Creamy Eggnog-Infused Pumpkin Pie Recipe

Creamy Eggnog-Infused Pumpkin Pie Recipe

Ready to impress your holiday guests? This twist on a classic pumpkin pie is the perfect addition to your festive feast! This easy-to-make eggnog pumpkin pie boasts a rich, creamy filling and a simple press-in crust.

Make the most of your leftover eggnog and whip up this delectable dessert that's sure to leave your friends and family asking for seconds!

Yield: 1 (9-1/2-inch) deep-dish pie, or 8 to 10 servingsDifficulty: EasyTotal Time: 1 hr 50 mins, plus 2 hrs cooling time

Ingredients

For the crust:

• 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
• 1 tablespoon vegetable oil
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine salt
• 1 1/3 cups all-purpose flour, plus more as needed

For the filling:

• 1 (15-ounce) can pumpkin pureé (not pie mix)
• 1 1/4 cups eggnog
• 2/3 cup granulated sugar
• 3 large eggs
• 1 tablespoon brandy or dark rum (optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/8 teaspoon ground cloves

To finish:

• 1 1/2 cups heavy cream
• 2 tablespoons granulated sugar
• 1 tablespoon brandy or dark rum (optional)
• Whole nutmeg, for grating

Instructions

For the crust:

1. In a medium bowl, stir together the melted butter, oil, sugar, and salt until evenly combined. Add the measured flour and stir until a soft dough forms.
2. Sprinkle the dough in small clumps over the bottom of a 9-1/2-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking). Cover with plastic wrap and chill in the refrigerator for at least 30 minutes. Meanwhile, prepare the filling.

For the filling:

1. Preheat the oven to 350°F and arrange a rack in the lower third. Place a baking sheet on the rack while the oven is heating.
2. Place all of the ingredients in a large bowl and whisk until smooth and combined. Pour into the chilled pie crust.
3. Place the pie on the hot baking sheet and bake until the top starts to brown and the filling is set but still jiggles slightly in the center, about 50 minutes to 1 hour. Remove from the oven to a wire rack and let cool completely, about 2 hours.

To finish:

1. Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Place the cream, sugar, and brandy or rum (if using) in the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the measured ingredients until medium peaks form, about 3 to 4 minutes.)
2. Spread or decoratively pipe the whipped cream evenly over the pie and grate a light dusting of nutmeg over top.

For a unique holiday dessert, give this rich and creamy eggnog pumpkin pie a try! It's an excellent way to use up leftover eggnog and impress your guests with its festive twist.

Enrichment Data:If you're craving more eggnog-infused desserts, look no further! Here are two variations that blend traditional pumpkin flavors with a creamy eggnog twist:

1. Eggnog Pumpkin Pie

This spin-off incorporates eggnog into the pumpkin pie filling, adding a rich, creamy texture.

Ingredients:

• 1 cup pumpkin pureé
• 1/2 cup heavy cream
• 3/4 cup eggnog
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 large eggs

Instructions:

1. Preheat oven to 425°F.
2. Prepare a graham cracker crust, either store-bought or homemade.
3. In a large bowl, whisk together pumpkin puree, heavy cream, eggnog, sugar, salt, cinnamon, nutmeg, ginger, and eggs until well combined.
4. Pour the filling into the prepared crust.
5. Bake for 15 minutes, then reduce oven temperature to 350°F and continue baking for an additional 30-40 minutes or until the filling is set.
6. Cool and serve.

2. Pumpkin Cheesecake with Eggnog Whipped Cream

This dessert pairs a pumpkin cheesecake with a creamy eggnog whipped cream topping.

For the Cheesecake:

• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the Eggnog Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons eggnog
• 1 tsp vanilla extract
• 2 tbsp sugar

Instructions:

For the Cheesecake:

1. Preheat the oven to 325°F.
2. Mix the graham cracker crumbs with sugar, then add melted butter and press into a springform pan.
3. Beat cream cheese and sugar, then add pumpkin, eggs, and vanilla.
4. Pour the filling into the prepared crust.
5. Bake for about 55 minutes or until set.
6. Cool completely.

For the Eggnog Whipped Cream:

1. Beat heavy cream until it begins to thicken.
2. Gradually add eggnog, vanilla, and sugar while continuing to whip until stiff peaks form.
3. Spread or pipe the whipped cream over the cooled cheesecake.

These delicious recipes add a tasty eggnog twist to traditional pumpkin desserts, making them perfect for your holiday celebrations! Enjoy!

1. To incorporate unsolicited categories, this recipe for eggnog pumpkin pie can be categorized as desserts, baking, and holiday dishes.
2. For those conscious of nutrition, this recipe includes approximately 420 calories, 24g fat, and 48g carbs per serving.
3. If you have leftover eggnog, consider using it in an uncategorized eggnog pudding recipe with grated chocolate or cinnamon for garnish.
4. For a final touch, attach a recipe card with the eggnog pumpkin pie recipe on your guests' plates as an attachment to the pie serving tray.

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