Happy Eggnog Friday! The eggnog festivities continue. I still have one more eggnog recipe to post, but I guess it’ll have to wait until Sunday or Monday. I’m running out of days before Christmas! Yikes! I have so many holiday recipes to post. I might have to blog every day next week just to catch up. Food blogging really is a full time job!
Before I forget, let’s see who won the Safe Egg prize package!
The winner is….
Jessica and Bruce! Congratulations! If you could just email your information to me, I’ll forward it to the Davidson’s Safest Choice peeps.
Thanks to everyone who entered. I loved reading your opinions on fruitcake! Who knows, maybe I’ll try baking one this year for the first time.
Please don’t tell me you’re sick of pumpkin yet. I still consider December to be pumpkin season. People bake pumpkin pies at Christmas, don’t they?
Well, if you’re wanting to bake a pumpkin pie for Christmas, this is the one. It’s Eggnog Pumpkin Pie!
I really loved this pie. I would bake it again and again. The crust is made out of ground gingersnaps and butter. I think the crust could have used some extra sweetness, so I would add a tablespoon or two of sugar next time. (I already edited that into the recipe.)
The filling is made from canned pumpkin, eggnog, eggs, spices, vanilla and brown sugar, and the topping is sweetened whipped cream. The eggnog is what makes this pie so good.
Very, very good. I guarantee everyone will love this pie if you bake it.
I have another bit of information for you… Eric is graduating from college today with his bachelor’s degree in geography – Environmental and Natural Resources, with his minor in geology. Let’s all give him a pat on the back for his hard work.
Hooray! Congratulations, Eric! I’m so proud of you!
This is the most recent picture I have of him. He just happens to be wearing a little straw hat.
(My grandma gave my baby niece this sheep wearing a hat. So each of my family members took turns wearing the hat and taking pictures. Heh heh. We’re so mature.)
Eggnog Pumpkin Pie
2 cups ground gingersnaps
8 tablespoons butter, melted, divided use
2 tablespoons granulated sugar
2 Safe Eggs
1 cup eggnog
1 (15 oz) can pumpkin
2/3 cup packed brown sugar
1/4 cup all purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
Whipped Cream
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Heat oven to 350 degrees F.
In a large bowl, stir together cookie crumbs, 6 tablespoons melted butter, and sugar until combined. Press crumbs into the bottom and up the sides of a 9-inch pie plate. Bake 10 minutes or until golden brown and crisp. Cool 10 minutes.
In a large mixing bowl, using a mixer on medium speed, beat together eggs, eggnog, pumpkin and brown sugar until well combined – about 2 minutes. Beat in flour, vanilla, cinnamon, ginger, nutmeg and salt until combined. Pour pumpkin filling into pie crust. Bake 50 minutes, or until a knife inserted into pie comes out clean.
To make the whipped cream, in a large mixing bowl, using a mixer on high speed, beat together cream, granulated sugar and vanilla until stiff peaks form. Spread whipped cream over pie.
Makes 9 servings
