If you’re still craving some sugar after all those Christmas cookies, we’ve found the perfect wintry recipe for any sweet tooth: eggnog pumpkin pie! Just when it couldn’t get more holiday-y. Being one of the biggest dessert-lovers that I know, I’ve dealt with my fair share of baking blogs. Sugar Plum is one of the best that I’ve found, as it provides a great variety of recipes but boasts a whopping 197 posts under the “chocolate” category (my personal favorite when it comes to baking). I used store bought eggnog for this, as my mom and I learned that homemade eggnog was not our forte this year, but it was still perfectly noggy and delicious. The eggnog pumpkin pie didn’t disappoint me, so here is the recipe, complete with torturous photos.
Eggnog Pumpkin Pie
2 cups ground gingersnaps
8 tablespoons butter, melted, divided use
2 tablespoons granulated sugar
2 Safe Eggs
1 cup eggnog
1 (15 oz) can pumpkin
2/3 cup packed brown sugar
1/4 cup all purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
Whipped Cream
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Heat oven to 350 degrees F.
In a large bowl, stir together cookie crumbs, 6 tablespoons melted butter, and sugar until combined. Press crumbs into the bottom and up the sides of a 9-inch pie plate. Bake 10 minutes or until golden brown and crisp. Cool 10 minutes.
In a large mixing bowl, using a mixer on medium speed, beat together eggs, eggnog, pumpkin and brown sugar until well combined – about 2 minutes. Beat in flour, vanilla, cinnamon, ginger, nutmeg and salt until combined. Pour pumpkin filling into pie crust. Bake 50 minutes, or until a knife inserted into pie comes out clean.
To make the whipped cream, in a large mixing bowl, using a mixer on high speed, beat together cream, granulated sugar and vanilla until stiff peaks form. Spread whipped cream over pie.
Makes 9 servings
Check out more amazing recipes over at Sugar Plum.
