Eggnog Pumpkin Pie

• Produce

  • 1/2 tsp Ginger
  • 1 (15 ounce can Pumpkin puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/2 cup Sugar

• Nuts & Seeds

  • 1/2 cup Pecans

• Bread & Baked Goods

  • 1 Unbaked pie shell

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 1 cup Eggnog
  • 1/4 tsp Rum extract

Found on thegraciouswife.com

Description

Ingredients

• 1 unbaked pie shell (Try this Easy No Fail Pie Crust recipe)
• 2 eggs
• 1 (15 ounce) can pumpkin puree
• 1 cup eggnog
• ½ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon rum extract
• ½ cup brown sugar
• 2 tablespoons butter, softened
• ½ cup chopped pecans

Directions

• Roll out pie crust and place in a pie dish. Set aside.
• In a large mixing bowl, whisk together eggs, pumpkin puree, eggnog, sugar, cinnamon, salt, ginger, nutmeg, cloves, and rum extract until completely combined.
• Pour mixture into pie crust.
• In a small bowl, cut together brown sugar and butter until crumbly. Stir in pecans.
• Sprinkle brown sugar and pecan mixture over unbaked pie filling.
• Bake pie at 350° for 50-60 minutes, until pie is set. If crust is browning too quickly cover edges with foil and continue baking.
• Allow pie to cool before serving. Keep covered and refrigerated.