| 1 |
(9 inch) unbaked pie shell |
| 1 |
(16 ounce) can pumpkin |
| 1 1⁄2 |
cups QD Egg Nog |
| 2 |
eggs |
| 1⁄2 |
cup sugar |
| 1 |
teaspoon cinnamon |
| 1⁄2 |
teaspoon salt |
| 1⁄4 |
teaspoon ginger |
| 1⁄4 |
teaspoon clove |
| 1 |
teaspoon vanilla extract |
|
Sweetened whipped cream |
|
|
| 1) Preheat oven to 425º F. |
| 2) In large mixing bowl, combine all ingredients except pie shell; mix well; pour into pie shell. |
| 3) Bake at 425º F for 15 minutes. |
| 4) Reduce oven temperature to 350º F; bake for 30-45 minutes longer or until knife inserted into custard is removed clean. |
| 5) Remove from oven and cool. |
| 6) Serve topped with sweetened whipped cream. |
|
