Directions:
- Preheat oven to 375° F. In large bowl, with wire whisk, mix pumpkin, eggnog, sugar, spice, salt and eggs until well blended. Place frozen piecrust on cookie sheet on oven rack; pour in pumpkin mixture (mixture will come up to almost top of crust).
- Bake pie 60 – 65 minutes or until filling puffs up around edges and center is just set but not puffed. Cool pie completely on wire rack. Refrigerate until ready to serve or up to 1 day. Garnish each serving with whipped cream sprinkled with pumpkin pie spice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 904.76 Kcal (3788 kJ) | ||
| Calories from fat | 247.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.5g | 42% | |
|---|---|---|---|
| Cholesterol | 600.95mg | 200% | |
| Sodium | 990.63mg | 41% | |
| Potassium | 658.12mg | 14% | |
| Total Carbs | 136.35g | 45% | |
| Sugars | 122.99g | 492% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 30.15g | 60% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 3.5mg | 19% | |
| Calcium | 455mg | 45% | |
| Amount Per 100 g | |||
| Calories | 88.73 Kcal (371 kJ) | ||
| Calories from fat | 24.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 42% | |
|---|---|---|---|
| Cholesterol | 58.94mg | 200% | |
| Sodium | 97.15mg | 41% | |
| Potassium | 64.54mg | 14% | |
| Total Carbs | 13.37g | 45% | |
| Sugars | 12.06g | 492% | |
| Dietary Fiber | 0.05g | 2% | |
| Protein | 2.96g | 60% | |
| Vitamin C | 0.5mg | 8% | |
| Iron | 0.3mg | 19% | |
| Calcium | 44.6mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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