Eggnog Pumpkin Pie

This Thanksgiving my family came from all over to celebrate at my parent’s house.  There was so much food but the best part of course were the desserts.  Everyone brought a pie, including apple pie, blueberry pie, pecan pie, chocolate pudding pie, and carrot cake whoopee pies, which all were to die for, but what’s a Thanksgiving without pumpkin pie?  To complete the scene I made an Eggnog Pumpkin Pie.  After a debate between which eggnog is the best, a taste test found that Stewart’s brand eggnog came out on top.

1 15oz can pumpkin puree
2 eggs
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp salt
1 1/4 cup Stewart’s eggnog
1 9″ unbaked pie crust

Whisk together the pumpkin, eggs, sugar, cinnamon, ginger, nutmeg, and salt until smooth.

Slowly whisk in the eggnog to incorporate.

Prepare your pie crust by placing it in a 9″ pie pan and fill it with the pie filling.  To make a scalloped crust, use one finger to push the crust up while your other hand folds it around the sides.

Bake at 375 for 60-65 minutes, or until a knife inserted into the middle comes out clean.  It should have a slight jiggle to it still.  Cook on a cooling rack.

Serve with whipped cream.

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