Saturday, December 24, 2011

Eggnog Pumpkin Pie

I made this pumpkin pie for dessert for a Christmas dinner with some of my family last night. I am usually not a huge fan of baked pumpkin pies because of how heavy and dense they can be, but this pie was incredibly light and airy! The addition of eggnog made it so creamy and flavourful and it was a great pairing with the gingersnap crust. It was spicy, sweet, and festive - perfect for a unique holiday dessert. My family and I really loved it!


2 cups ground gingersnap cookies - I just bought some gingersnap cookies and ground them into a fine power in my food processor. If you don't have a processor then just place the cookies in a large plastic bag and crush them with the bottom of a glass or a heavy object.
8 Tbsp. butter, melted, divided use
2 Tbsp. white sugar
2 large eggs
1 cup eggnog
1 15oz. can pure pumpkin (about 1 and 3/4 cups)
2/3 cup brown sugar
1/4 cup all purpose flour
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp ground ginger
1/4 tsp. nutmeg
1/2 tsp. salt

Fresh whipped cream:
1 cup heavy whipping cream
2 Tbsp. white sugar
1/2 tsp. vanilla extract


Preheat the oven to 350 degrees F. In a large bowl, stir together the cookie crumbs, 6 Tbsp. melted butter, and the white sugar. Press the crumbs evenly into the bottom and up the sides of a 9" pie plate. Bake for 10 minutes in the preheated oven, or until golden brown. Remove and allow to cool on a wire rack for 10 minutes while you prepare the filling.

In a large mixing bowl, beat together the eggs, eggnog, pumpkin, brown sugar, and remaining 2 Tbsp. of melted butter with an electric mixer until well combined, about 2 minutes. Beat in the flour, vanilla, cinnamon, ginger, nutmeg, and salt until combined. Pour the pumpkin filling into the prepared pie crust. Bake for 50 minutes, or until the top of the pie is set. Allow the pie to cool completely before topping with the fresh whipped cream.

To make the fresh whipped cream: Chill a large mixing bowl in the freezer so it is nice and cold before you begin. Add the whipping cream, sugar, and vanilla to the bowl and beat with an electric mixer on high speed until the cream is thick and stiff peaks form. Spread the whipped cream over the cooled pie and garnish with a sprinkle of cinnamon or freshly ground nutmeg. Store the pie in the refrigerator.

Merry Christmas!

*Recipe from Sugar Plum

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