Boozy Pumpkin Eggnog Pie. A really delicious twist on the classic Thanksgiving dessert. Save room for pie!
It’s finally my turn to post a pie for Pie Week! I have to admit something: not only am I not really a pie fan, I have never made a pie before this one.
Sure I have made a few tarts, but a pie crust from scratch? Never. I have always been way too intimidated.
I am more of a cake and a cupcake fan. Layer cakes are so much fun to make and I love frosting. Not super sticky sweet frosting, but meringue based like on my chocolate raspberry tuxedo cake.
Pie doesn’t have frosting. It would probably be weird with it. I do like Boston Cream Pie, but that is sort of more of a cake than pie. Some people think cakes are intimidating but for me, pies are way scarier.
Once again a group of bloggers and I gotten together for another theme week recipe and this time it is Pie Week!!!!
This pumpkin pie recipe is another recipe of my mom’s that she has made at Thanksgiving every year that is one of the few pies in my life that I actually like. It’s a little different than most pumpkin pies since it has eggnog and I added booze, because I feel that pies need booze. This pumpkin pie recipe has been thoroughly tested over the years. And tasted.
Pie crust. I had no idea how finicky it is. How many different varieties there are. How many different techniques there are to making it. I knew for this pie I wanted to make a crust from scratch and how totally appropriate the day I was planning to make the crust, I came across this Ultimate Pie Crust Guide.
The pie crust that my mom loves to use has sour cream in it and the one that had the best results from the guide had sour cream so I knew there was hope for success for me.
I was a total dummy and didn’t let my pie crust thaw and I started rolling it out and it was crumbling and falling apart. Ooops. So back in the fridge it went. I am glad I made the pie crust recipe that made two crusts because knowing me, I was going to need it. And I was right. I let crust #2 thaw longer and it rolled out perfectly.
It was pretty thin though so I am not sure I divided the dough equally. I wasn’t about to start over again so I used it. And hoped for the best.
Cutting the first slice of pie was a little nerve wracking. Cutting a perfect slice of cake is easy, super cold cake and a super sharp hot knife, but pie seemed way more fragile to cut into.
I asked a couple of my pie making expert food blogging friends Gerry and Carrie, for their tips for cutting a perfect slice and it’s pretty much the same as cutting a slice of cake. I was stoked it sliced perfectly.
A couple notes about the recipe:
- You can sub out the eggnog if it’s not your thing. Use heavy cream instead or you can make it non-dairy with using a milk alternative. Coconut milk would be amazing
- Don’t care for bourbon? Feel free to substitute another liquor ( spiced rum anyone?) or omit altogether for a non-alcoholic pie. Sub with the milk you choose to use
- The recipe calls for either a store bought pie crust or you can make your own ( if you have your own pie crust recipe go for it) I have included a pie crust recipe that doesn’t need to be pre-baked. Make the crust, chill it, fill it, bake it.
The original recipe per my mom's instructions are to bake for 25 minutes at 350 (after the initial 15 minutes at 425 Deg) for a total of 40 minutes. I found with my oven that the pie wasn't done at all after 40 minutes of baking so I kept checking the pie in 5 minute intervals until the top was almost set, about 45 min at 350 deg, one hour total baking time. Since ovens vary I suggest checking often to make sure the pie is baked enough. If you don't care for eggnog you can substitute with another liquid such as a non-dairy milk ( coconut milk would be amazing) or heavy cream. You can also sub out the bourbon if you want to use a different liquor (spiced rum anyone?) or if you want to make in non-alcoholic omit altogether and add in more milk/non-dairy alternative.
Ingredients for Pie Crust if making from scratch
Ingredients for filling
For Pie Crust
For the filling:
The original recipe per my mom's instructions are to bake for 25 minutes at 350 (after the initial 15 minutes at 425 Deg) for a total of 40 minutes. I found with my oven that the pie wasn't done at all after 40 minutes of baking so I kept checking the pie in 5 minute intervals until the top was almost set, about 45 min at 350 deg, one hour total baking time. Since ovens vary I suggest checking often to make sure the pie is baked enough.
If you don't care for eggnog you can substitute with another liquid such as a non-dairy milk ( coconut milk would be amazing) or heavy cream.
You can also sub out the bourbon if you want to use a different liquor (spiced rum anyone?) or if you want to make in non-alcoholic omit altogether and add in more milk/non-dairy alternative.
Oh and the other pie crust I have leftover? Yeah, I made another pie with it. I may just be a pie convert after all. Maybe.
Here are the other fabulous bloggers and their pies for #PieWeek
Kirsten / Comfortably Domestic – Mile High Apple Pie
Katie / The Hill Country Cook – New Mexico Apple Pie
Anne / From My Sweet Heart – Cranberry Cherry Ricotta Pie
Haley / The Girlie Girl Cooks – Coconut Cream Pie
Carrie / Bakeaholic Mama – Chocolate Cream Pie
Kat / Tenaciously Yours – Grandma’s Chocolate Pie
Kirsten / Comfortably Domestic – Maple Sweet Potato Pie with Toasted Swiss Meringue
Shanna / Pineapple Coconut – Boozy Pumpkin Egg Nog Pie (That’s Me!!)
Carrie / Bakeaholic Mama – Sweet Potato Tartlets
Christina / Buffy and George – Deep Dish Apple Pie
Madeline / Munchin in the Mitten – Sweet Potato Pie
Allison / Decadent Philistines – Refrigerator Pumpkin Porter Chocolate Pie with Toasted Pumpkin Marshmallow “Meringue”
Lauren / Climbing Grier Mountain – Mini Butternut Squash Pie Stacks with Marshmallow Frosting
Megan / Country Cleaver – Biscoff Pie with Whiskey Mallow Fluff
Shanna / Pineapple Coconut – Persimmon, Pear and Brandy Pie with Vanilla Bean Crumble (Me again!!)
Kirsten / Comfortably Domestic – Very Berry Cherry Pie