Ingredients:1 (15 oz.) can of Pumpkin Puree
1-1/2 cups of Eggnog
2 large eggs
1/4 cup of white sugar
1/4 cup of dark brown sugar
1 tsp. of ground cinnamon
1/2 tsp. of salt
1/4 tsp. of ground cloves
1/4 tsp. of ground ginger
1/4 tsp. of nutmeg (more if you desire)
Directions: Preheat oven to 425 degrees. Mix all ingredients using a wire whisk till well blended. Pour mixture into a regular pie shell. Cover edges with a crust protector or tin foil to prevent edges from burning. Bake at 425 degrees for 15 minutes. Turn heat down to 350 degrees and continue baking for 45-55 minutes or until a knife comes out clean. Cool on wire rack. Top with whip topping and sprinkle with nutmeg. Serve warm! ~ Chef ~
1-1/2 cups of Eggnog
2 large eggs
1/4 cup of white sugar
1/4 cup of dark brown sugar
1 tsp. of ground cinnamon
1/2 tsp. of salt
1/4 tsp. of ground cloves
1/4 tsp. of ground ginger
1/4 tsp. of nutmeg (more if you desire)
Directions: Preheat oven to 425 degrees. Mix all ingredients using a wire whisk till well blended. Pour mixture into a regular pie shell. Cover edges with a crust protector or tin foil to prevent edges from burning. Bake at 425 degrees for 15 minutes. Turn heat down to 350 degrees and continue baking for 45-55 minutes or until a knife comes out clean. Cool on wire rack. Top with whip topping and sprinkle with nutmeg. Serve warm! ~ Chef ~
