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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
1 15-ounce can(s) pure pumpkin |
1 1/4 cup(s) prepared eggnog |
2/3 cup(s) sugar |
1 1/2 teaspoon(s) pumpkin pie spice |
1/4 teaspoon(s) salt |
3 large eggs |
1 9-inch frozen, deep-dish piecrust |
whipped cream, for garnish |
Directions:
1. 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).
2. 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.
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