Pumpkin-Nog Pie
The fall and winter flavors of pumpkin and eggnog come together in this firm pie. Use the crust of your choosing, or don’t use crust at all – the pie is firm enough it doesn’t require crust.
Servings Prep Time
1pie 15-20minutes
Cook Time Passive Time
50-60minutes 50-60minutes
Servings Prep Time
1pie 15-20minutes
Cook Time Passive Time
50-60minutes 50-60minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Place all ingredients in a blender and process until smooth and creamy.
  3. Pour pie filling into lightly greased 9 inch pie plate, or into prepared crust if using.
  4. Bake for 50-60 minutes. It will set more as it cools. Let cool completely and refrigerate at least 4 hours before slicing.
Recipe Notes

* If you want to save on fat and calories, or are just feeling lazy and don’t want to deal with a crust, this pie is great crustless since it’s nice and firm. ┬áJust lightly grease your pie pan, pour in the batter, and bake!

* If you don’t have or like imitation eggnog, non-dairy milk of any kind will work just fine.