| 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. |
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