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Eggnog Pumpkin Pie

An easy and delicious pumpkin pie recipe made with eggnog and an all butter crust.

Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 1 Pie
Calories 350 kcal

Ingredients

  • 2 cups pumpkin puree canned
  • 1 1/2 cups eggnog
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 2 eggs plus the yolk of a third egg
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/2 tsp lemon zest
  • 1 prepared pie crust (recipe below)

Pie Crust

  • 1 1/4 cups all-purpose flour plus extra for rolling
  • 8 tbsp unsalted butter cold, cut into 1/2 inch cubes
  • 1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 4 to 6 tbsp ice water cold

Instructions

To make the pie crust

  1. Cut the sticks of butter into 1/2-inch cubes and place in the freezer for at least 15 minutes (up to an hour is best).

  2. Combine flour, salt, and sugar. Add butter and mix until it resembles coarse meal. Add water one tablespoon at a time, mixing until it just begins to clump.

  3. Remove dough and place on a clean surface. Carefully shape into a disk shape. Sprinkle with a little flour on all sides. Wrap in plastic wrap and refrigerate for an hour.

  4. Remove the dough from the refrigerator and let sit at room temperature for 5-10 minutes. Sprinkle a little flour on top and then roll it out with a rolling pin on a lightly floured surface until it reaches 12 inches across and 1/8 of an inch thick. Place onto a 9-inch pie plate.

To make the pie

  1. Preheat oven to 425F.

  2. Mix sugars, salt, spices and lemon zest in a large bowl. Beat the eggs and add to the mixture. Add the pumpkin puree and eggnog. Whisk all together until well incorporated.

  3. Pour into prepared pie shell and bake at 425F for 15 minutes. After 15 minutes reduce the temperature to 350F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

  4. Let cool for 2 hours.