Eggnog Pumpkin Pie
Smooth and perfectly-spiced pumpkin custard filling infused with luscious eggnog and baked in a golden flakey pie crust!
Ingredients
Crust:
- 3 Tablespoons water
- 1 Tablespoon sour cream
- 1 ¼ cups all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- 4 Tablespoons shortening, cut into 1/2-inch pieces
- 4 Tablespoons unsalted butter, cold
Filling:
- 15 ounces pumpkin pure (homemade or canned)
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 3 eggs
- 1 ¼ cups eggnog
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger*
- ½ teaspoon ground nutmeg*
- ⅛ teaspoon ground cloves*
Instructions
Make the Crust:
- In a small bowl, combine the water and sour cream; set aside.
- In a large mixing bowl, stir the flour, sugar and salt together. Scatter the shortening over the flour, then use a cheese grater to grate the butter on top. Using a fork or a pastry blender, cut the mixture together until it resembles coarse crumbs. Add the sour cream mixture and use a stiff rubber spatula to stir and press the dough together until it forms one big mound. If dough is still too dry and doesn’t hold together, add another tablespoon of water.
- Turn the dough out onto a piece of plastic wrap and flatten into a 5-inch disk. Wrap tightly and refrigerate for at least one hour.
- Once chilled, preheat the oven to 425ºF. Roll the dough out into a 12-inch circle and fit into a greased 9-inch pie plate. Trim, fold, and crimp the edge of the dough.
- Press a sheet of aluminum foil into the bottom and up the sides of the pie crust. Fill foil with pie weights. I used uncooked dried beans. Uncooked rice also works.
- Place pie plate onto a baking sheet and bake for 10 minutes. Remove pie crust from the oven and carefully lift the aluminum foil (with the dried beans or rice) out of the pie. Allow to cool slightly while you make the filling.
Make the Filling:
- Reduce oven heat to 350ºF. In a large bowl, whisk the pumpkin, both sugars, eggs, eggnog, salt, and spices together until smooth and combined. Try not to over-mix! Pour filling into the crust. Bake in the oven for 40-50 minutes, or until filling is set around the edges and center jiggles only slightly.
- When the pie is done baking, remove pie from the oven and cool on a wire rack for 2 hours. Chill in the refrigerator for at least 6 hours before serving.
Notes
*You can substitute 1 teaspoon of pumpkin pie spice for the ginger, nutmeg, and cloves. Still add the teaspoon of cinnamon though.