Blue Ribbon Group Holiday Pumpkin Pie
This Holiday Pumpkin Pie recipe is a delightfully delicious creation. It features eggnog in the filling. Recipe credit goes to Loretta Greiner. She won a “Best New Entrant” award for it at the Iowa State Fair back in 2011. It makes the perfect addition to the dessert table. You can make it with your favorite pie crust recipe or use a pre-made one like Pillsbury. And if you’re looking for more holiday baking ideas, enter “holiday” into our search bar here.
Holiday Pumpkin Pie
1 prepared pie crust, un-baked
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 1/2 cups pumpkin
1 1/4 cup prepared eggnog
Preheat oven to 425 degrees F. Prepare pie crust for single crust 9-inch pie (roll and press to fit into pan, crimp edges); set aside. In a small bowl, mix sugar, salt, cinnamon, ginger, and cloves; set aside. In large bowl, beat eggs. Add spice mixture and 1 1/2 cups pumpkin; mix well. Slowly mix in eggnog. Pour into unbaked pie shell.
Bake 15 minutes. Reduce temperature to 350 degrees F. Cover crust with aluminum strips or a pie saver shield. Bake an additional 40 to 50 minutes, until knife inserted into pie center comes out clean. Cool on rack for up to two hours.
