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Spicy Pumpkin Eggnog Pie with Amaretto Creme
Susan McMillan
Ingredients
Pie:
1 unbaked 9-inch deep-dish pie shell
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 3/4 cups (15 ounces) pumpkin
1 1/2 cups eggnog
Amaretto Creme:
1 cup heavy whipping cream
2 tablespoons confectioner's sugar
1/2 teaspoon pure vanilla
1 1/2 tablespoons amaretto liqueur (or more or less to taste)
Directions
Preheat oven to 425 degrees F.
Combine sugar, salt, and spices in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in eggnog. Pour into 9-inch pie shell (a glass pie pan works best).
Bake for 15 minutes. Reduce temperature to 350 degrees F, and bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool for two hours.
For Amaretto Creme, whip all remaining ingredients together until creme forms soft peaks. Top cooled pie with the creme.