Eggnog Pumpkin Pie

Eggnog Pumpkin Pie

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Crust Ingredients

  • 1 ¼ C all-purpose flour
  • ¼ tsp. salt
  • 3 T shortening
  • 1 T cold butter, cubed
  • 3 to 4 T cold water

Filling:

  • 2 eggs
  • 1 can (15 oz.) solid-pack pumpkin
  • 1 C eggnog
  • ½ C Pioneer® Sugar
  • 1 ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground clove

Topping:

  • ½ C Pioneer® Golden Light Brown Sugar, packed
  • 2 T butter, softened
  • ½ C chopped pecans

Crust Directions

  1. Preheat oven to 350° F.
  2. In a food processor, combine flour and salt, cover and pulse to blend. Add shortening and butter, cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic wrap. Chill for 1 hour until easy to handle. Roll out pastry to fit in 9-inch pie plate; set aside.

Filling:

  1. In a large bowl, whisk eggs, pumpkin, eggnog, Pioneer® Sugar, salt, cinnamon, ginger, nutmeg and clove until blended. Pour into the prepared crust.

Topping:

  1. In a small bowl, beat Pioneer® Golden Light Brown Sugar and butter until crumbly – 2 minutes. Stir in pecans; sprinkle over filling.
  2. Bake for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.