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Boozy Pumpkin Eggnog Pie

Shanna
Boozy Pumpkin Eggnog Pie Like mom makes, only boozier. The eggnog adds an extra layer of flavor and creamy richness.
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Prep Time 30 minutes
Cook Time 55 minutes
Additional Time 12 hours
Total Time 13 hours 25 minutes
Servings 10 -12 servings

Ingredients
  

  • 1 9 " unbaked pie shell premade/store bought or made from scratch

Ingredients for Pie Crust if making from scratch ( This is the recipe I used)

  • (Source: America’s Test Kitchen Family Baking Book
  • ⅓ cup ice water plus extra as needed
  • 3 tablespoons sour cream
  • 2½ cups all-purpose flour 11.25 ounces
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 16 tablespoons 8 ounces unsalted butter, cut into ¼ inch pieces and frozen for ten to fifteen minutes

Ingredients for filling

  • 2 large eggs room temperature
  • One 15 ounce can pumpkin Not pie filling
  • ¾ c granulated sugar 5.25 ounces
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • 1-⅓ C eggnog 320 ml
  • ⅓ c good quality Bourbon I used Makers Mark (80 ml)
  • Topping:
  • 1 cup heavy cream 40 ml
  • 2-3 tablespoon confectioners sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon bourbon optional

Instructions
 

For Pie Crust

  • Mix ⅓ cup of the ice water and sour cream together in a small bowl until combined.
  • Process the flour, sugar, and salt together in a food processor until combined.
  • Scatter the butter pieces over the top and pulse the mixture until the butter is slightly larger than the size of large peas (about 5-8 quick pulses)
  • Pour half the sour cream mixture over the flour mixture and pulse until incorporated, about three pulses. Repeat with the remaining sour cream mixture. Pinch the dough with your fingers; if the dough feels dry and doesn’t hold together, sprinkle 1 to 2 tablespoons more ice water over the mixture and pulse just until the dough forms large clumps and no dry flour remains (3-5 pulses).
  • Divide the dough into 2 even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour up to 3 days. Before rolling the dough out, let it sit on the counter to soften slightly, about ten minutes if chilled for one hour, at least 30 minutes if chilled overnight. When ready to roll out lightly dust your counter or rolling surface with flour and roll to about a 12” disc.
  • Carefully set the dough in the pie pan and gently press it down and to the sides. Trim the edges a little longer than the edge of the pie pan. Crimp dough edges with fingers or a fork. Pie crust doesn't need to be baked before filling.

For the filling:

  • Preheat oven to 425 Deg F.
  • Beat eggs lightly add in the pumpkin, sugar and spices and mix well. Add in the eggnog and bourbon and stir until well combined and slowly pour into pie shell. If there is excess filling set it aside and add it to the pie after 5 minutes of baking. Bake the pie for 15 min in preheated oven.
  • Reduce oven to 350 Deg F and bake another 35 min more or until the top is mostly set and the middle jiggles slightly. Remove from oven and cool completely on a cooling rack.
  • Once cool wrap in plastic wrap and chill overnight.
  • When ready to serve let sit at room temperature for at least 20 minutes first.
  • Make the whipped cream. Whip the heavy cream until soft peaks, add in the confectioners sugar and whip again. Taste and add more sugar if a sweeter topping is desired, add in the optional bourbon. Spoon the whipped cream into a piping bag fitted with a large open star tip and pipe swirls around the edges. Sprinkle with cinnamon. Slice and serve

Notes

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.