Print Recipe

Eggnog Pumpkin Pie


  • 1 (15 ounce) can pure pumpkin (not pumpkin pie mix)
  • 1 1/4 cups commercially-prepared eggnog
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons pumpkin-pie spice plus additional for garnish
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 (9-inch) frozen deep-dish piecrust
  • Whipped cream for garnish


  1. Heat oven to 375 degrees F.
  2. In large bowl, with wire whisk, mix pumpkin, eggnog, sugar, spice, salt and eggs until well blended.
  3. Place frozen piecrust on cookie sheet on oven rack; pour in pumpkin mixture (mixture will come up to almost top of piecrust).
  4. Bake pie 60 to 65 minutes or until filling puffs up around edges and center is just set but not puffed.
  5. Cool pie completely on wire rack.
  6. Refrigerate until ready to serve or up to 1 day.
  7. Garnish each serving with whipped cream sprinkled with pumpkin pie spice.

Nutritional information based on individual serving: Calories: 165; Total Fat: 7 g; Saturated Fat: 3 g; Cholesterol: 69 mg; Sodium: 150 mg; Carbohydrates: 23 g; Fiber: 1 g; Protein: 3 g