This delicious pumpkin eggnog pie is a tart made of shortcrust pastry, pumpkin puree, eggnog and eggs. It’s completely nuts-free and soy-free and topped with whipped cream for extra sweetness!
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 64 mins – easy
🍽 8 servings – 344 kcal per serving
| Serving
169g |
Fat
15g |
Sat. fat
5g |
Sodium
459mg |
| Carbs
38g |
Fibers
1g |
Sugars
21g |
Proteins
5g |
INGREDIENTS
- 1 shortcrust pastry
- 16 oz pumpkin purée
- 1½ cup eggnog
- 2 eggs
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- ½ cup whipped cream
TOOLS
- 1 whisk
- 1 bowl
- 1 oven
- 1 pie tin
STEPS
Place the shortcrust pastry in a pie tin.
Crack the eggs into a bowl. Then add the pumpkin purée, eggnog, ground cinnamon, granulated sugar, ground ginger, ground cloves, and vanilla extract. Whisk for 3 minutes to get a pumpkin batter.
Spread the pumpkin batter over the shortcrust pastry.
Preheat the oven to 425°F for 19 minutes.
Place the pie tin in a hot oven and bake for 15 minutes.
Turn the temperature down to 350°F and bake for 30 minutes. Then turn off the heat and remove the pie tin from the oven. Set aside for 10 minutes to cool.
Top with whipped cream.
It’s ready to be served !
