Eggnog Pumpkin Pie

Makes 1 deep dish 9” pie, serves about 12.

9” pie crust - deep dish (frozen or fresh)



1 can (15 oz) pure pumpkin (not the pumpkin pie mix)

1-1/4 cup eggnog

2/3 cup sugar

3/4 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp salt

3 large eggs



1.  Preheat oven to 375 degrees. In a large bowl, with wire whisk, mix all ingredients for pie filling until well blended. Place frozen piecrust on cookie sheet on oven rack, pour in pumpkin mixture (mixture will come up almost to top of piecrust).



2.  Bake pie for 60-65 minutes or until filling puffs up around edges and center is just set but not puffed. When you think the pie is done, insert the tip of a sharp knife into the center - if it comes out clean, the pie is done. Cool complete on wire rack. Refrigerate until ready to serve or up to 1 day. Garnish each serving with whipped cream, if desired.