Tuesday, November 1
Eggnog Pumpkin Pie
Back when I was pregnant with my first child, I was a councilor at our local Girls Inc. location. It may have been one of the best jobs I had ever had. I worked with a great group of women, and we all loved working with the kids that spent their afternoons with us, many of them coming from low income homes with a lot struggling single moms.
That year for Christmas, we sat with each girl in the program, gathered their clothing sizes, shoe size and made a Christmas list of things they each really wanted. Then we each sponsored a child (as did many local individuals looking to help out). It was such an awesome feeling, sending them home with gifts they all either needed, or wanted.
We also had an employee party that year complete with Yankee swap, it was my first exposure to pumpkin pie. I had gone 20-something years without ever having a bite of pumpkin pie. I was an incredibly picky and sheltered eater until I was pregnant, at which point I wanted to eat EVERYTHING. My only chicken and veggie eating self was craving nothing but red meat, and I was all of a sudden trying things I would have never thought to in the years/months prior.
That first slice of pumpkin pie changed me. It started my obsession with pumpkin desserts, which eventually turned into Pumpkin week, and #30DaysOfPumpkin here on my blog. With so many pumpkin treats already on my blog, I haven't felt the need to post many this fall. But this? This one had to be shared!
Eggnog Pumpkin Pie
1 unbaked pie crust
15 oz canned pumpkin puree
2 large eggs
1/3 cup packed dark brown sugar
1 1/4 cups eggnog
1 tbs pumpkin pie spice
1/8 tsp salt
Whipped cream for serving
Freshly grated nutmeg for dusting
Raw sugar for sprinkling the crust.
Pres pie crust into a 9 inch pie plate. Brush the top with egg wash, and sprinkle with raw sugar.
Preheat oven to 450 degrees.
In a mixing bowl, whisk pumpkin, eggs, sugar, eggnog, spice, and salt together. Once smooth, pour into unbaked pie crust.
Bake at 450 for 5 minutes, and reduce heat to 350.
Bake until the pie appears to be set, and jiggles just slightly in the center.
Allow it to cool to room temp and then refrigerate for at least 3 hours.
Serve with fresh whipped cream and dust with nutmeg.