Tis the Season...for Pie

For those who celebrate on December 25, hope you had a lovely Christmas yesterday.  I had the folks over for dinner and whipped up one of my favorite desserts made up from two of my favorite seasonal things, eggnog and pumpkin!  It's pretty easy to put together and SOOOO good, it makes you want to leave plenty of room for dessert.

Eggnog Pumpkin Pie

1 can (15 oz) solid pack pumpkin
1 1/4 cups eggnog (use your favorite brand)
2/3 cup sugar
3 eggs
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1 unbaked pie crust (9" deep dish)
nutmeg, to sprinkle

In a large bowl combine all the ingredients.

eggs and sugar

then eggnog and spice

Pour mixture into the pie crust and sprinkle with nutmeg.

Bake at 375 degree for 60-65 minutes or until a knife inserted near the center comes out clean.

Cool on a wire rack to room temperature and then store in the fridge until ready to serve.

NOTES

If you don't have pumpkin pie spice handy, you can mix your own.

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp clove

This will make 2 3/4 tsp, more than you need for the recipe.  I usually double the mixture and then I have it on hand for when I make pies or you can halve the recipe and you'll only be a 1/8 of a tsp short of what the recipe calls for.

For this pie, I used soy nog instead of eggnog and it worked out just as well.

If you are feeling extremely domestic, you can always make the pie crust from scratch (http://theculinarycreative.blogspot.com/2010/05/pie-oh-pie.html).