Eggnog Pumpkin Pie

As many decades as I’ve been making pumpkin pie, I never once considered substituting the liquid dairy in it for prepared eggnog.

I’ve made pumpkin pies with heavy cream, half and half, non-dairy creamer, sweetened condensed milk and coconut milk, to name a few. They were all good, and some of them won prizes in pie contests!

But now comes an idea from one of my favorite Los Angeles bakers — Sharon Graves, who runs a mail-order business called Mom in the Mail. She bakes and mails cookie care packages to college students and anyone else who needs a good cookie box gift. (Hint: that’s all of us.) She also has won the grand prize in the KCRW Pie Contest, so her bona fides are in order.

It was her idea to put eggnog in the pie. It’s an absolute winner idea, and you should make it! I made 2 pies for Thanksgiving, and I’ll be making another 2 for Christmas dinner because everyone asked for them again.

How to make Eggnog Pumpkin Pie

First, gather as your ingredients. For this pie, you’ll need:

• Pie crust. I used a Pillsbury prepared pie crust, but you can make one from scratch if you have it in you!
• Pumpkin puree. Be sure to get the 100% pumpkin, and not the pumpkin pie filling (which has sugar and other ingredients in it)
  
• Eggnog. I used Lactaid brand since one person in our house is lastose-intolerant.
• Eggs
• Sugar
• Brown Sugar. Dark brown is preferred, but light brown will be fine. Use what you have! You know the rule with brown sugar, right? You always pack it into the measuring cup. That’s why it looks like it does in the above photo.
• Ground cinnamon
• Salt
• Ground cloves
• Ground ginger
• Ground nutmeg
• Garnish: whipped cream, toasted pecans (optional)

Since I used a prepared pie crust, I simply fit it into my pie plate.

Tamp it down and crimp the edges using your fingers.

Stir together the filling and pour into the crust.

Bake and it will be slightly browner when done.

Remove from oven, cool a couple of hours, refrigerate until you need it. If you have a pie plate with a cover, like I show here, use it! This 9-inch pie plate with lid is from OXO. {affiliate link; use this link at no additional cost to you}

I decorated the outer rim with toasted pecans, but do as you like. It’s wonderful just plain, or with whipped cream on top.

And don’t worry if the crimped edge looks a little off kilter after baking. That’s the mark of a homemade pie. Call it rustic and charming and serve it proudly!

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