Eggnog Pumpkin Pie
Makes one 10 inch pie
Submitted by Tiffany Harris
Fall has arrived and it’s that time of the year to pull out the best recipes for the Holidays. Here is a twist on the classic pumpkin pie that is easy to make and special enough for a fussy crowd, including those that don’t care for pumpkin pie (this includes me)! The addition of the eggnog gives this pie a less intense taste and rich flavor. Enjoy!
Perfect Pie Crust (recipe follows)
- 1 can 15oz Pumpkin Pura (2 cups)
- 1-1/2 C eggnog (low fat eggnog works well too)
- 2 eggs
- 1/4 C white sugar
- 1/4 C dark brown sugar
- 1 t ground cinnamon
- 1/2 t salt
- 1/4 t ground cloves
- 1/4 t ground ginger
- Sprinkle or 1/8 ground nutmeg
Preheat oven to 425 degrees.
Mix all ingredients using a wire whisk. Pour into crust. Cover edges with a crust protector or tin foil to prevent edges from burning.
Bake at 425 degrees for 15 min. Turn heat down to 350 degrees and continue baking for 45-55 min until a knife comes out clean. Cool on wire rack for 2 hours. Refrigerate. Take out 1 hour before serving to warm pie to room temperature.
Perfect Pie Crust
Makes two 10 inch pie crusts
A few secrets for the perfect crust are to use very cold butter, shortening, and water and touching the dough as little as possible with your rolling pin and your hands. If you don’t have the time to make the crust from scratch then a store bought crust works nicely under pressure.
- 3 C flour
- 1 T powdered sugar
- 1 t salt
- 1/3 C shortening – cold. (Place it in the refrigerator the day before)
- 1 1/2 stick (12T) unsalted butter – very cold and cut into chunks
- 6-8 T (about 1/2 cup) ice water
Mix the first 3 ingredients in a food processor bowl by pulsing a few times with a steel blade. Add the shortening and butter and pulse 10-12 times until well blended so the fat will look like pea sized pieces, and the rest looks like coarse crumbs. While the machine is running, add 5T of ice water down the feed tube and pulse the machine until mixture looks evenly moistened and begins to form small balls. Add remaining 2-3T of ice water, 1T at a time, until dough holds together and begins to form a ball.
Divide dough into 2 equal balls. Roll each ball out on a floured surface so it is 12″ round and 1/8″ thick making sure it is well floured and doesn’t stick to the surface. Fold the dough in half, lift and transfer to pan, unfold and tap very lightly into pan with fingers. Dough will hang out just beyond the rim. Roll dough under around the edge using knuckles to create a decorative crust border.
Fresh Whip Cream
Makes 2 Cups
Once you make fresh whip cream you will never go back to store bought options! The handy whip cream maker makes all the difference. I couldn’t live without it!
- 1C heavy whipping cream (1 pint = 2 cups)
- 1/4 C powdered sugar
- 1t vanilla
If using a mixer, whip it up on high until it stands in a peak. If using a whip cream dispenser, combine ingredients in a bowl and use a whisk to combine. Pour into whip container and add carbon charger (must do this last!) Shake for one minute. Ready to use! Double or triple recipe as desired. Standard whip dispenser can hold a double recipe. Store in refrigerator for up to 5 days.