Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Eggnog Custard Pie
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- #50344
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 package prepared pie crust
FILLING
3 eggs
1/3 cup sugar
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups eggnog
2 tablespoons brandy
1 teaspoon vanilla extract
TOPPING
1 cup whipping cream
3 tablespoons powdered sugar
2 teaspoons brandy
nutmeg
directions
Prepare pie crust according to package directions for a filled one-crust pie using a 9-inch pan (Refrigerate any remaining crust for later use). Heat oven to 350 degrees F.
In a large bowl, beat eggs. Add remaining filling ingredients and blend well. Pour into a pie-crust lined pan. Cover with foil. Bake for 25 minutes.
Remove foil, then bake an additional 30-40 minutes or until knife inserted in center comes out clean. Cover edge of crust with strips of foil during the last 10-15 minutes of baking if necessary to prevent excessive browning. Cool completely.
In a small bowl, beat whipping cream until soft peaks form. Add powdered sugar and brandy. Beat until stiff peaks form.
Garnish pie with whipped cream and sprinkle with nutmeg. Store in refrigerator.
added by
92037
nutrition data
322 calories, 21 grams fat, 26 grams carbohydrates, 6 grams protein per serving.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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reviews & comments
December 29, 2007
This was just the recipe I was looking for! It topped off our Christmas Eve dinner, and was a huge success! Thank you for sharing it!