Holiday Pie
3 eggs
1 3/4 cups eggnog
2 cups pumpkin
1 cup sugar
1 tablespoon flour
1 teaspoon salt
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 1/2 tablespoons molasses
1 1/2 tablespoons melted butter
2 tablespoons brandy -- or rum
In a large mixing bowl, using a whisk, beat the eggs and eggnog until well mixed. Beat in the pumpkin puree, then the remaining ingredients.
Pour into a 9-inch pastry shell (there will be more custard than you need – bake the excess in ramekins or custard cups placed in a water bath), and transfer on a baking sheet to a preheated 425-degree oven.
After 15 minutes, reduce the oven temperature to 350 degrees and continue baking for 40 to 50 minutes, or until the center tests firm. Insert the point of a sharp knife in the center. The custard is set if the knife comes out clean.
3 eggs
1 3/4 cups eggnog
2 cups pumpkin
1 cup sugar
1 tablespoon flour
1 teaspoon salt
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 1/2 tablespoons molasses
1 1/2 tablespoons melted butter
2 tablespoons brandy -- or rum
In a large mixing bowl, using a whisk, beat the eggs and eggnog until well mixed. Beat in the pumpkin puree, then the remaining ingredients.
Pour into a 9-inch pastry shell (there will be more custard than you need – bake the excess in ramekins or custard cups placed in a water bath), and transfer on a baking sheet to a preheated 425-degree oven.
After 15 minutes, reduce the oven temperature to 350 degrees and continue baking for 40 to 50 minutes, or until the center tests firm. Insert the point of a sharp knife in the center. The custard is set if the knife comes out clean.