pumpkin pie a try. You won't be disappointed!