Pumpkin Pie Eggnog Recipes

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Place remaining ingredients in a large bowl; beat just until smooth. Pour into crust. Bake 15 minutes. , Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Store in the refrigerator.

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust. , In a small bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling. , Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 425 degrees.
• In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
• Slowly stir in eggnog.
• Pour into crust,bake 15 minutes.
• Reduce heat to 350 degrees.
• Bake 45-50 minutes longer or until knife inserted in center comes out clean.
• Cool.

Steps:

• Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
• Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
• Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.

Steps:

• Prepare a bowl set into a large bowl filled with ice and water and set aside.
• Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
• Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.

Steps:

• Preheat oven to 425 degrees F.
• In large mixing bowl, combine all ingredients except pastry shell; mix well; pour into pie shell.
• Bake at 425 degrees F for 15 minutes.
• Reduce oven temperature to 350 degrees F; bake for 30-45 minutes longer or until knife inserted into custard is removed clean.
• Remove from oven and cool.
• Serve topped with sweetened whipped cream.

Steps:

• In a large bowl combine the pumpkin, eggnog, sugar, eggs, spices and salt.
• Mix well.
• Pour into unbaked pie shell.
• Bake at 375 degrees for 60 minutes or until a knife inserted in the middle comes out clean---mine took about 70 minutes.
• Cool on wire rack.
• Refrigerate until serving.