Pumpkin Eggnog Pie

• Produce

  • 1/2 tsp Ginger, ground
  • 1 (15 ounce can Pumpkin

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 3/4 cup Sugar

• Bread & Baked Goods

  • 1 (9 inch unbaked pie shell

• Beer, Wine & Liquor

  • 1 1/2 cups Eggnog

Found on the-girl-who-ate-everything.com

Ingredients

• 1 (15 ounce) can pumpkin
• 2 eggs
• 3⁄4 cup sugar
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• 1⁄2 teaspoon salt
• 1 1⁄2 cups eggnog (not canned)
• 1 (9 inch) unbaked pie shell, regular or deep dish (see Note)

Directions

• Preheat oven to 425 degrees. Place crust on a cookie sheet.
• In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
• Slowly stir in eggnog.
• Pour into crust and bake on a cookie sheet (for easy transferring) for 15 minutes.
• Reduce heat to 350 degrees.
• Bake 55-65 minutes longer or until until knife inserted in center comes out clean. Make sure you cover the pie towards the end of baking it if the crust is getting too brown.
• Cool completely.