She Strengthens

Eggnog Pumpkin Pie: A Twist on a Holiday Classic

This festive pie is the perfect way to use up leftover eggnog and add a unique spin to your holiday dessert table. By combining rich eggnog with pumpkin purée, eggs, spices, and sugar, you’ll create a creamy and delicious filling. And with an easy press-in crust, you’ll be ready to impress your guests in no time.

The Perfect Crust

To make the crust, simply whisk together melted butter, vegetable oil, sugar, and salt in a medium bowl. Add in the flour and stir until a soft dough forms. Sprinkle the dough into a 9-1/2-inch deep-dish pie plate and press it into the bottom and up the sides of the plate. Chill in the refrigerator for at least 30 minutes before filling.

A Delicious Filling

Heat your oven to 350°F and prepare the filling by whisking together pumpkin purée, eggnog, sugar, eggs, brandy or dark rum (optional), cinnamon, salt, and cloves in a large bowl. Pour the mixture into the chilled pie crust and bake for 50 minutes to 1 hour, or until the top starts to brown and the filling is set. Let cool completely before serving.

The Finishing Touches

Just before serving, whip heavy cream, sugar, and brandy or rum (if using) in a chilled bowl until medium peaks form. Spread or pipe the whipped cream over the pie and grate a light dusting of nutmeg over top.

Game Plan

This pie can be made up to 1 day in advance and refrigerated until ready to serve. Make the whipped cream just before serving. With its unique flavor combination and easy preparation, this eggnog pumpkin pie is sure to be a hit at your holiday gathering.

Yield and Difficulty

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