You know I couldn’t let the holiday season pass without creating a homemade pumpkin pie recipe to share with you, friends! Thanksgiving is a week away and before we know it, Christmas will be here. That means it’s time for all of your beloved, classic holiday desserts! This velvety eggnog pumpkin pie is simple to make and very delicious. Pick up a pie crust at the store or make your own! This Flaky, Buttery Homemade Pie Crust recipe is really easy to make, doesn’t require a food processor, is ready in 15 minutes and only uses four common household ingredients.
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A QUICK RUNDOWN – MAKING HOMEMADE PUMPKIN PIE
- Preheat your oven to 375°F
- Lay crust in your pie dish, decorating the edges however you prefer. Poke some small holes in the bottom of the dish using a fork and line with parchment paper. Fill the parchment paper with dry rice, dry beans or pie weights. Blind bake for for 10 minutes.
- While the crust blind bakes, measure all ingredients for pie filling into a large mixing bowl and whisk them together.
- Take crust out of the oven once it’s done blind baking. Remove parchment paper and weights. Pour filling into the pie crust.
- Bake pie for 50-60 minutes or until internal temperature of the pie reaches 175°F.
- Chill pie in the refrigerator for at least 3 hours before serving.
- Pumpkin pie is a custard so even when it’s done baking, it will still be slightly wobbly in the center! This is normal. Avoid the temptation to overbake. A food thermometer is incredibly helpful when making pumpkin pie. Stick the thermometer in the very center of the pie (be careful not to touch the bottom of the dish as this will result in an inaccurate reading). Once the center temperature reads 175°F, remove from the oven.
- Blind baking a pie crust keeps it from getting soggy when you add your filling (a quick FYI: not every type of pie will require a blind bake). A blind bake is a partial bake of your crust, some recipes will call for a pre-bake or fully baked crust prior to adding filling. A pre-bake generally comes into play when you’re using a filling that requires no time in the oven at all (think chocolate pudding pie)! When you blind bake your crust, lining it with parchment paper and filling it with dry rice, dry beans or pie weights helps to maintain the structure of the crust and lessens risks of the crust shrinking or bubbling.
- If you use dry rice or beans for blind baking, be sure to save them. You can use them for making pies all season long! Simply label a small storage container and place in your pantry or cupboard for future use.
Eggnog Pumpkin Pie
- One 9" pie crust *store bought or homemade
- 1 15oz can pumpkin puree
- 2 large egg yolks
- 1 cup eggnog
- ⅔ cup nonfat milk *higher fat content milk is fine
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 tablespoon corn starch
- ½ cup packed light or dark brown sugar
- ½ cup sugar
- 1 teaspoon vanilla
Recipe notes:Click here for Flaky, Buttery Homemade Pie Crust Recipe!
- Preheat oven to 375°F.
- Lay pie crust in your pie dish. Using a fork, poke small holes in the bottom of the pie crust and then line with parchment paper. Fill the parchment paper lined crust with dry rice, dry beans or pie weights and then blind bake for for 10 minutes.
- While crust bakes, combine all pie filling ingredients in a large mixing bowl and whisk them together making sure they are very well combined.
- Take crust out of the oven once it's done blind baking. Remove parchment paper and weights. Pour pie filling into the crust.
- Bake for 50-60 minutes. When a food thermometer reads 175°F the pie is done baking. It will still be slightly wobbly in the middle but will firm up as it cools.
- Chill in the refrigerator for at least 3 hours before serving.
- Top with whip cream and enjoy!
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