PUMPKIN EGGNOG CUSTARD PIE
This is a fantastically airy and well spiced pumpkin pie. This recipe was entered in the Martha Stewart Show's first annual pie baking contest in November of 2009. Even those who do not like pumpkin pie will love this! Baked in a gingersnap cookie crust and topped with cinnamon, vanilla meringue, this pie is sure to please!
Provided by CoreyMB
Categories Pie
Time 2h30m
Yield 1 10 inch deep-dishpie, 8-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- PREPARE THE CRUST:.
- Grind the gingersnap cookies until they resemble coarse cornmeal.
- Mix in the melted butter.
- Press mixture into a 10 inch, deep dish pie pan.
- Bake in preheated oven for 10 minutes.
- PREPARE THE FILLING:.
- Separate three of the eggs.
- Using an electric mixer, beat the three egg whites on high until stiff peaks form.
- In a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
- Gently fold the egg whites into the pumpkin mixture.
- Pour into the prepared crust.
- Cover the edges of the pie dish with foil or a pie crust protector.
- Bake in the preheated oven for 90 minutes.
- Cool on a wire rack at room temperature. DO NOT cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
- Voila! Your pie is ready to serve. Easy as pie!
- The pie can be kept, covered in the fridge overnight.
Nutrition Facts : Calories 317.9, Fat 19.9, SaturatedFat 12, Cholesterol 134.7, Sodium 151.4, Carbohydrate 32.6, Fiber 0.7, Sugar 28.6, Protein 4.5
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Keshab Babu
[email protected]This was the worst pumpkin pie I've ever had. I will never make it again.
Badsha Hossain
[email protected]I would not recommend this recipe to anyone.
Qousain Khan
[email protected]This pie was a huge disappointment. The filling was bland and the crust was soggy.
Maria Robles
[email protected]I'm not sure what I did wrong, but my pie turned out runny. I'm going to try again with a different recipe.
Asim Mujahid
[email protected]I think this pie would be even better with a graham cracker crust.
Annet Namutebi
[email protected]I had some trouble getting the pie crust to brown properly, but the filling was delicious.
Kylie Cisneros
[email protected]This pie is a little bit sweet for my taste, but it's still very good.
Chris Cormier
[email protected]I've made this pie several times and it's always a success. It's a great way to use up leftover eggnog.
Butu Basazen
[email protected]This pie is perfect for the holidays. It's festive and delicious!
Dasly Vega
[email protected]I'm not a huge fan of pumpkin pie, but I really enjoyed this one. The eggnog flavor really adds something special.
Nusrat Tasnim
[email protected]This pie is a little bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and impressive pie that your family and friends will love.
Hope Stephen
[email protected]I made this pie for my family and they loved it! They said it was the best pumpkin pie they've ever had.
Stephen Marsh
[email protected]I followed the recipe exactly and my pie turned out perfectly. I highly recommend this recipe!
Alfred Omari
[email protected]This pie is perfect for a special occasion. It's rich and decadent, but not too heavy.
Shakera Akter
[email protected]I love the unique flavor of this pie. The pumpkin and eggnog flavors really shine through.
Helal Ahmed
[email protected]This was my first time making a pumpkin eggnog custard pie and it turned out great! I was worried it would be too rich, but it was actually very light and airy.
Sameer Karkee
[email protected]I've been making this pie for years and it's always a crowd-pleaser. The pumpkin and eggnog flavors are a perfect combination.
eze uchechi
[email protected]This pumpkin eggnog custard pie was a hit at our Thanksgiving gathering! The flavors were perfectly balanced and the texture was creamy and smooth.