Pumpkin Eggnog Custard Pie

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• 3 eggs, at room temperature
• 1 (14 ounce) can pumpkin
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon ground ginger
• 2 teaspoons cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon ground allspice
• 3/4 cup whole-fat eggnog
• 1/2 cup heavy cream
• approximately 2 cups ginger snaps
• 1/2 cup butter, melted (1 stick)

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 prepare the crust:.
• 3 grind the gingersnap cookies until they resemble coarse cornmeal.
• 4 mix in the melted butter.
• 5 press mixture into a 10 inch, deep dish pie pan.
• 6 bake in preheated oven for 10 minutes.
• 7 prepare the filling:.
• 8 separate three of the eggs.
• 9 using an electric mixer, beat the three egg whites on high until stiff peaks form.
• 10 in a separate bowl, combine three egg yolks pumpkin, both sugars, cinnamon, ground ginger, nutmeg, cloves, allspice, eggnog and cream.
• 11 gently fold the egg whites into the pumpkin mixture.
• 12 pour into the prepared crust.
• 13 cover the edges of the pie dish with foil or a pie crust protector.
• 14 bake in the preheated oven for 90 minutes.
• 15 cool on a wire rack at room temperature. do not cool in the refrigerator- the pie continues to cook through while sitting at room temperature.
• 16 voila! your pie is ready to serve. easy as pie!
• 17 the pie can be kept, covered in the fridge overnight.